tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
Motimahal 1920 -2020 An Iconic restaurant turns 100 this year It’s celebration time as we celebrate Culinary journey of Motimahal and It’s Founder Kundan Lal
A graduate from Delhi University, Monish Gujral studied hotel management at the Institute of Hotel Management, and catering and nutrition at Pusa, Delhi, before joining
DELHI’S FAMOUS RESTAURANT, Moti Mahal Delux serving patrons since 1920, makes a royal entry on the gastronomic map of the city. Park Street now has
We have heard of robocop, robotic arms for operating by replacing the doctor’s hands, and now the development of supercomputers or artificial intelligence, which is
Madhulika DashThe Indian ExpressApril 1, 2016 Early last month, Italy announced that it would ask for the traditional Neapolitan Pizza to be included in UNESCO’s
I remember growing up with my mother fussing over our having doodh suji (milk boiled with semolina, sugar and cardamom topped with blanched almonds) in
I cannot think of an individual who doesn’t like fresh strawberries and cream, or an old-fashioned humble fruit cream. It is one of the simplest
I cannot think of an individual who doesn’t like fresh strawberries and cream, or an old-fashioned humble fruit cream. It is one of the simplest
Summertime means plenty of liquid and fresh salads. Our elders have cautioned us to have loads of liquid and bowlful of hydrating foods during the
tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
Motimahal 1920 -2020 An Iconic restaurant turns 100 this year It’s celebration time as we celebrate Culinary journey of Motimahal and It’s Founder Kundan Lal
A graduate from Delhi University, Monish Gujral studied hotel management at the Institute of Hotel Management, and catering and nutrition at Pusa, Delhi, before joining
DELHI’S FAMOUS RESTAURANT, Moti Mahal Delux serving patrons since 1920, makes a royal entry on the gastronomic map of the city. Park Street now has
We have heard of robocop, robotic arms for operating by replacing the doctor’s hands, and now the development of supercomputers or artificial intelligence, which is
Madhulika DashThe Indian ExpressApril 1, 2016 Early last month, Italy announced that it would ask for the traditional Neapolitan Pizza to be included in UNESCO’s
I remember growing up with my mother fussing over our having doodh suji (milk boiled with semolina, sugar and cardamom topped with blanched almonds) in
I cannot think of an individual who doesn’t like fresh strawberries and cream, or an old-fashioned humble fruit cream. It is one of the simplest
I cannot think of an individual who doesn’t like fresh strawberries and cream, or an old-fashioned humble fruit cream. It is one of the simplest
Summertime means plenty of liquid and fresh salads. Our elders have cautioned us to have loads of liquid and bowlful of hydrating foods during the
Monish is one of the country’s foremost food- writers and is a regular columnist with India’s leading newspapers – The Hindustan Times (‘Food Wise’) and The Hindu (‘Food Trendz).
He has hosted several well-received cookery shows on television for NDTV and Doordarshan.
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