Pizza is the ultimate bonding food. At Business Standard, the newspaper I used to work for, we would order pizzas for birthdays and farewells, because someone had forgotten lunch, because we had had a stressful day or in anticipation of one, because the Indian cricket team or Federer or some obscure football league had won, or just because it was raining…These were, of course, takeaway pizzas, terrible, American-style and bursting with calories.
Cuisines
Anant’s nutty pizzas… and more
Posted by Anoothi Vishal on June 27th, 2011
Posted in Cuisines, Restaurants 
Tags: Anant, Blue Cheese, Cheese Pizza, Extra Virgin Olive Oil, Farewells, Food Festivals, Foodie, Fun Brain, Indian Cricket Team, Italian Style Pizza, Job Interview, Khan Market, Kitchen Heat, Kukreja, Margharita, Pizzas, Potato Pizza, Sense Of Humour, Sudha, Virgin Olive Oil 
Comments OffWhat really goes into Stanley ka dabba…
Posted by Anoothi Vishal on June 6th, 2011
School tiffins: Health food choices take priority as parents and schools try options to keep the lunch box interesting
Anoothi Vishal
Three-year-old Aryan Singh has just started going to Sanskriti School, Delhi. His favourite tiffin: A modest sandwich on which mom Smita draws a smiley face everyday, with ketchup.
Posted in Cuisines, Eat Healthy Tags: Aryan, Bun, Colas, Dabba, Food Choices, Health Food, Imaginative Meals, Judgement, Junk Food, Ketchup, Lunch Box, Lunch Options, Picky Eaters, Sanskriti School Delhi, School Canteen, Senior Marketing, Smiley Face, Tiffins, Working Mom, Young Ones Comments OffContemporarise, don’t cardboardise!
Posted by Anoothi Vishal on May 1st, 2011
Why are chefs at Amarata, the Oberoi’s contemporary coastal restaurant shying away from the soul of Indian cooking?
By Anoothi Vishal
What is the future of Indian food in India? This is a question that is often debated by chefs, restaurateurs and foodies. And clearly, looking at the spate of big launches in the last two years, one would have to acknowledge that while a wealth of regional and community cuisines lies unexplored, it is what is now known as “contemporary Indian dining” that is taking centrestage.
Posted in Cuisines, Culture in India, Restaurants Tags: Blue Cheese, Coastal Cuisine, Comfort Food, Curries, Fancy Restaurant, Foie Gras, Food In India, Foodies, Gastronomy, Great Expectations, Grouse, Gurgaon, Hot Thing, Indian Cooking, Indian Cuisine, Indian Food, Indian Restaurants, Oberoi, Restaurateurs, Vishal 1 Comment »Mughalai meets Bengali: The story of a heritage cuisine
Posted by Anoothi Vishal on February 23rd, 2011
By Anoothi Vishal
The Mughals undoubtedly had the biggest impact on the cuisines of northern Indian (as also the Deccan) and even though “Mughlai” food is a generic term today, usually standing for a hodge podge of commercially-constructed dishes, some of our most interesting heritage cuisines have Mughal roots.
Posted in C'Wealth Cuisines, Cuisines, Heritage Tags: 100 Years, Ancestor, Bengali, Bhagirathi, Connoisseurs, Cuisines, Deccan, Earliest Times, Eyesight, Hodge Podge, Lineage, Maternal Side, Mughals, Murshid, Murshidabad, Old Delhi, Rampur, Reluctant Chef, Sporadic Attempts, Today In English Comments OffMy new Delhi pizzas list
Posted by Anoothi Vishal on November 22nd, 2010
(From a week-long eatathon)
Despite trying to be on a diet this month, I have contrarily found myself in situations where a pizza is sometimes inevitable: A quick lunch with an old friend suddenly struck with a craving for a good cheese pizza, whinning kids, cook going on leave and nothing to cook with at home, birthday meals and, of course, food reviews… How is anyone to lose any weight?
Posted in Anoothi's Ratings, Cuisines, Reviews Tags: Chai, Cheese Pizza, Course Food, Crust Pepperoni, Dalmia, Happy Reunion, Italian Cooking, Khan Market, Margharita, New Delhi, New Diva, Nutella, Old Friend, Onion Relish, Pizzas, Plain Cheese, Quick Lunch, Silver Lining, Thin Crust, Whinning Comments OffRoti chanai, dim sums and an “anti-cafe ”
Posted by Anoothi Vishal on October 3rd, 2010
Fu In Chinese, it means “good luck” and indeed Fu marks a great turning point in the business of restaurants in Delhi—at least, when it comes to Chinese food. Unlike the “family-style”, Indian-Chinese places of yore, this is an anti café with nothing stereotypical about it.
