Taj Palace gets a new Chinese restaurant Chinese from Guangdong (Canton) Atmospherics: Spicy Duck was born in a mighty hurry: Blue Ginger had barely closed when Spicy Duck opened unofficially. The upshot is that the décor is largely the same as the old restaurant, but the food could not be more different! The official date…
Cuisine: World food Blurb: I wanted to order nearly everything on this menu Atmospherics: What started out as Smoke House Grill and then Smokey’s, is now Tanddav. While the connection between Lord Shiva’s divine dance and a very comfortable, well-appointed, western-style restaurant with comfortable seating and low lighting is not apparent, the menu contains page…
The Kashmir Book Shop In the heyday of tourism in Kashmir, books were the last thing that visitors thought of buying. The 1970s and ‘80s were when silk carpets and woollen shawls constituted the main shopping of the tens of thousands of tourists that holidayed in the Valley. So, the two bookshops that stood opposite…
Go to Cyber Hub in Gurgaon, walk down the Singapore look-alike walkway with restaurants and cafes on either side, settle down in Sodabottleopenerwala for a Berry Pulao and Tamota Papeta Per Eeda (eggs poached on a bed of tomato and potato). You will have experienced two of the strongest food trends of 2014. The first…
The genial patissier, Chef Nitin Upadhyay, was always pleasantly plump and when he thought of opening his very own patisserie, the obvious name he thought of was Fat Guyy. It does call to mind a roly-poly baker, surrounded by couverture, croissants and cookies all wafting delicious fragrances from the oven. However, so stressful was the…
It’s not that the author is a television journalist who has crossed the floor. It’s not that Kashmir is seldom used as a backdrop for novels. It’s not even that the thriller is a little explored genre in Indian writing in English. The Srinagar Conspiracy is a compulsive page turner because it’s that felicitous meeting…
“Chicken 65 a typically Bangalorean dish,” restaurateurs of that city will tell you with supreme conviction, “called so because you ought to be able to cut the chicken into 65 pieces.” Hyderabadis, on the other hand, believe that Chicken 65 was born in their city. “65 is the number of spices that used to be…
A recent banquet that was hosted by Major SSH Rehman, Director, ITC Ltd., showcased the best of regional Indian food. Amidst the haleems and qaliyas, there was a curiosity counter. Its contents? Desserts made respectively from eggs, dal, lamb and chicken. Unusual? Most avowedly so. But was it good to taste? Yes, certainly, because the…
Enter any bookshop and you’ll invariably find that the most attractive section is the one on recipe books. Most cooks – amateur and professional – have an array of well-thumbed recipe books, which range from the strictly functional sort, with not a single illustration or photograph in it, to the glossy page variety, with one…
I’ve asked this question to several people, and by the end of it, I’m even more confused than when I started out. Marut Sikka, food impresario says with great conviction that pulao is made when rice and meat or vegetables are cooked in liquid so that the starch of the rice is absorbed. Biryani, according…