Siddhartha Singh goes to Pind Balluchi and comes back mostly satisfied. Considering his high standards and wide exposure, I think the rest of us would do well to blindly flock to Pind Balluchi whenever the heart desires Punjabi food.
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 you tried Eatopia at India Habitat Centre recently? Either way, you must try their new parathas!
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.
This is a sixteen layered paratha (lightly fried, Indian flatbread) that is delicious with curd and a vegetable preparation of tomatoes and potatoes. It may just a wee bit high in calories though!
(2/5) Yellow Chilli started off with a big bang a few years back, when everyone expected restaurants with the Sanjeev Kapoor name to be benchmarks of quality, ambience, service and customer satisfaction. A few years on, this chain is one of the many ‘has beens’, which cannot really differentiate itself in any manner. We happened [...]
I’ve dabbled with different types of cooking, but never really paid a great deal of attention to my roots – Punjabi food. Perhaps I’d had enough of Punjabi food or maybe it was too much hard work, but most of my focus was on western and East Asian cooking. It isn’t that I don’t cook [...]
(4.5/5) Work has been more busy than I’ve ever seen it to be. A good example would be the day before yesterday, when I finally pulled my face out of the keyboard, stretched and exclaimed how good it was that I’d finished earlier than normal that day… and saw the time to be 5:47pm. A [...]
(2/5) We had friends over from Madras who wanted to visit Centrestage Mall. Being vegetarians, ‘Taste of India’ appealed to them, and off we went. Before I begin describing our visit, one thing should be clear – Taste of India is no more about food, service, quality, ambience or experience. It is purely about convenience. [...]
I’ve been hearing about the ‘Indian Curry’ for quite a while, from multiple sources. I’ve seen it in restaurant menus in the UK ‘Vegetables with Indian Curry’, seen it published on websites – someone asks ‘how do you make Indian Curry?’, and a kindly (uninformed) soul pops out of nowhere and shares a recipe for [...]
