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January 2016

Kancha Kofta

Continuing from my article of 20th August 2015 titled “Unearthing of the lost” I have a little detail on another dish that was served during the festival called the Kancha Kofta. What is it– This dish was part of erstwhile Mughal cuisine which has faded away now. When it was placed it front of us…

The real Sino deal

One major reason for the catastrophic failures of restaurants these days is food not being the priority of the restaurant, which I have reiterated time and again. This has created a certain pattern visible to general eye, people hoard to a new place with glittery interiors and party factors, the chef is nowhere in the…

The victorious food of Zizo

It has been over a year when Zizo opened with all pomp and show shutting a lot of walls in the hole i.e. standalone vendors and creating a new league of restaurants serving Lebanese cuisine. The place opened in K- block of Connaught place opposite PVR which is a easy to locate and prominent place for…

Tracing footprints in Assam

The Indian food preferences are expanding in all directions, on one hand they are becoming more experimental and outward looking with modern cuisines and fusions from across the globe and on the other it is looking inward with sub-regional cuisine and people trying to trace historical significance of something more simple. Assamese is one such…

Peruvian Brushing

This definitely is one of the finest dish, it’s just raw fish marinated with citrus juice which tends to kill the odour and pungency of it; was the thought in my head when I first got to try the Ceviche as an on-going Peruvian 3 day food festival at Hyatt, Bikaji Cama Place, New Delhi.…

Ambarsar on 35MM

Amritsar, a city laced in Sikh culture and butter partially. Popularly regarded as the food capital of India. The city came into existence 500 odd years back by the 4th Sikh guru, Guru Ram Das. The preceding guru; Guru Arjan Singh was the one who build the most famous relic of Sikhs, the Darbar Sahib commonly known as…