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India Food And Travel Guide

Posts Tagged ‘Oberoi’

Contemporarise, 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.

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Posted in Cuisines, Culture in India, Restaurants Tags: , , , , , , , , , , , , , , , , , , , 1 Comment »
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Best Sushi, dim sums, and pizzas in New Delhi

Posted by Anoothi Vishal on December 12th, 2009

A European foodie and our own food critic compare notes

Yesterday I went to a lovely brunch at a farmhouse in Delhi courtesy my work as a journalist and met an interesting and opinionated Italian lady with very definite recommendations on dining in New Delhi. VaA European foodie and our own food critic compare notes By Anoothi Vishal Yesterday I went to a lovely brunch at a farmhouse in Delhi courtesy my work as a journalist and met an interesting and opinionated Italian lady with very definite recommendations on dining in New Delhi.

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Posted in Anoothi's Ratings, Cuisines, Restaurants Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , 2 Comments »
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India’s Top Chefs rate their Peers

Posted by Anoothi Vishal on July 19th, 2009

We asked the country’s top chefs to rate their top chefs (excluding themselves).

Manjit Gill, Corporate Chef, ITC

1. Rahul Akerkar, Indigo, Mumbai

2. Ananda Solomon

3. Imtiaz Quereshi

Criteria: A chef’s primary job is to cook.

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Posted in Chefs, Cuisines, Hotels Tags: , , , , , , , , , , , , , , , , , , , Comments Off
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Who is India’s best chef?

Posted by Anoothi Vishal on July 6th, 2009

(A shorter version of the article was published in Business Standard on July 4, 2009)

Monsoon Raga Malhar and a tangy mint chutney, with crisp fritters, on a rainy day. Jaijaiwanti, with its sweet notes, and a delicate phirni, fragrant with rose. Malkaus, Indian Classical music’s somber, mystical raga, and, well, a complex Bordeaux wine ….

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Posted in Chefs, Hotels Tags: , , , , , , , , , , , , , , , , , , , , , , , , , 1 Comment »
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Thai food in India

Posted by Anoothi Vishal on January 22nd, 2009

Thai cuisine, of course, never became as popular as Chinese food– and its many versions — in India, particularly northern India: A surprising thing, considering that it is hot and flavourful, and thus suited to the Indian palate. But Prakob points out that why the north — Delhi, India’s food capital too—hasn’t quite taken to it is because of the presence of coconut.

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Posted in Cuisines Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , 2 Comments »
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