Marryam H Reshii – Food, Travel, People…
Title: Marryam H Reshii – Food, Travel, People…
Description: Marryam H Reshii – Food, Travel, People… Marryam H Reshii Food, Travel, People… Home About Marryam About Marryam Interviews People of India – Marryam H Reshii Marryam H Reshii and her days on Plates K is ranked 2344498 in the world (amongst the 40 million domains). A low-numbered rank means that this website gets lots of visitors. This site is relatively popular among users in the united states. It gets 50% of its traffic from the united states .This site is estimated to be worth $5,923. This site has a low Pagerank(0/10). It has 1 backlinks. has 43% seo score. Information

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Marryam H Reshii – Food, Travel, People… Marryam H Reshii Food, Travel, People… Home About Marryam About Marryam Interviews People of India – Marryam H Reshii Marryam H Reshii and her days on Plates Keeping up with dynamism of dining trends Lessons from a Lifetime of Dining Indian Restaurateurs Give Indian Food a Makeover Books Podcast Photos Videos Reviews Food Travel Vintage People Ask Marryam Home About Marryam About Marryam Interviews People of India – Marryam H Reshii Marryam H Reshii and her days on Plates Keeping up with dynamism of dining trends Lessons from a Lifetime of Dining Indian Restaurateurs Give Indian Food a Makeover Books Podcast Photos Videos Reviews Food Travel Vintage People Ask Marryam About Me... I have been writing about food and travel for longer than I care to remember. I have written for magazines and newspapers about my twin passions: food and travel. My ‘best’ meals have been the ones in palatial surroundings cooked by Michelin starred chefs, but also those of bajra rotis and ground chillies under the stars in a village in Banni, Kutch. I hope this site fully captures the sheer sweep of life from 1987 to the present times. All published articles that date before 2000 are in Vintage. All reviews of existing restaurants as well as those that have closed, are in Reviews. More About this site Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. ― Ruth Reichl I first started writing as a profession in 1987. For the last 15 years, I have written exclusively about food. It is a vast subject, and my weekly column in Times of India is just one aspect of food. Ingredients, spices, utensils, regional cuisines, grandma’s secret recipes, five star hotels and their chefs, the chaat-walas in the bylanes of Delhi’s Chandni Chowk and Lucknow’s Hazratganj – all are equal contributors to this impossibly rich medley. I hope this site does justice to all of them. Recent Articles The Story Behind Hainanese Chicken Rice August 12, 2016 Afghanistan: On the Crossroads of Cuisine July 28, 2016 Vintage 31 Bistro and Cafe July 24, 2016 64/6 July 24, 2016 All Articles Food Travel Reviews People Vintage Kitchens all over the world Think that commercial kitchens around the world do nothing but churn out food? Imagine that all chefs think and behave in the same fashion? Some of my chef friends reminisce about kitchens on the other side of the globe. When Chef Ravitej Nath, Executive Chef of Trident Gurgaon went to Hilton Beijing for an Indian… Details Leela Palace Udaipur My first glimpse of Leela Palace Udaipur was not of the building itself, majestic as it is, but of the way the management looks after its guests. Shortly after a date for my visit was set, I received an email. Would I please list out my preferences for music, beverage and reading material. And while… Details Watermelon Bookies are probably placing bets as to how many more restaurants are going to spring up in already crowded Khan Market. The latest is Watermelon, in the corner of the middle lane of Khan Market, just above the Shahnaz Husain clinic. You will see a health café in light, bright colours. Don’t let the words… Details The Best of British Food The problem with English food is that it has either been looked upon as comfort food, or the poor (and boring) country cousin of its Continental neighbour. In other words, food for the nursery as in roly poly pudding, or a cuisine that had so little intrinsic worth that it borrowed its national dish from… Details Kashmir’s Dried Vegetables The first time I ever set foot in Kashmir, it was autumn, and far from noticing the stunning scenery, my eyes were riveted on the windows of the houses I passed. There were drying vegetables strung from most windows, especially those in rural Kashmir. Depending on which part of the Valley I was in, there… Details Drool Kitchen Cuisine: North Indian, Chinese Blurb The first full service restaurant in Dwarka Intro: It is surprising that Dwarka has had to wait for so long to get its first classy restaurant, but from the day it opened its doors, it has never looked back. Atmospherics: