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The Tiranga of India

Posted by: The Gastronaut on Friday August 11, 2017

As an Indian, there is an innate sense of pride when you see the tricolour hoisted. A symbol of national pride, each aspect of the flag has its own significance. Saffron on the top band indicates the strength and courage of the country, the white band in the middle indicates peace and truth, while the green band at the bottom is a reflection of the land’s fertility, growth and auspiciousness.

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What about lunch?

Posted by: The Gastronaut on Tuesday December 13, 2016

That phrase takes me back to Sunday afternoons and gathering around the dining table, before the family snoozed with happy bellies filled with the yummy delectable’s that made up lunch. Actually, that’s an afterthought. The first thought when I hear the question brings back memories of school – and all of us boys, peeking into each other’s lunch boxes.

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A Dedication to Children

Posted by: The Hummer on Tuesday November 8, 2016

Though it is a fact universally acknowledged today, Children’s Day in India wasn’t always celebrated on November 14.

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Smouldering Hot!

Posted by: The Gastronaut on Tuesday September 1, 2015

But few can resist the smoky charms of a perfectly seared shiitake or the roguish char on tender kobe, particularly when you’ve watched them expertly tossed over charcoal fire, the flavours coming alive even more when they’re served across the counter, deliciously hot and intriguingly plated on a wooden oar… It could well be the story of how one comes to a Zen understanding of life in its essential moments in a lively bar with friends.

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Undiscovered Heritage

Posted by: The Gastronaut on Thursday July 30, 2015

Much like how discovery of the monsoonal winds opened up a brave new world to explorers and adventurers of yore, closer home, balmy monsoonal breezes recently revealed a window into our multilayered heritage: In Bangalore recently, I discovered a unique culinary heritage - that of the Nawayath community from Gingee, Tamil Nadu, which has settled in the heart of Bangalore at Shivaji Nagar. As you live, you learn.

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Take a Trail through Whisky Wisdom

Posted by: The Gastronaut on Thursday August 21, 2014

IN THE DIM LIGHT OF THE SEASONED LIVING ROOM sat the grownups. Each cradled a cut crystal Glencairn glass in their palms, with gravitas. At the bottom of each glass, glowed a smidge of amber. One day soon, we promised, we too would lay claim to it. Sepia-tinted memories of our first sighting of the water of life, confirm that even four-year-olds can sense the aura of whisky that has been aged for at least as long as themselves.

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Women's Day: Eight Arms, Many Toasts & the World at her Feet

Posted by: The Hummer on Friday March 7, 2014

I'D GIVE AN ARM to be a woman.” The man who says this, needs to think again. Rewind to school science class. Man has an XY chromosome pair instead of a woman's XX. Placed next to X, it's clear Y’s ‘missing an arm’.

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Valentine’s: Count Yourself In as the Countdown Begins

Posted by: The Gastronaut on Wednesday February 12, 2014

THE RED OF VALENTINE'S is also the universal colour of alarm. No coincidence. It's not just meek or headstrong singletons who find themselves in the red on V Day, it's the idea of V day itself. The usual mania of blinkered celebrations paints too many people, animals and things into a graceless corner. It’s a day that will see the usual contingent of nervy kinds signing off early from office citing general weakness, just to avoid being teased. There will also be the teasers themselves signing off early, pretending to have a 'date'. But wait. Why couldn't we all just drop the hang-ups and celebrate?

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Fraternity and Fratelli with Chef Francesco Costagli

Posted by: The Hummer on Saturday February 16, 2013

Miles apart, Italy and India bond in a deep appreciation of food and culture. 
ITC Hotels in collaboration with Fratelli wines, celebrates this with a wine-paired feast crafted by renowned Italian Chef Francesco Costagli. 

I first heard of this gastronomic genius, acknowledged as one of the best chefs in the world, in the first edition of The International Who's Who of Chefs, published in 2004.

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Go West, with the Girls at the Grill

Posted by: Star Chefs from ITC Hotels on Wednesday October 13, 2010

There’s a lot of whipping, beating, chopping going on. 

Steaming, braising, oh-so-delicate sautéing, searing and roasting too. 

Aromas drift around the kitchen like wandering minstrels while sauces are poured and tasted, delicate slivers of fruits, vegetables and meats glazed and basted, flavours checked and consistencies tested. 

The chefs at ITC Gardenia are preparing for another evening at West View. 

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