DEL

So close to T3 as to be part of its lounge International cuisine Atmospherics: the very last hotel in Aerocity, closest to the International Airport, someone has very craftily designed not only the space but the menu too. The space is vast, disappointingly monochromatic, and as comfortable as a business lounge: upholstered chairs, squat sofas…

The Family Pot

Lucknow’s Qureshi family were butchers who have evolved into the country’s finest chefs The rise of north India’s first family of food can be traced to one man alone: master chef Imtiaz Qureshi of Dum Pukht, the signature restaurant at Maurya Sheraton Hotel and Towers in New Delhi. Chef Imtiaz started his career in the…

Ranveer Brar

For the sixteen or so years that I have known Chef Ranveer Brar, I have always exhorted him to go in for plastic surgery. As soon as his contours are re-moulded to incorporate a pot-belly and his eyes have acquired bags underneath them, he will be taken seriously as a chef. Until then, he will…

What’s Cooking in Kerala

With 360 miles of coastline and over a thousand miles of backwaters, Kerala is something of a paradise for seafood aficionados. There are reminders everywhere: Rows of giant Chinese fishing nets are poised at the edge of the water near the port of Kochi and fishing boats with foamy piles of drying nets idle at…

Kebabs: Meaty Morsels

Growing up in Hyderabad in the ’seventies, Begum Kulsum would always look forward to weddings. That was when the making of the mo’alla kebab took place. “It was around five feet in diametre and took several kebabchis to prepare. Filled with biryani, the trick was to work dexterously with the sheer quantity of ingredients, specially…

The Cachet of Chocolate

When Andreas Roesing, Pastry Chef of the Grand Hyatt Delhi, visited friends in the French town of Tain-l’Hermitage, his chief memory was the all-pervasive aroma of chocolate in the air. “Every time we’d open the door, it would envelope us. I can hardly remember anything else from that trip.” Chef Roesing may have been visiting…

The Sim-ple Things in Life

I’ve always wondered exactly what an expatriate chef de cuisine does in his kitchen. Does he himself cook? Really? Every order? And here we are talking about 200 orders per day, so is it humanly possible? Or does he stand languidly by, rapping the occasional knuckle, while his beleagured team sweats it out at the…

Taiwan

About as large as Sri Lanka, this island is one of Asia’s easternmost outposts, wedged in between China to the west, Japan in the north and the Philippines in the south. Taiwan may be best known for its computer peripherals industry, but it’s a largely undiscovered gem for those who are looking for somewhere off…

Yellow Brick Road

When it came into existence some ten years ago, it became a sort of cult to be seen there. In the intervening years, Yellow Brick Road at the Ambassador Hotel has acquired a few more layers insofar as cuisine goes. Its sunny yellow interiors have worn well, and it still looks as fresh and chirpy…