Posted in C'Wealth Cuisines, Cuisines, Reviews Tags: Assembly Line, Beve, Chinese Food, Chinese Restaurant, Chinese Silk, Dim Sums, Dirge, Family Style, Gaurav, Investment Banker, Low Key, Mocktails, Naidu, Ncr, Rekhi, Restaurateur, Silk Screens, Splashes, Takeaway, Tiny Place Comments OffThe Hyderabad Eatathon: It’s not just about biryani
Posted by Anoothi Vishal on September 21st, 2010
By Anoothi Vishal
An old immersion myth tells the story of Narada asking to be shown “maya”, that illusory, creative force driving life, according to Hindu philosophy. It’s not an easy concept to understand — much less to accept. But the sage gets a “test drive” one day when he takes a dip in the Ganga, goes under, and, well, begins an alternate life… In that other reality, he finds himself a king; living out an entire lifespan as such before all his offspring are killed in a war, plunging him into deep sorrow.
Posted in Cuisines, Culture in India, Destinations, Heritage Tags: Alternate Life, Alternate Reality, Biryani, Creative Force, Deep Sorrow, Ganga, Haleem, Hindu Philosophy, Husain Sagar, Hyderabad, Hyderabadi, Infinity Pool, Lifespan, Lilt, Maratha, Melting Pot, Modernity, Narada, New Hotel, Places In The World Comments OffThe truth about Chettinad
Posted by Anoothi Vishal on August 31st, 2010
One of the few south Indian cuisines to be really exposed to us all over the country is, of course, Chettinad — or more correctly, the cuisine of the Nattukotai Chettiar community of Tamil Nadu. Speak of south Indian non-vegetarian food (at least outside the four peninsular states) and nine out of 10 people are likely to nod their heads in understanding and say, “Chettinad chicken” (CC).
Posted in C'Wealth Cuisines, Chefs, Cuisines Tags: Adjective, Butter Chicken, Chettiars, Chettinad Cuisine, Complete Solution, Crockery And Cutlery, Hotel In Chennai, Itc, Overwhelming Popularity, Paraphernalia, Park Hotel, Parlance, Punjabi, Repute, Sheraton Park, Sobriquet, South Indian Food, Tiffin, Vegetarian Food, Wedding Planner Comments OffMonsoon cuisines of India
Posted by Anoothi Vishal on July 24th, 2010
Curating a monsoon food and art festival at The Park New Delhi has been fun and a good learning experience. I discovered the importance of seasonal foods in our cooking traditions…
Seasonal diets have always been an intrinsic part of Indian regional cuisine(s). While we may not have had codified “kitchen literature”, and recipes and methods of cooking may have been passed down generations simply through word of mouth, Ayurveda, the “science of medicine” and food, undoubtedly played a significant role in how Indian families across the country cooked and ate.
Posted in Cuisines, Culture in India, Eat Healthy, Luxury Tags: Agrarian World, Art Festival, Art Literature, Climactic Conditions, Cuisines Of India, Curating, Family Recipes, Food Community, Ganpati, Golen, Indian Families, Methods Of Cooking, Monsoons In India, Odd Shower, Onam, Rakshabandhan, Regional Cuisine, Savouries, Seasonal Foods, Teej Comments OffMathur food festival at Fire, The Park, New Delhi
Posted by Anoothi Vishal on April 24th, 2010
Often labeled “sharabi-kebabi” or “adhe Mussalman” (half Muslim) because of their gastronomic adventurousness, the Mathur-Kayasthas have always considered themselves to be sophisticates, well versed in matters cultural—and culinary. Often, in a household, the passion for music (or dramatics and urdu poetry) would only be overshadowed by an interest in food, with dining room conversations routinely centred around the next meal!
Posted in Cuisines, Culture in India, Recipes Tags: Adhe, British India, Cosmopolitanism, Dramatics, Espousal, Food Festival, Kurtas, Medieval India, Menfolk, Mughal, No Doubt, Preferred Attire, Princely States, Religious Practices, Room Conversations, Shaayari, Sophisticates, Time Members, Vaishnavite, Womenfolk 3 Comments »
