Fine Dine - 2013 by Restaurant Week India

EDITOR’S DESK JE NE SAIS PAS...

INDUSTRY TRENDS By Roshini Bajaj Sanghvi

RESTAURATEURS’ RESPOND TO OUR QUESTIONS ON INDUSTRY TRENDS

NUMBERS AND FIGURES FROM CITIBANK RESTAURANT WEEK INDIA (CRWI) 1-10 APRIL 2013

FOOD IN 3D By Ritesh Rathi

THE NEXT GENERATION OF “COOKING” FOOD

5 6

FOODIES’ BOOK SHELVES By Gresham Fernandes, Thierry Jasserand & Ritu Dalmia

3 FOODIES WRITE ABOUT FOOD BOOK INSPIRATIONS

GRILLING THE CHEFS By Roshini Bajaj Sanghvi

AN INTERVIEW WITH FEW OF OUR CRWI CHEFS

WINTER INGREDIENTS By Chefs Ajay Chopra, Manish Mehrotra & Abhijeet Saha

WHAT’S INSIDE

THE NAME GAME By Antoine Lewis

THE IMPACT OF DESCRIBING DISHES CREATIVELY

RECIPES

10 DELECTABLE RECIPES FROM CRWI RESTAURANT CHEFS

ABOUT THE PARTICIPATING RESTAURANTS BANGALORE

16 19

DELHI

MUMBAI

Indicators

HAND PICKED RECIPES - FOR WINTER IS COMING

What do you think about the magazine? Email us your feedback at info@restaurantweekindia.com

Number of times this restaurant has participated in Citibank Restaurant Week India This restaurant participated in the first Citibank Restaurant Week India held in its city Number of times this restaurant has participated in Citibank Chef’s Table Week

EDITOR’S DESK

Je ne sais pas... By Mangal Dalal Sometimes, actions precede reason. But here we are. Azeem Zainulbhai, Nachiket Shetye and I (the founders) have been interviewed by food writers over the years and here’s a little secret: we don’t really know why we decided to execute the Restaurant Week concept in India. We just thought it would be cool. Along the way, the event took a life of its own but the tipping point was early. By the end of the inaugural Restaurant Week in Mumbai in September 2010, given the overwhelming response, we knew it had potential. Potential to be part of something bigger – the fast-evolving culinary scene our country is experiencing. Over the past few years, our cities have seen newer cuisines, the rise of the celebrity chef, more restaurants of global standing and customers have gained a voice through online channels. Diversity and specialisation are by far the biggest signs of an evolved market and signs of these are creeping in. Set menus, which Restaurant Week champions, are now common place. Delhi now boasts numerous French bistros and more sushi restaurants than you can count (often at dazzling prices). Bangalore has everything from traditional fine dine restaurants, microbreweries to gastro-pubs to molecular gastronomy, as long as you’re in bed early. Mumbai has seen an influx of global brands, from chocolatiers to some of London’s best, with fierce tweeters to match. All three cities have seen numerous new forums, publications, services and events, all focused on gourmet dining, and it’s humbling to be a small part of such a thriving culinary community. Back in 2010, though, our hometown, Mumbai didn’t have many interesting culinary events so we thought it would be nice to do something about that. We borrowed a simple concept from New York – Restaurant Week – that temporarily allows high-end restaurants to reduce the barrier of price to reach out to a wider audience. A culinary sale, so to speak. This is done by offering three-course set menus at a fraction of a la carte prices, something many of the world’s top restaurants do for lunch anyway. The only difference is we set the same price across multiple restaurants for a defined period of time that now, funny enough, covers 10 days instead of a week. The price itself is incidental, currently at 1,000++ for lunch and 1,200++ for dinner in Delhi and Mumbai and 750++ for both in Bangalore. The reason we wanted to make high-end restaurants more accessible was our immediate surroundings – a lot of our friends and family would hesitate to visit expensive restaurants simply because they didn’t know what to expect in terms of food and price. Many of us put off trying a restaurant if we’ve heard it is expensive to a special occasion. Having

