I had to have five lunches by myself in Bangalore, and I reached out to my friends on social media for help. The result is a crowd-sourced list of 46 places to eat in Bangalore with recommendations. I have also written short notes about the places I ate at.
I check out Udipi's Upahar in Kondapur, and it inspires a longish post. Does it pass the sambar test? Is the taste authentic? Is the filter coffee up to scratch? Are there any more of my terrible jokes in this review? Find out everything - read it right now!
An account of a visit to a typical Hyderabadi restaurant, Prince Hotel, where I get amazing chai and shawarma, and a dose of the famous Old City life and culture.
A very personal account of a few hours spent at my hometown, reliving some childhood experiences and savoring the gentle pace of life.
Great food, great ambiance, great service. Brilliant contemporary South Indian cuisine in a Madras Kitsch setting. 5 out of 5. If you haven’t been there yet, what are you waiting for?
Avasa, located bang in the middle of HITEC city, has been beckoning us for a while. We hadn’t heard any reviews of the food there, and really hadn’t considered it before for dinner. On a Saturday evening, we were looking for a new place to eat at. After much debate, we decided to boldly go where we had never been before, and ended up at Avasa with no idea of what kind of dining options we had.
Cinnamon Fusion is a new Asian-Continental fusion restaurant that opened its doors last week in HITEC City.
Good Italian food in a great ambiance at a reasonable cost. I recommend trying it out today!
A long-time plan to visit Barkas was realized today. Khadeer was my guide for the day, and his brother Nazir accompanied us.
We met up early in the morning and drove to Barkas. First, some background. Barkas is part of the history of Hyderabad. The Arab soldiers who were part of the Nizam’s army lived in barracks, and their descendents continue to do so – except that the area where they live has come to be known as Barkas – a corruption of the word ‘barracks.’ Today, Barkas is an integral
We had corn on the cob today, even though it was not raining! For some strange reason, corn on the cob and rains seem to belong together.
When we were growing up, homemade corn was always boiled, either in a pressure cooker or in a closed vessel, and seasoned with salt. This was seasonal, and was available only once or twice a year. When it was the corn season, it was always quite a family affair – cleaning the corn and preparing it to be boiled, waiting around the dining table for it to