SKILL AND SKILLET ~ FROM THE ARCHIVES
Delhi's top hotels keep having visiting chefs periodically. Chef Jean Mark Gonzales had enviable experience at Michelin rated restaurants
CHEF OLAF NIEMEIER ~ FROM THE ARCHIVES
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
AMERICAN CAFE ~ FROM THE ARCHIVES
in 1998 when this article was published, the concept of a hospitality consultant was not understood, even in the metros
THE QURESHI CLAN ~ FROM THE ARCHIVES
This story was published in 2001. Besides continuing their tradition of cooking, not very much has changed for the family as a whole
THE UOR POLO CUP
With the very first polo cup sponsored by a member of the hospitality fraternity, life comes a full circle for Under One Roof
THE BIRTH OF DIVA KITSCH
Why did Ritu Dalmia open a South East Asian restaurant when Italian is her forte? Read on
SUSHI ~ THE CULINARY HAIKU
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
KITCHENS ALL OVER THE WORLD
If you thought that all commercial kitchens were manned by unsmiling men in white, with no difference between one country and another, read on
GIVE US TODAY OUR DAILY TCHOT
Bread in Kashmir is so elemental that hardly anyone pays attention to it. Until the baker's shop shuts for a day!
FROM THE ARCHIVES
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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