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.

Milk combined with almonds is a popular drink in many parts of the world. However, the ingredients of thandai are particular to the Indian Subcontinent. Do try it!

This dish was the result of having a little too much coconut milk at hand. It tasted quite nice, comforting in a way and went quite well with white rice. I daresay some Papads/Poppadoms would go well too!

Jing sets new standards for restaurants in Gurgaon and we enjoyed every bit of our meal there. Do try the Fried Milk and Steamed Fish when you visit.

Have you ever tried cooking meat in an earthen pot using cowdung cakes? Siddhartha Singh did and narrates his delicious experience.

Kashmiri food prepared by Kashmiri Pandits is a delicious though rich cuisine that has no parallel. Chor Bizarre, with it’s proven track record of excellence in Kashmiri cuisine gives it a shot. How do they fare?

Singh Sahib is a modern restaurant in the Intercontinental Eros that serves food from the undivided Punjab – a tall order considering the amount of research involved. Fortunately, they get away with flying colors and create an unforgettable culinary experience for young and old alike.

Do meaty and spicy breakfasts excite you? Are you willing to undergo a little trouble to find the flavors you crave? If so, this article is your roadmap to one of the most satisfying breakfasts I’ve known. Siddhartha gives you his take on a Nihari and Paaya breakfast.

The latest entrant to the fine dining scene in Delhi, Brown Sahib claims to serve authentic Bengali food in a fine dining format. Is it fine dining? Is the food authentic at Brown Sahib? Read on to find out.

Have you tried Eatopia at India Habitat Centre recently? Either way, you must try their new parathas!