REVIEW : Maquina – A Tex Mex Restaurant

Well lit & well organized place where we were welcomed by PR & Marketing head Virat Chhabra, Maquina is a Tex Mex Restaurant located on the Mezzanine floor in Hauz Khas Village, Delhi. Claiming to be the only place in Hauz Khas Village, which offers the extended happy hours till 10pm, Maquina aims to make you groove to the music and feel delighted with the place.



The word, Maquina, means a Vessel i.e. a Ship, and that’s why the place is designed to appear so.  From wooden wall texture to Cowboy hats hanging on the walls, the place is soon going to have the staff in the Cowboy costume to give the guests a complete feel.

With an affable ambience and wide Tex Mex cuisine, the restaurant leaves the guests spoilt with the choices. Maquina’s Kitchen is headed by US returned Chef Ajay Chamoli. Ranging from Salads, Soups, and appetizers to Mains to go along with your Favorite Mocktails or Cocktails, the place promises to serve you the best!

  • The Restaurant has special days for their guests like “Senorita Tuesdays” which is a Ladies night from 8 pm onwards every Tuesday, where they offer, Sangrias or Vodka based drinks to all the ladies guests, on the house. The night has a special attraction of a famous Tarot Card Reader.
  • Then comes the special “Carnival Thursdays” where Maquina offers a live Mexican Counter, a Tarot Card reader and Tequila or Vodka based Cocktails for all the women.
  • The weekend starts with a Wonderful Live Band performance on Fridays and with the extended Happy Hours till 10pm on all the three days i.e. Fridays, Saturdays and Sundays.




Serving the guests with a smile seems to be a rule for the staff here. They are well dressed, quick and responsible with their tasks and are having the full knowledge about the happenings in the place. From the Bar tender to the table steward, all of them are grooving with the music and serving you the best!


Kitchen Pops was invited by Gourmet It Up, to have a special experience of their world-class food and music on 10th December 2014. We reached the place at around 8:30 and were well greeted by Mr. Virat Chhabra, the PR and Marketing Head for the restaurant. Maquina is a perfect place if you love to have classic music while enjoying your lovely bytes and Fresh Cocktails & Mocktails. 

Chef Ajay briefed us about the menu and the offerings by the restaurant and welcomed us with their Signature Appetizer – Cajun Roasted bell peppers Nachos which was served with Salsa Sauce and Sour Cream.  The nachos chips were made in the restaurant’s kitchen and were melting well in the mouth. The dish was yummy but could have been more if would have been a little spicier and the sour cream had the scope of improvement.

The next appetizer we kept our eyes on being Jalapeño Cheese Poppers. The 6 poppers seemed to be priced a little high (Rs. 345) but the taste made the feeling go away! Jalapenos stuffed with cheese, mushrooms and Olives tasted heaven on earth. Served with Thousand Island dip, the dish was one of the best Jalapeno poppers we ever had.

With the flow of mouth-watering appetizers and pleasing attitude of the staff, our stomachs were full but not the hearts, and thus we ordered Beer Battered Onion Rings. Served artistically, the rings looked crisp and mouth-watering.

In the main course, we were served with Flavorsome Fillippin Burger and Grilled Veggie Chimichanga Roll. The tempting and delicious food made our evening as it was complimented by classic English Songs sung by a live singer. The choice of songs made us nostalgic & forced us to go back to our childhood memories with the songs like Summer of 69, Everything I Do and so on.

The last sweet course of our meal was with Fruit Crepes and the signature Toblerone Shot served by Maquina to leave us with sweet feelings about the place.

Given the opportunity by Gourmet It Up, Kitchen Pops was glad to visit the place, to taste their delicious food and groove on their superb music.

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LG Crowns its Mallika-e-Kitchen 2014 Cooking Queen


  • Sixth successive year of LG’s Mallika-e-kitchen cooking contest, India’s biggest amateur chefs cooking competition with around 4000 participants
  • 12 participants selected from 62 cities and 4 Zonal rounds to compete in the grand finale

LG Mallika-E-Kitchen 2014 Grand Finale - From left to right - First Runner up - Pushpa Chaplot from Mumbai, Winner - Rita Mathur from Bhopal, Second Runners up -Shajeeda from Chennai

New Delhi, December 12, 2014: LG Electronics India today presented its coveted sixth LG Mallika-e-Kitchen 2014 Cooking Queen title to Mrs. Rita Mathur from Bhopal. Orchestrated through live cooking competition at Shangri’ La Hotel, New Delhi, this year’s national amateur cooking contest attracted over 4000 participants from 62 cities across India.

