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.
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?
The Diya is a predominantly North Indian restaurant in the Leela Kempinski. Is it boring and predictive as most 5 star restaurants go, or does the Chef’s experimentive nature make it all worthwhile? We found out for you.
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!
Fasting during Ramzaan requires a fair amount of discipline and the process of breaking the fast is quite delicious – even more so at the end of Ramzaan. It is one of the most delicous meals I’ve ever eaten and I look forward to them every year!
Fire 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.
Have you ever wondered about forgotten dishes of bygone eras. Here’s an article by Naheed, possibly his best so far, that talks about two such dishes that most of us probably haven’t heard of. Delicious and nostalgic at the same time, this is a must read for foodies and non-foodies alike.
Olan is a Malayali (Kerala) dish. It is a delicious vegetarian curry with black eyed beans and pumpkin, stewed in coconut milk and flavored with coconut oil, ginger and curry leaves. Olan goes very well with hot steamed rice.
Indian 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.
When 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 proposed, a kind of tasting menu, composed entirely of Indian food. Indian food doesn’t traditionally have the concept of courses, so a tasting menu is [...]