a set price and knowing in advance what the culinary offering helps tackle procrastination and the hope is that one would go back at some point the rest of the year. Whilst we could work with mid-level restaurants too, high-end restaurants tend to be judged on price rather than the actual meal. Also, especially for a developing country, high-end dining tends to be a gateway to global culinary trends. As a food writer (at the time), my aim was partly also to get people to experience and judge a restaurant on what objectively should matter most – food, service and ambience. Although pricing should be considered in context, whether or not you feel the experience is worth the price (for you) should not affect your assessment of how good the meal actually is. We depend heavily on feedback surveys after every event, and it’s encouraging to read that most people feel the same. In our last event (April 1-10, 2013), 83% of 987 respondents felt their meal was excellent or good, and one third were honest enough to say they wouldn’t go back at regular prices (though half said they would). Back in 2010, we struggled to sign on our first 7 restaurants in each city (thank you all for taking that leap of faith). In 2012, Citibank came on as title sponsor which tremendously helped the event grow. Now, at over 70 restaurants, we sign on restaurants that understand that the benefit of participating in Citibank Restaurant Week India depends on how much they put into it. With the transparency of their menus published online before people make the reservation and the (often brutal) honest feedback given to us, a third party, only restaurants that appreciate the spirit of the event end up participating with us repeatedly. In its fourth year now, it’s clear why we run Citibank Restaurant Week India – to create a platform that allows customers to try something new. With the intention that if they like it, they go back and try other dishes from the a la carte menu (even if that is only for a special occasion). For us, Citibank Restaurant Week India is still immensely fun, but with over 10,000 diners each round, it isn’t just a cool passion project anymore. This platform naturally showcases each city’s finest restaurants and that’s where this magazine comes in. Since it is the first issue, we’ve not been able to include much of the content we would have loved to, but we still hope you find it a pleasant read. And by the next Citibank Restaurant Week India (September 23 – October 2, 2013), we hope the restaurant profiles will help you decide where you want to book. We’re not entirely sure why we decided to go against the trend and publish on paper when everything else is going digital. But here we are.

THE TEAM

info@restaurantweekindia.com / www.restaurantweekindia.com

/RestaurantWeekIndia

/restweekindia

PUBLISHER: Desi Restaurant Week Events Pvt. Ltd DESIGNERS: Designaren PRINTER: Keyline Print Solutions COVER PHOTO: Khandvi Ravioli courtesy Indian Accent (page 54)

August 2013 / Edition 1

Nachiket Shetye (the people person), Mangal Dalal (the evil schemer) and Marlene Ratus (the lifesaver)

Now Trending

Restaurateurs respond to questions on industry trends By Roshini Bajaj Sanghvi Citibank Restaurant Week India is not only about eating great meals, but about accessibility. Accessibility to a variety of superlative plates, at approachable prices. We hope to expand both palates and perceptions. To this end, we asked restaurateurs participating in Citibank Restaurant Week India about the food and hospitality industry in our country: How do our major cities like to eat? What’s with all the imported food brands, quick-service restaurants and expat chefs? And of course, we asked them what they think about you, the diner. Rahul Akerkar Indigo, Indigo Deli(s), Neel at Tote on The Turf Mumbai and New Delhi Our cities and their challenges Mumbai and Delhi are definitely considered to be more commercially viable than Bangalore as far as restaurants and bars go. The cost of real estate may be more in Delhi and Mumbai, but then so are your menu prices and hours of operation. Added to that, diners in these two cities tend to spend a lot more, and freely at that; which all adds up to good business! As far as fine dining goes, there’s very little of it in India – at least from an internationally accepted definition of fine dining. We have a lot of wannabes, but few deliver. This is due to several reasons: the Indian diner’s aversion to appreciating and paying for quality; the lack of exposed, homegrown talent – both in the kitchen, and on the floor; the prohibitive import duties and tax structures; the inconsistent availability of raw materials, and so on. Other challenges: archaic, outdated, sometimes absurd, license requirements; the cost of real estate; the shortage of trained staff.

www.restaurantweekindia.com

Burgeoning all-day restaurants

Indigo Deli was probably the pioneer in the standalone format of all-day diners, and many have followed since. As jobs have become less conventional, work hours more erratic, and commuting times absurdly long, there’s a need to be able to eat whenever one can. We have less time (and inclination) to “dine” today, and the all-day diners allow for that with comforting and familiar menu offerings, and at price points that are acceptable too. It’s great for the diner, but restaurants have to manage staff fatigue, hygiene and maintenance schedules,

fuel and power consumption, etc. So, unless you’re doing good business, i.e., are getting the footfalls and spends – it may actually be unviable to stay open all day.

Brands and chefs: imported versus organic Both have their pros and cons. International brands and chefs bring their experience, creativity (hopefully), and a work ethic to local talent which may not otherwise have the means or opportunity to access these things. That’s good. However, often times these very factors don’t necessarily translate within the Indian context, depending on the restaurant’s format. As far as creating organic, local talent and brands go... that’s a no-brainer! It’s unquestionably better to do so, and we desperately need to do that if we are to really grow and develop the Indian F&B industry sustainably.

The evolving culinary scene in India I believe that the food industry is really going to boom over the next few years provided we address the factors I’ve already spoken about here. Having said that, we have a humungous, “hungry” population, spread out over so many cities and towns, starving for any new concept and cuisine. Any format should do well provided you can sync with people’s taste buds and wallets.

