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World Tapas Day the Spanish way

World Tapas Day was celebrated with much Spanish fan fair at the Claridges Hotel, New Delhi recently. The Spanish ambassador and his team were in attendance and gave a brief introduction of how Tapas weren't just starters but a way of life or a cultural thing in Spain. Which means that the eating Tapas is actually looking for an excuse to go and socialise with friends. The tourism office of Spain partnered with Sevilla restaurant to bring the World Tapas Day

Phalsa, the eternal summer healer

'Kaale kale phalse, bade raseele phalse' - it was a routine cry every summer afternoon that made my brother and me scamper out of our rooms to get a handful of tart berries, phalsa, for a rupee from the vendor who carried a wicker basket atop his head. A rare sight in most cities now, an 'exotic' fruit in others, my grandfather would admonish us for eating what he said 'donkeys and mules eat in the villages'. Phalsa shrubs (about 10-15

From plot to plate with Chef Suriya

Before the sumptuous and decadent Thai curries go the Indianised-Chinese way (read loaded with masalas and artificial flavours), Chef Suriya Phusirimongkhonchai, the expat chef at The Lalit Chandigarh, seems to have decided to take matters into his own hands, or better still, garden. "What makes our Thai food stand apart is the authentic ingredients, which I have been growing in our herb garden,” he asserts, pointing out to a dozen herbs and vegetables growing in a patch within the premises

Georgian food – a supra for Gods

It’s often called the alchemy of cultures and influences, but that is just one of the many facets that make Georgian food such an incurable fascination – especially its bread. Contemplate Georgia. It is this little sliver of a kingdom lying in the crossroads of Europe and Asia, and sandwiched between the Black and Caspian Seas with Russia on the north and Turkey and Iran to the south. And yet, when it comes to food, it’s a showcase of the multiple

Terra chips: Gluten free indulgence

We all love to snack, anytime and anywhere. These are our saviour in the times of need and if you can get hold on a snack that is not just super tasty but gluten-free then nothing like it. Cocktail parties, group studies, kitty parties or general get-togethers, chips always find a way into all these places and several more occasions. I recently tried the Exotic vegetable chips by TERRA and one word to describe my experience is ‘different’. Born in New York

New menu launch at Baluchi, The Lalit Chandigarh

Innovation is the mainstay of any F&B outlet that aims to consistently please palates. And when we talk of Baluchi, we are speaking of one of the most popular pan-Indian speciality restaurants in India. It is, but obvious, that introduction of new flavours will be a given. Turns out that the speciality restaurant at The Lalit, Chandigarh has outdone itself under the watchful eyes of Executive Chef Shibiraj Saha and Chef Rajeev Thakur, in giving its existing menu a facelift.

Gift a cuppa this diwali with Tsakafi

Diwali, probably one of the most popular festivals in India is a time when everything happens in excess - the show, the grandeur, the bling, the gifting and of course, the overdose of sweets. At a time when #DoItDifferently is the mantra everyone swears by, The Humming Notes stumbled upon such a season's gifting idea that is bound to warm everyone's hearts. William Ewart Gladstone had once said: “If you are cold, tea will warm you; if you are heated, it

Bingeing at Baluchi, The Lalit Chandigarh

It is rather difficult to be able to stand your ground as a Pan-Indian cuisine restaurant in a city where people take as much pride in being able to cook food as they take in eating it. And this is why, I would like to give brownie points to Baluchi at The Lalit in Chandigarh, for it lays equal emphasis on food innovations, ambience, service - to be able to stand out from the crowded market of eateries serving the

Chef Ashay Dhopatkar, a culinary genius

It is said that one's childhood influences mould the course of an individual's life. Chef Ashay Dhopatkar inherited a rich legacy from his parents – a passion for food and the culinary arts. Growing up in Mumbai, India he was at the table when his parents had regular dinners for family and friends. And he helped as they spent whole days planning, shopping and preparing these feasts. Home was a place where cookbooks took up more shelf space than novels

Parmesan cheese celebration at Sorrento

Any food lover can swear by cheese and when one gets to experience the “Parmigiano Reggiano”, a legendary cheese that originates from the Parma region of Italy it's pure ecstasy. Commonly known as the Parmesan, it is a relatively hard and granular variety of cheese. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Sorrento, the Italian eatery at Shangri-La's Eros Hotel New Delhi has recently showcased a menu specially crafted with 12, 24 and 36 months