Purana 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 OffFusion Indian food, the kind that you can easily sample now at smart restaurants in New York or London has never really succeeded in India. For that matter, neither has regional or “Muglai”-Punjabi succeeded in any high-end restaurant environs—other than perhaps the success of ITC restaurants like Bukhara and Dumpukht.
Posted in Fusion Food, Restaurants Tags: Boutique Hotel, Bukhara, Chicken Tikka, Different Kinds, Environs, Food Critic, Indian Food, Indian Recipes, Indian Restaurants, Itc, Khana, Metcalfe, Middle Class Families, Pomegranate, Punjabi, Puri, Restaurants In New York, Special Occasion, Tasting Menu, Wholemeal 2 Comments »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 Off
