Post Lockdown Blues for Restaurants: Is it All Gloom and Doom?

Coronavirus has brought about a paradigm shift in the way we live. The way we greet people, the way we move around and the way we socialize have all changed.  Masks, social distancing, containment, and sanitization are the new hot topics in the virtual world.  The food and beverage business is one of the businesses which has come to a virtual standstill, and grave predictions are being made about its future. The scenario being painted is so scary that the restaurateurs, chefs, and F&B professionals are rightfully extremely worried about their future. Some that I have talked to have indicated that they are considering shifting to alternate professions. But is the scenario going to be that bad? Common sense tells me it may not be so.


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Osmania Biscuit: The Nizam’s Favourite cookie

Apart from the signature dishes like biryani and haleem, Hyderabadi cuisine is also famous for its bakery items. These include the various types of cookies that are made in the innumerable bakeries the city is dotted with. While varieties like fruit biscuit, Chand biscuit, and Dum ka Roat are popular, the most well-known of these is Osmania biscuit. The biscuit gets its name from the seventh Nizam, Mir Osman Ali Khan, who had been one of the biggest patrons of this round-shaped cookie.


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The Hyderabadi Naan from Purani Haveli

Hyderabadi cuisine boasts of some exciting broths and gravies like Marag, Paya Shorba and Nihari. What goes well with all these dishes is the “Char Koni Naan” or the square-shaped bread the city is known for.


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Onion Samosa: The Popular Street Food of Old Hyderabad


Samosa is a popular snack all over India, and each region has its own variations. The stuffed savoury which originated in Middle-East Asia, and is known as Sambusak in Persia, was brought to India by Persian traders in the thirteenth century. We Hyderabadis love our own variant of samosa and be it any season or place in the twin cities, you often come across street hawkers on bicycles selling onion samosas. 

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Initiatives Showcasing Cuisines from the Two Telugu states

One of the recent hot trends in the Indian food industry has been a renewed interest in Regional Cuisines. India is a huge country, with the population of many states as big as some countries itself. The variations in food are so huge that dossiers can be written about the food of any state. As is said, food and language change every hundred kilometers, and thus the dishes of one end of a larger state is very different from that of the other end. In the same district, divergence is seen in the food of different communities, castes, and religions. Tribal food is another area altogether with recipes not even available in the public domain.


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Speakeasy Bars Make Their Mark in Hyderabad

About a century ago in 1920, the government of the United States of America had imposed prohibition on its citizens all over the country. Liquor production, distribution, sale, and consumption were banned through an amendment to the constitution. However, the Americans loved their drinks and it was very difficult to enforce such a ban. Illegal liquor bars came up in many places to cater to the demand, and they became known as Speakeasy bars. The term “speakeasy” stood for whispering or speaking softly to avoid undue attention from the police.


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Exploring Pork Dishes in Kolkata

While I am an avid consumer of all kinds of meat, pork occupies a special place in my heart. I believe that pork meat ranks absolutely on top of the varieties of non-vegetarian food with its soft meat and lots of lard adding taste to any recipe which you may use to prepare your dish. Unfortunately, my base in Hyderabad is not known for quality pork meat and added the religious sentiments of a large segment of the city, this variety of meat is largely ignored by restaurants here. As a result, whenever I visit any other location, especially Kolkata, I tend to satisfy my pining by trying out the latest restaurants which have made their mark for good pork dishes.


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Must-try Restaurants in Kalimpong: Gompus & Za Khang

When we were planning to visit Kalimpong, I had asked around for food recommendations there. A restaurant named Gompus featured on everyone's list. Be it, Doma Wang, the restaurateur from Kolkata who is originally from Kalimpong, or Indrajit Lahiri (in his blog www.moha-mushkil.com) all were unequivocally recommending this place.


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