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Review: Afghan, Lajpat Nagar, New Delhi
2008-05-13 05:30:00 Ashwin (of MentorLink fame) took us out to an Afghani restaurant yesterday.A foodie himself, Ashwin likes finding restaurants and places to eat in little known places. “Before they start dishing out commercial crap”, are his words on the subject. Anyhow, more of an eating house than a restaurant the way we all expect it, Afghan is ...
By: Food...!
Coconut Prawn Curry
2008-05-08 06:38:00 We picked up some fresh prawns from INA market and for some reason, I wanted to cook them in a coconut gravy - so much that I could actually taste and smell them the way I wanted it.We usually pick up fresh, unpeeled prawns from the market, then Cherie and I sit down to the ...
By: Food...!
Fried Pomfret with Sweet Chilli Sauce
2008-05-07 06:34:00 The pomfret is such a versatile fish - it goes well with most flavors you can throw at it and tastes wonderful even with the simplest of seasonings. I’m going to try different styles of cooking this great fish. For this version, make a couple of slits in the fish on both sides, rub some sea ...
By: Food...!
Review: Maggi Cuppa Mania
2008-05-02 07:00:00 I’ve been seeing advertisements for Maggi Cuppa Mania for some time now and since instant noodles constitute my sole source of nourishment (whatever thats worth) at times, I thought of trying it out yesterday. I normally purchase Top Ramen noodles or perhaps some of these Thai or Malaysian noodles. Have you tried those BTW? They come ...
By: Food...!
Review: Wok and Talk, Great India Place, NOIDA
2008-04-24 11:58:00 Wok and Talk is a part of the Spoon Food Court, in the Great India Place, NOIDA. Just like any other food court, you can take in the many aromas wafting around the place, the hubbub of many people talking at once and the occasional loud crash of a strike at the bowling alley ahead. The ...
By: Food...!
Kebab Curry Noodles
2008-04-22 06:24:00 I found these freshly made noodles in the market yesterday. All you need to cook them is a couple of minutes in salted, boiling water. So, I tried this recipe out, which resulted in a spicy combination of curry, noodles, kebabs and coconut. First, boil your noodles, chop the kebabs and onions and squeeze out the ...
By: Food...!
Review: The Fortune Cookie, Sector 18, NOIDA
2008-04-13 15:13:00 Meeting with some long lost friends, their parents, their children and so on, we landed up at Fortune Cookie on Friday night. It’s a nice place really - the owner is an ex-shippie who has ransacked his house and placed all his collected oriental artifacts in the restaurant. Decorated with an overpowering shade of red, The ...
By: Food...!
Review: Superstars, Sector 18, NOIDA
2008-04-11 13:12:00 I went for lunch today to Superstars in Sector 18, NOIDA with an old friend, who I was meeting after nearly 14 years. They haven’t spared any expense in doing up the place and have probably paid a pretty penny for the decor. A pool table, glass floors, huge bar, a music system that can be ...
By: Food...!
Review: Flluid Lounge, Mosaic Hotel, Sector 18, NOIDA
2008-04-04 07:08:00 Flluid is in the Mosaic Hotel and is probably one of the most interesting lounge bars in the area. They have an adequate selection of food and quite an array of liquors. In fact, Flluid probably has the best stocked bar in NOIDA! On entering you feel you?ve stepped into some location in the Arctic or ...
By: Food...!
Review: Republic of China, Great India Place, NOIDA
2008-04-03 06:47:00 Republic of China is a part of the Spoon Food Court, in the Great India Place, NOIDA. The standard food court ambience applies here with lots of places to sit, television screens in abundance and the pleasant murmur of many conversations happening at once. There aren?t many options available, and they don?t seem to want ...
By: Food...!
Rice Soup with Shrimp Dumplings
2008-03-27 16:25:00 I’m not well today - probably the flu. But that doesn’t stop me from cooking. No siree, it doesn’t. So, after making the rice for the ‘How to cook’ series (next post), I was wondering how to use it, besides the obvious curry route. So… chopped some spring onions and carrots and put them in ...
By: Food...!
Pea Rice
2008-03-19 05:38:00 There’s this practice in India that can be a bit funny at times. We have very elaborate dishes and then we have normal dishes, as with most cultures. When people don’t want to go through the trouble of making the elaborate dishes, they’ll make an everyday staple… and add nuts, or raisins or other dried ...
By: Food...!
Moong Dal with Tamarind Chutney
2008-03-18 05:45:00 My mother had always been very fond of cooking. My father on the other hand loved to eat good food and was a voracious eater. (Very early in life I learnt that the way to a man?s heart is through his stomach.) As for me, I intensely disliked food and the dining table was a ...
