Fondata Sul Gusto Italiano*

Chef Massimo, ITC Grand Chola has invited a few guests to dinner as a prelude to the formal inauguration of Cucina Italiana, or, the cuisine of Italy, at Ottimo.

A challenge beckons. The chefs have donned their hats and started their preparations to create enduring first impressions of Italian flavours on the Indian palate. In the open kitchen an assortment of handmade pastas are drying on the pasta stand, fresh vegetables are being washed...

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The Cheroot - Malt & Cigar Lounge

Cheroot derives from the Tamil churuttu which means ‘to roll up’ anything, even tobacco. Tamil Nadu is one of the few states that grows the particular variety of cheroot tobacco.

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The Changing Face of Hotels - From Monuments to Pleasure Gardens

As someone who has been involved in writing about architecture and art for many decades, Geeta Doctor brings her knowledge to an assessment of the way hotels have evolved in our country.

For a land that has been famous for its spectacular forts perched on hilltops, exquisite summer retreats in the midst of mist filled hillsides, or along the banks of rivers and lakes, creating a language of architecture meant for hotels has never been a problem. 

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Posted by: Geeta Doctor
1:03 PM at Gurgaon
Negroni

Bittersweet and complex, the perfect aperitif or digestive.

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Posted by: The Bartender
10:34 AM at New Delhi
BUKHARA: Celebrating 35 Glorious Years of the Globe’s Finest Indian Cuisine

HOWLING WINDS, STEEP RAVINES, endless stretches of land, limitless potential for camaraderie.

A setting familiar to those who once journeyed through the uncharted landscapes of the historic North West Frontier. An atmosphere revived by an iconic restaurant in the Indian capital.

Here, for decades, the flames and glowing coals lighting up the interiors of its hallowed clay tandoors have recreated the campfires of kinship that lit up enchanting nights in the North West Frontier. Bukhara at New Delhi's ITC Maurya has kept alive the flame of Frontier traditions, pioneering culinary marvels that have often been imitated, but never been matched. Today, like every day, the open kitchen frames the movements of chefs who move with focus and precision from one stage of food preparation to the next, against the backdrop of skewers, each neatly ranged one next to the other, creating an abacus of vegetables and meats.

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I Spy Wine: India Wine Trends 2015

It is that time of the year when I dust my crystal ball and peer into it, in the hope that the wine gods will jump out and make a power-point presentation of their 2015 plans.  In the absence of that, I am once again left with only my nose to sniff out what can be, keeping in mind the wine trends that have been emerging lately.

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5 Tricks to Order Wine like an Expert

Since a true wine connoisseur takes years to fine tune his/her wine palate and hone his/herknowledge and craft, it is but natural that for everyone else, wine can be quite intimidating a subject. So what happens when you’re put in charge of ordering for the evening and there’s no time to study the wines on offer? Do yousuccumb to the anticipation of embarrassment and mumble your way through? Or do you order a bottle of whiskey or a beer under the pretext that Indian cuisine is best paired with beer or Scotch? Or, worse still, stay satiated with a bottle of water? Well, if this was a multiple choice question, ‘None of The Above’ would be the right answer.

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The India Room

Plutarch rightly observed, “We do not sit at the table to eat… but to eat together.”

A theatre of European cuisine, The India Room celebrates the continent’s engagement with India from the earliest times. Greece, Rome, Portugal, Netherlands, France and Britain have shaped their destinies on the cultural exchange forged between the distinct worlds and lands lush with nature’s bounty.

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Kulfi Khaas Dehlavi

At the height of summer, the inimitable pairing of kulfi with falooda is perhaps the most refreshing of all Indian desserts. While it can be made in any flavour, some particularly enticing flavours are anjeer (dried fig), gulab (rose), zaffran and mamra badaam (saffron and almond), narangi (orange), aam ki kulfi (mango) and the lavish sunehri kulfi (golden kulfi – dressed with a fine film of gold).

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The Great Cuisine of the North-West Frontier

Wouldn’t you agree all of us have a special place in our hearts for firsts? 

For me and many of my colleagues at ITC Hotels, there is a pioneering experience that we have had the honour of being a part of since its inception. It is a name and experience we are unabashedly attached to. In New Delhi, from where the North-West Frontier was once ruled, Bukhara has become a must-visit...

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Posted by: Nakul Anand
4:30 PM at Gurgaon
hotel chain