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 2 of 5

Delhi’s Finest ‘World Dining’


Travertino, Oberoi

Cuisine – Traditional and authentic Italian

Chef-in-charge – Heikkenen Tuomas

Sommelier – Angelo De Iola

Covers – 58

variety of fresh home made pastas

extensive cheese menu from various regions of Italy

most ingredients sourced from Italy

Limited vegetarian choices for lunch

A selection of Italian wine

Lunch – 2 course meal Rs 1250

3 course meal Rs 1650


Sample of dinner menu

Appetiser - Fresh blue crab salad meat wrapped in lettuce, steamed and served

with aromatic seafood stock (Rs. 700)

First course - Black strozzapreti pasta with fresh crabmeat, garlic and chilli. (Rs 750)

Main course - Roast rack and braised shank of lamb with aubergines, peppers and basil (Rs 1500)

Dessert - Apricot ganache with toasted hazelnut, passion fruit and olive oil dressing (Rs 375)


Whites from 3800 – 5800

Reds from 2340 – 18,000


The Italian way

Traditional Italian cooking makes very subtle use of sauce in a pasta

Pasta is a starter or the first course – never the main course

Only a fork is used to twist spaghetti – a spoon is not used in the process

Grated cheese is never sprinkled on pasta with garlic, extra-virgin olive oil, dried pepper flakes and parsley or basil – and never on spaghetti alla marinara

Cappuccino is a breakfast beverage!




Orient Express

The Spice Route








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