This is a South Indian version of the North Indian favorite Methi Malai Matar. The use of corn kernels make for an interesting variation from the tried and tested classic version of this dish.
Have any of you carnivores tried this lovely Greek dish? Karam Bharij tells us how he makes Kleftiko, one of his favorite meals, which uses that beautiful cut of meat – leg of lamb.
Milk combined with almonds is a popular drink in many parts of the world. However, the ingredients of thandai are particular to the Indian Subcontinent. Do try it!
Have you ever wondered where all that lovely, exotic food comes from? I mean sure, lambs have racks in New Zealand too, but who gets them here to adorn our platters?
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?
Delivery and take away joints dot the city from end to end with nothing to distinguish them. Here’s one that even has a long history to go with the good food it propagates!
Bernardo’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.
Kashmiri 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 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.
Kake da Hotel is one of the oldest eateries in Delhi and possibly one of the best, for those looking for traditional Punjabi fare. While it is undoubtedly economical, does it’s food still have the same great taste most Delhiites swear by? Amit finds out for you.
