Coriander and Cilantro I know, I know. All spices are equal, but you’ll never convince me that coriander is not more equal than the others. Here’s why: coriander seeds, stem, root, leaves – every part of the plant is not only edible, but is used in cuisine. In India, coriander leaves are used, in addition…
Lolzzzzz was the cryptic comment in reply to a facebook post I had made on social media. I had just vented my spleen about how social media had taken over our social lives. How every time I opened my facebook account with trepidation, I would encounter several ‘invitations’ to a confusing welter of subsidiary sites…
Butter Chicken The national dish of Punjab and Delhi is butter chicken. Tandoori chicken (if you are faithful to the original), tart tomatoes cooked down and blended with rich cream for a tangy, smooth pulp where the spices are secondary to the sauce – it is devilishly difficult to nail the recipe perfectly. Gulati in…
After all these years, meticulously run Cuisine: Chinese Atmospherics: Something of an architectural marvel in the hotel, this magnificent restaurant is built around a central axis, so that no matter where you are seated, you can just view the neighbouring tables. The kitchens are arranged all around the restaurant, being designed according to the dishes…