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- Chef at Large Archives: Eat Etc at the Peppermint Hotel, Gurgaon http://t.co/v5bwMxVy about 39 minutes ago ReplyRetweetFavorite
- Chef at Large Archives: California Prunes and Mango Chutney http://t.co/ecYnC3bU about 5 hours ago ReplyRetweetFavorite
- Chef at Large Archives: A Great Chill Spot http://t.co/ofIGztJ9 about 9 hours ago ReplyRetweetFavorite
- How to make Pudina Pulao A quick video on how to make pudina pulao. http://t.co/r9oMCjt3 about 11 hours ago ReplyRetweetFavorite
- How To Make Vegetable Pulao A quick video on how to make vegetable pulao. http://t.co/s3StXDiO about 11 hours ago ReplyRetweetFavorite
- Press Release: Valentine Week @ Chicking Fried Chicken from 7th to 14th Feb. http://t.co/0KugGNZc about 12 hours ago ReplyRetweetFavorite
- Chef at Large Archives: Chur Chur Naan at Pardeep Corner http://t.co/nNJefSby about 13 hours ago ReplyRetweetFavorite
- How to make Pudina Pulao http://t.co/pKCuvDWK about 13 hours ago ReplyRetweetFavorite
- How To Make Vegetable Pulao http://t.co/mWIOHFpn about 13 hours ago ReplyRetweetFavorite
- Michaela is looking for THE Malvani style fish curry. Head over to the group if you think you can help here out. http://t.co/6PhdokLr about 15 hours ago ReplyRetweetFavorite
Simmer Archive
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Amici, Khan Market
Posted on February 20, 2010 | 11 CommentsAmici is an Italian cafe in Khan Market, New Delhi. Does it live up to the hype surrounding it? Read on. -
Asia7, Clarion Hotel, Qutub, New Delhi
Posted on February 15, 2010 | 2 CommentsAsia7 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? -
Aubergine and Eggs in 5 Spice Coconut Gravy
Posted on February 13, 2010 | 4 CommentsThis 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! -
Bernardo’s, Supermart – I, Gurgaon
Posted on December 23, 2009 | 4 CommentsBernardo's is a little restaurant in Gurgaon that serves Goan food. Does it measure up to it's claims of being one of the few authentic Goan food establishments in town? Read on. -
Chor Bizarre, NOIDA – Kashmiri Pandit Food Festival
Posted on December 22, 2009 | 2 CommentsKashmiri food prepared by Kashmiri Pandits is a delicious though rich cuisine that has no parallel. Chor Bizarre, with it's proven track record of excellence in Kashmiri cuisine gives it a shot. How do they fare? -
Singh Sahib, Intercontinental Eros, New Delhi
Posted on December 13, 2009 | 18 CommentsSingh Sahib is a modern restaurant in the Intercontinental Eros that serves food from the undivided Punjab - a tall order considering the amount of research involved. Fortunately, they get away with flying colors and create an unforgettable culinary experience for young and old alike. -
How to Cook Indian Food – North India
Posted on May 9, 2009 | 17 CommentsIndian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity. -
Chicken with Mustard and Yogurt
Posted on April 28, 2009 | 5 CommentsA very quick dish with a south Indian touch, this chicken is easy to prepare and hardly needs any special ingredients and can be enhanced with a few quick cooking or blanched vegetables. Can be stuffed into sandwiches and pies too! -
Colocasia (arbi) and Tomatoes
Posted on March 24, 2009 | 16 CommentsThis is a daily menu recipe that only uses colocasia, onions and tomatoes along with common condiments and is delicious served with hot rotis. You could try stuffing roti rolls with this, for tiffin boxes too. -
Whole Pomfret in Tangy Coconut Curry
Posted on March 16, 2009 | 15 CommentsWhole pomfret gently simmered in a spicy, tangy and rich curry with a creamy coconut base. Goes very well with simple steamed rice or appams.
