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 obviously likes the food, folks and drinks at Nooba. He explains his reasons in detail.
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!
West View is a restuarant in the ITC Maurya, New Delhi. It’s claim to fame has always been it’s grill – and selection of fresh meats, seafood and vegetables. With the rise of many other restaurants with similar formats, does it retain it’s edge or is it on the way to culinary oblivion?
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.
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.
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!
