Set’z

There’s a certain X factor at work in restaurants. Some restaurants try hard and never achieve it; others are blessed with it from the day they open their doors. Set’z is an example of the latter category. It has good to great food, depending what cuisine you choose, it has good service and the décor…

Chef Keisuke Uno

This young man, still unmarried, has sixteen years of experience in cooking. He passed out from cooking school in Osaka where he was required to study Japanese, European and Chinese food for one year, before specializing in one area. Uno decided to specialize in Japanese, French and – hold your breath! – vacuum packed food.…

Dilli 6

For the second time in as many years has Crowne Plaza Today in Okhla held a festival showcasing the delights of Old Delhi. It so happens that the postal address of Chandni Chowk and Jama Masjid is Delhi 6, so the festival has been named Dilli 6. It has struck such a chord with Delhiites…

Suhail Waza

Suhail Ahmed Khosa, the new waza in town You can actually count the number of Delhi-based wazas or professional Kashmiri cooks on the fingers of one hand. There are only three in as many different hotels and the latest to join their brood is Suhail Khosa, fresh from the Valley. WelcomHotel Sheraton New Delhi prides…

Raas

The fun of going to Hauz Khas Village is discovering all levels of restaurants and bars, from the professionally run to mom’s kitchen, plus everything in between. Raas is one of the more professionally run. From the first floor, the view is of a tiny garden enclosed with an ancient wall. It is floodlit at…

Drool Kitchen

Cuisine: North Indian, Chinese Blurb The first full service restaurant in Dwarka Intro: It is surprising that Dwarka has had to wait for so long to get its first classy restaurant, but from the day it opened its doors, it has never looked back. Atmospherics: Part of the Metro Station in Dwarka Sector 10, Drool Kitchen…

Pakistani-Punjabi Food Festival

Every hotel vies with its competitors to host the most innovative food festival. There are a couple of variables. Though the cuisine has to be bold and novel – and of course memorable – it also has to appeal to the taste-buds of the public and be as popular as possible. There are a few…

Table Service

Shilarna Vaze, Gaia, Mumbai, A former restaurateur and caterer, 30-year-old Shilarna Vaze runs a gourmet catering service called Gaia with her Swiss-French husband Christophe Perrin. Vaze trained at Paris’ Le Cordon Bleu, while Perrin acquired his culinary chops from his father, a retired chef in the alpine village of Leysin in Switzerland. As Vaze’s longstanding…

Fork You

The lines between one eatery in Hauz Khas Village and the next are beginning to blur. Just about every restaurant concept on the planet has been done here. American grills, however, are being attempted for the first time at this location. Atmospherics: Dark and dimly lit, the ceilings are exposed cement for an industrial feel,…

Bohra Food Festival

It was an Upper Crust initiative from the start. When young Chef Murtaza Saifee joined The Park, New Delhi as an Executive Sous Chef, Upper Crust got after his case to hold a food festival showcasing the food of his community. You see, Saifee is from the Bohra community, virtually unknown in Delhi. It was…