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Indian

The wide variety of India, without getting into much details

Summer lovin at Hyatt Cafe

Summer has a funny effect on most people; it gets them rolling their eyes with the name of food. I am no different, that was my feeling on being invited by Parinita Samanta, the PR manager for Hyatt Regency New-Delhi; for their cafe’s new summer specific brunch menu. The apprehension was easy, I thought the…

Touchdown in Trivandrum

Thiruvananthapuram – The capital of God’s own country, Kerala or the former Trivandrum is just the political capital for the state as Cochin happily enjoys the status of being the commercial capital of Kerala. That being said, this in no ways makes it any less beautiful than its counterpart. Infact, I am all for having…

Make way for Niche

The Picture I have time & again mentioned that Connaught place (C.P.) is the next place to lookout for, with the present undercurrent the restaurants are going pay upto 3 fold rentals as compared to south Delhi and would set up an outlet in the most centrally located & oldest Delhi market. With brands like Farzi, Zizo &…

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…

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…

Ambakalya

As stated in my article of 20th August 2015 “Unearthing of the lost” here is a detailed inscription, on another dish served the same day called Amba Qaliya. What is it– This is mutton cooked in raw mango without any oil or ghee. It is just raw mango which has been made a puree, with…

A Colonial Melt

Flush out the last 25 years from the culinary chapter of the world and you step back to the zone, where food was only about tradition and techniques handed over by nannies, grannies and mommies; where food was supposed to bring families along, with the pleasure of eating every meal together. There was no internet;…

Backpacking epicurean’s take on Amritsar

“Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods.  A cheese is as worthy of preserving as a sixteenth-century building.” Carlo Petrini Amritsar, The unaccredited culinary capital of India has been making quiet a noise in the culinary circuit. Anywhere you read, the name would just crawl…

Grill in or give in ?

Winter is here and so the old rusted grillers are out for most of us, who want to soak the weather and grill some food over deep conversations. Commercial establishments i.e. a restaurant wouldn’t also want to lose the same opportunity of business and would happily tap the option of creating a grill festival. The…