Part of the Metro Station in Dwarka Sector 10, Drool Kitchen… Details What’s Cooking in Kashmir Think about Kashmiri food and the first thing that comes to mind is the justly famous wazwan. However, try eating it for two consecutive meals and you’ll be laid up in bed for a week thereafter, so heavy is it. Indeed, most visitors to Kashmir have no difficulty finding the ristas and gushtabas of a… Details Dishy Delhi Details Steamed Fish Custard I seem to be in a minority of one. My belief is that chawanmushi, hormok and dab chingri are all related to one another. Everyone else that I have spoken to about my pet theory has heaped scorn on me and told me not to be a fool. ‘Everyone’ includes chefs from the Far East,… Details Kashmiri Chutneys Visit any Kashmiri banquet, and you’ll be proudly told by the host that no fewer than 30 dishes are being served. Just try to put down half that number of dishes at a single sitting and you’ll know that it’s impossible to stuff yourself after a point. Yet, the hosts aren’t lying, so what’s the… Details Singapore World Gourmet Summit The phrase “spoilt for choice” takes on an altogether different connotation for three weeks every April in Singapore. That is when the World Gourmet Summit is on, with 73 events packed into 21 days. I was there for a modest two days and could not make up my mind whether to attend a gala lunch… Details Bohra Food Festival It was an Upper Crust initiative from the start. When young Chef Murtaza Saifee joined The Park, New Delhi as an Executive Sous Chef, Upper Crust got after his case to hold a food festival showcasing the food of his community. You see, Saifee is from the Bohra community, virtually unknown in Delhi. It was… Details Guns in the Garden of the Sufis The middle-aged gentleman in the seat next to me on the plane to Srinagar was waxing eloquent about a single line in a song in Mission Kashmir. “Do you know,” he boomed in a voice that easily outdid the roar of the aircraft we were in, “that rind poshmal gindini drai lo lo is taken… Details Kashmir and the Mughal Connection In 1598, Emperor Akbar annexed the Valley of Kashmir to the Mughal Empire. In one fell swoop, the Mughal emperors acquired a summer home. Kashmir in turn, acquired some of its most important heritage sites. Emperor Akbar’s contribution was limited to the wall around the hill of Hari Parbat, which still stands today, complete with… Details City of the Arts and Sciences: Valencia My journey from freezing Madrid, where the weather forecast kept predicting snow, to warm, sunny Valencia took exactly two hours, but it was like going to another country altogether. The skies in Valencia resolutely remained fiercely blue, orange trees lined every street; one end of the city was bound by a beach, along which ran… Details The changing reality of Tourism in Kashmir Details Smoke on the water A houseboat holiday As the setting sun turned the sky first golden and then rose, the waters of the Dal reflected the multitude of tints. Other shikaras were darkly silhouetted against the sun’s rays, and I supposed my own shikara was too. My shikarawallah sang a mournful ditty that made up in gloom what it… Details The Hidden Face of Jaipur Details Bunta Bar A fun bar with a desi twist Cuisine: Indian Atmospherics: While the small shops on Janpath have never gone out of style, the ponderous office buildings on the opposite side of the road had started wearing a jaded look in striking contrast. In the last year, this side of the road is becoming a restaurant… Details Smoke House Room What do you get when you cross a bon vivant with a solitary translator of Ghalib’s poetry? You get maverick restaurateur Riyaaz Amlani. He has two sides to him. He is blessed with friends across the planet on one hand, yet on the other, he loves nothing better than to hole up in his study… Details Manajsa How bad can a restaurant actually be? If it is really bad, it could be like Fawlty Towers: hilarious when you’re watching it as a television serial; less so when you are actually in a place like Manajsa in Hauz Khas market where everything that can go wrong does. It was a Friday evening when… Details Lavana Lucknavi with fairly grand, all-mirror interiors. Atmospherics: Hyatt Regency Gurgaon is brand new. It is situated almost at the toll plaza that enters Gurgaon from Manesar, so that, while it is dauntingly far from Delhi, it is still a good proposition for residents of Gurgaon. The hotel is situated close to the industrial area of… Details Eurail The large, airy, light restaurant makes a mark in its interiors. Entirely glass enclosed, it is like being out of doors, except that whether it is cold, rainy, dusty or hot as hell, you are insulated from it all, though you are a part of it all the same. When I visited, the menu was… Details Sampan Now that