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 visits Leon’s, a modern, no-frills, outdoor, low cost high value joint, focused on booze. Is it worth it? We certainly think so. Check out what Pawan has to say.

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?

Does India’s most talked about restaurant and oldest culinary contribution still have what it takes to lure diners? We don’t think so.

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.

Food is definitely becoming an important part of every customer experience where it’s possible. The menu and food thought at Blu-O, a bowling alley, is proof. Does their food match their intentions though?

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.

Amit Uppal visited Pind Balluchi in Connaught Place and was pleasantly surprised. We can’t say that about many franchise/multi location restaurants.

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.