As you might have noticed Foodeez Junction is undergoing some changes, I’m aiming to re-start the food blog with the newer approach. I hope you will like this food guide. As you know, all the processes require team and efforts, you can get associated with us or send your food-related articles for guest posting on firstname.lastname@example.org.
An important thing is — I am right now conducting interviews on my blog, but it is limited to Indian food enthusiasts only. Right now, the interviews are freeee. You only need to fill the questionnaire I’ll send on your email id. If this interests you, I’m sure you want to get featured on India’s Only Food Guide, email me email@example.com. Continue reading We Are Inviting Interviews from Food Enthusiasts
A good news for Rail travellers! Indian Railways Catering has announced the food served on trains will be cheaper.
I had always wished the food served on trains to be fresh and good, both quality and quantity wise.
Why I say quantity-wise? Earlier, whenever I had to buy the dinner, a veg biryani (which was very low in quality standards), a small portion would cost Rs. 120 plus a cup of tea at Rs. 10 sometimes Rs. 15. The sad part was, instead of improvising it, the quantity of tea was lesser than earlier. On train, people who were affected like me, would say ‘loot hai bhai’. Continue reading Foods Served on Indian Trains Are Cheaper Now!
This spicy red tomato chutney is totally an Indian dish. We know that tomato is very healthy. It is full of Vitamin C. Tomato is a powerful anti-oxidant too. It also helps in maintaining the blood pressure.
We, in India, are very fond of chutneys. I’m sharing spicy red tomato chutney. We can have this spicy red tomato chutney with besan ka chilla, besan ki roti or even tehri. Continue reading Tamatar ki Chutney Recipe | How to Make Spicy Tomato Chutney
If you are a food lover and a connoisseur of alcohol, have you wondered what it would be like to combine the two? Your curiosity’s answer is the ‘Drunken Meats and Seafood’ fest from the 21st to 31st October at the Le Dupleix Pondicherry.
Known for its fantastic European and Creole Cuisine, Le Dupleix along with Chef Satish has created this exciting food festival with tantalizing flavors. Continue reading Drunken Meats and Seafood fest at Le Dupleix Pondicherry | Press Release
Raftaar – a newly opened high speed lounge & bar at Punjabi Bagh, New Delhi, is making its speedy entry in the world of food and beverage industry. Located at the Club Road, the place surely has the advantage to attract footfall at the lounge. The whole concept of the lounge and bar relies on speed so named Raftaar.
With action and power-packed ambience, the place is a complete gear of fine dining and clubbing with family and friends. The place is meant to indulge you into delicious food and drinks and makes you party all night with electronic dance music. Continue reading Are You Ready for a Foodilicious Ride at Raftaar? | Delhi Restaurant Press Release
In an exclusive interview with Foodeez Junction, Chef Ashay Dhopatkar opens up on his culinary journey and the experiences on working with the likes of Chefs Herbert Berger, Mark Hix and Gordon Ramsay.
Even after getting through the top medical schools in India, Chef Ashay followed his passion. He graduated from the Institute of Hotel Management in Goa and then moved to the Isle of Man, where he worked as an apprentice with Manx chefs. Soon after doing Culinary Arts from the Hammersmith and West London College, England, he was selected to work at the kitchen of the No. 1 Lombard Street, under Michelin-Star ‘Old School’ Austrian Chef Herbert Berger.
Continue reading My Kitchen is More of My Home Than the Place Where I Live, says Chef Ashay Dhopatkar | Interview
The Grub Fest, India’s Biggest Food Festival Returns to the Capital.
India’s biggest and most awaited food festival is back to the capital with over 70 restaurants, a mini food truck festival and an amazing line-up of performers and artistes for live entertainment. Continue reading The Grub Fest is Back!
Kadhi Pakora is an all-time favourite dish in northern part of India. I call this recipe for Kadhi pakoda as Shandar Kadhi as it looks so beautiful and its taste takes you to the other world.
Kadhi or Karhi (as some may call) is served as main course. You might have heard of Kadhi Chawal, this combination is spot on! I, absolutely, love this kadhi pakoda recipe.
Kadhi is made by thick gravy of sour yogurt (dahi) or buttermilk, by adding chickpea or gram flour that is besan in hindi, with fritters of vegetables or gram flour dipped in the curry or Kadhi. Continue reading Recipe for Kadhi Pakora, an All-Time Favorite!