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SAURABH UDINIA
Jalebi caviar, malai prawns & dahi vada: Chef Udinia all set for Masala Library Thai pop-up amidst coronavirus scareThe chefs are set to serve up some delectable dishes.- Back to basics: The bar menu is getting a much-needed faceliftBuilding a bar menu, in fact, has come to be as significant as the main course.
- Fruit or chicken? Bengaluru top chefs master the art of deceptionCreating deceptive dishes take up to a couple of days or weeks, depending on the complexity of the idea and ingredients.
- From charcoal appam to carbon sushi, black is the new colour of foodBlack cuisine is eliciting shock and awe from diners and has become fodder for social media.
- 2016's 10 unforgettable dishesHere are some of the dishes that stayed in our memory, including those by chefs you may not know yet.
- Second helping: The humble chefs are the unsung heroes of restaurantsEvery time chef Vikramjit Roy tries out a new dish, putting together an impossible melange of flavours and ideas from all over Asia, it is ...
- Relive your childhood days with a trip to Bengaluru's top restaurantsToast & Tonic is serving birthday cakes with chips and orange flavoured liqueur. Udinia plans to introduce kaalakhatta iced lollies.
- This Holi, pamper your colourful sweet toothTraditional sweets like gujiyas, puran poli, malpuas, halwa, ladoos, barfis and pedas are customary preparations in every household.
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