Designed for women home cooks to showcase their exceptional culinary talent, this year’s LG Mallika-e-Kitchen 2014 was presented with LG Side by Side Refrigerator in award for her delicious Zaika-E-Hind winning recipe. Ms. Pushpa Chaplot from Mumbai and Ms. Shajeeda from Chennai were named as first and second runners up respectively. They were presented with LG Water Purifier for their scrumptious, indulgent creations that tickled the taste buds of the judges.

Commenting on the occasion, Mr. Rajeev Jain, Business Head, Home Appliances, LG India said, “The 2014 LG Mallika-e-Kitchen cooking contest was another resounding success for us. This annual competition once again demonstrated the kinds of smart, healthy and tasty dishes that can be created using Microwave technology. This year’s campaign was yet another example of consumer support and appreciation towards LG’s initiative for creating awareness across India about healthy cooking with microwaves.”

Excited on winning the title, Mrs. Rita Mathur, said, “I am extremely happy and excited to win the prestigious title of LG Mallika-E-Kitchen 2014. This competition has proved and valued my cooking ability at the national platform, appreciating my love for food and feeding people. With this award, LG has presented me an opportunity to commence my own journey in the culinary world. I am thankful and deeply appreciate LG India in their endeavor towards providing this amazing opportunity to the Indian women for showcasing their talent and vast Indian taste at the national level.”

Touted as one of the largest amateur cooking contests, the competition was conducted in three stages proceeding to the Grand Finale in Delhi. The auditions received an enthusiastic response from over 4000 aspirants from across 62 cities. The grand finale saw the contestants preparing a main course dish within a time span of 90 minutes in an LG Microwave Oven highlighting the idea behind using one of the most helpful kitchen appliance. The cooking contest in its successful sixth run propagates LG’s strategy in promoting healthy cooking with LG’s new and healthy range of microwave ovens.

LG Mallika-E-Kitchen 2014 winner Mrs. Rita Mathur from Bhopal with Mr. Sanjay Chitkara, Head Corporate Marketing, LG India along with Celebrity Chef Nita Mehta

About Mallika-E-Kitchen Cooking Contest:  

LG Mallika-E-Kitchen Cooking Contest is an annual property which was started in 2009 with an aim to promote healthy living and thereby, educate and inform the Indian home makers about the importance of healthy cooking and eating. Any Indian woman above the age of 18 years who purchases a LG Microwave Oven during the period starting from 25th August 2014 till 25th October2014 is eligible to enter the LG Mallika-E-Kitchen Cooking Contest by simply filling a registration form. The form will be available at all LG Brand shops, authorized dealers and can also be filled online on the LG India website. The participants will be contacted by LG representatives for the confirmation of the venue and date of the Local Level round. On the contest date, the participants will be required to bring pre-cooked microwave dishes along with the written recipes. If the recipe is selected by the panel of judges on set parameters, then the selected person will qualify for the Zonal Level round, along with a 100 per cent cashback* of their Microwave Oven. A total of three winners will be selected from each Zonal Level round. Finally, the Zonal round winners will compete at a national level contest to be selected as LG’s Mallika-E-Kitchen, winning grand prizes worth lakhs of rupees.

About LG Microwave Oven Range:

LG Microwave Ovens continues to offer the best technology to Indian consumers. Apart from launching World’s 1st Charcoal Lighting Heater TM, LG Microwave Ovens also boast of various unique features specific to Indian market, viz, Diet Fry TM , Pasteurize Milk TM, Indian Bread Basket, 301 Auto Cook Menus, etc.

LG offers a complete range of Microwave Ovens with 25 SKUs priced between Rs. 6190 till Rs. 29,690. Convection is the major focus area with 16 SKUs available in 21L, 28L & 32L Capacity. LG Offers 6 SKUS in Grill (20L & 23L capacity) while 3 SKUs in its Solo category (20L capacity).

About LG Electronics, Inc.

LG Electronics India Pvt. Ltd., a wholly owned subsidiary of LG Electronics, South Korea was established in January 1997 in India. It is one of the most formidable brands in consumer electronics, home appliances, IT hardware and mobile communications space. In India for a decade, LG has earned a premium brand positioning and is the acknowledged trendsetter for the industry.

LGEIL’s manufacturing unit at Greater Noida is one of the most eco-friendly units among all LG manufacturing plants in the world. The second Greenfield facility is located at Ranjangaon; Pune has the capacity to manufacture LED TVs, Air Conditioners, Washing Machines, Refrigerators, and Monitors.