By: Food...!
Glass Noodle Soup
2008-03-14 06:29:00 This noodle soup is immensely satisfying and is perfect for a hot, nutritious complete meal for the kids. It uses glass noodles or bean threads and looks quite interesting too. With the right vegetables in it, it can look simply amazing! Start by sauteing some spring onions, carrots, beans and cauliflower, all cut to the right ...
By: Food...!
Meat and Oatmeal Stew
2008-03-06 17:03:00 This is a deliciously different stew, that can be made with any kind of meat you like, in any form. I’m not sure which cuisine to categorise this under, since as it is a little American and a bit Asian. It does have a very interesting flavor nonetheless and goes very well with a hunk ...
By: Food...!
Review: Curry in a Hurry, Sector 18, NOIDA
2008-03-06 08:55:00 Curry in a Hurry is a little takeaway in Ansals Fortune Arcade, Sector 18, NOIDA. No cooking is done here, just takeaways of ready made food. While their operation is quite slick in terms of equipment and organisation, they need to pay a little more attention to the food served. I tried their Red Curry with ...
By: Food...!
Vermicelli with Mustard and Curry Leaves
2008-03-05 15:03:00 Vermicelli is a popular breakfast food in South India. Cooked in sesame oil with chopped onions turmeric, salt, chilli, black mustard seeds and curry leaves, it tastes wonderful. Even better if you have a little mullagapudi - a hot concoction of spices that is mixed with oil and used as a condiment. Also called ‘gunpowder’ ...
By: Food...!
Valle-Appams - Soft and Delicious Hoppers
2008-03-05 03:17:00 The mutton stew I wrote about earlier may be eaten with bread or chapattis but they taste best with Valle-appams or Hoppers. Here is the recipe for Vellappams, the way my grandmother made them. However I have introduced one variation from the original. My grandma used toddy, tapped fresh from the bark of the coconut ...
By: Food...!
Traditional Kerala Mutton Stew
2008-03-03 14:31:00 My grandfather was fond of entertaining and often had European guests over for lunch or dinner. Mammu?s stews were an instant hit and often they would invite themselves over to taste them over again. Herein is her recipe for Mutton Stew. Mutton Stew -60; -0; Half a kilo of mutton One onion sliced fine A piece of ginger about one ...
By: Food...!
Bacon and Pancake Breakfast
2008-02-29 06:12:00 Here’s a contribution from my mother: There’s nothing more invigorating than a hearty breakfast. There was a time when breakfasts in my mother’s home were huge and wholesome. Fried, poached or boiled eggs, thick slices of toast, butter, marmalade, chutney, rashers of bacon, fried tomatoes and thick slices of roast potatoes and that wasn’t all! There ...
By: Food...!
Loaded Mushrooms
2008-02-28 11:18:00 These are fresh button buttons, de-stalked and lightly sauteed in sesame oil - then stuffed with a spicy mixture of mushrooms, chicken and peanuts. First de-stalk the mushrooms and then quickly stir fry them in some hot sesame oil - remember to use very little oil. Set aside. Now for the filling. Finely puree some wood ear ...
By: Food...!
Zarda - Meethe Chawal - Sweet Rice
2008-02-26 05:37:00 This dish has uncertain origins but I do know it is made by Hindus and Muslims on special occassions. The Hindus call it ‘Meethe Chawal’ or sweet rice and the Muslims call it Zarda. Aamir, a friend at work, brought some from home and was nice enough to share it with all of us. It is ...
By: Food...!
Two Mushroom Stir Fry
2008-02-21 06:03:00 This is a simple, quick and delicious stir fry that you can whip up in minutes. It uses two [or more if you like] types of mushrooms - button mushrooms and wood ear mushrooms. Here’s what you do: Soak the wood ear mushrooms in hot stock. You’ll need to replenish the stock from time to time ...
By: Food...!
Star Anise
2008-02-19 03:00:00 Star anise, star aniseed, badiane or Chinese star anise, is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it ...
By: Food...!
Creamy Corn Spring Rolls
2008-02-17 14:20:00 These creamy, crunchy and delicious spring rolls are light, crisp and quite simple to make. We had a few friends over for lunch and thought the kids would like them. The adults loved them too! First the filling - thinly slice some cabbage, mix with tartar sauce, corn kernels, five spice powder, tabasco, salt and worcestershire ...
By: Food...!
