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…

Tikka Shatrujit Singh goes on holiday

I caught up with Tikka Shatrujit Singh of Kapurthala just as he was about to set off for yet another trip to his favourite destination, Paris. In his choice of destination, Singh is merely following in the footsteps of his illustrious grandfather, Maharaja Jagatjit Singh (1877-1949), a well-known Francophile, whose palace in Kapurthala is modeled…

Deepak Ohri

Deepak Ohri was on one of his famous flying visits to the capital when Upper Crust caught up with him. So, was he here to look out for a property? Was he here to recruit staff for Lebua, Bangkok? Or was it some other mission entirely? Ohri has a mysterious smile, and he used it…

Kayasth Khatirdari

In Delhi, there are Andhra restaurants, Kashmiri restaurants, even Naga restaurants but no restaurants of the Mathur/Kayasth community, which is why many Delhiites are not even aware that the cuisine exists. That is something that has piqued Anoothi Vishal’s pride. This food journalist belongs to the Mathur community. As she describes it, “All Mathurs are…

Chef Mohd Irfan in the kitchen

When Chef Irfan told his Lucknow-based parents that he wanted to join hotel school, they were happy enough. But when he decided to specialize in kitchen rather than front office or food and beverage service, his businessman father couldn’t understand it. “In our khandaan, we call cooks to our house to tickle our palates; nobody…

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.…

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…

The Birth of Diva Kitsch

Ritu Dalmia, the feisty lady behind the Diva brand in Delhi, turned 40 a few months ago. Besides the frenetic juggling that she does, between writing cookbooks, managing a fine-dining Italian restaurant and five cafes across Delhi, catering for top parties in Delhi, Mumbai, Thailand and Italy travelling across the globe like a restless ghost…

The UOR Polo Cup

Under One Roof was set up around fifteen years ago. Was the market ready for a pair of restaurant consultants, where husband Manu organized the food, wrote the menu and trained the chefs, while wife Sonia trained the staff and organized the bar menu? As Manu Mohindra said in their salad days, “We’re doing this…