Kitchen Pops was glad to be a part of the event as Blogger Media Partner.

Vol-au-Vents – Quick breakfast snacks

Never thought that i will get such a overwhelming response from my family as well as my on-line friends for this experiment of mine. My husband just loved it and advised me to keep it as a snack item in our next get together or whenever we are expecting some guests.

Chef at Large (one of the Facebook foodie groups gave me around 300 likes on this post and near-about 100 people asking for the recipe. Sorry guys, for delaying it a little. But here I am with the recipe of these Vol-au-vents. 

Saw these Vol-au-vents in one of the bakery shops in Gurgaon and that was the seed sown in my mind to try it out. Google-d about it and used my little bit of knowledge to try hands on it. Baked them and kept them the previous day and prepared the filling on Sunday morning to make it a part of my family breakfast :)


Puff Pastry Dough Recipe


  • 300 gm unsalted butter (chilled)
  • 1tsp baking Powder
  • ½ cup cold water
  • 1tsp salt
  • 2 cups Maida
  • 2tbsp Melted Butter


  1. Sieve the maida, baking powder and salt together.
  2. Add chilled butter into it and mix it well
  3. Put in cold water slowly and mix it with a fork
  4. Turn the dough out on a floured surface and smear it well with your hand.
  5. Wrap it in a clean wrap and freeze for 20 mins.
  6. Take it out and roll it in a rectangular shape.
  7. Now we start folding the dough – i.e. we fold one third of the rectangle to the top and the other one third in a manner that they touch each other. Now we put the fold by left end to touch the right end of the dough making it like a folded square.
  8. We now repeat the entire process by rolling it again and then folding it to give a square.
  9. Clean-wrap it again and freeze again for 20 mins.
  10. The dough for the patty is now ready.

Making Vol-Au-Vents

  1. Roll out the Puff Pastry dough on a clean surface.
  2. Using a Circle shaped cutter, we cut out 16 round circles from the dough.
  3. We leave 2 of these circles as it is and the rest we cut out with a smaller cutter to give us rings. Now we get 2 intact circles and 14 rings.
  4. We make holes on the intact circles using a folk (like we do to make matthi)
  5. To arrange the vol au vent, we put all these on a surface and brush them with egg yolk or butter. Now we start the arrangement by putting the 2 intact circles on above the other and then the 14 rings on top of them (one by one).
  6. Bake these at 190-200 degree Celsius for 25-30 minutes till they turn golden and crisp.

Vol-Au-Vents Filling


  • 2tbsp Maida
  • 2tbsp Butter
  • 1cup Milk
  • 1 onion (finely chopped)
  • 1 Capsicum (finely chopped)
  • ½ cup American Corn (Boiled)
  • 2Tbsp Grated Cheese
  • Salt to taste
  • ½ tsp Black Pepper
  • 1 tsp Oregano
  • ½ tsp Chilli flakes
  • ½ tsp Mustard Powder
  • 1tsp Tomato Ketchup



  1. Heat butter in a non stick pan, add Onion and sauté till transparent
  2. Add maida and roast till the color changes.
  3. Pour in the milk and mix well continuously to avoid getting lumps
  4. Add salt, pepper, mustard powder, oregano and chilli flakes
  5. Also add capsicum and corn to the filling.
  6. Cook for 3-4 minutes and put the grated cheese and tomato ketchup.
  7. Let it cool a bit before you fill it in the Vol-au-vents.

Arranging the Vol-au-vents:

  1. Put the filling in the vol-au-vents
  2. Grate some cheese on them and sprinkle some chilli flakes
  3. Bake them for 5-7minutes in OTG at 200 degree Celsius.
  4. Serve hot with a drop of tomato ketchup on the top.


Happy Cooking!

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Baked Penne Pasta

Wanted to bake something in my OTG for dinner. Thought of making a Veg Lasange or Veg Gratin but then it struck my mind to try out something new by baking a pasta!