Review: Geoffreys, NOIDA
2008-02-14 05:52:00 Naheed, Kiranjit and I decided to step over to Geoffreys for a quick lunch yesterday. Based on my last experience there [sunday buffet brunch and beer], I was only too happy to recommend the place. I wouldn’t do so readily today. Lets talk about the environment first. Service was fast, friendly, efficient anf thoughtful. The ambience ...
By: Food...!
Achappam
2008-02-11 05:26:00 The Achappam is a traditional snack prevalent in Kerala. Prowling through the inside streets of INA market yesterday, I found this little shop [Kerala Store, Shop #56] run by the Wilson brothers. A crunchy, mildly sweet and very light snack, the achappam is easy to make too - all it needs is rice powder, milk, eggs, ...
By: Food...!
Jeera Aloo
2008-02-07 06:29:00 Jeera Aloo is a typical North Indian dish, probably made in thousands of homes every day. Easy to make and quick too, it goes equally well with rotis or parathas. Boil and dice some potatoes. Heat oil, add jeera (cumin seed), put in the potatoes, add salt, red chilli powder, turmeric (haldi), dhania (coriander) powder and ...
By: Food...!
Thai Green Curry
2008-02-06 05:39:00 This is a quick recipe for thai green curry. Light, spicy, delicious and easy to make, this curry is ideal for cold winter evenings. This recipe uses Mae Ploy green curry paste. While there are many others on the market, I believe this one has the most authentic flavor. If you like these curries, don’t ...
By: Food...!
Spicy Minced Meat (Keema)
2008-02-02 11:46:00 This is a spicy, juicy and tangy dish that can be used to stuff your samosas, filo pastry / puff pastry parcels, sandwiches or simply eaten with hot rotis/naans. My brother dropped in last night and sleepily expressed a desire this morning, to eat a stuffed omelette. Now, stuffed omelettes are quite passè for me, considering ...
By: Food...!
Review: Chor Bizarre, NOIDA
2008-02-01 06:08:00 Ashwin and I decided to meet up for dinner a few days back and we decided to visit Chor Bizarre, which is in the same complex as Oriental Octopus - Savoy Suites, Sector 16, NOIDA. The decor is quite interesting, what with antiques and objets’d art dating back to the days of the Raj prominently displayed. ...
By: Food...!
Colocassia (Arbi) and Chicken Curry
2008-01-31 06:01:00 This is a wonderfully spicy, yet not hot, tangy and delicious curry. While I wouldn’t call it simple to make, it ain’t tough either. Pre-cook the colocassia (arbi), preferably one whistle in a standard pressure cooker. Slice thickly, fry till it has a crisp outer covering and reserve. Cut chicken any way you like and quickly ...
By: Food...!
Kufri or Bust Part III
2008-01-29 05:38:00 Lunch was at a restaurant in Shimla called ‘Alpha’. Started in 1961 by Surendra Paul Bamba and located at Scandal Point, it boasts multiple cuisines and smoking/non-smoking seating areas. Did you know that Scandal Point derives its name from an incident connected to the flirtatious Maharaja of Patiala? As the story goes, The Maharaja was besotted ...
By: Food...!
Fragrant Coconut Rice
2008-01-25 07:21:00 Here’s Naheed’s first contribution - Fragrant coconut rice. This is a lemon grass and cardamom flavored coconut rice, very different from the south Indian variety. You’ll need to boil cardamom, bay leaf, nut meg, bruised lemon grass, and cinnamon in adequate water along with a cup of coconut milk. Add an adequate quantity of pre ...
By: Food...!
Fried Eggs with Thyme
2008-01-22 17:47:00 I was trying to be creative this morning with the fresh thyme in my possession - the usual target - Cherie’s breakfast. Try this. Put a little oil in the pan - spread it around a bit. Put small bunch of leaves at various places in the oil - break the egg into a bowl and ...
By: Food...!
Jackfruit (Sabzee) with Onions
2008-01-22 17:32:00 Jackfruits are quite common in India and this part of the world and I learnt something new today - Jackfruits are the largest tree borne fruits! They can be cooked both dry and in a gravy. Anyway, this is quite a tasty dish made with jackfruits. We first chop the jackfruits, omitting the middle section and ...
By: Food...!
Tender, Tender Chicken for Soups
2008-01-21 13:01:00 Ever eaten chicken soup in a restaurant and wondered how they get the boneless chicken in it to be so tender? I mean, chicken on the bone is usually quite alright, but boneless chicken is typically the breast, which is very lean and therefore, not as tender as say, the leg. Try this. Slice the boneless ...
By: Food...!
