Hindustan Times
Why do people linger at the doors of some places even though other restaurants have tables vacant? Answer that and you’ll crack the New York restaurant scene… This has been such a rushed trip to New York that I have had virtually no time to eat properly. Nevertheless, some experiences have stood out and will linger in my memory. Read more
(3 votes, average: 3 out of 5)
Loading ...Posted by Vir Sanghvi on Saturday, January 24, 2009 at 11:00 pm
Filed under Rude Food · Tagged 8 PM, America, American Television, Awesome Food, Beef, Bombay, Chef, Danny Rose, Delhi, Dishes, Duck, European, Fiction, Fork, Hot Dog, Indian Restaurants, Jap Food, Japanese Restaurants, Jewish Comedians, Jews, Keith McNallys’ Restaurants, Knife, Meat, Morimoto’s Restaurant, Movies, New York, New York Diary, New York Restaurant, New Yorkers, Oyster, Pastis, Pastrami Sandwich, Peking Duck, Philadelphia, Pork, Raita, Restaurants, Sandwich, Sea Urchin, Slice of Bread, The Carnegie Deli, Wasabis, White Fish Carpaccio, Woody Allen
I always like to try something new and believe that to have old favourites is to deny yourself the pleasures of something new. So here are some of the meals and dishes that I remember with affection from last year. Read more
(3 votes, average: 3.33 out of 5) Loading ...Posted by Vir Sanghvi on Saturday, January 3, 2009 at 8:20 pm
Filed under Rude Food · Tagged 2008, American Cuisine, Bangkok, Beef, Biryani, Bombay, Brown Onions, Calcutta, Chaat, Channa Tikki, Chef, Chicken, Chilli, Chinese Restaurant, Crab, Dhaba, Dinner, Dubai, Duck, Dum Pukht, Ethereal Food, Favourite Dish, Favourite Restaurant, Fish, Fish Carpaccio, Food Writer, Food Year Ender, Fruit, Golgappas, Hyatts, Indian Hotel Industry, Ingredients, Las Vegas, Meals, Meat, Media, Memorable Meals, Mushrooms, Pasta, Patissier, Pizza, Porcini Mushrooms, Pork, Sakura, sauce, Scallop Sashimi, Singapore, Switzerland, Thai Cuisine, Thai Restaurants, Trishna, Water
The simplest egg dishes that we eat at breakfast are the hardest to make. And most Indian restaurant kitchens don’t know how to cook them properly. So, I’m not the only one who loves eggs! When I lamented, a couple of weeks or so ago, that Indian cooks were unfairly neglecting one of nature’s great treasures, I portrayed the egg as a humble object, passed over by mighty chefs as they reached for the lobster, the lamb or even, the chicken. Read more
(1 votes, average: 4 out of 5) Loading ...Posted by Vir Sanghvi on Monday, July 28, 2008 at 11:44 am
Filed under Rude Food · Tagged Black Pudding, Boudin Noir, Breakfast, Butter, Chef, Chicken, Chips, Cigarettes, Coffee, Continental, Croissants, Diet, Egg Dishes, Egg Mixture, Eggs, English Breakfast, Europeans, French Chef, Fried Egg, Hotels, Indian Recipes, Indian Restaurants, Industrial Eggs, Ingredients, Keggs Eggs, Kitchen, Oil, Recipes, Water, White Pudding, Yolk
A couple of months ago, I suggested on these pages, that the old rules for Chinese restaurants in India were dying. We’d seen Sichuan (and its offshoot: Sino-Ludhianvi). We’d seen the next wave of Pan-Asian restaurants (India Jones in Bombay the many ITC places etc.). And, now we were ready for the new generation. Read more
(3 votes, average: 4.33 out of 5) Loading ...Posted by Vir Sanghvi on Monday, September 3, 2007 at 5:45 pm
Filed under Rude Food · Tagged Asian Food, BJP, Bombay, Brunch, Chef, Chillies, Chinese, Chinese Food, Chinese Fusion, Chinese restaurants, Delhi, Fish, Grand Hyatt, Hassler Hotel, Hyatt Regency, Hyatts, Imperial, ITC, Japanese Food, Kitchen, Lamb Shanks, Ludhiana, Maurya, Modern Food, Nariman Point, NDA, Non-Vegetarian Dishes, Oberoi, Pan-Asian Restaurants, Peking Duck, Punjabi Chinese, Red Sauces, Restaurants, Rome, Sichuan, Super Potato, Taj, Tetsuma, Thai, The China Kitchen
