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.

Pawan Soni checks out the Independence Day festival at Coriander Leaf, Gurgaon where they have 64 dishes from all over the country to commemorate 64 years of independence. Predictable or great?

Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate.

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!

Abhilash Balan’s first contribution to Chef at Large; he visits Mahesh Lunch Home and tries out their fabled seafood menu. Keep it going Mr. Balan!

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.

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.

19 Oriental Avenue is an oriental restaurant in the Shangri-La Hotel. As most hotels go, it’s food is quite expensive. Does it deliver the goods? We had quite a nice time answering that question.

Cholle Bhature is something most of us avoid these days, considering the amount of oil in one portion is probably our recommended allowance for the week. If we do have indulge once in a while, perhaps Sita Ram Diwan Chand should be tried next based on Amit Uppal’s raves.

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.