  • 2 cups Penne (Boiled)
  • 2 Onions (Chopped)
  • 2 tomatoes (chopped)
  • 1 green Capsicum (Chopped)
  • 1 Red Capsicum (Chopped)
  • ½ cup boiled American Corn
  • 1 tsp Garlic Paste
  • ½ tsp Pepper
  • 1 tsp Dry Oregano
  • ½ tsp Red Chilli Powder
  • 2 tbsp Olive Oil
  • 2 ½ Tbsp Softened Butter
  • 2 ½ tbsp Plain Flour (Maida)
  • 2 cups Milk
  • 100 gms Cheese (grated)
  • ½ tsp Black Pepper
  • ½ Tsp Mustard powder
  • Salt to taste



  1. Boil 6 cups of water with 1tsp salt and 1tbsp Oil. Add pasta and cook for 10 minutes till it gets soft. Strain the pasta and put it in cold water to refresh and strain again.
  2. To prepare the sauce, heat the oil in a non stick pan. Add garlic and onions and cook for 5 – 7 minutes on low heat.
  3. Add tomatoes and capsicum, oregano, salt, pepper and chilli powder. Mix it and also add pureed tomatoes and ½ cup water. Cook it for 10-12 minutes till it comes to a boil.
  4. Add boiled pasta into it. Toss well and spread in a greased baking dish.
  5. Make white sauce, by heating butter in a heavy non-stick; add black pepper and flour and sauté for 1 minute. Remove from heat and gradually pour in some milk. Cook for 2 minutes. Add salt and mustard powder. Remove from fire and let it cool. Make sure there are no lumps into it; else you can run a hand mixture into it. Add ½ cup grated cheese to it.
  6. Arrange the baking dish with pasta into it topped with white sauce. Cover it with aluminium foil and bake it for 20 minutes at 180 degrees Celsius. Serve Hot.

Happy Cooking!

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Tandoori Gobhi

Gobhi is one of my favourite vegetables. Thus, thought of trying something new and innovative recipe using it. Tandoori Gobhi is something my hubby really enjoys eating, so thought of trying it myself now! And yes, it came out really well and he loved it :) 


  • 1 Big Cauliflower
  • 1 cup Curd (Hung)
  • 1 tbsp Besan
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Dhania Powder
  • A pinch of Hing
  • ½ tsp Ginger & Garlic Paste
  • 1tsp Ajwain
  • ½ tsp Garam Masala
  • 1 tsp Kastoori Methi
  • 2 Onions (rings)
  • 1 tsp Tomato Ketchup
  • 1 tbsp Tomato Puree
  • Salt to taste

tandoori gobhi 1


  1. Mix the hung curd with Besan, Salt, Red chili Powder, Dhania Powder, Turmeric Powder, Garam Masala, Ginger & Garlic Paste, Hing, ajwain, Kastoori Methi and mix well.
  2. On the other hand, dice the pieces of cauliflower.
  3. Boil water in a pan, add salt and cauliflower and bring it to a boil. Rinse and pat dry the cauliflower pieces.
  4. Now Marinate these boiled cauliflower pieces in the curd mixture and keep aside for 30 minutes.
  5. Set up this marinated mixture in a deep dish and grill it at 220 degrees in the OTG for about 25-30 minutes.
  6. Separately, take oil in a pan and sauté onion rings. Add the tomato ketchup and tomato puree to the same.
  7. To arrange, take out the grilled Gobhi and top it up with onion rings and coriander leaves.
  8. Serve Hot!


Happy Cooking!

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Inviting all Guest Food Bloggers

Hi Readers

We are now open for guest bloggers to join us and give their blog posts from time to time.

If you are a foodie and would love to do this, please feel free to contact us as a comment or shoot us a mail at ASAP :) images

Kesari Seviyaan

Woke up after a short afternoon nap today after ages and was thinking what to make for dinner… I took out my helper, i.e. the cookery books and unintentionally instead of looking for a main course, my eyes got stuck on sweety desserts. And I landed up on Seviyaan with a beautiful picture and water in my mouth…

And thus, went to the kitchen, collected the ingredients and here I started my new experiment to cook Seviyaan for the first time…

Here is the recipe…


  • 1 cup Bambino vermicelli (seviyaan)
  • ½ tbsp Olive Oil
  • 3-4 Tbsp Sugar
  • 8-10 Raisins (Kishmish)
  • A few almonds (chopped)
  • A few pistas (chopped)
  • Seeds of 2 green cardamoms (optional)
  • Few strands of Saffron (Kesar) – dissolved in ¼ cup warm milk

photo 2


  1. Heat oil in a heavy bottom non stick pan. Add vermicelli and still for 3-4 mins on medium heat till they turn light brown.
  2. Add 1 cup water and bring to a boil. Cover the pan and let the seviyaan turn soft and a little dry.
  3. Add saffron milk, cardamom seeds, kishmish, almonds and cook till it again gets dry.
  4. Add sugar and cook for 1-2 minutes on low heat.
  5. Remove from heat and keep aside for 1-2 minutes till the sugar gets absorbed.
  6. Serve hot garnished with pistas and almonds.


Happy Cooking!

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