restaurant review

My Paradise Peru

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Dining at the most Romantic South American resort, with Thomas Moons and Tula Casteneda.

I write from foodie Paradise.  And what a magnificent gigantic one.  From the frozen peaks of the Andes to the roaring Pacific ocean, the deepest jungles of the Amazon, sand dunes, ancient Inca civilizations, Machu Picchu and the bustling gastronomic capital of Lima. Each region produces a staggering wealth of produce, vegetables, fruit, herbs, grains…you name it. And this great geographic and cultural diversity has brought ingredients ranging from highland tubers to tropical jungle fruits to a complex cuisine of Spanish, indigenous, African and Asian influence. For sure this vast country translates to paradise for us foodies. Ceviche with slivers of fiery chili and corn, slow-simmered stews, velvety Amazonian chocolate. I explore the bounty of food markets, sample grilled anticuchos (beef skewers) on the street corners  and (thanks to my co-chairperson of the Worlds 50 Best Restaurant Academy,   Diego Salazar) dine at the finest restaurants of Lima. But most excitingly, I check out Peru for Vegetarians (ably guided by Maria Jose, Sabrina Chaves, Elda Cantu) It’s a deliciously gourmet Vegetarian paradise too.


Lunching in the Sacred Valley with Chef Cesare Landau and Cesare Chiara

Please take a look at the accompanying photograph shot in the  globally awarded “Most Romantic resort of South America”. Im feasting not just on the superb Peruvian food but also on the stunning views. Dining on this luxurious rooftop with the glorious coastline of the Pacific ocean below,  is one of the many  memorable experiences that Belmond Miraflores Park serves up.  Helming it is the dynamic Thomas Moons with global experience and training as a chef too.  Lima born Tula Castaneda delights with her knowledge of  Peruvian cuisine. I lunch with them at their renowned  Tragaluz restaurant, chef Jean Paul Barbier’s quinoa tabouleh with  beetroot, mushrooms, watercress, makes a masterpiece out of potatoes with the Peruvian Yellow chilli,porcon mushrooms with truffle sauce and more. August Baert’s Tragaluz delights. Not only is the finest Peruvian chocolate used here, but their superb spa gives me a Chocolate massage too. This is definitely my idea of having my chocolate and eating it too.

In the Sacred valley ( an hour’s flight away from the bustling city of Lima) nature preens in all her magnificence. And it is here in the Belmond Rio Segredo,  that I lunch by the shimmering River Urubamba with the brilliant chef Cesar Landau. In the mellow sunshine of the Sacred valley, Chef Cesar’s creative cuisine with Peruvian ingredients delights, be it the tomato tree with water melon gazpacho, vegetarian ceviche with asparagus, mushroom and seaweed from the lake or the quinoa risotto.

I also get a superb Pisco tasting session from the knowledgable Cesar Chiara.

This award winning national drink is the purest brandy, and from the 8 grapes, two types of Piscos (aromatic and non aromatic)are made. I learn all about that famous  lemon, sugar and white of egg based cocktail Pisco sour. All this in the beautiful glassed in bar and restaurant overlooking the stunning gardens of the Rio Segredo. Close by the salt mines of Maras produce the delicious Maras salt from the ancient  times of the Incas. I can taste this vibrant salt in all my food and when it is used as a scrub in the Willka spa, it revitalizes me and Im ready to feast on Rio Segredo’s banquet again.


Veggie Peru on a plate: Quinoa and avocado in the sacred valley’s Rio Segredo.

Here’s Chef Cesar Landau’s recipe . A delicious creamy way to  cook  the healthy, protein rich, gluten free quinoa. You can add or omit the vegetables.


70 gr quinoa/40 gr mushrooms/20 gr zucchini

50 gr cream of milk/30 ml broth of vegetables/ 30 gr parmesan cheese/

2 gr chopped garlic/3 spears of asparagus/ 1  cherry tomato/

20 ml olive oil/5 ml truffle oil/Salt

Black pepper


Boil water with rosemary in a pan. When the water is boiling add the quinoa. Cook for 20 minutes. Rinse the quinoa and let cool

In a frying pan, add olive oil, garlic and let cook till garlic turns golden. Then add the mushrooms, the zucchini and sauté. Then add the quinoa and the cream and let it reduce.

At the end check the salt and the parmesan cheese.Before serving, drizzle with  truffle oil.Grill the asparagus and served on  top.

Review: The Village Shop

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I cant stop smiling. Thrice as nice. That’s how I feel as I write this review. “The Village shop” (TVS) is a charming family run café (I have a big fat soft corner for family-runs and the home spun quality of their food).

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Review: Farzi Cafe

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We’re rejoicing! Is Fun getting Farzi-fied? Or Farzi getting fun-fied? Is Indian food getting a global makeover or is it the other way round? Whichever way you look at it Farzi, Zorawar Kalra’s high-energy Modern Indian bistro is magnetising a huge number of fans…Gurgaon, Dubai, Bangalore, New Delhi and Mumbai.

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My shamiana love affair

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I fell in love with Shamiana,  the colorful rockstar, and I vividly remember that evening. It was my very first day in  romantic rainy, beautiful Bombay, 14th July 1974. And on that day itself, Shamiana was the very first restaurant I dined in.  Having majored in Literature honors in Delhi university, I had come to Bombay to study journalism and train under Patanjali Sethi in The Times of India. I ate at Shamiana regularly. I returned to Delhi. Only to come back in 1980 ( as Income tax commissioner) and once again thanks to my mother in law Mohini Bhullar, editorial director of the only city magazine, sipped and supped here regularly.. Celebrated many a sentimental occasion here. From 2000 onwards, moaned and criticized  it’s decor and food and relocating to the pool side location. But now, Shamiana  is back to where my love affair started….and  I am rejoicing!

Review: Shamiana

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Whoa! It’s the reincarnation of nostalgia. Its no mere revamp of menu, decor and relocation of The Taj Mahal Palace hotel’s 24 hour dining restaurant. Shamiana, India’s first ever coffee shop opened it’s doors in 1973 and was fiercely beloved and constantly mobbed.

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Review: Sequel Bistro & Juice Bar

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Would you like to ‘Recharge’? Get an ‘Unbeatable Glow’? If you’ve answered ‘yes’ and are a believer in healthy, gluten-free, sugar-free high-quality organic food (cold pressed juices et al) then head to Mumbai’s first ever bistro solely dedicated to this.

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Luxury and Fitness Food

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In the iconic Cristallo with Health coach Claudia Mandaliti,Andrea Ronchetti, Gianluca Irrera, Chef Anna Marcato

Can a century of glamourous history and wellness go together? Can healthy food be in focus in an iconic hotel, where luxury and extravagance and La Dolce Vita reigned, supreme? Yes! It can, in Cristallo Hotel Spa & Golf, studded in this picturesque Italian town of Cortina, the pearl of the Dolomites. This is where La Dolce Vita of the 60s and 70s took place, the 60s and 70s took place, the global jet set’s swinging parties, skiing, dancing and banqueting, spa-ing. These still continue, I feast on the beauty of the Alpine landscapes, on the sprawling suites of the glam regulars who stayed here (Frank Sinatra to Peter Sellers) as I do on Chef Fabrizio Albini’s luxurious food.

Then comes the surprise… the white hot focus on healthy food and lifestyle. Not only does the health coach Claudia Mandaliti take me cycling, swimming, but also oversees all the guests’ food. The dynamic chief Giampaolo Padula explains this brilliant concept. My learning continues…

Review: Bastian

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No two ways about it. We’ve fallen hook, line and sinker for this two month old seafood “Bastian”.

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