Review: The Great Kabab Factory, Sector 18, NOIDA
2008-01-18 05:59:00 This is an update to my previous posts on the subject. I’m quite interested in watching the service quality of restaurants - particularly the ones that are doing well. What apparently happens is that initial quality levels [service and food] are quite high - these degrade over time as customer flock to the place - ...
By: Food...!
Cauliflower and Carrot Korma
2008-01-14 10:47:00 We had some friends over for the weekend and decided to cook something a little more interesting than the food we had been subjected to over the last couple of days [See reviews on Udupi Cafe and Taste of India]. I didn’t bother taking any pictures of this one, as it didn’t look as if it ...
By: Food...!
Review: Udupi Cafe, ITO, Delhi
2008-01-13 18:55:00 I love little eating joints, especially so if they’re tucked away discreetly - like the Udupi Cafe. Saw the place while driving by, thought a nice hot dosa with some filter coffee would be nice that afternoon. The dosa was cold, the chutney corrupted and the sambar wasn’t sambar. I didn’t have the guts ...
By: Food...!
The myth of the Indian Curry
2008-01-12 15:09:00 I’ve been hearing about the ‘Indian Curry’ for quite a while, from multiple sources. I’ve seen it in restaurant menus in the UK ‘Vegetables with Indian Curry’, seen it published on websites - someone asks ‘how do you make Indian Curry?’, and a kindly (uninformed) soul pops out of nowhere and shares a recipe ...
By: Food...!
Mustard Coriander Fish Curry
2008-01-12 14:43:00 This fish curry has a traditional Indian flavor and combines the twang of coriander with the flavor of yellow mustard. It takes just about 15 minutes to make and tastes divine. Here’s what you do - saute some sliced onions, add the yellow mustard - let it crackle. Add some turmeric, ginger paste and some salt ...
By: Food...!
Grilled Chicken
2007-12-29 06:24:00 Grilled Chicken is quite easy to make and a real treat for every one. The smoky barbeque flavor permeating deep within, grilled chicken tastes divine with a knob of herbed butter or just buttery rice or bread. If you decide to complement it with a gravy, so much better! Simply marinate the chicken in a mixture ...
By: Food...!
Egg Curry
2007-12-29 06:15:00 Egg Curry is quite easy to make and taste delicious too! It goes just as well with rice or rotis and is a nutritious all-in-one meal. All you need to do is (1) boil eggs, (2) saute some onions with cumin seed, mustard seeds, salt, green chillies and red chilli powder (3) add tomatoes and continue ...
By: Food...!
Dec 26, Dried prawns is an Asian food ingredients which is used in many dis
2007-12-26 01:33:00 Dried prawns (udang kering) is an ingredient found in South East Asian cooking. It is dried salted prawns made so that the seafood can last without refrigeration.
Review: The Taste, NOIDA
2007-12-17 16:33:00 There are food delivery joints, crappy food delivery joints and then there is ‘The Taste’. Run by a chap called S.M. Mahajan, I strongly believe no one at this place eat their own food - unhygienic, poorly prepared, poorly delivered and absolutely uneatable. Located in sector 110, NOIDA, they frequently ‘forget’ to deliver orders and act ...
By: Food...!
Anthony Bourdain about his passion for Asian food
2007-12-04 14:26:00 Our friend Anthony Bourdain is surely a unique character. He is an honest and down-to earth guy - fully respectful of other cultures or traditions - yet he speaks out his mind if something is horrible or brackish. They don’t call him “Rogue Chef” for nothing. And he is practically a living Nomad. He enjoys to travel ...
By: nomad4ever
Sushi Platter - Makizushi
2007-11-30 05:23:00 This sushi platter is 100% vegetarian and stuffed with nutrition too! Made with bell peppers, carrots, cucumber and radish, it is a very healthy alternative to traditional cooking on weeknights. All you need are: Sushi rolling mat Sushi rice Nori sheets (the dark green wrapper) Vegetable juliennes of different colors and tastes Japanese rice vinegar (with some sugar and salt) Cook the ...
By: Food...!
Spicy Radish Leaves
2007-11-27 06:41:00 The stalks and lower leaves of the horseradish plant are cooked in mustard oil and spices (turmeric, cumin seed, chilli powder and salt). Delicious when stuffed in a parantha, eaten as a dish or tossed with white rice.
By: Food...!
Stewed Cucumber
2007-11-27 06:38:00 Chunks of fresh cucumber, simmered in stock, then gently fried using sesame oil, light soy sauce and Chinese 5 spice powder results in this succulent treat.
By: Food...!
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