Food

Beppe De Vito grew up “plucking fruits from the tree, buying fish from the fisherman, and meat from the butcher,” in Italy. He worked at his neighbourhood café and then at 23, went to Singapore. Through his youth he did everything in the kitchen — from washing dishes to managing ...

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It is 12 noon. Shivaji Military Hotel is abuzz with activity. In one vessel Mysore jeera rice is being cooked, while in others chunks of mutton and chicken simmer. The aroma of donne biryani fills the air, and people come and go as mounds of this flavoursome rice is served ...

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As we head towards Brea, a century-old baking company in Benson Town, the strong aroma of baked goodies percolates the air and leads us right to the entrance of the factory. While the basement and ground floor bustle with baking activities of all kinds, the third storey sports a definitive ...

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In that old-fashioned Atu house in Pipili there was a kanchana tree on the edges of our garden. The walls of the house were made of plastered burnt bricks, the roof of chanchri or bamboo mats. The floor was cemented and bumpy, like the mottled hands of Lakhi, a prematurely ...

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It’s 8.40 pm and there was just one table left at Haji Ali Fresh Fruit Juices. We grabbed it and frowned over the menu. Given the variety on offer, it was difficult to decide but finally settled for Carronge (Carrot and Orange juice, though my husband made a face), Ganga ...

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For diners who frequent Abids, Hotel Royalton in Chirag Ali Lane is a familiar destination. The Abids Bistro restaurant in it boasts a new revamped look and a menu that attracts buffet lovers, with ample parking space. On weekend evenings, diners are treated to live music at this 65-seater bistro ...

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It takes all kinds to make the world. Let me give you an example. How do you like to eat your dinner (or any other meal, for that matter)? I know people who can’t have a meal unless they are seated at the dining table, plate on a mat, a ...

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The whistle of vehicles whizzing past Indira Colony, in Ashok Nagar, during rush hour, jolts me back to ‘work mode’ almost immediately. The Metro ride was rather long; or at least long enough to space me out. As my friend M and I walk along the bustling street — impatient ...

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For four years, the big question among Mumbai diners and restaurant industry folk alike has been this: What is Rahul Akerkar going to open next? Here is the short answer: chef Akerkar’s brand new, long awaited restaurant covers 4,000 square feet in Lower Parel. It features a menu that is ...

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After wowing San Francisco with its progressive Indian fare for the last two years, Rooh — the brainchild of Chef Sujan Sarkar, in collaboration with restaurateurs Anu and Vikram Bhambri — has finally come to New Delhi. Another outpost of Rooh is slated to open in Chicago by the end ...

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