An economy in high gear, changing consumer preferences and evolving palates are driving the restaurant business in India. But the plate is hardly full
By Anoothi Vishal
“They say it about show biz, but there is no other business like the restaurant biz,” declares investment banker-turned-restaurateur Gaurav Rekhi. Rekhi should know– hopefully.
Posted in Restaurants, Trends 
Tags: Chinese Restaurant, Consumer Behavior, Consumer Preferences, Corporates, Execs, Goldman Sachs, High Finance, Hungry God, Investment Banker, Palates, Personal Attention, Profitability, Restaurant Biz, Restaurant Business, Restaurateur, Return On Investment, Returns On Investment, South Delhi, Street Food, Vishal 
Comments OffFu 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 OffAfter a hectic week of cooking in a professional kitchen, I finally took a break with, what else, but Indian Chinese…
By Anoothi Vishal
It may not have the mandatory red lanterns synonymous with Indian-Chinese restaurants of yore. But it does have red, runway-type, floor bulbs in the loo lighting up the throne!
Posted in Destinations Tags: 22 Carat Gold, China Garden, Chinese Restaurants, Commercial Success, Concoctions, Curry Favour, Double Edged Sword, Hotel Ashok, Koi Fish, Luxury Space, Nelson Wang, Prestigious Project, Prime Real Estate, Professional Kitchen, Restaurateur, Sheer Scale, Signature Recipes, South East Asia, Vishal, Water Channels 3 Comments »TV Chef and restaurateur Marut Sikka’s new restaurant overwhelms you with diverse spice flavours… in a single portion!
In Persian, it means an emperor’s private dining chamber, one used on rare occasions when the royal was not breaking bread with ministers and favourites. And Kainoosh does manage to convey an air of super exclusivity — despite being located in a mall and despite serving up Indian khana to a primarily Indian audience (as yet).
Posted in Anoothi's Ratings, Destinations Tags: Breaking Bread, Cook Book, Dull Gold, Fashion Designer, Flavours, Gold Foil, Indian Audience, Indian Khana, Mahi Fish, Marinade, Papaji, Pratap Singh, Pride Of Place, Rare Occasions, Restaurant Interiors, Restaurateur, Sikka, Tikka, Tv Chef, Vishal, West India 5 Comments »One of the most abused terms in the world of fine dining has to be “fusion”. It may now be acceptable to cook your pasta with a dash of cumin at home— and admit as much. Or to raid your refrigerator at midnight to come up with your own fanciful versions of sandwiches, hummous with paranthas, or even spaghetti bolognaise — using Maggi noodles and left-over mutton curry, as Mumbai-based restaurateur Riyaaz Amlani, who owns the Mocha café chain, admits to rustling up.
Posted in Chefs, Fusion Food Tags: Adjective, Asian Fusion, Cumin, Curd Rice, Dictionary, Final Touches, Great Potential, Hand Experience, Imaginations, India Habitat Centre, Maggi Noodles, Mehrotra, Mutton Curry, Ncr, Octopus, Restaurateur, Salmon Roe, South East Asian, Tamarai, World Hospitality 2 Comments »Tamarai, meaning Lotus, is a restaurant that serves South East Asian cuisine in London, run by one of the most reliable hospitality companies in India—Old World Hospitality. The group has several well-known restaurants in New Delhi and its suburbs, including Chor Bizzare that serves up regional Indian cuisines at value-for-money prices, and should be a must-visit for any one seeking an India experience.
Posted in Destinations, Heritage, Restaurants Tags: Companies In India, Crockery And Cutlery, Curd Rice, East Asian Cuisine, Experimental Food, Fabulous Prices, Hefty Discounts, Hospitality Companies, Indian Cuisines, London Restaurant, Money Prices, Restaurants In New Delhi, Restaurateur, Sewing Machines, South East Asian, Sushi Roll, Tasting Menu, Travelling To India, Vintage Car, World Hospitality 3 Comments »Q & A with Andrew Tijoe, Singapore-based legendary restaurateur, who owns brands like My Humble House and Club Chenoi
Foie Gras with crispy duck. If there was one image to explain what Andrew Tijoe, executive president of the Tung Lok group, one of the most successful Singapore-based restaurateurs, awarded at the World Gourmet Summit, has done for Chinese cuisine, it would be that.
Posted in Destinations Tags: Authentic Cuisine, Cantonese, Casual Dining, Chinese Cuisine, Distinctions, Distinctive Cuisine, Executive President, Foie Gras, Ice To The Eskimos, Laksa, Resistance To Change, Restaurateur, Restaurateurs, Sauces, Scallops, Sichuan, Traditional Flavours, Tung Lok Group, Upmarket, World Gourmet Summit Comments Off
