The Qureshi Clan ~ From the Archives

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 family’s butchery business. Like the other two well-known Muslim cuisines of India: Kashmir and…

American Cafe ~ From the Archives

Ever wondered about the planning that goes into a restaurant? “It’s not unlike having a baby” chorus husband and wife team of Janis Fraser and Sumer Arora. When Janis and Sumer decided to go into the food business, they called in food consultants Under One Roof to thrash out a concept, plan a menu, design…

Aquum

;Aquum (pronounced Acume) is run by the Qureshi brothers, offspring of the legendary Imtiaz Qureshi of ITC Welcomgroup fame. It has a heavy, dark look at lunch time, but sparkles at night. And though the kebabs run the gamut from barely passable to good, the curries are the best in their category anywhere in the…

Skill and Skillet

It’s dinner time at the Oberoi’s La Rochelle and to do justice to the candle-lit ambience, Chef Jean Marc Gonzales has traded his toque for more suitable evening-wear. His attention, however, is riveted by the plates of food arriving at the next table. It’s easy to see the single passion that runs like a thread…

Blue Ginger

I’ve been to Blue Ginger three times since its inception last year. Once when the first pair of Vietnamese chefs were in the kitchen, then when a sous chef of Indian origin was handling operations, and most recently after the new pair arrived. I can safely say that the standard is uniformly high. In particular,…

Ca Va

All denizens of Kolkata who come to Delhi to visit or work start scouring the city in search of a European restaurant. Kolkata’s Park Street is full of European restaurants, most of them in the mid-range. Delhi, on the other hand, has very pricey restaurants serving European food and little in the middle range. I…