The Indian dining public The Indian loves to eat and drink, and is adventurous and willing to try new things. That’s great for the chef and restaurateur. Alas, mar-

ried to that, comes his aversion to appreciating or paying for quality and effort, his crying desire to be pampered, and his intolerable need to critique and criticise everything. We know it all, want it all, but don’t want to pay for anything! That’s got to change if the industry is going to be able to evolve and grow.

Why restaurants fail Someone once said, “hospitality is making someone feel at home, even when you really wish they were!” If you can’t embrace this tenet, stay away from restaurants. People are drawn to the apparent sexiness of successful restaurants and the celebrity status of restaurateurs and chefs, and want a piece of the glamour and social standing that’s perceived to come from it. Once in, reality hits – there is NOTHING glamorous about being a chef or restaurateur. You work (long hours) when everyone else plays, and you’d better be driven by passion and an unwavering ability to sweat the details, else you will fail. Successful restaurants are about perception management, and there is no crystal ball to manage them. Your food has to be current, fresh, consistent, and creative; your service has to be attentive and embracing, your ambience spot-on; and all this at a price point that’s acceptable to your customer - and if that isn’t enough, you need a damn good bit of luck too!!

Longterm challenges for our industry All that I’ve already mentioned above!

AD Singh Olive Bar and Kitchen, Mumbai, New Delhi, Bangalore Our cities and their challenges Mumbai and Delhi have larger volumes of customers. Surprisingly Bangaloreans are the biggest foodies. In Mumbai, we have a scarcity of decent real estate options.

Burgeoning all-day restaurants They work because customers are looking for good food in a comfortable casual setting.

Brands and chefs: imported versus organic

Olive Bar & Kitchen, Bangalore

(top)

& Mumbai

(below)

Jubilant Foodworks Limited (the company behind Domino’s and Dunkin Donuts in India) and the JSM Group (the company behind Hard Rock Cafe, California Pizza Kitchen, among others) have shown us how successful imported brands can be. If the costs are not prohibitive, and you find a product you believe in, it’s a good option.

The evolving culinary scene in India I’m seeing growth across all segments. However owing to increasing competition the smart play is to be very tight on your restaurant set up costs.

The Indian dining public I wish they were even better travelled. Japanese food, for example, still appeals only to a very niche audience.

Why restaurants fail Oh, so many reasons. Bad planning, no USP, entering for the wrong reasons, spending too much, wrong location, etc., etc.

Longterm challenges for our industry Real estate costs, and an increasingly greedy government.

Aishwarya Nair The Leela Hotels, India Each city has its own flair for dining. The only difference I see is the check average of the consumer willing to spend between the cites. Delhi being the highest followed by Mumbai and Bangalore. On the culinary front, each city has its unique aspect for entertaining, Bangalore with its gastropub scene, Mumbai with its American eclectic cuisine, and Delhi with its institution-like brands, all matching each other with innovation and gastronomic prowess.

Burgeoning all-day restaurants They work because you are moving out of the box, and the strict application of timings provided by a restaurant. So, the customer is at leisure to choose when they would like to dine. They empower the customer, and they provide ease in dining, which adds up to a priceless experience. Also, I would like to point out: in the case of hotels, this is not a new concept. Perhaps for standalone restaurants, it is.

Brands and chefs: imported versus organic At The Leela Hotels we believe in both, building and enhancing our own talent and brands – such as Jamavar, Citrus and The Great Wall – as well as associating with brands that have the same standard of quality. We have partnered with New York institutions such as Le

Cirque and Megu, so as to enhance the dining experience of our guests and provide them with an experience that could equal dining in New York, London or Tokyo.

The evolving culinary scene in India

Longterm challenges for our industry

As competition grows all I see are the opportunities not challenges. I imagine that innovation would be a long term challenge, if at all.

I predict a greater focus on authentic and local foods. There will be a great emphasis on health. I also see a bit more experimentation with different kinds of foods. For example, having a braised pork belly instead of a tenderloin would not be the sort of choice a chef would make, perhaps ten years ago. Now, it would be.

The Indian dining public I love that we love quality and have a discerning eye. It is a deciding factor for any Indian, whether he or she is an epicure or not. Good cuisine is so essential to most of us Indians, and this makes it very exciting to work in the country. I do wish, though, that people would appreciate the effort and time it takes to becoming a chef or a sommelier.

Why restaurants fail Restaurants fail possibly because they have not kept the customer, or market dynamics, in mind. Not every businessman with a flair for food should become a restauranteur.

Jamavar at The Leela, Bangalore (top) & Diya in Delhi

(below)

August 2013 / Edition 1

Our cities and their challenges

Cedric Kein-Jochem Executive Assistant Manager, Food & Beverage, The Oberoi, Mumbai Our cities and their challenges Mumbai is much more cosmopolitan with the influence of international travelers, as well as experienced food and beverage professionals. Our challenges are ensuring consistency of products, and hiring qualified food and beverage associates.

