Basic HTML Version
WANDER
16 | FireFlyz
Belgiumborn Chef PhilippeDaue is a fourth generation chef and his father is a famous
two-starMichelin chef inBelgium. Born in a family that has a tradition of producing top
quality Chefs, Chef Philippe joined GODIVA as Chief Chocolatier for the Pacific Rim in
2012. Having worked as an Executive Pastry Chef in several leading five-star hotels,
Chef Philippe takes us on a journey through one of his favourite places –Delhi, a place
where he has fondmemories of a culture that leaves no senses untouched.
Passage Through India
Eat
• Feast on succulent authentic Mughlai
cuisine at
Karim’s
. An institution since
1913, this eatery’s location is in the midst
of an Old Delhi market, right across Jama
Masjid, making it a destination meal that
also provides a fascinating insight into a
side of Delhi that many visitors don’t get
to see.
16, Gali Kababian, Jama Masjid, New
Delhi 110006, India; +91 11 2326 9880.
• North Indian fine dining at its best.
Bukhara Restaurant
may be expensive,
but well worth it as you get to indulge in a
candlelit dinner of scrumptious traditional
Indian food, prepared in an open kitchen.
The
Dal Bukhara
(black lentils simmered
overnight with tomatoes, ginger, and
garlic) has achieved legendary status.
The restaurant is also very famous for its
kababs
.
ITC Maurya, New Delhi Diplomatic
Enclave, Sardar Patel Marg, New Delhi 110
021, India; +91 11 2611 2233.