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Delhi's top hotels keep having visiting chefs periodically. Chef Jean Mark Gonzales had enviable experience at Michelin rated restaurants
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He has been given the moniker of Chef Picasso because of the explosion of colour on each of his plates. This column was done in 1998
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in 1998 when this article was published, the concept of a hospitality consultant was not understood, even in the metros.
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This story was published in 2001. Besides continuing their tradition of cooking, not very much has changed for the family as a whole
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With the very first polo cup sponsored by a member of the hospitality fraternity, life comes a full circle for Under One Roof
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Why did Ritu Dalmia open a South East Asian restaurant when Italian is her forte? Read on
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There are several kinds of sushi, each of them more artistic than the next. Raw fish or even cooked or vinegared fish is not obligatory. Even rice is not necessary
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If you thought that all commercial kitchens were manned by unsmiling men in white, with no difference between one country and another, read on
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Bread in Kashmir is so elemental that hardly anyone pays attention to it. Until the baker's shop shuts for a day!
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I did this story for my column about food in 1998. It is interesting to see how little or how much things have changed.
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