When The Custom Of Tipping Was Seen As A Violation Of Democracy
The Practice Of Tipping Was As Contentious In The Past – As It Is Now.
Originally published in Scroll.in on Jan 07, 2017
Food; Glorious food!
Goa Restaurant: Thalassa
Serves The Best Greek Meal East Of Mykonos.
Originally published in Outlook on Jan 18, 2016
Thinking Global, Eating Local
Tapri’s USP Is Its Surprisingly Extensive Chai Menu, Covering Over 40 Different Varieties
Originally published in Outlook on Nov 09, 2015
Slurping And Schlooping
Good Old Spaghetti Is Probably One Of The Most Sensory And Pleasurable Eating Experiences In Any Culinary Language.
Originally published in Outlook on Sep 21, 2015
In A Lagan Nu Custard
This Is A Place Designed For Only One Thing, And That Is The Serious Enjoyment Of Food.
Originally published in Outlook on Jul 27, 2015
In Amitav’s Thriving World
Kim Ling’s Food Is Reminiscent Of The Theme Of Ghosh's Ibis Trilogy, Being A Cultural Collision Of Chinese And Indian.
Originally published in Outlook on Jun 29, 2015
A PP Meal For Our Ex-Ed
Vinod Mehta Was A Champion Of Small, Unpretentious, Bullshit-free Eating Joints...
Originally published in Outlook on Apr 20, 2015
Multi-Cuisine A La Mode
Johnathan's Kitchen Is Essentially What Used To Be Called A 'multi-cuisine' Restaurant, Except That They Do It With Style.
Originally published in Outlook on Mar 23, 2015
A Cantata For Cantare
A Charming Joint Housed In An Old Portuguese-style Home, Down The Lane From Where Artist F.N. Souza Once Lived.
Originally published in Outlook on Dec 23, 2014
Pilgrimage To Triplicane
The ‘Crown Of South India’ Is A Sprawling Two-storey Maze Of Eating And Cooking Spaces, Wafting The Fragrance Of Masalas And Drumsticks
Originally published in Outlook on Jul 07, 2014
Pasta La Vista, Baby!
Goodbye Pasta, Farewell Salad—Steakhouse Is Strictly For Carnivores Only.
Originally published in Outlook on May 12, 2014
Not Without A VS Vada
Veena Stores Started Out In The ’70s, Selling Murukku, And Then Graduated To Serving Tiffins
Originally published in Outlook on Mar 10, 2014
Maha Thali, Maha Cuisine
Why Is It That We’re Familiar With The Gujarati Thali, But Have Probably Never Tried A Maharashtrian Thali?
Originally published in Outlook on Dec 16, 2013
Mum Knows Best
No Trip To Goa Is Complete Without A Meal At Mum’s Kitchen: One Of The Last Places Where You Can Get To Enjoy Authentic Goan Food
Originally published in Outlook on Oct 28, 2013
Afternoon With Vanjiram Curry
It’s Almost Too Good To Be True: A Rustic Palm-thatched Shack, Run By A Mom-and-pop Team
Originally published in Outlook on Sep 30, 2013
Ranna, Reinvented
“If You Think Bengali Cuisine Is Only About Bony Fish And Mustard, Think Again”
Originally published in Outlook on Jul 29, 2013
Ducks To Die For
A Tour Of Asian Cuisines¬¬—Thai, Chinese, Japanese—with Stopovers In Myanmar, Malaysia And Korea.
Originally published in Outlook on Mar 04, 2013
With The Monk’s Blessings
Food You Would Expect From A Fine-dining Restaurant, But Without The Fine-dining Prices.
Originally published in Outlook on Dec 31, 2012
Turban Legend
Thalapakatti Means ‘the One Who Ties A Turban’, And The Restaurant Takes Its Name From Its Founder
Originally published in Outlook on Nov 12, 2012
Delizioso
A Park Hyatt In Hyderabad Is Perhaps An Indication Of How Much Money Is Sloshing Around In The City
Originally published in Outlook on Aug 06, 2012
Lip-Smacking Legacy
Not As Fancy As Some Of Mumbai’s Other Chinese Joints, But It’s A Place That Many Serious Foodies Swear By.
Originally published in Outlook on Dec 30, 2012
Road To Yekstasy!
That The World’s Best Dosas Are Found In Bangalore Is A Given. The Only Question Is, Which Are Better: The Ones At Vidyarthi Bhavan Or The Ones At Sri Sagar?
