Monsoon , infusing life to the much celebrated Indian flavours in its unique way. Celebrating our own food culture, local ingredients in a modern way.

Indian households thrive on their traditional recipes, and the dadi naani style of cooking brings that bond at the meal time. Aam ka achar or the raw mango pickle is one such recipe, which brings hundreds of family memories of summer holidays at naani's home, helping our aunts make barnis( ceramic ...

Jama Masjid, during Ramadan, at Iftar, becomes a gastronomical fare, and going around exploring the food, becomes no less than a culinary expedition...walk with me to a virtual trip to some of my picks from the place.

Mamidikaya Pappu is a tangy toor dal, with the goodness of raw mangoes, served with rice.

A luxury dining experience At Aerocity

Do not follow where the path may lead. Go instead where there is no path and leave a trail.” – Ralph Waldo Emerson Ayush Rastogi IIHM graduate, passionate about cooking since a very early age, well identified his skills and charted his own path, in the hospitality industry, in his own way. ...

Amrood kee Subzi, may not sound very familiar to many. But this is a common form in which a guava is eaten in Rajasthan Households, and in parts of Uttar Pradesh. This gravy is best made with sweet ripe guava, just when they are firm yet completely ripe, just before they start getting squishy. ...

Besan Ke Ladoo, reminds me of Maaji( as I called my grand mother ), and each bitereminds of her sweet voice, her love, and how each time she would  visit us she would unconditionally bring A big kanaster( canister) full of Besan Ke Ladoo. Besan Laddu I have been making them since ever I ...