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.
Italia at DLF Promenade Mall is offering patrons a menu that’s centered around mushrooms and truffles. Is it good, bad or ugly? Read on to find out.
Have you tried Eatopia at India Habitat Centre recently? Either way, you must try their new parathas!
Anaarkali Butter Chicken is the newest kid on the home delivery culinary equivalent of Rodeo Drive. Does it measure up to its claims of being the ‘classiest butter chicken in the world’? We tasted it and one more click will tell you all about our experience.
Terroir in Galaxy Mall, Gurgaon has a menu chock full of some of the most delicious sounding dishes ever, with a huge wine list to boot. Does the food taste as good as it sounds? We found out for you.
Have you eaten Korean food? In either case, Gung is a great place to begin or to refresh your memories, even if the last place you ate it was Korea. A must-visit for the discerning epicure, Gung is a jewel in Delhi’s culinary scene.
Crazy Noodles is a well conceptualised, fast service chain of food outlets that serve oriental food. Their decor and advertising is well presented too. Does their food live up to the hype? Read on to find out.
When the Foodbuzz call came in Feb, I was in the middle of researching tasting menus, in terms of the timing, layout and selection of courses. So that’s what I proposed, a kind of tasting menu, composed entirely of Indian food. Indian food doesn’t traditionally have the concept of courses, so a tasting menu is [...]
Sarson ka Saag Wash thoroughly and chop 1 kilo of Mustard Greens, with 250 gms each of Spinach and Batua ( a flat leafed variety of greens ) Grate a one inch piece of ginger into the mixture and throw in a green chilli or two. Transfer this to a pressure cooker and cook for [...]
I’ve dabbled with different types of cooking, but never really paid a great deal of attention to my roots – Punjabi food. Perhaps I’d had enough of Punjabi food or maybe it was too much hard work, but most of my focus was on western and East Asian cooking. It isn’t that I don’t cook [...]