The evolving culinary scene in India It will become more competitive, with trendy, well-designed restaurants. We will see a larger variety of cuisines being offered, for example, Korean food.

Longterm challenges for our industry

A consistent chain of supply, employee turnover, and rising competition.

The Indian dining public Burgeoning all-day restaurants They offer fantastic value for money for experience.

Indian customers are very demanding, and their expectations are very high. So we have to maintain consistency in quality. Patience works wonders with them!

Brands and chefs: imported versus organic

Why restaurants fail

Importing international brands and chefs gives us additional marketing tools to promote the restaurant.

Because of bad management. Managers of the restaurants are not yet business leaders yet, which causes restaurants to fail.

Ziya at The Oberoi, Mumbai

Riyaaz Amlani Mocha, Smoke House Deli(s), The Tasting Room, Shroom, Pan-India Burgeoning all-day restaurants You can only have that many covers in a given space. And the APC (average per customer) of a restaurant is more or less fixed. So the only way a restaurateur can increase sales and profits is by extending the hours. The more time you have to rotate tables the more money you make.

Snoke House Grill, Delhi

Our cities and their challenges

www.restaurantweekindia.com

Just a few years ago, India used to be ridiculously heterogeneous when it comes to palate preferences, but with increased intercity travel, and exposure to Indian and international food, the markets are slowly homogenising, which is a relief.

Also pricing is always a challenge. What people consider a value-for-money meal changes from North to South. In Delhi, the crowd feels that food isn’t good until it’s expensive. Bengaluru wouldn’t dream of spending more than Rs. 1,000 a head, and in Mumbai it’s half and half. Also the different costs of licenses and real estate prices are a big challenge.

The disadvantage is that lunch and dinner are your prime times. All day isn’t, and you gotta staff it and have the electricity on, so your overheads double while sales go up only as a percentage.

Brands and chefs: imported versus organic I am not a huge believer in importing brands. It’s a very niche market. Imported chefs, bring authentic or experimental cuisine and have an edge when it comes to international trends. Working with Indian vendors is different. An international chef paired with a seasoned Indian hospitality professional has a good chance of success, but on his own he is going to be up a creek without a clue.

The evolving culinary scene in India I see the rise of quality independent restaurants. I see quality independent restaurants try to become chains, and crash and burn. I see people moving away from QSRs (quick service restaurants). I see people favouring QSRs a lot more. Old favourites will fizzle out, everyone will mourn its loss, but no one will attend the mourning. Who knows? The restaurant space is so dynamic and mutable. Your guess is as good as mine.

The Indian dining public No comment.

Why restaurants fail It’s really hard with the amount of noise out there for a decent restaurant to stand out. Unless they are established restaurateurs. Or have something really special, or are backed up by an expensive PR agency.

Longterm challenges for our industry

The rising costs of real estate and labour, bureaucratic hassles, and immense competition, are all putting the margins under severe pressure. We are heading for a severe shake down.

By Ritesh Rathi Craving a Chocolate Statue of Liberty holding up an axe fighting a one-armed T-Rex? Or a pizza with exactly 42.4% cheese, 55.8% tomato sauce and 1.8% basil? You’re in luck! The science and art of 3D printed food will take requests like these from the realm of the absurd, to the possible. 3D printing surged in popularity when news came out about a 3D printed gun in May this year. Besides this, news of finished foods being printable started making the rounds. Further, articles on printable body parts and building materials fired the imaginations of designers and do-it-yourselfers everywhere.

“

A machine, guided by a computer, pours a material, whether its plastics or food, onto a surface. The printer determines the temperature at which the material is poured out of a small nozzle and more importantly, where the material needs to be placed...

”

The principle of the most widely available 3D printers – FDM (Fused Deposition Modeling), part of an established industry called rapid prototyping, is the same. A machine, guided by a computer, pours a material, whether its plastics or food, onto a surface. The printer determines the temperature at which the material is poured out of a small nozzle and more importantly, where the material needs to be placed. Imagine a cake being frosted where the icing cone is the nozzle; the principle is the same. 3D printing is also called additive layer manufacturing, suggesting the placement of layer upon layer of a material until a shape that has length, breadth and height (or simply 3 Dimensions) is created.

www.restaurantweekindia.com

Product designers, architects and engineers have used 3D prints for well over a decade to quickly create models (thus rapid prototyping) for projects or to simply answer, “Bob, what’s it going to look like?” With growing interest among users, and a rise in the number of machine makers in the field, applications for 3D printers have grown while costs have significantly declined. The conversation about 3D printing is just getting started.

