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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  craft shop

print gallery

 Page 5 of 5

Delhi’s Finest ‘World Dining’

The Spice Route, The Imperial

Cuisine – Kerala, Sri Lankan, and south-east Asian

Chef – Veena Arora

Ambience – Museum-like and amazing interiors.

Covers - 109 indoor and 28 outdoor  

Signature dishes

Kung Nang Phad Khing (Stir-fried lobster with ginger and Thai black mushrooms; served in the shell) 1200

Cua Rang Voi Sot Me (Crab cooked with spicy tamarind sauce flavoured with fresh roasted black peppercorns, Vietnamese style) 1200

Phad Phak (Chef’s special stir-fried baby spinach with black mushrooms, flavoured with soya bean paste) 460


Mostly tropical – coconut, mango and pineapple based.

Coconut delight – Coconut ice cream with choco-chips, candied pineapple and rambutan 330

Tropic – Spice ice cream with cinnamon sticks, star anise, red peppercorns and dry mango cubes 330


Whites from Italy, United States, Australia, New Zealand

Chardonnay ranges from 3500 (Australian 2004) to 8000 (Sicilian 2002)

Reds from Spain, United States, Argentina and Australia

Cabernet Sauvignon ranges from 6500 (Virginia 2003) to 16000 (Caymus Vineyards 2001)





Orient Express

The Spice Route


















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