Ann Martin shares her Salsa recipes and some variations to make the basic salsa much more interesting. This really is one underrated dish and a fresh batch should be in every fridge, just in case.

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.

Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate.

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!

A very enjoyable format that affords intimate conversation and long hours of fun and chatter, the table cluster is easy to implement and a delight to the senses.

We really don’t need to eat out for entertaiment, when we can do such a great job in our own kitchens! Given a bleak culinary scenario, such as that in NOIDA, why settle for second best, when the best is right at home?

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.

Karam reviews the Waitrose Kashmiri Thali. It ends up being his Friday treat along with some other goodies. Going by the looks of things, we’ll soon have Indian food available more conveniently outside India than in it.