Ann Martin tries to answer the very in-vogue question of what wines go well with Indian food. What’s your take on this?

Amit had a little food adventure at Khan Market when he went to buy a copy of the Larousse Gastronomique. Apparently, things aren’t quite as great at Khan Market as they used to be.

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.

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.

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.

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.

Wimpy’s cannot be called anything but one of the stalwarts of the fast food scene in India. It’s quality today is another matter altogether. Amit Uppal shares his thoughts.

Karam seems to have had very eventful growing-up years in Kenya and loads of happy memories to go with them. Here are his memories of and the recipe for Drunken Goat Meat Curry.