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.

Amit Uppal eats his way through a variety of dishes at Spice Circle in the Spice Mall, NOIDA. His second visit to Spice Circle, does he find any improvement?

Terroir in Galaxy Mall, Gurgaon has a menu chock full of some of the most delicious sounding dishes ever, with a huge wine list to boot. Does the food taste as good as it sounds? We found out for you.

TGI Friday’s is a long standing brand that promises a great atmosphere, good food and all kinds of alcoholic drinks so you can drink yourself silly. In most cases, the quality of the customer’s experience differs from outlet to outlet. How does TGI Friday’s in the Great India Place Mall fare? Read on to find out.

Olan is a Malayali (Kerala) dish. It is a delicious vegetarian curry with black eyed beans and pumpkin, stewed in coconut milk and flavored with coconut oil, ginger and curry leaves. Olan goes very well with hot steamed rice.

In Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita. Pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.

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The urge to eat fish was strong last evening. Conveying my craving to Sameer produced the desired results. He immediately called and made reservations at “Oh Calcutta!”. [...]

When the Foodbuzz call came in Feb, I was in the middle of researching tasting menus, in terms of the timing, layout and selection of courses. So that’s what I proposed, a kind of tasting menu, composed entirely of Indian food. Indian food doesn’t traditionally have the concept of courses, so a tasting menu is [...]

I used to work for this internet start close to a decade back. This was at the height of the dot-com boom when two year old programmers found themselves being referred to as ’senior’ and salaries touched ridiculous heights. Having said that, I’m not complaining, since my income soared too… briefly. Anyhow, I found myself [...]

Every so often I wonder if I wasn’t a pastry chef would I be working in the corporate world sitting staring at the computer and look at the prices of shares go up and down? But right now am apprehensive – shall I add more sugar to my dessert, or not?
I have a photo shoot [...]