Villa Vandre sharply reflects a few of the most rewarding developments in Mumbai dining over the 25 years during which I’ve been tracking the restaurant scene (at a time when foodwriting was considered low brow ) . Now more than ever, I find principled, distinctive cooking in places where I wouldn’t have expected it before: in the postage stamp sized Villa Vandre.
Celebrations continue in Los Angeles, the city of angels. Dining in dazzling Hollywood’s glamor restaurant, the iconic Spago (a known celeb magnet since the 80s where Oscar parties are held) is a celebration in itself. The down to earth genius, Wolfgang Puck’s restaurant has been on Americas top ten list for three decades. It is here along with the lovely Angelino Pia Davis, that we are celebrating her mother Meher Davis’s birthday along with Firoza Moos. For the past 14 years, these two healers extraordinaire have been coming to Los Angeles’ cutting edge allergy eliminating research institute to upgrade their healing skills.
No two ways about it. It doesn’t get any better than this. It’s the annual awards ceremony that foodies the world over wait with bated breath for. The Worlds 50 best restaurant awards celebrate extraordinary culinary talent providing an annual barometer of the greatest gastronomic experiences across the globe. As for the past 15 years, once again this year, London’s historic guildhall in London saw the worlds superstar chefs and the whos who of the culinary world flying in to receive their awards. Mind-blowing geniuses from Peru to Japan, Australia to Russia sit shoulder to shoulder as the glittering awards ceremony gets underway. I attend as chairperson of the Indian subcontinent. Over the past two decades, having eaten in their fabulous restaurants, it’s a sheer delight to meet my heroes.
Here is the kind of restaurant which makes my entire work as a foodwriter exciting. Hotel Sunny in Chembur is no-frills, inexpensvie and serves the authentic flavor of Kerala! Read my full review on TimesCity.
A request. Please take a look at the accompanying photograph: would you believe I shot this in the hot, arid desert? Such a fabulous relief to be amongst lush tropical gardens and trees in this concrete skyscrapered Dubai! It gets even more exciting because here in the cosmopolitan, diverse Dubai, not only does this multi-talented, brilliant Executive chef share his recipe of my most favorite dessert, the Crepes Suzette but many an invaluable multi-cuisine cooking tip too. Here he is, flambéing the pancake dessert by drizzling the Grand Marnier liquor down the orange rind and swapping many an interesting culinary story too.
Many surprises ahead! “Love Thai neighbour” is the tagline to Bandra’s latest Thai eatery and guess who says “Kap Kun Khap” (bon appetit)? Its my charming French (you read that right, one is an expert on Thai food) lunch companions. The question is will you love Thai neighborhood, casual, modern eatery too?
Are you ( like me) crazy about Parsi food? Love no- frills eateries? Join me here in Pune …
…at this 138 year old Dorabjee and sons.
Here’s Darius Dorabjee 4th generation chef owner model bodybuilder.
Here’s the spartan clean non a c eatery where time stands still. Ive been eating and filming for TV shows here. The food has its ups and downs. Currently its on a high. I eat traditional Parsi dishes made to generations old Dorabjee family recipes. Forget abt calorie counting and such like stuff.
How about the robustly spiced mutton roast?
Here’s the delicately steamed Patranimacchi in a blanket of spicy chutney
Now comes a subtle flavorsome Parsi favorite …kid gosht
Must end wt my absolute favorite #pulaodaal
I m a lagan nu custard addict… especially the crusty velvetty one at Dorabjee s
Here’s wishing Dorabjees many more centuries of spreading joy. Of keeping their traditional Parsi recipes alive in the very same way and at affordable prices.
Id love to write more…but after the satisfying meal it’s time to snooooooze
Yo! Exciting discovery times begin. Research for The Times Food Guide 2016 begins and you are needed. If you bake, make desserts, cook out of home and do so professionally (know of any one who does) and would like to be featured in The Times Food Guide 2016 then please send complete contact details on email@example.com, twitter, instagram @rashmiudaysingh. I will contact you and invite you to a “Whats hot tasting session” for this column and for the Times Food Guide. Waitingly yours.
P.S. The many splendored, many textured chocolate cake for Safdar’s birthday was created by Chef Vikas Bagul of The Oberoi Patisserie within a few hours. It has meringue, chocolate fans, and even a chocolate heart shaped box. For Rs 2000 a kg.