Forget samosas, as the season gets cooler, try stir-frys accented with pan-Asian flavours. But get the basics right first
By Anoothi Vishal
As I write this, the devout have just bid farewell to their beloved Ganpati. But even though the 10-day long festival marking the changing season is over, it continues to rain, clouding our days, bringing down temperatures and evoking amongst other things the natural desire to indulge in something hot, crisp and spicy.
Posted in Destinations 
Tags: Ayurveda, Black Peppers, Colds, Commercial Premise, Concoction, Flavours, Ganpati, Germs, Ginger Tea, High Temperatures, Hot Ginger, Indian Cooking, Indian Science, Natural Desire, Pakoras, Pan Asian, Samosas, Spoilage, Strict Accordance, Vishal 
Comments OffDelhiites call it Sirka (vinegar), and indeed new restaurant Circa 1193 has preserved its old-world charm even while dishing out some new age Asian fusion
Anoothi Vishal
One of the charms of living in Delhi is the sense of history that always surrounds you without ever intruding on the present and making you feel that you live in a museum.
Posted in Reviews Tags: Added Attraction, Ambience, Asian Fusion, Banyan Tree, Crowds, Defence Colony, Flavours, Free Reign, Fusion Fare, Khan Market, Loud Parties, Mehrauli, Qutab Minar, Sense Of History, Vinegar, Vishal, Wasabi, Western Meats, Wok, World Charm Comments OffWe host a festival of family recipes and cuisine(s) from old Delhi at the Claridges Surajkund
By Anoothi Vishal
Despite being the political, art and indeed cuisine capital of the country, Delhi suffers from an image problem: “The city has no culture,” is a refrain that you may have heard often.
Posted in Destinations Tags: City Shots, Curries, Delhi Family, Delicous, Dilli, Family Recipes, Flavours, High Contrast, Human Habitat, Image Problem, Kayastha, Kebabs, Melting Pot, Misrepresentation, Old Delhi, Political Art, Purana Quila, Regional Cooking, Shahjahanabad, Sheer Size, Stares, Surajkund, Unrivalled Experience, Vishal Comments OffTV 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 »It always surprises foreigners to know that India doesn’t have a tradition of making cheese. We have yoghurt and we have paneer, fresh cottage cheese made by splitting milk and then straining it through a fine muslin cloth in traditional homes, but other than that, zilch.
Posted in Fusion Food Tags: Amul, Cottage Cheese, Feta, Flander, Flavours, Goat Cheese, Gurgaon, Hinduism, India Cuisine, Indian Cooking, Injunctions, Italian Cheese, Italian Style, Muslin Cloth, New Beginnings, North India, Pizzas, Ripe Tomatoes, Southern India, Zilch Comments OffHumayun (1508-1556)
Humayun, the beloved father of Akbar, ascended the throne amidst great festivities in 1530. He had acquired proficiency in the arts and science in his early years. He was very fond of poetry and had great skill in that. He was also adept at astronomy and in geography.
Posted in Culture in India, Food Books Tags: Beloved Father, Beloved Son, Chicken Pulao, Craftsmen, Different Kinds, Emperor, Exquisite Miniatures, Favour, Festivities, Flavours, Kitchen Recipe, Lavish Hospitality, Miniature Painting, Mughals, Painters, Persia, Persian Cuisine, Persian Origin, Proficiency, Royal Kitchen, Sophistication Comments Off“In the main bazaar of Pahar Ganj, a popular area amongst backpackers who visit Delhi, there is a pakora stand that’s been there since the beginning of time. A fat man used to run it, at the corner of the vegetable market, selling pakoras for ten rupees a plate.
Posted in C'Wealth Cuisines, Cuisines, Culture in India, Food Books Tags: Aromas, Bazaars, Beginning Of Time, Black Oil, Commercial Photographer, First Food, Flavours, Food Magazine, Food Of India, Fritters, Pahar Ganj, Pakoras, Runny Nose, Rupees, Samosa, Snack Maker, Street Food, Street Scene, Vadas, Vegetable Market 1 Comment »When Manju Malhi, the British-Indian celeb TV chef gives me a copy of her new cook book, Easy Indian Cookbook, it is with a message signed on the front page: “Hope the recipes are as spicy as your reviews,” she writes, her affable self pretty evident even in these few lines.
Posted in Food Books Tags: Array, Cumin, Curry Paste, Deep Fried Fish, Flavours, Foodie Friends, Fritters, Indian Breads, Indian Cookbook, Indian Food, Indian Recipes, Irritants, Lack Of Time, Madras Curry, Maharashtra, Maharashtrian Recipes, Malhi, New Cook Book, Pakoras, Time Cooks, Tv Chef Comments OffThai 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.
Posted in Cuisines Tags: Cashew Nuts, Cashews, Chennai, Chicken Satay, Chinese Food, Curries, Delhi India, Fellow Chefs, Flavours, Food Capital, Food In India, Food Restaurants, Home Style, India Cuisine, Indian Food, Mushroom Sauce, North Delhi, Northern India, Oberoi, Oyster Mushroom, Oyster Sauce, Palate, Punjabis, Satay, Star Chefs, Thai Cuisine, Thai Food, Thai Restaurant 2 Comments »
