Author: workdigital2701

Eid Ul Adha or Bakra Eid, one of the most significant festivals for Muslims, is just around the corner. This year, Bakra Eid is expected to be observed on Saturday, June 7 in India. Preparations are in full swing, and along with the prayers and community gatherings, we are excited for the elaborate and delicious Eid Ki Dawat. While you are planning the menu, here is one fabulous recipe you have to make this Eid – Mutton Gola Kebab. Those who have already tasted Gola Kebabs know what we are talking about, but if you have not tried these yet, get excited to discover your new favourite kebab variety.

As the name suggests, Gola Kebabs are round or oval in shape, giving them a different look from the typical cylindrical seekh kebabs. These are much softer, tender, melt-in-mouth and juicier compared to seekh kebabs.

Gola kebabs are quite easy to cook and in one go, you can prepare many kebabs, perfect for a large family gathering. Gola kebabs preparation begins by combining minced meat and rich spices and goes to the next level with the addition of some special ingredients that we will share with you in this recipe.

South Indian festivals are full of rituals, family time and a whole lot of comforting food. Whether it is the grand feast during Onam or a homemade offering on Pongal, the food is always the star. Festivals like Ugadi, Vishu, Mysore Dasara, Thrissur Pooram, Hampi Utsav and Karthigai Deepam all come with their own must-have dishes – sweet, savoury or both. The best part? You do not need to wait for a festival to eat these South Indian favourites. These dishes are simple to cook at home and are perfect for a cosy lunch or even a last-minute celebration meal. You can also order them online using any food delivery app.

Ven Pongal is the ultimate comfort dish – made with rice, yellow moong dal, curry leaves, ghee, cumin, ginger and black pepper. It is a signature part of the Pongal harvest festival in Tamil Nadu. Soft, ghee-laced and easy to digest, Ven Pongal is filling without being heavy. It is also incredibly easy to cook at home. See the full recipe here.

Paruppu Payasam, or moong dal payasam, is the sweet hug your taste buds need. Popular during Onam celebrations in Kerala, this payasam blends moong dal, jaggery and coconut for a rich, silky finish. It is a staple in every festive sadhya, but works just as well when you need something indulgent yet rooted. Click here for the recipe.

Eggs are versatile and easy to cook. After instant noodles and tea, one dish even amateurs can make is decent eggs. From five-star restaurants to roadside vendors, one can find delicious egg dishes everywhere. Every egg fan has a particular style of preparation they like the best. Do you have one? Well, how you like your eggs can reflect not just your taste but speak volumes about your personality traits. Surprised? There might be some truth to this theory. To test it out, think about your favourite type of egg and then read below to discover what it reveals about you:
People who like boiled eggs the most are often disorganized. Their room will be a mess, and they will hardly be seen cleaning their table at work. They are not fans of fancy or complicated things and believe in simplicity. They are committed to good health and fitness.

Omelette eaters are self-disciplined. They have a timetable and fixed routine for everything. They make to-do lists of all their daily tasks and try their best to get them all done. They do not like surprises that disrupt their plans. They often have a great deal of accomplishments from an early age.

People who like French toast the most have a playful and childlike personality. They are sensitive at heart and can also be quite gullible. They have weak decision-making power and often rely on others for help. On the bright side, they often receive immense love, care and attention from their family and friends.

Food shows up in more places than just our kitchens. It is tied so deeply to our lives that even our everyday expressions are full of food references. That is where Hindi idioms, or ‘muhavare‘, come in. If you studied Hindi in school, you probably mugged up hundreds of muhavare just to get through exams. But if you pay attention now, some of these food-based idioms are honestly funny, practical, and incredibly relatable.

This may sound like a stretch but think of them as the original version of those viral Instagram and TikTok reels. The ones that make you go, “OMG, so true,” and rack up millions of views. These popular Hindi idioms work just like that. Unlike viral trends that fade quickly, these classic food-related muhavare have stayed relevant for generations, and for good reason.

This one is still going strong in everyday Hindi, and you might even recognise it from a Bollywood song. “Raita phail gaya” is your go-to line for when everything goes completely out of hand. Think of someone spilling a bowl of raita and it gets everywhere, ruining everything it touches. When a small problem becomes a full-blown mess, this idiom nails that moment perfectly.

What is not to love about pizza? Every bite offers the delicious combination of gooey cheese, perfectly baked dough, your favourite juicy meat or crunchy vegetables, aromatic oregano, and that flavourful tomato sauce. Pizza is a crowd favourite, adored by people of all ages and cultures. You can enjoy authentic Italian pizzas at local cafes, experiment with your own humble version at home, or stick to the ever-reliable pizza home delivery while watching your favourite show. Since almost everyone around you is a pizza fan, you need that extra passion to call yourself the biggest pizza lover ever. Think you can make the cut? Let’s find out.

Forget cake, is there pizza? If you love pizza more than any other dish, your birthday celebration is incomplete without this iconic dish. Your outfit and fashion choices may change over the years, but your taste for pizza would be evident at all your birthday parties.
You cannot call yourself a pizza lover until you have eaten a pizza as big as a coffee table. The idea of devouring a giant pizza is like a dream come true, and now, with so many enormous pizzas readily available, any serious pizza lover must have tried it by now.

