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Garam Masala Archive
Chalchitra Cafe, GK II, New Delhi
Posted on October 18, 2011 | No CommentsI was intrigued when I received an invitation to review Chalchitra Cafe in M Block Market, GK II. The name was one I’d heard on and off and a quick...
Love Shack, Domlur, Bangalore
Posted on September 25, 2011 | No CommentsContributed by Prashanth Reddy Love Shack-sounds like a crazy place! It really makes you wonder whether it’s suitable for a group of guys to go to, or whether it’s going...
Wine for Indian Food
Posted on March 31, 2011 | No CommentsMichael Auty shares his thoughts on the much mentioned topic of wine for Indian food.
Mesmerizing Mangalore; A Food Guide
Posted on March 3, 2011 | 11 CommentsPrem waxes eloquent on the food in Mangalore.
The Art of Making Perfect Roast Pork Crackling
Posted on November 30, 2010 | 3 CommentsKaram talks about his tried and tested method to get perfect crackling when roasting a joint of pork.
Resurrection of Food Disasters…
Posted on September 25, 2010 | No CommentsWe all have days when nothing seems to go right in the kitchen. Call it silly, but there was a month when I couldn't something as simple as a Bechamel right, even once. Karam shares his experience. What's your kitchen diasaster story?Drunken Goat Meat Pulao
Posted on May 15, 2010 | 5 CommentsKaram 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.Drunken Goat Meat Curry
Posted on April 21, 2010 | 6 CommentsKaram 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.Lamb Liver Bhuna Masala
Posted on April 15, 2010 | 9 CommentsKaram 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!
Handiya Gosht – Going Back to the Roots
Posted on January 17, 2010 | 8 CommentsHave you ever tried cooking meat in an earthen pot using cowdung cakes? Siddhartha Singh did and narrates his delicious experience.
