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.

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

West View is a restuarant in the ITC Maurya, New Delhi. It’s claim to fame has always been it’s grill – and selection of fresh meats, seafood and vegetables. With the rise of many other restaurants with similar formats, does it retain it’s edge or is it on the way to culinary oblivion?

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.

The All American Diner is running a burger promotion at the India Habitat Centre, Lodhi Road. We checked it out for you.

India Grill is a restaurant in the Hilton Garden, Saket. Should you visit?

Oriental Octopus in NOIDA has a new menu for the Chinese New Year. Is it the usual rehash or is it an exciting new menu? Read on to find out.