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- Chef at Large Archives: Destination Singapore http://t.co/iFRnkox7 about 1 minute ago ReplyRetweetFavorite
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- Chef at Large Archives: Egg and Potato Wraps http://t.co/O5xH8HZX 05:10:49 AM February 04, 2012 ReplyRetweetFavorite
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Namak Archive
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Sultanate, Sector 18, NOIDA
Posted on November 23, 2010 | No CommentsAn eyesore in NOIDA's already blighted culinary landscape. Avoid. -
Andhra Bhawan Canteen, Andhra Bhawan
Posted on June 30, 2010 | 10 CommentsAndhra 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. -
Sita Ram Diwan Chand, Paharganj, New Delhi
Posted on May 28, 2010 | 5 CommentsCholle 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. -
How to Cook Indian Food – North India
Posted on May 9, 2009 | 17 CommentsIndian 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. -
Impero Cheese from Exito Gourmet
Posted on April 21, 2009 | 11 Comments[Rating:2/5] If it’s one thing I miss(ed), it’s good cheese. India has quite a few cheese producers and Delhi has many places where one may buy imported hard cheeses, but... -
Colored Eggs
Posted on February 2, 2009 | 9 CommentsTaking a (large) cue from the soy and spice flavored Chinese eggs, here are some of the Indian variety. Making them is quite simple: Hard boil your eggs Remove, lightly... -
Indian Cooking – North Indian Breads
Posted on September 29, 2008 | 9 CommentsThe world over, Indian food is largely perceived as curries. While this isn’t strictly true—considering the large amounts of spices and their quantities and types used—it is really quite inevitable,... -
Bell Peppers with Potatoes
Posted on November 30, 2007 | No CommentsThis classic, North Indian dish part of every day cooking and part of every house wife’s repertoire. Sauteed onions is followed by the trio of haldi (turmeric), namak (salt) and...
