The two foodie cities are less than 50 km apart, separated by an international border. But despite common Punjabi roots, the cuisines are distinct
By Anoothi Vishal
“Everything is Allah’s karam and the blessings of my mother,” says Babur, a cook from the Lahore Gymkhana club. It is a sentiment that touches the right chords – and one that may well be echoed on this side of the border, with the same earnestness.
Posted in Destinations 
Tags: Amritsar, Caste, Chaat, Cuisines, Distinctive Flavours, Earnestness, Home Cooking, Indian Cooking, International Border, Karam, Lahore Gymkhana, Masala, Maurya, Pakistani Food, Political Boundaries, Punjab, Street Food, Subcontinent, Surprising Discovery, Yoghurt 
No Comments »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 OffPurana Villa promises to serve heritage cuisines from all over the country. Do you really get these?
Frankly, I had no plans of writing a review for this one. After all, what can you say about what essentially is—or should be—strictly a “neighbourhood Indian restaurant”?
Posted in Anoothi's Ratings Tags: Affability, Blinkers, Caterer, Cuisines, Free Masons, Hot Team, Indian Recipes, Jor Bagh, Kebab, Kebabs, Kitchen Hands, Masonic Lodges, Onion Garlic, Punjabi, Quail, Quail Recipes, Raj, Secret Ceremonies, Spin Doctors, Times Of India Comments Off
