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Total 15 results found. Search for [ seekh kebabs ]

Results 1 to 15 of 15
Prachi Bhuchar
March 14, 2016
The dum aloo which is a puff pastry stuffed with a spicy potato mix is a take on the humble aloo patty found across canteens in the country and failed to inspire.


Sourish Bhattacharyya
February 21, 2013
Five Indian wines made in heaven for Indian food.


www.businesstoday.in
July 25, 2012
A swank India Grill Room attempts to amalgamate the feisty flavours of pan-Indian gastronomy with upscale dining.


www.businesstoday.in
September 1, 2011
Guide on healthy and good food


Sourish Bhattacharyya
January 21, 2010
When you go out for an Indian meal, or have kebabs as appetisers, don't hesitate to order a bottle of wine. Here are some suggestions.


Sourish Bhattacharyya
December 28, 2009
The first thing you should do this year is grab these wines. The second thing—drink them.


Sourish Bhattacharyya
November 2, 2009
If a wine pairs well with the cuisine of a region that swears by chilled beer and Johnny Walker, it has to be a cracker.


Sourish Bhattacharyya
September 3, 2009
Sangre de Toro owes its name, which means ‘bull’s blood’, to its robust colour. It’s hard to find a young wine looking so definitively red.


Sourish Bhattacharyya
May 26, 2009
We were stunned by the San Ramon’s fruitiness and silky tannins—it’s the kind of wine that pirouettes on your tongue and stays in your memory long after dinner is forgotten.


Sourish Bhattacharyya
March 19, 2009
Charles Metcalfe doesn’t jump to conclusions—Kathryn and he went through 27,000 wine and food pairings over seven months for the Sainsbury Pocket Food & Wine Guide.


www.businesstoday.in
January 22, 2009
The restaurants you need to know about. This month, we do Japanese in Gurgaon, chicken and mash in Bandra and royal kebabs in Bangalore. Tuck in!


Sanjiv Bhattacharya
December 25, 2008
Sandeep Arora is India’s only qualified ambassador of whisky. When he invited MORE to his home for a one-on-one appreciation, there was only one response. And 24 malts later, only one way it was going to end.


Sourish Bhattacharyya
September 18, 2008
With the new global cuisine breaking the psychological barriers, the business of wine and food pairing promises to unravel in its own unique way.


Sourish Bhattacharyya
July 21, 2008
It used to be said that a wine of a region pairs best only with its food, so the ease with which a Riesling, a cold-weather grape, marries with North Indian staples is a divine mystery, because no two cooking styles are as different from each other as German and ours.


www.businesstoday.in
April 24, 2008
Murgh malai tikka and tangri kebab are heaven-blessed food matches for champagne. Check out the menage a trois the next time you visit a fancy Indian restaurant— you’ll become an instant convert. But don’t extend the match-making to seekh kebabs.


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