Siddhanth Sawkar speaks about how his dream became a reality, and the nitty gritty of running his buisness.
Sandeep Srinivasa, our resident coffee expert checked out Boho, the new capsule espresso machine from Bonhomia. Read on to see if he liked it.
Everyone loves comfort food and and everyone enjoys novelty. With a new Tapas style menu, Hungry Monkey has upped the ante on how nouvelle you can be with familiar dishes without pushing the envelope.
A Mediterranean cuisine themed Bistro with an impressive variety of thin-crust Pizzas as well as Pastas, Light Meals, Mains and Desserts. Comfortable seating, pleasant service staff and tasty, fresh food make it an enjoyable dining experience.
It is unlikely that you will see Gin as a ‘one-hit-wonder’ or a feminine drink. It is neither. Though a Gin and Tonic is one of the most sought after cocktails at the bar, there is more to this spirit than meets the eye.
Warm up on a winter’s evening with this luscious chickpea soup garnished with delicious crisped bits of Italian ham.
This Black Cod cooked ‘al cartoccio’ and served with Pappa al Pomodoro and sauteed swiss chard is sure to bring the flavours of Tuscany straight to your dining table!
Nisha Pillai delves into memories of her childhood and introduces us to the types of men she’s met based on their relationship to the kitchen and the feminine powers that rule.
This dish is inspired from Spain’s Basque region. Using the famous coq au vin technique (chicken cooked in wine with vegetables and garlic); this dish gets a beautiful flavor and aroma with red wine and makes for the perfect dinner classic with rosemary and flour potatoes.
Chicken Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese. The generic preparation involves fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chili, mace, clove powder and lime juice. It is served with pao bread.