Delhi Foodies' Zone

[...] one providing you most extraordinary yet humble street food is how Skeeter would describe her Old Delhi. A city in its own right, studded with potholes, covered with grime, buzzing with noise, it is [...]

[...] and puffing, till she got a call from a friend who wanted Skeety to take a few friends on an Old Delhi trip. Skeets only likes going to Old Delhi alone, so this was a first of its kind trip. It [...]

[...] Old Delhi's mystical charm draws Skeeter to the kuchas and gallis of this part, time and again. This time [...]

[...] one of her street food favourite is featuring in Delhi restaurants these days. It is the mighty VADA PAV from Maharashtra. For the uninitiated this fuss-free snack is made using a pav(bun) from the [...]

[...] , for sometime now, I find myself craving Pani Puri, the Maharashtrian way at times, and the Vada Pav very often. If there is any difference at all between the two cities, that I'd readily admit, it [...]

[...] golgappe from the street vendor, clicking unusually coloured doors, Skeety stumbled upon the Daulat ki Chaat vendor. She went right past him, and a few moments of brainwork later it struck that this [...]

[...] maybe the choice of cover photo and one missing line that could've revealed what happens to Daulat ki Chaat after the 'right amount of dew' graces the bowl it is set in. However, the not-so-pleasant [...]

[...] tried some Tiwari ke laddoo, some kulfi falooda and even packed some assorted savouries and Daulat ki Chaat for unaccompanying family members. And last but not the least, thank you for what I call my [...]

[...] description of heaven on earth and so forth. A few moons ago, there was much debate on Indian food being paired with wine. Great stories were penned around the Indian food and wine combo. All [...]

[...] , the conversations revolved around food. While David Rocco told us about his tryst with Indian food and Indian oils, we quizzed him about which olive oil should one really pick up. David told us [...]

[...] thanks to his good friend and Michelin-starred chef Atul Kochhar who has fed Aldo, a lot of Indian food. When Manish Baheyti of of Haute Services Pvt. Ltd spoke to good friend Atul Kochhar when they [...]

[...] masalas) to make a star of a dish} but has tweaked it in an international style. While most Indian food is a resultant blend of many masalas, Sujan serves up the many ingredients in a dish in such a [...]

[...] . Next up was an excellent Cherry Wood smoked Gin tonic served in a wine glass topped with an Amuse Bouche. Then came the wicked jello martini shots. Real fruit was scooped out and skins were retained [...]

[...] 's a whole new world to discover. Here are Skeeter's favourites off Olive summer menu. The amuse bouche (above), a pumpkin cracker, slathered with soft goat's cheese and topped with semi dried [...]

[...] or a Udon noodles and mushroom bowl. They do some great cocktails too! The meal included Amuse Bouche, appetizers, cocktails, main course and a dessert platter. Damages:  Rs 1850 per head. P.S.: [...]

[...] management enlightened me with more desi elements of the design before we settled down for an amuse bouche of dal/masala vada on a bed of fresh coconut chutney in a mason jar topped with a crisp kadi [...]

[...] the UK one is better in terms of the number of restaurants covered. Two restaurants covered on Delhi Foodies' Zone turned up at a click - Spaghetti House and Govinda's. Skeeter's other favourites in [...]

[...] Dear readers, It has been a marvelous journey on Delhi Foodies' Zone so far. Skeeter loves the appreciation mails, the queries and feedback that you guys [...]

[...] Skeeter to the idea that these products could be showcased on the blog too! Hence launching Delhi Foodies' Zone product reviews today. Here, Skeeter will showcase what she likes and what she doesn't. [...]

[...] on a not-so-happening Sunday a few moons ago. And why is Skeeter telling that to you on Delhi Foodies' Zone? Well, she unearthed a culinary treasure on the same Sunday and the pleasure will [...]

[...] this beautiful box of savoury cornetto planted on arborio rice like a bejwelled mini garden. Chef Sujan Sarkar never fails to amuse (bouche)! What stuns Skeeter most is how the chef plays around with [...]

[...] , a place like Olive at a location like Mehrauli cannot continue to be a crowd puller. Chef Sujan Sarkar bowled Skeeter over with some of his finest creations. He admits that preparing a [...]

[...] artistry. Sujan brings in a lot of zing to the food at Olive. If Skeeter has to sum up Chef Sujan Sarkar's vegetarian food in a line it would be this: Basic vegetables cooked and served with [...]

Even the best of health magazines and forums cannot rob Skeeter of her love for fresh, natural juices. Most health experts tell you to eat the whole f [...]

[...] is manifested in their culinary actions. That would actually some up the Gaggan experience for Reeta Skeeter. Ahead of the most wonderfully organised, timed and structured culinary demo, Gaggan took [...]

[...] rasmalai dipped in tomato juice and served in a makhni gravy, this dish comes recommended by Reeta Skeeter. It will tease your tongue and satisfy the hungry soul. Mine came with a fresh, hot, crispy [...]

[...] force till the OCA finds a permanent home. The culinary wizard The trail blazer of this venture, Chef Saby (Sabyasachi Gorai), is a bundle of nerves these days. As Reeta Skeeter chats with him, Saby [...]

[...] delighted to have been invited to one such party that revisited the past. Sabyasachi Gorai or Chef Saby as he is lovingly called along with his team - chef Dhruv Oberoi (who has returned from his [...]

[...] she sampled some of the offerings of the new chef, Sujan Sarkar. He has taken over what was Chef Saby's stronghold and is wooing diners with his food artistry. Sujan brings in a lot of zing to the [...]