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.

Indian food as so many undiscovered flavors and textures. Why do we seek them on foreign shores? Here’s a short piece that includes some food from the North East of India.

Ann Martin tries to answer the very in-vogue question of what wines go well with Indian food. What’s your take on this?

Abhilash Balan’s first contribution to Chef at Large; he visits Mahesh Lunch Home and tries out their fabled seafood menu. Keep it going Mr. Balan!

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?

Andhra Bhawan Canteen is probably one of the most popular working lunch destinations in it’s area. If you like South Indian flavors and like to tuck in, Andhra Bhawan Canteen is probably the place for you, as Amit found out recently.

Chilli Seasonss in Defence Colony came with a recommendation from a friend, accompanied by good words from a few other sources. Did it meet expectations?

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.

Sonny Rao shares his thoughts and personal recipe for Masor Tenga, one of the most popular Assamese dishes, both in and out of Assam. This is a must read as Sonny shares quite a few details.