Hindustan Times
What turns a restaurant into a phenomenon? It’s tempting to answer that everything depends on the food but I can think of scores of successful restaurants in India where I wouldn’t eat dinner even if you paid me to. I guess that it is a complex combination of factors and there is no single successful formula; if there was, then all restaurants would work and nobody would ever lose money. Read more
(5 votes, average: 4.6 out of 5)
Loading ...Posted by Vir Sanghvi on Monday, November 16, 2009 at 3:40 pm
Filed under Rude Food · Tagged Ananda’s passion, Bangkok, complex combination, Continental chef, goan food, old Oberoi Sheraton
It is a measure of how much eating out habits in India have changed that whereas when I first wrote about truffles, readers were bemused, these days truffles crop up on menu after menu. It is, I guess, also a measure of how much more we are prepared to spend on restaurant meals compared to the past but that, as we shall see, can be debated. Read more
(3 votes, average: 3.67 out of 5) Loading ...Posted by Vir Sanghvi on Sunday, November 8, 2009 at 3:37 pm
Filed under Rude Food · Tagged French luxury cuisine, Italian Restaurants, restaurant meals, San Gimignano at Delhi’s Imperial, truffles