require smoke or bathroom breaks. The use of 3D printed food also allows for non-standard quantities of raw material to be used. Imagine specifically asking for “42% more cheese” rather than simply asking for “extra cheese” on your pizza. NASA has been funding and experimenting with a similar technique for their astronauts, where the food printed is to their exact nutritional needs; more protein, less carbs, more B12, less cholesterol etc. Yet, it may be premature to replace your chefs with 3D printers just yet, as certain deterrents do exist. 3D Printers have become a lot easier to use but basic knowledge of 3D modeling remains, and machines do need servicing due to breakdowns. Complex shapes still take a while to print, which could often turn into the hours. This is impractical for busy restaurants as well as most manufacturers. When the costs of machines and the food ‘ink’ are factored in, 3D printing still appears to be an expensive proposition. Chocolatiers such as Choc Edge from the U.K., are selling 3D chocolate printers for around £2900 (Post duty, this machine in India would be really pricey). This does make these machines out of reach of most restauranteurs. Another major obstacle is the limit to the number of ingredients you can simultaneously print with. Current technology only allows materials to be used one at a time, an obvious deterrent for food creation. I can’t imagine a chicken vindaloo with its numerous ingredients being printable or even automated anytime soon. To borrow from a stock market analogy, the technology for food printing is in the ‘wait and watch’ stage of its life.

One application that has piqued the interest of many is the ability to print finished food. While the food prepared on these machines is unlikely to win a Masterchef taste challenge, its fun to imagine the abilities of a chef (food designer?) armed with a machine like this. Chefs could create breathtaking shapes with computer like consistency and control on raw material quantities. Mobius strip cookies, Octagonal pizzas, your mother-in-laws face made of cake? All these are theoretically now possible.

Much of the work in the printed edible food sector is still in the research and development phase at universities and food processor manufacturers. Despite the infancy of the science, the prospects seem delicious. It will be interesting to see how the Indian food industry treats the technology and what end products see the light of the day. Also, would Food makers advertise their wares as 3D printed rather than hand made? I think the ability to personalize the shape and raw material quantity of food is the ‘boom’ idea in here. With Indians only recently acquiring an augmented palette with a taste for the unique, it might be a while before we find a sustainable use for 3D printers at restaurants. Until then, lets enjoy the archaic way of preparing food…by hand!

Business owners everywhere would be delighted by a kitchen workhorse that doesn’t

Ritesh is a product and interaction designer and principal at designaren

Hand Picked Recipes For The Coming Winter Season SHAKARKANDI AUR KAMALKAKDI KI SHAAMI (SWEET POTATO AND LOTUS STEM KEBABS)

SERVES 4

Ajay Chopra Kangan, The Westin Mumbai Garden City

Sweet Potato 350g Lotus Stems

150g

Green Chilli, Chopped

10g

Ginger, Paste

10g

Garlic, Paste

Chana Flour (Gram Flour) Salt Potato, Boiled

20g to taste 10g

Cottage Cheese 20g Onion, Brown

30g

Cashew Nut 15g Cumin 5g Red Chilli Powder 5g Green Cardamom Powder 3g Clove Powder 1g Mace Powder 1g Black Cardamom Powder 2g Ghee (Clarified Butter)

30g

Saffron 2ml Peel, clean and wash the sweet potato and lotus stems, cut into thin slices and blanch it in salted hot water, thereafter drain off the complete water to fry it togolden crisp color then grind it to make a powder of it Dissolve the saffron in warm water In a bowl putgrated cottage cheese, boiled grated potato and rest of the spice powders mentioned as above except ghee (clarified butter) Mix well and add saffron water. Add ghee (clarified butter) and mix it well again Divide the mixture into medium size balls (30g each) and flatten it with help of palm to make patties Shallow fry the patties on a medium hot griddle / fry pan with ghee (clarified butter) Serve hot with your choice of chutney

August 2013 / Edition 1

Executive Chef

ASH ROAST SWEET POTATO, HERB YOGHURT,GANTH GOBHI CARPACCIO, CRISP OKRA

Chef

Manish Mehrotra Indian Accent, The Manor, New Delhi

SERVES 4 Roasted / Boiled Sweet Potato, Cubes 600g Ganthgobhi (Kohlrabi), Sliced

1 nos

Mint Chutney 80ml Saunth Chutney (Sweet Chutney)

100ml

Pumpkin Seeds 10g FOR DRESSING Yoghurt

200g

Mayonnaise 60g Cream Cheese 60g Chaat Masala 20g Roasted Cumin 10g Salt

to taste

Black Pepper, Crushed

10g

Coriander Leaves, Chopped

20g

Ginger, Chopped

20g

Green Chilies, Chopped

20g

Garlic Paste

20g

Lemon Juice

1 nos

www.restaurantweekindia.com

CRISPY OKRA

FOR DRESSING

FOR PLATING

Mix all the ingredients in bowl

Place sweet potato chaat on a platter and arrange thin ganth gobhi slices around. Garnish with saunth and mint chutney and pumpkin seeds. Make a heap of okra on top of sweet potatoes. Sprinkle Chaat Masala Powder

Okra 120g

FOR CRISPY OKRA

Besan (Gram Flour)

C ut the okra into juliennes add all the ingredients except chaat masala. Deep fry in moderate heat till crisp.

