Ovenstory Cheese Stuffed Garlic Bread Reviewed

Just a bit crispier and this would have been the clear winner! That is how close Ovenstory Cheese Stuffed Garlic Bread comes to taking the honors when it is compared to contemporary favorites in this niche, like Dominos. The latter impresses with a more buttery taste and an outer crust that is done a lot better. Ovenstory Cheese Stuffed Garlic Bread has less garlic and instead, uses cheese to deliver more gooey goodness in each bite. However, it lags behind in the texture, inside and out. The outer surface is a bit undercooked. The lesser-baked approach just might not work with folks like me who like to bite into the bread rather than gently chewing the bread. Ovenstory Garlic Bread also does away with the tendency to overpower the bread with the garlic flavor, making it a better choice for folks who cannot handle the garlic-heavy flavor.

Quick Reviews of Eating Places in and around Janakpuri, Dwarka – Hot Curries

Hot Curries is one of the many neighborhood establishments that are competing for the top slot in the niche of reasonably priced, always accessible eating joints. The place is neatly located, just around the corner of Janakpuri’s road that takes you along the lane that houses Tihar Jail. I and Moha decided to try it out as a part of our Sunday gastronomic ventures. Overall, the experience was good but could have been better and I can recommend this place to other foodies out there.

First Impressions

Hot Curries does not try to do anything spectacular and this is perhaps why it manages to succeed. The ambiance is laidback with some outdoorsy spread also. The chairs and tables are typically made of discounted type plastics that don’t lend an upmarket appeal to the place but then Hot Curries is not a fine dining destination. You have the option of eating upstairs in the air-conditioned indoor space also but at the time of our visit, the place was at the center of a very lovable windy period. The air was somewhat refreshing.

Belly Over Mind? Yes, this is a FOOD Website and does amazing stuff!

Click Here to Get the Original Recipe

I have a habit of scouting the web for interesting food stories [this link has some of NY's best from 2017]. Lately, I have been following baking a lot, ever since me and Moha started cooking together. However, we are at a nascent stage and nothing comes close to the type of classic baked recipes at this website. The ingredients are always so pure and there is no commercialization of the cause. If you have a genuine love for food, you will spend time in reading through the meticulous preparations. Not gone through their entire set of classic recipes but it seems the crusts are always red-baked, there is always some honey and butter & you might come across some easy hacks like using digestive biscuits to get the required texture without laboring much! This recipe is about a cream pie. I have always said that baked, contrasting combinations that use a bit of salt are always the best. You have salted caramel here and though I will never get to taste this heavenly creation, I can sense the awesomeness of it…

Updated on February 20, 2018

Some more interesting food-related, read-worthy updates that I wanted to share with you guys:

Around the time that Valentine’s Day blogs were getting viral, there was this cute little entry about Chyawanprash Pecan Butter Bites - for the uninitiated, this is rather strange, almost shocking for folks who know something about ancient Indian medicine stream called Ayurveda. Chyawanprash is essentially a mind and body tonic, an immunity booster that can be consumed by people of all ages. However, using it for something as good as pecan bites is beyond our imagination. The blog talks about how a crisp chocolate coating is used to blend the goodness of Chyawanprash with traditional European recipes. Not sure many people who have tasted Chyawanprash would turn-up to taste these goodies but the idea sounds very healthy-licious-ly doable.
[You can catch the original discussion here...]


This is for folks who love the richness of peanut butter and want to have it with chocolate, in a form that is bake-able and comes with easy DIY factor. The most difficult bit seems when you have to make the dough and fill it. This is where some kitchen expertise matters. The baking though is without any extra load of greasing - something I appreciate. However, I would add some more bitterness to the mix, like more cocoa content dark chocolate and some walnuts too - the pungency of aged walnuts creates more lovable contrasts...again, I always advocate food ingredients that are more of the opposites-attract state rather than those that complement each other.
[You can catch the original discussion here...]

Making Consummable Art in the Kitchen: Black Lentil Aesthetics

Click Here to Reach the Original Story

When you open the link, it is a bit confusing – is the publishing team talking about composting or making this somewhat exotic preparation? Read a bit further and you realize the conversation is about both. Strangely, green living tips have been combined with cooking in a very organic way. Now that I understand the subject a lot more, seems like the idea is not that bad. Why? Reducing your carbon footprints is a lot more than merely using an electric car. While composting helps to recycle everything that was once green, this lentil and cauliflower combination has a similar appeal – keep it simple, maintain the original flavors. The images are beautiful. The narrative very simple and ideal to be read on your smartphone too. Just understand this – all lentils are not light on the stomach. Some folks, particularly Asians, tend to cook them a lot more. You might want to soften the black lentils to the extent that you digest them without getting gassy. Cauliflower has been artistically served, and the color contrasts on the plate are awesome!

Moha Sets New Benchmarks for the Perfect Punjabi Makki-di-Roti

Moha's Makki Di Roti

It has been a blend of poor health, slow recovery, great food and trying to scrape my way to better health this winter season in Delhi. The food part is what am going to share today and I say this without a shadow of doubt that my wife, Moha is perhaps the best cook when it comes to truly north Indian food. Anyone in Delhi can challenge us and we will be ready with our gastronomic wisdom and the fortitude to take upon the most challenging recipes. Why am I babbling about like this?