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- Chef at Large Archives: Eat Etc at the Peppermint Hotel, Gurgaon http://t.co/v5bwMxVy about 26 minutes ago ReplyRetweetFavorite
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- How to make Pudina Pulao A quick video on how to make pudina pulao. http://t.co/r9oMCjt3 about 11 hours ago ReplyRetweetFavorite
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Cumin Seed Archive
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Indian Style Prawn Gumbo
Posted on May 5, 2011 | 11 CommentsKaram cooks Prawn Gumbo with a distinct north Indian touch. -
Mesmerizing Mangalore; A Food Guide
Posted on March 3, 2011 | 11 CommentsPrem waxes eloquent on the food in Mangalore. -
Karam’s French Cassoulet, Indo-African Style
Posted on July 26, 2010 | 4 CommentsKaram relates his first exposure to French Cassoulet and goes on to give us a sure recipe for seduction via culinary means. Who says only the route to a *man's* heart is through his stomach? Apparently it applies to women too! -
Sita Ram Diwan Chand, Paharganj, New Delhi
Posted on May 28, 2010 | 5 CommentsCholle Bhature is something most of us avoid these days, considering the amount of oil in one portion is probably our recommended allowance for the week. If we do have indulge once in a while, perhaps Sita Ram Diwan Chand should be tried next based on Amit Uppal's raves. -
Drunken Goat Meat Pulao
Posted on May 15, 2010 | 5 CommentsKaram gives equal importance to the cook and the cooked in this pulao recipe, which builds on the same flavors he used previously for his Drunken Goat Meat Curry. -
Lamb Liver Bhuna Masala
Posted on April 15, 2010 | 9 CommentsKaram has some fond memories of how he and his cousins were initiated into manhood with this dish, by a renegade uncle. He shares these memories with us and the recipe too! -
French Toast Indian Style
Posted on April 11, 2010 | 32 CommentsDo you like French Toast? I do and have never really complained of the texture or flavour. Karam did and came out with his own interesting version of this perennial recipe! -
How to Cook Indian Food – North India
Posted on May 9, 2009 | 17 CommentsIndian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity. -
Colocasia (arbi) and Tomatoes
Posted on March 24, 2009 | 16 CommentsThis is a daily menu recipe that only uses colocasia, onions and tomatoes along with common condiments and is delicious served with hot rotis. You could try stuffing roti rolls with this, for tiffin boxes too. -
How to make Aloo Paratha
Posted on March 23, 2009 | 11 CommentsStuffed Aloo Parathas are delicious! Try this very simple recipe for this crisp and scrumptious goodie!
