Indian Food without Red Chillies

I wish I could count the number of times I’ve visited a restaurant and been discouraged  to try Murgh Musallam or Meen Moilee. “Don’t have this one,” I’ve been urged. “It has no spice in it. It is white in colour.” In the Indian restaurant trade, there are a number of cardinal sins, but none…

Kashmiri Kitchen

It is probably unique in the annals of Kashmiri commercial food, but two ladies have got together to set up a take-away kitchen and a tiny restaurant in Delhi. For anyone who is familiar with Kashmir, it sounds like an impossibility. Every last waza in the Valley is male, and unlike most other towns and…

Anandini Tea

In this day and age of hype and bombast, you can count on the fingers of one hand the people in the food and beverage industry who know their onions. Anamika Singh, tiny pint-sized girl with the 360 degree smile is one of the foremost tea experts in Delhi. Not only is she the only…

Luxury Dining

When Chef Ravitej Nath, Executive Chef, The Oberoi Gurgaon, visited Japan, he was taken around by his hosts to a merry-go-round of fabulous dining, from a 5 am sushi breakfast in an unpretentious  stall outside Tsukiji, the world’s most famous fish market in Tokyo, to 200 year old restaurants that sell nothing but hot-pot. On…

Lucknow Food

One of the stories you’ll read in every account of Lucknow of yore, is the one where its best known nawab, Asaf-ud-Daula, ordered the construction of the city’s most prominent edifice – the Bara Imambara. There was a famine in 1784 and the people of Lucknow faced the danger of starvation. The tens of thousands…