60g

Suji (Semolina) 20g Salt

to taste

Turmeric Powder 10g

FOR SALAD

Red Chilly Powder

10g

Chaat Masala Powder

10g

Mix sweet potatoes with the dressing till evenly coated

CHAMPAGNE MARINATED STRAWBERRY TART Chef

Abhijeet Saha Caperberry, Bangalore SERVES 4 MARINATED STRAWBERRY Strawberry – Cut into Quarter Lengthwise

Champagne 300ml Sugar 100g TART Butter – Room Temperature

200g

Icing Sugar 100g Refined Flour 300g Egg

1 nos

FILLING – PASTRY CREAM Milk

250ml

Caster Sugar

75g

Vanilla Bean

1 nos

Egg Yolk

1 nos

CornFlour

3 tbs

White Chocolate Curl

4 nos

Mint Sprigs

4 nos

FOR MARINATED STRAWBERRY Cut strawberries into quarters, place in a mixing bowl and sprinkle with caster sugar and set aside for 15 minutes Pour the champagne and refrigerate for 2 hours FOR SWEET PASTE Cream together butter and icing sugar. Add eggs and incorporate into the mixture Fold in the flour and make dough. Cover with cling wrap and refrigerate for half an hour Dust work surface with flour and roll out dough to a thickness of 0.3 cm. Cut 4 parts Line tart shells with pastry and poke with a fork to make holes (docking). Blind bake at 170 C for 14 to 15 minutes

FOR FILLING Mix egg yolk, cornflour and 50ml of milk to make a smooth paste and set aside Bring remaining milk and sugar to a slow boil. Split and add the vanilla bean to the boiling milk and reduce heat to simmer Temper egg yolk mixture with a ladle of hot milk before adding the mixture to the simmering milk to prevent scrambling Stir continuously with a whisk in one direction on medium flame till mixture thickens Pass through a fine strainer and cool

ASSEMBLY Strain the marinated strawberry and separate the marinade Place marinade in a saucepan and reduce over medium heat to a saucy consistency Add the pastry cream filling to the tart Arrange marinated strawberries on the filling in a circular pattern and drizzle with the sauce Serve with some more of the sauce andgarnished with mint sprig and white chocolate curl

August 2013 / Edition 1

GARNISH

FOODIES’

BOOK

SH E LV E S Gresham, Thierry & Ritu

write about the books that inspire them Gresham Fernandes, Group Executive Chef - Fine Dine Division of Impresario Entertainment & Hospitality Pvt. Ltd.

www.restaurantweekindia.com

When the Citibank Restaurant Week India team approached me to write about the book that influenced me to become a better chef, I told them that would not be possible because I could not figure out just one book. One book just makes you naïve. Also they had to be non restaurant or recipe books. There have been many of both types and depending when I have read them have shaped my career. So with a few calls to and fro we decided that I could write about 3. Here they are.

THE ELBULLI SERIES: I do not consider them cookbooks (so nor rules were broken). They are as I would like to say documentation about evolution, evolution of techniques and thought processes rather than recipes. Ferran did what Escoffier did with’ ‘Ma Cusine’. He documented what he was working on and reinvented food in the process. Every cook has to read it before they seriously want to cook. It opens your eyes and you begin to

look at ingredients, techniques and equipment differently. He removed tradition from the kitchen. These books are an insight on how to think. CULINARY ARTISTRY- by Karen Page and Andrew Dorenburg: You can look at the book as the one who spoilt intuition in the kitchen or the book that examines the creative process of dish composition. It’s great for people who know their basics and helps to figure better combinations and understanding flavor. This book for me was more of an answer book rather than a reference book. I used to take one ingredient every day and figure out how many combinations i would get right. The ones that I missed were the ones I started working on. The new combinations or dishes that happened did not always make it to the menu. They were either scrapped or went to the for later use pages of my hand book. I guess it’s one of my most used books.

THE MAN WHO ATE EVERYTHING - by Jeffery Steingarten: I have been readings his articles in vogue which he is the food critic for much before I became a chef. (lets just say that I had an uncle in the airlines who supplied my mother with those books )’’the man who ate everything’’ is the precursor of kitchen confidential and the only other person who can pull a book like it now is Anthony Bourdain. Its part cookbook, part travelogue, part medical and scientific treatise, part propaganda pamphlet and part self-deprecating selfportrait. Steingarten writes with marvelous ease and clarity and humor. His facts are fascinating and so are his recipes. At one point he goes to a chemical supply house in manhattan with a shopping list of the chemicals he needs to create his own perfect mineral water. So all in all a good read, it’s one of those books you carry when you’r travelling.

