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Fusion food, German beer and a kickass Sufi night. That pretty much sums up my incredible experience at Factory, by Sutra. A co-working space and brewery set against a Factory theme is among the most happening places among the many breweries at Sector 29. Spread over three floors, the majestic space, dim lighting and rustic ambiance teamed with a feet tapping playlist will set you to your party shoes just right. The jute ropes, retro frames and gorgeously done bar and old school couches gave me excitement jitters.

Mixed fruit and veg aloo-chaat with raw mango or guava, singhara, tamarind juice, ripe mango, cucumber and pomegranate seeds. Add either a handful of cold boiled chana or a splash of yoghurt for protein, and perhaps sprinkle with some flaxseeds and/or sunflower seeds and/or charmagaz (melon seeds).

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The next day, we decided to turn the tables by preparing a Thanksgiving feast ourselves - vegetarian stuffing and sweet potato chaat. We met 2 other families in the nearby park and all of us had gotten something or the other from home. Beauty lay in celebrating with each other and making up for not having all of our families around.

Many dishes exist in this memory. The one I feel that is special is the one I prepared and took to these meals - the sweet potato chaat! What I liked most about this dish was that it was the perfect fusion of Indian culture (chaat) and the thanksgiving season (sweet potato). It was the perfect dish to bring our own touch to Thanksgiving and be grateful for all that we had back home in India.

Veg Rendang Curry and Flaky Paratha. One of my first fancy meals outside after 1.5 years of being holed up inside homes, my family and I decided to visit a vegetarian restaurant in Bangalore called Street Storyss. Turns out this place was a vegetarian restaurant and celebrates vegetarian food. Unlike most veg places where the options are limited to non-polarising dishes like Potato, Paneer, Cauliflower etc, this place celebrated the essence of the food and had a kickass vegetarian rendition of most of the global popular meat based dishes. I ordered this main course of Indonesian Rendang Curry and paratha (almost like our paratha) while keeping bare minimum expectations from this place. And the dish was spectacular. The curry itself was warm and coconutty, very comforting and had just the right hint of spices. The paratha was flaky and crispy and a perfect accompaniment to the curry itself.

All in all, a truly special and delicious meal. It was simple, flavourful and had the right balance of spices. It seems to be pretty straightforward. Like most Asian cooking, the curry paste is the hero here.

We went back a few weeks later with some friends, had hyped a lot about this dish and managed to make it to the restaurant. After a round of appetizers, we carefully kept in mind to order extra parathas as well and went to place the order for it. Only to find out that they had removed it from the menu :(. It was crushing. Please help me track down the chef and ask for the recipe!

Bangalore is Kaapi-Idli-Dosa land. It is somewhat a struggle to find good North-Indian chaat and street style food here. An absolute surprise when I discovered authentic Delhi-Paharganj style at Natraj Cholle Bhature here in Bangalore and that too just 100m away from our office! I remember being skeptical at first. But when I broke the fluffy Bhatura, a wasp of hot steam escaped and took me back to the dingy lanes of Paharganj! Digging my teeth into the spicy cholle along with a sliver of sliced onion & pudina chutney was a god-sent heavenly experience.

It takes almost two to three hours to make Kalmi vadas by deep-frying discs of chana dal. However, Ashok Chaat Bhandar in Chawri Bazaar has aced the recipe, making it one of their best selling dishes. The shop is strategically located at the mouth of Nai Sarak, right outside a metro gate and the crowd of people hogging on chaat is unmissable.

As Dilliwalas, the one thing we missed the most during lockdown is a trip to the nearest chaat wala for a round of Golgappas. The fiery kick of masalas and the tang of chutneys is an experience like no other. However, a chaat outing remains incomplete without stopping by an ice cream cart or kulfi wala. After all, you need something to quell the spicy storm on your palate.

Apsara Ice Creams, a Mumbai-based brand has an eclectic range of ice creams but the one that catches your eye is the Panipuri Patakha. Made with a blend of 10 spices, this sorbet is a tantalising blend of sweet, tangy and spicy flavours. Every scoop is topped with chaat masala and boondi to replicate the experience of eating a Panipuri. The crunch of boondi is reminiscent of the crispy shell while the minty sorbet reminds you of the soothing pudine ka pani (mint flavoured water) they are dunked in.

It is criminal to throw away food in a world where millions of people are starving everyday. While the best thing is to save food and not waste a single morsel, but we still end up cooking more than it is required. In fact throwing away food is believed to upset the Gods and rightly so, because even the food, like us has been created by the almighty. But it is not necessary that having extra food means wasting it. If you do not know someone who you can give away the extra food, the best thing is to make use of this in a creative way. For example, do not discard the water after boiling rice. Use it to thicken gravies. Chapatis can be used the next day and can be made to taste even better. All you have to do is to dip the chapatis in salted water and then apply some butter and roast on a tawa both sides. Also, if you have a lot of bread in your refrigerator and you do not know how to use them, turn them into an interesting chaat! Toast the bread slices till they become crisp. Cut them into cubes. Add beaten curd, red and green chutney, chopped coriander and onions and green chillies and enjoy! Similarly, Do not discard the cardamom skin. Either put them in the tea jar or in the rice box or into the milk. You can have a nice aroma coming from your food as even the skin is quite aromatic. Likewise, Chapatis can be used the next day and can be made to taste even better. All you have to do is to dip the chapatis in salted water and then apply some butter and roast on a tawa both sides.

Apparently, Sangam also sells Gujarati undhiyu every Sunday morning, but you need to place an order for the same by Saturday evening. I am dying to try that out! I am also eagerly waiting to try out the many other chaats and savouries on their menu! Everything sounds great!

The movie aloo chaat has given us a number for songs on lohri. Aloo chaat the parody Bollywood film has a dance number that came to our Bollywood Lohri melodies rundown and trusts us it merits paying attention to.

I studied at Delhi College of Engineering in the campus located in the outskirts of the walled city.. When you live away from the main hub, the eateries around the campus become a huge part of your student life. This chowmein was the star dish at this place called Apsara restaurant. Strangely so, I vividly remember the seating, neon walls, huge wall decals and layout of the place even after more than two decades. It was the coolest place with fun milkshakes, ice creams, chaat, street food and some bomb indo chinese. We thronged it often and paneer chowemin with serious amounts of green chilies was my favorite thing to order. be457b7860