Recipes, Restaurant Reviews & Chef Interviews

Food

Recipes, restaurant reviews and food news. The recipes come from hotel chefs and home cooks, from Kerala dishes such as Avial and Kuttanadan Duck Roast to international food, and each one is credited to the person who created it. We are building a recipe library people can rely on, with accurate quantities and clear steps, alongside honest reporting on India’s restaurants and the chefs behind them.

Dhaba Chicken Curry | SuperChef Nanda Kumar

Typical and authentic In Dhabas of Punjab either in Village side or on the high ways, serve this chicken curry for the weary Lorry...

Winter special Methi Murg

The Health aspects of Methi Leaves or seeds Being a multi-purpose Herb, Methi Leaves are widely used for making medicines and also in food preparations....

Murg Kalimirch (Pepper Chicken Masala) | SuperChef Nandu

Murg Kalimirch (Pepper Chicken Masala ) Ingredients Chicken Dices: 500gms Onion Med. slices: 1 No. Green chilly: 2 Nos. Cinnamon ¼": 2 Nos. Cardamom: 3...

Thanksgiving Dinner | LUSH_Renaissance Bengaluru Race Course Hotel

Celebrate Thanksgiving in Style LUSH the quintessential restaurant at Renaissance Bengaluru Race Course Hotel is celebrating Thanksgiving with a dinner buffet that consists of delicious...

INDIAN CUISINE – Down The Lane

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic...

On Sundays, We Brunch!

This Sunday, indulge in one of the best mid-morning meals as Lush, the all day dining multi-cuisine restaurant at Renaissance Bengaluru Race Course Hotel brings...

Aatin Thalayum Nadayum Soup | SuperChef Nandakumar

Aatin Thalayum Nadayum Soup is a slow-simmered Kerala broth made from goat’s head and leg bones, peppery and fragrant with shallots, garlic, curry leaves...

Kala Jamuns with Bread

Ingredients Bread Slices 4 nos Maida 3tbsp Sugar 200ml Rawa 1tbsp Baking Powder ¼ tsp Milk 4tbsp Oil for frying Method Cut the 4 sides of bread and cut the remaining bread slices into small quarters, put it into...

In Conversation: Griffith David (Founder & CEO @ HABANERO FOODS) &...

In Conversation: Griffith David (Founder & CEO @ HABANERO FOODS) & Monu Danesh Surendran (Co-Founder & Food Columnist @THE DAILY BRUNCH) | Episode 4 In...