the renovation is complete, Sampan has morphed into an attractive, sophisticated dining space with a menu that is bound to make waves. After all, teppanyaki, oriental salads, sushi, tempura, Thai, Chinese, soups all in one massive effort is no mean feat. Some of the items on the menu are seldom seen elsewhere; others… Details Chef Olaf Niemeier ~ From the Archives If you don’t wish to see a steamed up Chef Olaf Niemeier, try and refrain from muttering the mantra of fusion cuisine before him. “It’s become almost a term of abuse,” he explains of the trend, and pleads: “Please don’t refer to my style as fusion.” Eclectic international then, you say to yourself, mentally agreeing… Details Smitten Bakery and Patisserie Mandakini Gupta gave up a career in television journalism to stay at home and bake cakes, breads, tarts and cookies to her heart’s content. As well known for her bran bread as for her chocolate zucchini cake, the cognoscenti of the city beat a retreat to her door come evening. That is when the day’s… Details Sushi: At the Junction between Japan and India It is not every day that a Japanese national moves to India to work in a Japanese company, falls in love with the country, leaves his job and decides to plunge headlong into a venture so novel that it seems almost foolhardy. Tomonaga Tejima’s big idea was to serve sushi to the local market in… Details Indians – good, bad and ugly On the whole, we’re a warm and hospitable bunch of people. Whether it’s a Sardar taxi driver in New York or a village woman living in a mud hut in Kutch, no stranger need fear that he’ll be dealing with an inscrutable oriental. There is, however, the flip side of the coin. We are loud… Details Chef Mohd Irfan in the kitchen When Chef Irfan told his Lucknow-based parents that he wanted to join hotel school, they were happy enough. But when he decided to specialize in kitchen rather than front office or food and beverage service, his businessman father couldn’t understand it. “In our khandaan, we call cooks to our house to tickle our palates; nobody… Details The Birth of Diva Kitsch Ritu Dalmia, the feisty lady behind the Diva brand in Delhi, turned 40 a few months ago. Besides the frenetic juggling that she does, between writing cookbooks, managing a fine-dining Italian restaurant and five cafes across Delhi, catering for top parties in Delhi, Mumbai, Thailand and Italy travelling across the globe like a restless ghost… Details The Lore of White Tea “You can find a diamond in a coal mine,” beams the genial Rajeev Mittal of Mittal Tea House, Lodi Colony, New Delhi”just the way you can discover white tea on a regular bush.” White tea – it’s not really white, but very pale green and its leaves are long and pointed – is, quite simply, the… Details Visionnaire Cafe Cuisine: Italian Blurb: Straight from Milan is this café next door to a designer furnishings showroom. Visionnaire Café really does try to make a difference in Gurgaon. Especially in terms of the concept: a café next door to a luxury furniture showroom selling the designs of Ipe Cavalli and Fendi. Both are prototypes of the… Details Dilli 6 For the second time in as many years has Crowne Plaza Today in Okhla held a festival showcasing the delights of Old Delhi. It so happens that the postal address of Chandni Chowk and Jama Masjid is Delhi 6, so the festival has been named Dilli 6. It has struck such a chord with Delhiites… Details American Cafe ~ From the Archives Ever wondered about the planning that goes into a restaurant? “It’s not unlike having a baby” chorus husband and wife team of Janis Fraser and Sumer Arora. When Janis and Sumer decided to go into the food business, they called in food consultants Under One Roof to thrash out a concept, plan a menu, design… Details Salt of the Earth Hotels routinely have food promotions centering around ingredients that have usually been brought from the other end of the world and that have great intrinsic worth. Oysters, wild salmon, truffles – the list of precious ingredients is endless. But what would you say about a salt festival? As a nonplussed hotel guest from Germany asked… Details Knocking the bastard off In 1953, a British led expedition to Mount Everest included a New Zealand bee-keeper and a Sherpa who had settled in Darjeeling. There was rather a lot at stake. Ever since the discovery and the naming of the mountain, it had been identified with the British. Or so the British themselves liked to think. They… Details Categories Food People Reviews Travel Vintage Recent Articles The Story Behind Hainanese Chicken Rice Rohit Aggarwal: The Trekking Caterer Afghanistan: On the Crossroads of Cuisine Chef Vittorio Greco Vintage 31 Bistro and Cafe Menu Home About Marryam Books Podcast Videos Ask Marryam ? Whois

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