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.

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!

Backed by the Italian government, the EU and driven by the Consortium of Guarantee of Quality Extra Virgin Olive Oil (EVC), this campaign aims to spread knowledge of olive oils and cooking techniques to the consuming public. Read about the launch here.

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.

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.

Karam seems to have had very eventful growing-up years in Kenya and loads of happy memories to go with them. Here are his memories of and the recipe for Drunken Goat Meat Curry.

Many of us would be surprised to learn of the nutritional value of prunes. Geetu Amarnani shares a healthy and delicious recipe with us – mango and prune chutney.

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!