Luxury Hotels

INDIA – 6

They sure do know how to do food in India and today, the weekly Saturday food day, we are celebrating just a taste of the contry’s cuisine. Above is room service lunch, ordered at Taj Mansingh in New Delhi. It came on this absolutely gorgeous Raynaud china, which enhanced the meal even more.

In Goa for the last two days at HOPE industry conference, the first night’s open-air buffet was hosted by Taj Cidade de Goa, and the amazingly generous buffets included a veritable village of biryanis. Five kids’ swings held, instead of seats to sit on, cauldrons of different biryanis. ¬†Girlahead’s favourite, by far, was the fresh morel biryani, and, from the five adjacent smaller cauldrons of yoghurts, the garlic got top marks.

Yoghurt at seated dinner memories, too. Vineet Bhatia’s starter in Dhilli in The Oberoi New Delhi. Oh wow. The suggested appetiser – after a pair of compulsory amuse bouche, one hot, one col – was Chatak chenna chaat. It looked like dessert. A yoghurt parfait, dahi Bhalla icecream, bondi-sev, and yoghurt-pomegranate ‘bark’. Creative and mouth-watering, Vineet Bhatia visits Delhi several times a year and he and onsite chef Shivang Narula have planned a special menu, 27 February to 4 March, for Dhilli’s first anniversary. In addition, on Saturday 2nd March he is personally leading a day-long foodie tour, rickshaw transport, through Old Delhi (details from the hotel).

Breakfasts everywhere are bound to be good. It’s certainly bound to be buffets – see a video below of Restaurant 1911 at The Imperial New Delhi.