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.

Have any of you carnivores tried this lovely Greek dish? Karam Bharij tells us how he makes Kleftiko, one of his favorite meals, which uses that beautiful cut of meat – leg of lamb.

Have you used ripe papaya for a savory dish? I haven’t and this papaya soup turned out to be quite delicious!

Makki ki Roti and Sarson ka Saag is a classic that’s probably cooked in every North Indian home. This dish too falls into the same category, though probably not as widely cooked as it’s popular cousin.

Asia7 offers 7 different Asian cuisines to it’s diners. While the multi-cuisine concept isn’t really new to us Indians what with most restaurants offering Punjabi, South Indian, Chinese and Mughlai at a minimum, 7 Asian cuisines in a fine dining format is definitely innovative. Does the food measure up though?

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!

Here’s a nice way to use up leftovers elegantly – Vinny’s version of the evergreen Junglee Pulao.

There’s a Swiss food festival on at the Intercontinental Eros, Nehru Place. The very first of it’s kind in the city, it promises authentic food, fine cheeses and delicious meats. Should you be there?

Here’s a quick recipe by Vinny for Indian-Chinese mixed vegetables that go quite well with rotis, phulkas or parathas. If you add a little water and adjust the seasoning, they’ll go very well with steamed rice 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.