Extra Virgin Territory

The first trip I ever made to the olive growing world was to Andalusia in Southern Spain around five years ago. It was an eye opener. Along with 11 other media people from Canada, USA, Russia, Serbia, China and India, I visited olive groves, travelled through Andalusia’s trademark low hills covered with neat rows of…

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…

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…

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…

Explosion of Kashmiri Restaurants

“But where’s the dal?” wail a distressingly high proportion of customers to Tarami in Delhi’s Hauz Khas Village. Tarami is one of the many new Kashmiri restaurants that have cropped up in the capital in the last six months. And though there are a modest number of takers for Kashmiri cuisine, first-timers expect it to…

Haakh or Collard Greens

No two more dissimilar cuisines could be found than Portuguese and Kashmiri, yet they have a common link: haakh. Known as collard greens, this member of the vast brassica family has a distinct personality and an even more pronounced taste, with its trademark crinkly blue-green leaves along a central stem. Collard greens, along with its close…