In repeated posts we’ve been suggesting and pushing the need for good regional food in our cities. Even though there is a huge crowd that is a big fan of Butter Chicken and Naans, there is a sort of revolution happening now. The surge in regional food restaurants, who just concentrate on the food and […]Read More Kerala in Baner!
A prominent restaurant chain in Pune, Maratha Samrat is now quite the crowd favorite when it comes to Thaalis and food from the Marathwada Region. Since we live in Balewadi, the Baner outlet was our option and it did not disappoint. Place and Vibe: We went on a Friday night, there was a waiting of […]Read More Maratha Samrat — Baner, Pune
Cooking made Sexy: Prawn Roast with ID Fresh Malabar ParathaRead More Cooking made Sexy: Prawn Roast with ID Fresh Malabar Paratha
Cooking made Sexy: Machi Mussalam with ID Fresh Whole Wheat Parotha.Read More Cooking made Sexy: Machi Mussalam with ID Fresh Whole Wheat Parotha.
Cooking made Sexy: Chicken Dosha with ID Fresh Dosa Batter.Read More Cooking made Sexy: Chicken Dosha with ID Fresh Dosa Batter.
Cooking Made Sexy: Pomfret Tawa Masala Fry!Read More Cooking Made Sexy: Pomfret Tawa Masala Fry!
There is no love as true like the love for food. We love to eat it, we love to watch others cook it, and above all, we love to photograph it. Inspired by the Asians’ passion for food and Chef’s Table Season 3, Netflix launches its search for the region’s best Instagrammers who take food […]Read More #MyChefsTable with Chefs Table Season 3 on Netflix
We are on to our 6th dish now, and the South Indian influence continues. This time we are doing a really heavy Mutton Curry with Coconut and Cashew from the warrior clans of Coorg. Along with Coconut and Cashew we will also be putting Khus-Khus (poppy seeds) to give the curry more balance and depth […]Read More Cooking made Sexy: Mutton Curry with Coconut and Cashew
We’ve reached our 5th dish now and it’s things are getting hot in here! One of Mumbai’s favorite fish the Pomfret is going to be stuffed and coated with a beautiful Green Masala and fried on the tawa. The taste and look is very much like the Parsi Patra Ni Macchi but has a different […]Read More Cooking made Sexy: Pomfret Green Masala.
This Kuruma, is very much like the one we get in the Northern part of the country. The base gravy is of onion, tomato and cashew with the addition of coconut milk. This is another light dish from down south and goes really well with Kerala Parota, Rice or even dosai, so for our 5th […]Read More Vegetable Kuruma, Kerala Style