This is a South Indian version of the North Indian favorite Methi Malai Matar. The use of corn kernels make for an interesting variation from the tried and tested classic version of this dish.

Have any of you carnivores tried this lovely Greek dish? Karam Bharij tells us how he makes Kleftiko, one of his favorite meals, which uses that beautiful cut of meat – leg of lamb.

Makki ki Roti and Sarson ka Saag is a classic that’s probably cooked in every North Indian home. This dish too falls into the same category, though probably not as widely cooked as it’s popular cousin.

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

Here’s a quick recipe by Vinny for Indian-Chinese mixed vegetables that go quite well with rotis, phulkas or parathas. If you add a little water and adjust the seasoning, they’ll go very well with steamed rice too.

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?

Have you ever tried cooking meat in an earthen pot using cowdung cakes? Siddhartha Singh did and narrates his delicious experience.

A bright little restaurant in Khan Market, Mrs Kaurs Crepes has some pretty tough competition when it comes to food. Can this lightweight challenger beat the heavyweights? Check out our experience!

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!

There’s really only one destination in Delhi when it comes to Japanese food – Sakura. Does Sakura’s extension in Gurgaon measure up as well as the original?