Three reasons why The Bar Stock Exchange in Kurla, Mumbai, gets my vote: quirky concept, it's open air, and food is great!
What better way to celebrate my Gran's 80th birthday than to get away for an extended weekend break to a boutique resort in the Himalayas? Shaheen Bagh on Mussoorie Road proved a delight for the soul, and for the taste buds.
The Bayleaf Chennai in Gopalapuram is a Mughlai and Bengali restaurant. I was a little surprised and intrigued by this combination of cuisines. I wonder if it started off as a Bengali speciality restaurant and didn't find a large enough clientele and therefore expanded to incorporate Mughlai too? Or if it actually began as a kathi roll stop and then expanded to include other food from Kolkata? I'm tempted to believe the latter, if the exciting roll menu and very positive reviews of it are anything to go by.
We decided to dine in, this time around, and save those famous paratha rolls filled with spicy stuffings for another day.
A very quick and easy recipe, this chicken curry was ready in about 25 minutes. I made this in a pressure cooker, but you can do this in a normal covered pan too - it'll just take a little longer
When I think of Kerala food, I think of appams and stew. Seasonal vegetables simmered in a spiced coconut milk based sauce, eaten with thin lacy pancakes made of fermented rice flour. Now imagine eating traditional Keralan food in a quiet restaurant decorated in the traditional way, served by staff in traditional attire. If you can’t be in Kerala, be in Vembanad, Bangalore.