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!
Ann Martin tries to answer the very in-vogue question of what wines go well with Indian food. What’s your take on this?
Amit had a little food adventure at Khan Market when he went to buy a copy of the Larousse Gastronomique. Apparently, things aren’t quite as great at Khan Market as they used to be.
Hao Shi Nian Nian is a well done and elegant Chinese restaurant in Gurgaon that features private dining areas, live music and an ethinic Chinese menu for discerning diners. Does it’s food measure up?
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!
