Times Food/Nightlife Guides are targeted at both the local residents and at domestic and international tourists. Whether one is celebrating with friends, taking an important guest out to a business dinner or just taking a day off from cooking at home, help is at hand. Times Food Guides consist of reviews of restaurants, caterers, shops stocking special ingredients, arranged alphabetically. The reviews attempt to give the reader as real an experience as is possible. This information-packed review goes beyond description and state the special features of the restaurant, its specialities, price range etc.Certain special features include:Reviews of restaurants along with --Name of the eatery,Cuisine served,Open/close timings, Price of a meal for two, Liquor served or not,Takeaway or not, Credit card accepted or not. Times Food/Nightlife Guides are available of Delhi, Mumbai, Chennai, Kolkata, Bangalore, Pune, Goa, Ahmedabad, Hyderabad, Chandigarh and Jaipur.
About The Author:
Anil Mulchandani, an Ahmedabad-based independent writer, has spent the last two decades travelling extensively to write about India. His articles appear in several magazines, newspapers and tourism publications. He is the author of Travellers Kerala & Southern India and Travellers Goa, published by Thomas Cook Publishing, UK. He was also the contributing writer for Rajasthan & Gujarat Handbook, published by Footprint Handbooks, UK, and the sixth edition of the Rough Guide to India. He has also reviewed many hotels and restaurants for travel guides to India. While he loves to travel in India and abroad, Anil’s home and heart are in Ahmedabad. He has written books on industry, heritage and travel destinations in Gujarat for the Government of Gujarat and industry associations. He has also lectured about Gujarat’s tourism resources at seminars and workshops organized by the Government of India, the state government, CII-Gujarat, and hotel management tourism institutions. A self-confessed foodie who lives to not only eat different foods but also to delve into the history and traditions behind each style of cuisine, Anil has witnessed the evolution of Ahmedabad’s dining landscape and tried to capture it in his reviews that often include the story of the eatery.
