Hindustan Times
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
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
