FAMISHED EXPLORER

I'm a fan of Kulcha king since a long time and I really like their kulchas. I've tried out different varieties and they all are pretty good. I especially like the tangy chutney (sauce) that they give along with the kulchas.  For something quick to munch on, we ordered a portion of masala papad . I liked the way it was generously topped with finely sliced tomates, onions, and capsicum. The topping were contained in the middle of the papad, and the whole papad did not become soggy as you had it.  This particular time when I went, we ordered for an aloo (potato) kulcha and told that it be made crispy. This one was crispy but there wasn't much potato filling inside, so we told them, and asked for another one to be made. In the other one that they got, the filling was right, but they forgot make it crispy. Then we had to send it again. This kulcha was for my mom, so by the time I was almost done with my onion kulcha, she hadn't even started. She halfheartedly shared...

We had gone for a visit Jebel Hafeet and on our way back decided to make a halt at an Indian restaurant in Al Ain. After seeing a few, we settled on this one. It was a bit hard to locate inside the mall itself. It was smaller fro inside than what we expected, but the good thing is that they also have private partitions with curtains for families. We ordered a kadhai sabzi and a royal mughal special vegetable. Also, a jal-jeera as for the drinks. They have complimentary roasted papad which kept us busy as we waited for our food. We were thirsty and the waiter took a long time to get us the water which was a let down to start with. Also, the jal-jeera took quite long. It was a little mintier than what I've usually had, but good. Then came our food. He had messed up the order a bit and instead of the kadai sabzi got the tawa sabzi . We were really hungry so we didn't ask for a replacement. The kadai sabzi was okay. As for the royal mughal special vegetable , I e...

It's that time of the year when the city is abuzz with food festivals all over the city and one simply cannot miss the Etisalat beach canteen . There are loads of restaurants, many of which have new and interesting concepts. This post is about Trèsind . Trèsind is almost synonymous with molecular gastronomy in Dubai and I was waiting to try this one out since a long time. Their outlet in the Etisalat beach canteen also had live cooking shows and their head chef was making interesting items for the audience. With Trèsind you are spoilt for choice; finally we settled on a few. We started with a mocktail called "Lava lamp". The name itself is so interesting and it certainly lives up to that. The best part was that they made it in front of us. It is a passion fruit juice based drink with berries in it, and not to forget the smoke coming out of it as a result of the liquid nitrogen. So you need to let it wait for a few minutes and let it cool down (or rather heat up) b...