Originally published in Outlook on Apr 20, 2012
Sunset Grill
This Is One Of The Best Places I Can Think Of To Sit And Watch The Sunset.
Originally published in Outlook on Jan 16, 2012
Mirpakaya Mango Moghuls
Hyderabad To Vijayawada, It’s A Trip From Tangy To The Fiery-hot
Originally published in Outlook on Jan 09, 2012
A Puree Of The Global Desi
If You Come Here, Make Sure You Arrive With As Open A Mind As Possible
Originally published in Outlook on Dec 19, 2011
In Colloquial French
According To The NYT, Gregory Creates “authentic French Fare With A Unique Flair”: Eating Is Believing.
Originally published in Outlook on Nov 21, 2011
The DIY Tea-Taster
One Of Those Rare Places That Not Only Sells Tea By The Kilos But Also Serves It By The Cup...
Originally published in Outlook on Oct 17, 2011
Where’s My Curd-Rice?
Despite India’s Rousing Story, Southern Family Businesses Will Stay The Course
Originally published in Scroll.in on Sep 26, 2011
That’s Idlicious
The Ancient Tamil Poets Sometimes Compared The Idli With The Moon, And That’s What Murugan’s Idlis Remind You Of
Originally published in Outlook on Aug 29, 2011
The Aperitif Made Redundant
This Little Churchgate Joint Is A Miniature Social History Of Mumbai.
Originally published in Outlook on Jul 25, 2011
Lunch With Husainsaab
Taj Is One Of Hyderabad's Oldest Restaurants, Known For Sixty Years For Its Tiffins And Frothy Cups Of What Was Called 'l-o-o-o-ng Coffee'
Originally published in Outlook on Jul 11, 2011
From Our Own Farm
Anokhi Cafe Bears John And Faith Singh's Inimitable Stamp Of Authenticity And Style
Originally published in Outlook on May 30, 2011
East Of Awadh
Some Biriyani Joints In Calcutta Have Acquired Cult Status. This Is Our Favourite.
Originally published in Outlook on May 02, 2011
One Degree Above
At 211 Degrees F, The Water Is Merely Hot; At 212, It Boils; It’s That One Degree That Makes All The Difference.
Originally published in Outlook on Apr 04, 2011
Pet Puja
Hidden Away In A Maze Of Tyre Shops And Transport Companies Is A Tiny Place That Serves The Best Marwari Food This Side Of Jaipur
Originally published in Outlook on Feb 07, 2011
What’s Your Poison?
What Makes A Great Bar? Outlook’s Pocket History Of Our Date With Drink.
Originally published in Outlook on Dec 27, 2010
The Ultimate Dosa
Where Can You Find The Best Dosa On The Planet? Guess?
Originally published in Outlook on Nov 29, 2010
On The Beach
There’s Nothing Like The Taste Of Fresh Seafood, Simply Cooked, Eaten On The Beach...
Originally published in Outlook on Nov 15, 2010
Third Degree Burns
One Of The Few Restaurants We’ve Found That Offers Real Rayalaseema Food
Originally published in Outlook on Aug 30, 2010
Bhojan Bhajan
A Cult Eating Joint, Hidden Deep In The Gullies Of Kalbadevi: The Kind Of Place That Everybody’s Heard Legends About, But Hasn’t Got Round To Visiting Yet.
Originally published in Outlook on Aug 09, 2010
Licking Our Fingers
You Can Spot A Veritable Who’s Who Dining Here, From Ratan Tata To Vijay Mallya
Originally published in Outlook on Jun 28, 2010
Across To Pleasure
Prices Are Steep, But It’s Worth The Splurge. BY ANVAR ALIKHAN MAY 31, 2010
Originally published in Outlook on May 31, 2010
Before You Die
The Only Way To Get The Real Thing Is To Get Invited To An Old Hyderabadi Home...or To Order From Mrs Hassan.
Originally published in Outlook on Apr 04, 2010
Six Degrees Of Michelin
Probably The Only Restaurant In The World With An Attached Travel Agency - A Small, Alfresco Place That Serves Great Mediterranean-fusion Food.
Originally published in Outlook on Mar 08, 2010
Speciali-Tea
The Chai-khana Is An Age-old Institution Of Hyderabad, Frequented By Rickshawala And Poet Alike.
