Quick Bytes: Bento Box Japanese Lunch at Mekong, Marigold

The word Bento in Japanese stands for a box shaped container which is used by housewives to pack meals for their spouses and children. The box has a number of compartments each holding a different item. Many Japanese quick service restaurants have borrowed the format to have food ready in Bento boxes for a quick dine.

Bento Box Mekong
The Bento Box Lunch at Mekong

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An Exquisite Mediterranean Experience at Prego Alfresco

Prego, the Italian restaurant at The Westin, Hyderabad has been a perennial favourite of the food lovers. The restaurant now brings to us Mediterranean cuisine through its new extension – the poolside Prego Al-Fresco. The outdoor restaurant boasts of a nice view of the blue water with comfortable open-air seating under canopies.

Prego Al Fresco Westin Hyderabad

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The Ancient Barbeque, Gurgaon: A BBQ Joint for a Big Appetite

The Ancient Barbeque, popularly known as TAB, had established itself quite well in Noida before setting up shop in Gurgaon. Chef Nikhil Chopra, a Delhi-ite, knows how to surprise his customers with his exquisite culinary skills. Apart from the items listed on the menu, Chef Nikhil also prepares new innovative items to give variety in the barbeque menu to the regular customers.

Open Barbecue at TAB | Foodaholix
Open Barbecue at TAB
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Kakatiya Deluxe: The Iconic Andhra mess of Ameerpet

Ameerpet is one of the busiest localities of Hyderabad. From students of computer courses to people from outside Hyderabad living in working people hostels, a large number of Hyderabadis congregate here every day. Ameerpet is also home to some of the best messes and takeaway joints serving Andhra food.

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Quick Bytes: Andhra Biryani in Noida

Though it is often confused as Hyderabadi Biryani, there is quite a bit of difference between the biryani made by the Nizams and those made by the residents of Telangana, Rayalaseema and Coastal Andhra. The latter is a totally different version as opposed to the traditional Nizami Dum Biryani to match the fiery hot local palate and has a chilli powder based cooking style which makes it so popular amongst the folks. Another major notable difference is the lesser usage of saffron which translates into a more ghee pulao rice bed with well spiced chicken or mutton. Many Telugu food lovers will maintain that the name biryani is a misnomer for this rice and meat dish, and it should only be called pulao.

Chicken Biryani with Mirchi ka Salan and Raita

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Some More Restaurant Rants from Kolkata

For a Bengali born and brought up in Kolkata, but living outside, a visit to the city brings back fond memories of the food one has enjoyed during childhood. Apart from the local Bengali fare and the Chinese food from the Tangra area, the city has its own delightful versions of Mughlai and Continental cuisines.

The Mughlai cuisine of Kolkata has evolved from the kitchens of  Awadh (stemming from the chefs of Nawab Wajed Ali Shah, who was detained here by the British), khansamas from UP/Bihar as well as the Nawabi cuisine of Murshidabad. The restaurant which has got iconic status serving this food is Arsalan at Park Circus.

Mutton Chaap
Mutton Chaap at Arsalan
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