118 articles
Which course would you usually associate the kiwi fruit with? Desserts, right? Well here, it was everything but the dessert that contained kiwi. A pleasant Sunday was enjoyed with innovative food, food centric conversations and an amusing chef at 19, oriental avenue , the oriental restaurant at t…
Is there a cuisine that always makes you wonder, how did they do that? For me it has always been the cuisine of the North West Frontier. There is something rustic, robust and rich all in one about the dishes that make me go back to them over and over again. For the restaurant week…
One would not associate the celebration of pasta witha place like Pizza hut, which is synonymous with pizzas, but that is just what it was. The in house head chef of Pizza Hut Chef Arjyo and his counterpart from Barilla, Chef Luca conducted an interactive and innovative pasta workshop. Barilla is…
Braving the heavy Mumbai rains on a Wednesday evening, I make way to California Pizza Kitchen’s (CPK), Lower Parel outlet for a preview of the new additions proposed to the standard menu. The debutantes are in three categories, drinks, appetizers and the main course. Some of these are deserving e…
Not having too many ‘good’ Gujarati dining options in Chennai has always bothered me. Most restaurants in Chennai that claim to serve authentic gujju food actually serve a blend of Rajasthani and Marwari dishes. My recent visit back home led me to discover ‘Amdavadi’. Hidden amongst the hustle an…
The nascent Indian restaurant industry, spurred by economic development and a growing middle class, it is on the precipice of sudden and rapid expansion! The industry is worth over 75,000 crores growing at 7% annually. Of 1.5 million restaurant outlets, only 3,000 is organized. The organized sect…
Very rarely do you get to see a drop- Jaw reaction at the mention of a peculiar food preparation. Milk sambar is just one of them. Sambar made of Milk? Is the first reaction. Doesn’t it curdle? I get immense pleasure in shaking my head confidently. And an added delight of more drop- Jaw dropping…
[Rated: 4.0/5] Walking along the meandering lanes of Hauz Khas village and climbing up two stories of a steep staircase, I am greeted by an affable and smiling Mary Lalboi, the owner of Rosang café and store. Mary is from Mizoram and settled in Manipur. In 2003 she decided to move to Delhi along…
[Rated: 4.0/5] My Occasional overseas trips have always been blessed with exotic delicacies tasted from food joints my son watches on Man v/s Food. Back home my family suffers from my complaints of “No versatility in food”. By now I was past the buzz of Amritsari Kulcha, Mutton Tikkas and Daal Ma…
[Rated: 3.5/5] A pursuit for good Italian food in Chennai is most likely to lead you to the city’s gourmet food restaurants. Gourmet prices aren’t always friendly on the pocket, and can almost instantly stop you from daydreaming any further about Italian food that you suddenly felt like having. S…
[Rated: 3.5/5] A fairly amusing name with a red Lambretta adorning its entrance, likethatonly is definitely one of the more colourful and happy looking restaurants I have been to in Bangalore. Yes, good ambience does set one’s appetite, well at least for me it does. Add to that Chef Manu Chandra’…
[Rated: 4.0/5] If you want to set your restaurant apart from the thousands of “Indian, Chinese, Continental, Tandoori” eateries that pepper the food landscape of our country, what better way than to specialize in one cuisine. And if that one cuisine is Mughlai, you might as well go all the way an…
