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Chef at Large on YouTube
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Chef at Large on Twitter
- Chef at Large Archives: California Prunes and Mango Chutney http://t.co/ecYnC3bU about 4 hours ago ReplyRetweetFavorite
- Chef at Large Archives: A Great Chill Spot http://t.co/ofIGztJ9 about 8 hours ago ReplyRetweetFavorite
- How to make Pudina Pulao A quick video on how to make pudina pulao. http://t.co/r9oMCjt3 about 11 hours ago ReplyRetweetFavorite
- How To Make Vegetable Pulao A quick video on how to make vegetable pulao. http://t.co/s3StXDiO about 11 hours ago ReplyRetweetFavorite
- Press Release: Valentine Week @ Chicking Fried Chicken from 7th to 14th Feb. http://t.co/0KugGNZc about 11 hours ago ReplyRetweetFavorite
- Chef at Large Archives: Chur Chur Naan at Pardeep Corner http://t.co/nNJefSby about 12 hours ago ReplyRetweetFavorite
- How to make Pudina Pulao http://t.co/pKCuvDWK about 12 hours ago ReplyRetweetFavorite
- How To Make Vegetable Pulao http://t.co/mWIOHFpn about 12 hours ago ReplyRetweetFavorite
- Michaela is looking for THE Malvani style fish curry. Head over to the group if you think you can help here out. http://t.co/6PhdokLr about 14 hours ago ReplyRetweetFavorite
- http://t.co/UhKV3CyC Chennai Revisited (2) Christmas in Chennai, and that too a Sunday. I was looking forward to meeting up with a about 15 hours ago ReplyRetweetFavorite
Fennel Archive
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Smoke House Grill, GK I, New Delhi
Posted on November 7, 2011 | 2 Commentswith inputs from Sanjay Keswani I’ve been to Smoke House Grill once before; dinner after attending the book launch of the Mainland China Cookbook. It was nice, but for some... -
Italian Food Festival at Blooms, Eros Hotel managed by Hilton, Nehru Place, New Delhi
Posted on October 29, 2011 | 9 CommentsItalian food can, for most purposes, be said to mark the second wave in this country. A wave of acceptance of a foreign cuisine making it the second such after... -
Mesmerizing Mangalore; A Food Guide
Posted on March 3, 2011 | 11 CommentsPrem waxes eloquent on the food in Mangalore. -
Photofeature: Karam’s BBQ
Posted on August 11, 2010 | 4 CommentsA photofeature with photographs of Karam's BBQ's and a short narration in his own unique style. It's BBQ season and we can't wait to have our annual booze & BBQ party! -
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. -
Nihari, Paya and Daulat ki Chaat – A Sunday Brunch to Welcome the Metro
Posted on November 27, 2009 | 5 CommentsDo meaty and spicy breakfasts excite you? Are you willing to undergo a little trouble to find the flavors you crave? If so, this article is your roadmap to one of the most satisfying breakfasts I've known. Siddhartha gives you his take on a Nihari and Paaya breakfast. -
Italia – Truffle & Mushroom Festival
Posted on November 23, 2009 | 3 CommentsItalia at DLF Promenade Mall is offering patrons a menu that's centered around mushrooms and truffles. Is it good, bad or ugly? Read on to find out. -
Fire, The Park Hotel, Connaught Place, New Delhi
Posted on July 4, 2009 | 14 CommentsFire is the Indian restaurant at the Park Hotel, Connaught Place, New Delhi. Rated as the best Indian restaurant by the HT City Eating Out Guide for three years in a row, Fire has a warm and cosy ambience with attentive serving staff and comfortable seating. Read on to learn how it fared. -
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. -
Foodbuzz 24, 24, 24: The Taste of India
Posted on March 1, 2009 | 19 CommentsWhen the Foodbuzz call came in Feb, I was in the middle of researching tasting menus, in terms of the timing, layout and selection of courses. So that’s what I...



