Have you been to Ente Keralam in Chennai? Siddhartha Singh did and was quite satisfied with his experience.

This dish was the result of having a little too much coconut milk at hand. It tasted quite nice, comforting in a way and went quite well with white rice. I daresay some Papads/Poppadoms would go well too!

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

Amit Uppal eats his way through a variety of dishes at Spice Circle in the Spice Mall, NOIDA. His second visit to Spice Circle, does he find any improvement?

Much hyped and written, does Ai carry it all off and justify the hordes of people talking about it?

Delivery and take away joints dot the city from end to end with nothing to distinguish them. Here’s one that even has a long history to go with the good food it propagates!

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.

Singh Sahib is a modern restaurant in the Intercontinental Eros that serves food from the undivided Punjab – a tall order considering the amount of research involved. Fortunately, they get away with flying colors and create an unforgettable culinary experience for young and old alike.

Kake da Hotel is one of the oldest eateries in Delhi and possibly one of the best, for those looking for traditional Punjabi fare. While it is undoubtedly economical, does it’s food still have the same great taste most Delhiites swear by? Amit finds out for you.

The latest entrant to the fine dining scene in Delhi, Brown Sahib claims to serve authentic Bengali food in a fine dining format. Is it fine dining? Is the food authentic at Brown Sahib? Read on to find out.