Thierry Jasseand, Owner, Café Noir, UB City, Bangalore First who is Philippe Conticcini? Philippe Conticcini is a French chef and pastry chef born August 16 1963 in Choisy-leRoi,Val-de-Marne. Distinguished for both his sweet and savoury efforts, he is considered by his peers and by the media as one of the figureheads of contemporary French and International gastronomy. Having worked in France, in the United States and in Japan, he conceived four innovations which transformed the international world of cookery. He notably invented in the verrines, which display in a vertical and transparent container dishes traditionally served horizontally in plates, in 1994. After receiving several awards and working in

Michelin-starred restaurants (La Table d’Anvers, Petrossian...), he is the confounder and head pastry chef of the Pâtisserie des Rêves, a patisserie with outlets in France and Japan. He is especially concerned with the transmission of emotions through his culinary works and the popularization of such a work on taste. What we can say on its book SENSATIONS: It is rare, but some people are already plugged into their future greatness when they are born. Mozart could write a symphony when he was 5 years old. Einstein was a toddler when he showed interest in relativity. Michel Angelo was playing with a hammer and chisel in his crib. Even in our profession of pastry we have

found a star, where natural talent and intuition merged together at birth. Philippe Conticcini is one of the main French artists in Pastry and wrote ‘Sensasions’ as one of the reference books in that domain.His boundless creativity and high-tech the only service of taste, pleasure, simple and true, presented 288 recipes deliciously sensational. Major basic to classic revised and corrected, Philippe presents all its pastries classified by taste sensations. By varying temperatures, textures (sparkling crisp, crunchy, milky, emulsified, soft, firm, melting, creamy, coating), the contrasts and state (solid, liquid, gas), it will bring you at the state of this art with elegance.

The Eroticism Of Food Ritu Dalmia, Chef & Owner, Diva - The Italian Restaurant, New Delhi

Although I read up on almost every subject, food books still take up a lot of my shelf space. I am not talking about cook books here, these are books which use food more as a metaphor - the sort of books that make you crawl to your fridge as you turn the pages, and yes sometimes the hunger is just not for food. I was told a while ago, that good looking cook books are like food porn, so I guess these novels would be sort of food Erotica? One of the passages from my all time favourite book LIKE WATER FOR CHOCOLATE by Laura Esquivel goes some thing like this - “To improve the mood of the beans so that they would cook properly” Tita tried to remember a moment of great joy-images from her first

meeting with Pedro flashed in her mind, the passion with which Pedro had caused her skin to burn under his touch. The beans allowed the liquid in which they were floating to penetrate them, they swelled until they were about to burst- the beans were now done perfectly.” Here she is describing cooking of beans but does it not cause a tingle in your blood and slight dryness in your throat? Or for that matter if you were to read The Grand Diva Isabel Allende’s APHRODITE where she describes bread making. “With delicate hands of a ballerina, she arranged the dough in round loaf pans, covered them with white cloth washed over and over again, and left them to rise on a large medieval wood table. As she worked, daily miracle of flour and poetry ensued, the content of the pans took on life, and a slow and sensual process evolved beneath those white napkins that

were discreet sheets covering the nakedness of the unbaked bread. The raw dough swelled with secret sighs, moved softly, pulsed like a woman’s body in surrender of love. The acid odour of the fermenting dough, blended with the intense and vigorous breath of new baked breads. And I sitting on a penitent’s bench in the dark corner immersed in the warmth and fragrance of the mysterious process, wept without knowing why.” I am of the firm belief that Liz Gilbert’s EAT PRAY AND LOVE has become what it has only because the way she described A pizza. I am not going to quote it, you have to read it. A pizza will never be the same for you again. I do not know what it is with food and literature but yes every time I read a well described feast, or a dish, it just makes me feel all wicked and naughty..it gives me butterflies in my tummy. Who needs Anais Nin? I have Laura Esquivel!

August 2013 / Edition 1

I like to read and have to go through at least one book every week, even though none of my friends believe that, considering my grammar is still as pathetic as ever and my vocabulary? Non existent!

Grilling the Chefs

An interview with a few of our Citibank Restaurant Week India Chefs By Roshini Bajaj Sanghvi A well-prepared meal can tell you things about the chef who put it together. You can tell a traditionalist from a modernist. You can tell what’s more important to the chef – product or process. We spoke to some chefs curating menus for Citibank Restaurant Week India, and we found out what inspires and drives them. We got them to recommend other restaurants – places at which they love to get a meal, in their city and around the world. We also asked them to predict what’s in store for the Indian dining public in the coming year. Manu Chandra Olive Bar and Kitchen, The Monkey Bar Bangalore Favourite local restaurants Kudla: It has great flavours, warm service, and it’s true to form coastal fare. Phobidden Fruit: It’s a welcome addition to the Asian dining scene. Their pho is one of the best, and they keep flavours as the top priority in their food. La Jardin: The Oberoi has always stood for an all-round experience, and that’s what they achieve here. They have fabulous western food coupled with exceptional service, in a great setting. Halimane: I personally rate their set dosas, chutneys, and Kannada fare amongst the best in the city. I just wish they were a little friendlier. Karavali: No restaurant lasts 20 years without good reason. Karavali is a perfect example of that. Consistently good and always a safe bet when entertaining.

