Want a taste of Latin meals? You don’t have to physically travel far-off places to do that. Instead, head out to Caliente and sate your spice pangs.
• 126-C, 14 Jami Commercial Street, off Khy-e-Ittehad, Phase VII, D.H.A.
• Tel: 02135397692-93, 03212741231
• Operation hours: 12:00 - 00:00
If you want to try China Kitchen’s popular meals then go for Szechuan Chicken or Kung Pao paired with classic chowmein and continue devouring the meal.
• 73/5, Swiss Cottages, Clifton Block 4, Karachi, Pakistan
• Tel: 02135860184
Beans & Grills Lounge
Burgers, steaks, paninis, you name a breakfast dish and you will get it in front of you at Beans and Grills Lounge – that too all day long.
• Mehr Ali Road, Crown Plaza, F-11 Markaz
• Tel: 0518444771
• Operation hours: 08:00 - 00:00
In the literary maestro’s café, don’t forget to take your diary and pen along; for the serene view from Shakespeare Lounge’s balcony may ignite a rush of words.
• Shop no 18-19, 2nd Floor, Union Gold Mall, F-7 Markaz
• Tel: 0518731550
• Operation hours: 11:30 - 23:00
A stainless steel plate full of small bowls filled with a variety of dishes is what sums the classic Indian thali. The importance of nutrition along with a balanced diet is kept in mind while preparing a thali, along with portion control and avoiding overeating. Even though the first usage of ‘dunas’ or small bowls have been found in texts from the Vedic era, but the kind of portioning that is seen today hails its origins from social structure and hierarchy levels in India. Various regions of India offer different palate cleansers for example, in Odisha coconut meat with mint or a cup of ripened papaya fulfills the purpose while in Uttar Pradesh kachumbar is used for the same purpose helping diners to not feel the need to have water in between the meal, along with experiencing various flavours from different bowls. Even though across India multiple versions of thalis can be seen, but they share commonalities too. All of them have seasonal dishes to offer which are prepared using local cooking techniques, such as steaming, fermenting, deep frying, baking and boiling. Also, ghee or butter is used that has medicinal properties and helps in digesting food while giving an aroma to the dish. Fritters, too are a common feature in most versions of thalis to add texture and variety along with serving the nutritional element, for example, Odisha’s pumpkin flower fritters. The placement of the food on thalis is important too. In south India, a traditional thali would have rice in the centre of the banana leaf with other food items placed from left to right, with pickles and salad placed right to left. In Bengali thalis, the star dishes are placed left to right. These are the few thalis that span across India: Punjabi, Rajasthani, Gujarati, Bengali, Maharashtrian, Kerala and Goan to name a few.