There’s nothing quite like a Mumbai sunset. Wherever you may be watching it from, even amidst the city’s usual chaos, there’s comfort and calm to be found in watching the sun slip below the horizon. Perhaps the only thing that can enhance its charm is delicious food and drink. Mezzo Mezzo, a sea-facing restaurant, offers one such experience. Moreover, since it’s located within JW Marriott Mumbai Juhu, one is truly free to enjoy the offerings away from the bustle outside. Mezzo Mezzo recently reopened after an extensive revamp of its space and menu. It now serves European and Mediterranean-inspired fare along with innovative cocktails. The kitchen is led by Italian Chef Roberto Apa, who draws inspiration from the flavours of Greece, Spain, Italy, Turkey and beyond.

Belgrade-based Zoran Dzunic Design has given Mezzo Mezzo its charming ambience and layout inspired by coastal towns in Italy, France, and Spain. There’s an al-fresco area with retractable glass windows, making it a perfect spot for sundowners. There are also decorative nooks, shared tables, private dining rooms, and other seating options in this expansive restaurant. After sunset, there’s a change in the energy of the space as it transforms into a relaxed yet refined dinner destination.

Stepping into EnCanto feels like leaving behind the chaos of the city and entering a warm corner of Tulum. A beautiful blend of rustic Mexican charm and contemporary Indian vibrance, this new Latin restaurant is the brainchild of Anant Bali and Tusheeta Khanna. The earthy textures, ivory walls, terracotta hues, and pops of bougainvillea add a soft, floral touch. By evening, the space takes on a moody glow with amber lighting, deep green accents, and a large bar that becomes the focal point.

But the real magic happens on the plate

Encanto’s menu is a celebration of Mexican soul food with a modern twist. I liked almost every dish I tried. My absolute favourite was the Slow-Braised Lamb Tlacoyas – tender, juicy, and packed with flavour in every bite. Another standout was the Shrimp Quesadilla, soft and bursting with flavour. The Grilled Butter Prawns Tostada may have just been the best thing on the table – crisp, fresh, and generously loaded.

There’s something incredibly comforting about discovering a place where everything just clicks- ambience, food, drinks, vibe. That’s exactly what Addoni’s in Green Park, Delhi, manages to deliver. I recently visited Addoni’s for a weekend dinner,r and the place felt both luxurious and lived-in. It’s a rare balance that this new entrant in Delhi’s dining scene nails with effortless charm. Addoni’s is a thoughtful blend of world cuisine, cocktail culture, and design sensibility, born from Riccardo Addoni’s globe-trotting culinary adventures. 

I began my evening upstairs at The Long Bar by Addoni’s, a cosy, English-style bar that surprises you with its unexpected pairing of Japanese food and top-tier cocktails. The vibe? Intimate yet energetic. Soft lighting, plush seating, and enough couches and bar stools to perch yourself with a view.

From the bar bites, the Salmon Volcano sushi was decent, but the Prawns Plancha stole the show- juicy, buttery, and layered with white wine and chilli butter goodness. Cocktail-wise, the Heatwave (a spicy tequila-based drink) was a knockout. It was bold, balanced, and just spicy enough to wake up your taste buds without overwhelming them. The Scarlet Tranquility is for those who like their cocktails sweet and fruity. 

Delhi’s food scene doesn’t know how to sit still-and honestly, I’m not complaining. Every month there’s a new spot, a new menu, or a fresh reason to ditch your usual places and go exploring. Bomba, already a favourite for its punchy flavours and fun vibe, has now opened a new outlet in Greater Kailash 3 (GK3). Along with it comes a shiny new Bar and Tapas menu. Naturally, I had to go see what the excitement was about. The new menu is all about small plates and big flavours-the kind that make you want to order everything and then share (or not!). I started with the Truffle Wild Mushroom Pate, served with parmesan shavings and tortilla crisps. Earthy, creamy and rich without being overwhelming, it was a great opener for what turned out to be a very indulgent meal

Next came the Pulled Chicken Tostada, topped with tajin onions and a light tahina sour cream. This one hit all the right notes-fresh, tangy and with a nice little crunch from the base. But honestly, the one that really made me pause for a second (mid-bite) was the Baja Fish Tostada. With a layer of creamy avocado puree, a hit of salsa macha and chipotle mayo, this one was messy in the best possible way. It had that satisfying mix of creamy and spicy with just enough heat to keep things interesting.

Pizza is undoubtedly one of the most popular dishes around the globe. No matter which city or country you’re in, you’ll easily find a pizza wherever you go. Nothing compares to the comfort of biting into a freshly-baked pizza with a crispy crust, topped with veggies or meat and oodles of cheese. This beloved dish was first invented in Naples, Italy, as a fast and affordable meal for working-class Neapolitans on-the-go. Over the years, it has been made popular by US pizza chains after the Second World War. Today, this Italian staple has become so popular that you’ll find a pizza lover in every part of the world. Considering this, here we have curated a list of 7 most popular pizzas to create your own travel bucket list of pizzas to try around the globe. Take a look.

Neapolitan pizza, also known as Naples-style pizza, is a traditional type of pizza that originated in Naples, Italy. This type of pizza is prepared with simple and fresh ingredients such as raw tomatoes, fresh mozzarella cheese, fresh basil leaves and olive oil. One thing that sets it apart from other types of pizzas is that there is often more sauce than cheese in it. They are generally smaller in size and are cooked at very high temperatures.