Karam 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!

Cholle 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.

Karam 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.

Karam 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!

Do 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!

Here’s a nice way to use up leftovers elegantly – Vinny’s version of the evergreen Junglee Pulao.

Indian 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.

This is a sixteen layered paratha (lightly fried, Indian flatbread) that is delicious with curd and a vegetable preparation of tomatoes and potatoes. It may just a wee bit high in calories though!

This 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.

Stuffed Aloo Parathas are delicious! Try this very simple recipe for this crisp and scrumptious goodie!