No, I am not reviewing a sex toy store in Delhi. Desi Vibes is a north Indian restaurant chain with three outlets in the Delhi area: in Connaught Place, in Defence Colony and in the hellhole that is the Sector 18 Market in Noida, which is where I ate. As to whether these are three outlets operated by the same people, or if one or a couple are franchises, I do not know. I also do not know which is the original. You may remember, from my reviews of meals in Delhi in January 2016, that the wildly popular Punjabi by Nature‘s original restaurant is in Sector 18 in Noida as well. Desi Vibes is not located very far away from Punjabi by Nature and is close to the erstwhile location of Golconda Bowl Express. Its menu is not very far away from Punjabi by Nature’s either. Continue reading
Varq, at the Taj Mahal hotel in Delhi, is said to be one of the most important restaurants not just in the city but in all of India. The force behind it, Chef Hemant Oberoi, is considered one of the most important and influential figures in Indian haute cuisine in the last 20 odd years. He retired last year but his newer restaurants Masala Art and especially Varq remain at the forefront of the movement to re-articulate classic high-end Indian restaurant food in a contemporary/modern idiom. Personally, I am not convinced of the need for this sort of thing because usually when people say “contemporary” or “modern” in this context they mean “Western” and I’m never quite clear on why that should be so. It’s not as though in fashion or film or even non-high-end food Indian modernity is reliant on Western cues. Continue reading
Coast Cafe is the restaurant I referred to at the end of my review of my quite good meal at Mahabelly. It is, unfortunately, located in the hellhole that is Hauz Khas Village but presents a good argument for going there during a weekday. (There is, however, no argument for going to Hauz Khas village on a weeknight or on the weekend; and especially not on weekend nights.) It is a small restaurant operated by Ogaan, a company I’d always thought was entirely in the lifestyle magazine racket but apparently now also has a range of clothing stores and at least one restaurant. Coast Cafe is that restaurant and is situated on the two floors above the Ogaan shop. Oh yes, another point in Coast Cafe’s favour is that it is located at the very entrance to the hellhole that is Hauz Khas Village and so you don’t have to go very far in. I met another old friend there for lunch and despite my hatred of Hauz Khas Village and reservations about aspects of Coast Cafe’s menu I enjoyed the food very much indeed. Continue reading
I met an old friend at Mahabelly in Saket just a couple of days after our dinner at Dakshin. As it turns out, Mahabelly is located right behind the Sheraton that houses Dakshin, in the service lane at the rear of the DLF Place mall, one of several monstrous malls in a row in Saket.
Mahabelly serves the food of Kerala and the focus is on classic, often rustic preparations. It’s an altogether more easygoing affair than Dakshin: lighthearted decor, no heavy brassware in sight, no overwrought menu book etc. One long wall of the restaurant features playful cartoons which spell out the English alphabet via various self-deprecating Malayali stereotypes. The other wall sports a striking mural of a kathakali dancer—I believe performing the role of Mahabali. Yes, it’s true: the name of the restaurant is a terrible pun: Mahabelly/Mahabali. Continue reading
Once upon a time Delhi had no Parsi restaurants (that I knew of or anyone talked about, at any rate), now we ate at two of them in the course of three days. The first was Sodabottleopenerwala, a meal, you may recall, I was unenthused by; the second was Rustom’s Parsi Bhonu. This was a much better meal in every way. Now, I should reiterate that I am in now way an authority on Parsi cuisine. I’ve eaten at a couple of Parsi/Irani places in Bombay and at the homes of friends but none of this has added up to a basis on which to opine in any confident way on the “authenticity” of the food served at these places. I do have some sense though of when food is made well, and the food at Rustom’s was superior, the distinction most marked in the dishes we ate at both meals. Continue reading
In my review of Dakshin yesterday I mentioned the rise in Delhi in the last decade and a half or so of what I called upper/middle class Indian restaurants: restaurants that filled the space between affordable places that were low on ambience and the super-expensive name restaurants in five star hotels. Much of this has coincided, as I noted last week, with the proliferation of restaurants specializing in regional cuisines. It is likely though that the restaurant that could be said to have led the way is one that serves the Punjabi cuisine most associated with Delhi—tandoori chicken, butter chicken, dal makhani etc.: Punjabi by Nature. Continue reading
Once upon a time in Delhi, restaurants at five star hotels were pretty much the only option if you wanted to go out for a fancy meal. The pre-eminent restaurants in the category were the Maurya Sheraton’s Bukhara and Dum Pukht, and through the late 1980s and 1990s they set the tone for similar restaurants at the other five stars: meat-centric North Indian food with either a Northwest frontier or nawabi focus. The hotels usually also all had Indian Chinese restaurants (each of which pretended to be “authentic” Chinese) and 24-hour coffee shops, and some had one outlier restaurant: the Meridien had a French restaurant, for example, (Pierre, I think its name was—for all I know, it still exists.) and the Oberoi had an excellent Thai restaurant for a while: Baan Thai. Continue reading
Sodabottleopenerwala, which opened two years ago in Gurgaon and has since expanded to other locations in Delhi and elsewhere, may well have been named MaximumParsiSignifiers. Irani restaurant as theme park, it represents a weird yet representative moment in the packaging of regional cuisines for hyper-consumerist India in the early 21st century. Unpacking all of this properly is beyond the scope of a quick meal report written on the fly but I’ll give it a truncated shot.
First up, a little recommended reading for those who don’t know their Parsi from their Paris (all from Another Subcontinent): start with this brief essay by the late, great Sue Darlow that sketches the history of the Parsi community in India; then take a look at the first three links in this feature on a Parsi cookbook; finally, go take a look at Sue’s wonderful series of photographs, “Scenes from Parsi Life“. That should give you enough of a context to get started here. Continue reading
As I noted in one of my write-ups of meals from our last trip to Delhi a couple of years ago, perhaps the major shift in the food scene in Delhi over the last decade and more is the proliferation of restaurants serving a larger range of regional Indian cuisines. It’s a different world now than when I was at university in the late 1980s and then working in advertising in the early 1990s. Then the options were largely south Indian vegetarian and, starting in the early 1990s, a few places offering food from Kerala. (I am not, of course, counting Indian Chinese here as that stopped being a regional Indian cuisine a long time ago—it’s now a pan-Indian thing much like “Mughlai” food.) Now, there’s a lot available: a lot of Malayali restaurants, Parsi/Irani restaurants, Goan restaurants, Rajasthani restaurants, Bengali restaurants, even Bihari and Oriya restaurants. The most pleasing development though in many ways may be the growing number of restaurants serving food from the states of the North East. Continue reading
Indian Accent, which opened in the boutique Manor hotel in Friends Colony three or four years ago, may or may not be Delhi’s most talked about fine dining restaurant but it is surely on the very short list of the most ambitious. Its reputation among Delhi foodies–at least among the subset in my group of friends–rests on Chef Manish Mehrotra’s nouveau/fusion take on traditional Indian food. A few things about my feelings about all this before I get to the meal itself:
1) I’m generally suspicious of all kinds of Asian fusion in the US because it seems to me that restaurants that try it are predicated on two things usually: a clientele that doesn’t actually eat/know Asian cuisines in their original contexts; and a bogus narrative in which Asian cuisines are seen as being “modernized” or elevated through whatever is being done to/with them. At best in the high end the use of Asian ingredients/flavours/techniques is seen as proof of the Euro/American trained chef’s openness of mind or creativity while they remain firmly grounded in the Euro/American idiom which remains the guarantor of their credentials. Continue reading