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.

Xian is a new entrant to the fine dining scene at NOIDA. Though a new restaurant is very welcome to the stark culinary vista in NOIDA, we do wish the food was as good as the interiors.

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.

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.

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.

19 Oriental Avenue is an oriental restaurant in the Shangri-La Hotel. As most hotels go, it’s food is quite expensive. Does it deliver the goods? We had quite a nice time answering that question.

Hao Shi Nian Nian is a well done and elegant Chinese restaurant in Gurgaon that features private dining areas, live music and an ethinic Chinese menu for discerning diners. Does it’s food measure up?

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.