August  2007




Volume 1 Issue 1

Cover Story
 HM Queen Sangay
 Choden Wangchuck

 Country Issues
 Afghanistan - the

Nandalal Bose


 Famous Bazaars
 Chandni Chowk

 Delhi's finest 'world'


 Orient Express

 The Spice Route

 Bangladesh NGOs
 going global

 South Asian
 Business leaders
 in news

 Ratan Tata
 Arun Sarin

 Indra Nooyi


 Remaining articles
 from Vol 1 Issue 1
 will be published
 online in the  Sep.
 and Oct. issues of




 the print gallery

 the art gallery



 Between Heaven and Hell

  Silk Road on Wheels

 The Road to Freedom

Enduring Spirit

 Parsis-Zoroastrians of

The Moonlight Garden

Contemporary Art in

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Page 3 of 5

Delhi’s Finest ‘World Dining’


Sakura, Metropolitan Nikko Hotel

Cuisine - India's first upscale Japanese restaurant.

Ambience - Unpretentious and minimalist, the only décor elements used are Tatami mat blinds, light wood furniture and stone floors.

Dining area – One general dining area and three private dining rooms.

Chef - Nariyoshi Nakamura - gets fresh fish flown in from Japan.

Speciality – Kaiseki cuisine - the formal seven to nine course royal Japanese cuisine.

Kaiseki cuisine is the most formal style of Japanese food, usually eaten in high class restaurants on special occasions. Using the freshest ingredients of the season and cooked in ways that enhance their original taste, each dish is simply seasoned and delicately presented in exquisite dishes.


Chef’s recommendations - sliced raw fish Sashimi Goru-Mori, the Ginmitsu Saiyaki, the Sushi Platter and the Tukune-Terini.

For vegetarians - Veg Tempura, Veg Sushi and Cucumber Rolls.

Sashimi platter 25 assorted pieces (Rs. 2700) or the Pacific Rim Platter: sashimi, sushi, tempura, yakitori, miso soup (Rs. 2800)

Sake – 1650 (300 ml)

Wines – French, Italian, Californian, Australian and Chilean

Whites from 1900 – 3800

Reds from 1800 - 4000





Orient Express

The Spice Route




















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