I’m trying to return to the kitchen, and coming back home to cook every afternoon is one of the ways in which I’m trying to get back to cooking. These were our lunches for this past week.

A very enjoyable format that affords intimate conversation and long hours of fun and chatter, the table cluster is easy to implement and a delight to the senses.

We really don’t need to eat out for entertaiment, when we can do such a great job in our own kitchens! Given a bleak culinary scenario, such as that in NOIDA, why settle for second best, when the best is right at home?

Most of us who aren’t from the South of India don’t imagine drumsticks to be in anything other than Sambhar. Vinny shares a recipe for Drumstick soup!

Wa Tofu is a new entrant to the tofu scene in India. Made locally and priced far lower than imported varieties, it promises to deliver value for money to the Indian consumer. We were invited to try it out. The tofu got full marks, though our experience could have been better.

Orange Hara is a casual dining restaurant in Gurgaon. We were awed by the depths to which a professionally run restaurant can sink.

Makki ki Roti and Sarson ka Saag is a classic that’s probably cooked in every North Indian home. This dish too falls into the same category, though probably not as widely cooked as it’s popular cousin.

Here’s a quick recipe by Vinny for Indian-Chinese mixed vegetables that go quite well with rotis, phulkas or parathas. If you add a little water and adjust the seasoning, they’ll go very well with steamed rice too.

Bernardo’s is a little restaurant in Gurgaon that serves Goan food. Does it measure up to it’s claims of being one of the few authentic Goan food establishments in town? Read on.

Cooking is such a lovely activity. Simultaneously, it reduces stress, helps you feed your loved ones, provides an engaging yet relaxing activity and increases your skills too! What more could you ask for?