Originally published in Outlook on Feb 08, 2010
Mirchi Maestros
Andhra’s Is A Tale Of Two Cuisines: One A Product Of History, The Other Of Geography
Originally published in Outlook on Jan 11, 2010
The Road To Mandalay
Considered By Some Well-travelled Foodies To Be One Of The World’s Best Burmese Restaurants, Alongside Places Like Washington’s Myanmar And London’s Mandalay.
Originally published in Outlook on Dec 21, 2009
Flavours Of The Past
Going To Dorabjee’s Is Like Stepping Into The Pages Of A Farrukh Dhondy Short Story
Originally published in Outlook on Dec 07, 2009
Currying Flavour
Saffron Serves An Eclectic Selection Of Regional Indian Foods, From Daab Chingri (prawns Cooked In A Coconut Shell, Bengal Style) To Chicken Chettinad.
Originally published in Outlook on Nov 16, 2009
Chicken Natwarlal
What Does A Bowl Of Curry For Rs 6,000 Say About Today’s India?
Originally published in Outlook on Nov 02, 2009
Man Bites Shark
Founded In 1957, It Was Originally A ‘hospedaria’, Or Inn, In The Old-word Portuguese Quarter Of Fontainhas
Originally published in Outlook on Oct 26, 2009
Phosphate In My Soup
Did You Know That Butter Chicken Is A Source Of Thiamine And Niacin? Or That Biryani Is Rich In Riboflavin, Phosphorous And Folic Acid?
Originally published in Outlook on Oct 05, 2009
Eating My Words
When It Comes To The Actual Kathi Rolls Themselves, None Of Nizam's Imitators Can Quite Match The Taste Of The Original
Originally published in Outlook on Sep 14, 2009
Myth # 65
The Popularity Of ‘Chicken 65’ Is Quite Amazing; Perhaps The Only Other Dish That’s Caught On As Rapidly Is Nelson Wang’s ‘Chicken Manchurian’.
Originally published in Outlook on Aug 10, 2009
Heaven's Larder
Amber Is To Calcutta What Moti Mahal Was To Delhi. Still Going Strong, Celebrating Its 50th Anniversary This Year. BY ANVAR ALIKHAN JUNE 22, 2009
Originally published in Outlook on Jun 22, 2009
Naqli Hyderabadi
What Hyderabad Needs Is A Version Of Calcutta's Bhojohori Manna, Serving Authentic 'ghar Ka Khana'—preferably At Ghar Ke Prices BY ANVAR ALIKHAN MAY 25, 2009
Originally published in Outlook on May 25, 2009
Insiders' Hangout
You Could Probably Make A TV Soap Opera On Cavala, And Its Cast Of Characters.
Originally published in Outlook on Apr 27, 2009
Persian Cat
Only This Dimly-lit, Old-world Park Street Eatery Has Made A Success Of Chelo Kabab In India
Originally published in Outlook on Mar 30, 2009
Vegetarians Please Excuse
Run By Veteran Chef Shankar Krishnamurthy, It's One Of The Few Restaurants In Town With A Consistently High Standard
Originally published in Outlook on Mar 02, 2009
Utterly Butterly
Yazdani Was Founded In The 1920s, And Is Run By The Third Generation Of The Family, In The Same Historic Premises.
Originally published in Outlook on Jan 19, 2009
East Of Suez
Posh Is One Of Goa's Newest Restaurants, Set In A 150-year-old Goan House And Garden With Three Dozen Coconut Trees
Originally published in Outlook on Dec 29, 2008
Business As Usual
I Invited Him To The Oberoi. He Looked Unhappy. When I Asked Where He'd Like To Go Instead, He Said, "Leopold Cafe!" BY ANVAR ALIKHAN DECEMBER 22, 2008
Originally published in Outlook on Dec 22, 2008
Defying Tyranny
What Makes People Shun The Pleasures Of Chicken And Chocolate And Voluntarily Go On Diets Of Sugarcane Juice And Green Idlis Made Of Sprouts? Ashwini Sukthankar Meets Some Of Mumbai’s Food Faddists And Finds Out About This New Health-food Trend
Originally published in Outlook on Nov 04, 2021
On The Chai Trail
Over A Cup Of Suleimani, Anvar Alikhan Meets Up With New Yorkers Zach Marks And Resham Gellatly At The Chai Shop At Taj Banjara And Discovers That They Know More About The Chais Of India, Real And Mythical, Than Most Of Us.
Originally published in Outlook on May 01, 2014
