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.
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.
Indian food as so many undiscovered flavors and textures. Why do we seek them on foreign shores? Here’s a short piece that includes some food from the North East of India.
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.
Chilli Seasonss in Defence Colony came with a recommendation from a friend, accompanied by good words from a few other sources. Did it meet expectations?
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.
Cholle 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.
Modern Spice by Monica Bhide attempts to portray Indian food and cooking in a different light… away from what the book refers to as ‘artificial standards of authenticity’. Does it live up to the hype? Does it deserve a place on your bookshelf?
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.
Most of us who aren’t from the South of India don’t imagine drumsticks to be in anything other than Sambhar. Vinny shares a recipe for Drumstick soup!
