Festive seasoning

If you are not one of those who will be hosting or attending parties in Dubai, London, Singapore or wherever, this is for you. While everyone who has not sauntered off is blaming the MCD "" demolitions and clampdowns on farmhouses "" for a literally cold winter, many are trying to get the sizzle back into their feasting and merrymaking by way of gorging on hot-from-the-tava paranthas.

Believe it or not, this Diwali solid Punjabi food is back in vogue with most people moving away from Oriental and Continental menus. But oily curries are still out, the emphasis is on live stations "" egg, keema, even green chillies and rajma-stuffed paranthas made in front of the guests; lamb chops and magaz (brain) pan-fried in skillets, grilled vegetables, the works "" besides kebabs that Delhi can't get enough of.

"Punjabi-themed parties are very popular for Diwali," says Prakash Dua of Food and Beverage Outdoors, one of the capital's biggest caterers, "but they are a little different this year."

Apart from live stations and barbecues, popular because guests can go pick up whatever they want with ease, for card parties a selection of kebabs are usually circulated, followed by a more limited dinner menu of "three to four different biryanis but no watery curries".

If you think this is good only for card parties, think again. Dua fashioned a similar menu for a terrace party held for Karva Chauth by Vandana Luthra. The high point of the "moon themed" party was apparently exotic grilled veggies on sticks! For dessert? Chocolate fondue, apparently catching on like never before.

If you are planning to eat out, settle for European flavours. Diwali and the winter season ahead is also a big time for the launch of new f&b ventures. Unlike last year when everyone seemed to have discovered a fettish for fish, this year, "European with a hint of Asian is trendy," says food consultant Manu Mohindra.

Besides, "more complicated, over the top themes" are taking precedence"" essentially huge areas incorporating everything from terrace bbqs to wine cellars.

Degustation , or tapas-style (where you can sample smaller portions but a wider selection) menus are also in, the trend having started last year with the likes of Veda and Olive but having picked up now.

What are people drinking? Wine apart, white spirits like vodka and white rum are clear winners. For a Black Label-gulping nation that used to have a ration of 70: 30 vis-a-vis whisky drinkers to other spirited folk, the ratio now stands at 50:50.

While a number of foreign and upmarket vodka brands have been inundating the city lately, including Grey Goose (available for Rs 3,000 a bottle and clearly the snob choice) in select retail stores, swish flavours to sip this season apparently are cranberry and orange, says Sudeep Sharma, manager, Aura, the vodka bar at the Claridges.