The World’s Best Chocolates

The best chocolate certainly comes from Western Europe. But, the question that needs to be asked is: does chocolate have to be made in Europe alone to be considered good? Not really, but making chocolate – as opposed to growing the cacao bean – does require a temperature of about 18 degrees Celsius. Warmer than that…

Salt of the Earth

Hotels routinely have food promotions centering around ingredients that have usually been brought from the other end of the world and that have great intrinsic worth. Oysters, wild salmon, truffles – the list of precious ingredients is endless. But what would you say about a salt festival? As a nonplussed hotel guest from Germany asked…

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…

Alive – for the archives

VLCC is not a company that you associate with food and beverage. However, Alive is not about either health food or diet food, or even organic food. Alive is about healthy eating. Thus, all the sauces that are based on roux (butter and flour: in other words, the basic white sauce) are made with wholewheat…

Italian Restaurants in Delhi

The trouble with reviewing Italian restaurants in the city is that after you’ve made your way to Diva, none of the others even begin to match up. It is, quite simply, the finest around. It’s a fine dining restaurant, so if you’re in the mood for just a pizza, you’ll be better off elsewhere: though…

Not by Bread Alone

Which came first – the chicken or the egg? And no, I’m not asking this with reference to the bird flu scare. It’s the first question I asked Chef Arun Tyagi, Corporate Chef of the MBD group of hotels when I visited a festival of breads that featured 100 different varieties. On the other hand,…

Hauz Khas Village in the 1990s

Delhi’s foodies are keeping their fingers — and palates — crossed that the trickle turns into a flood before long.Restaurants are opening at the rate of one a week. Most of these are of the stand-alone sort. Of these, Food Heritage in Hauz Khas Village is the brainchild of three young people. Sheemita Saxena’s first love may be sculpting,…

Karavan

Atop a flight of stairs from behind the Defence Colony market is a curious little restaurant. It’s a radical departure from the plush, impersonal eateries that typify those in this market. This one is run by the owner and her family: they take orders, clear plates, set tables and work in the kitchen. Not surprisingly,…