A Hotelier's Journey Through Dilli's Past & Present with Diwan Gautam Anand

In our anniversary episode, our 2Gs, the Gourmands & Geeks - Sadaf and Archit are celebrating their city Delhi with Diwan Gautam Anand, a veteran hotelier (and former Executive Vice President) at ITC Hotels for 40 years who has incubated many brands like Royal Vega, Dakshin, Yi Jing, Fabelle Chocolates and the Delhi Pavilion at the Saket Sheraton. In this episode they discuss:

-Why Butter Chicken and Dal Makhani are misinterpreted terms

-The influence of refugees from undivided India (now Pakistan) on the food of Delhi

-Top-down vs bottom-up food revolutions

-How Gautam set up a 5 star hotel restaurant that represented Delhi’s cuisine

-How Indira Gandhi entertained her guests

So sit back and relax, pour yourself a hot cup of Qahwa while the hosts walk you around Delhi, old and new.

Important links to geek out more:

Social Media: Instagram: @diwan_e_sharrar

Blog: Hindavi, The Kitchens of Indian History

Video: Delhi Cuisine Journeys' with DFW | Diwan Gautam Anand

Article: Diwan Gautam Anand bags the Lifetime Achievement Award by Food Food

Article: In the popularity of Delhi food, the far superior Delhi food is being forgotten by Anoothi Vishal

Article: Sadia Dehlvi’s culinary history of Delhi by Divya Kohli

Article: Delhi’s street food — A Taste of History and Culture too by R Srinivasan

Paper: Impact of Different Food Cultures on Cuisine of Delhi by Chef Prem Ram and Dr. Sonia Sharma