www.restaurantweekindia.com

Favourite international restaurants

Chef for Olive Bar and Kitchen Guy Savoy, Paris: An inspired product from one of the greatest chefs of our time. This is some of the best food in Paris, or anywhere else. The Ledbury, London: It’s just the type of restaurant I’d love to have some day. It’s to the point, completely honest, and confident in its knowledge that there are enough [people] out there who would like to eat a meal that’s simple yet powerful. Bar Pitti, NYC: The food here or this restaurant is no great shakes. It’s a simple neighbourhood place where I often went for my seared tuna fix. They keep it simple, and I guess that’s their winning formula. The charming West Village setting helps, of course.

Daniel, NYC: It epitomises fine dining. It’s perfect in almost every respect with attention to detail, which is unmatched by most.

Culinary trends

Bagatelle Oslo, Norway: Well before Scandinavia made it on the food map, these guys were doing honest, locally sourced food which was simple and stellar at the same time. Bagatelle seems to have gotten lost in the ‘new’ wave of Scandinavian restaurants.

I’m rooting for a return to the basics. Down with pretension and unnecessary innovation. I’d rather have a piece of bread or a side of rice so good that it stays in my head, rather than a combination or a foam that has me scratching my head. Local kohlrabi needs to trump imported

asparagus. I think that’s what will happen. Flavour will be king! This would also mean that products and cuisines that have firmly established themselves will be winners overall. There will also be a big movement of national products throughout the large urban centers. This will create greater competition as well as a level playing field, essentially upping the ante and wiping out some amount of mediocrity.

An ideal restaurant of your own A successful one! One that is packed all day, with lines around the corner. Everything else will only complement this.

Non-culinary inspirations Anything inspires me – weather, art, people, conversation, boredom. I guess it’s about where one is willing to look to be inspired or awed, rather than seeking out a stimulus for creativity. The more aware one is, the more they’ll be able to conjure up [ideas]. Then inspiration will find you somehow.

Manish Mehtrotra Indian Accent New Delhi Favourite local restaurants Sravana Bhavan: They serve the best sambar in town. Vaishnav Chaat Bhandar, Kamla Nagar: They have maintained the authenticity of their chaat. Suruchi, Karol Bagh: I simply love the authentic Gujarati thali served there. Chef for Indian Accent

Wasabi: It has the best contemporary Japanese food available in Delhi China Kitchen: For their authentic Chinese food, and of course their Peking duck

Dinner by Heston Blumenthal, London: This is a place that’s simple, yet world class.

Favourite international restaurants

Iggy’s, Singapore: They have beautifully done, tasty food prepared by a young brigade of chefs.

Mathias Dahlgren, Stockholm: It has the best food made with local ingredients, all of it beautifully presented. It’s also the palate-friendly food for the common man.

Alinea, Chicago: Go here to experience a complete food theatre

Percy’s, New York: They are honest to their cuisine, and they serve an amazing variety of food.

Culinary trends Regional cuisine will come into prominence; not only in mom-and-pop restaurants, but also in

restaurants serving regional cuisine will emerge.

An ideal restaurant of your own I will never open a restaurant of my own, because the day I open a restaurant, food would be the last thing I’d think about.

Non-culinary inspirations To me, food is an art. One can always derive new ideas which can then be incorporated in the menu.

Sabyasachi Gorai Olive Bar and Kitchen New Delhi Favourite local restaurants

Diva: They have among the best red velvet cakes.

Chef for Olive Bar and Kitchen

Tetsuya’s, Sydney: They make amazing Japanese and French food with Australian ingredients.

can prepare all varieties of food, and provide the most customised culinary experience one can experience.

Tres: For their amazing fresh bread.

Pierre Gagnaire, Paris: Because of their fancy molecular gastronomy.

An ideal restaurant of your own

Travertino: For their amazing spaghetti aglio olio e peperoncino.

Rockpool Bar and Grill, Sydney: They have delicious mouth-watering grilled food

Favourite international restaurants

Culinary trends

Indian Accent: The food here is imaginative and never ceases to surprise.

L’Atelier de Joël Robuchon, Paris: The atmosphere, food, wine and service is top notch. Charlie Trotter’s, Chicago: Their dishes are full of pleasant surprises.

I think live table buffets are the trend of the future. Live table buffets are like a chef’s table, but in a more buffet format, where chef can toss pasta, and at the same time grill chicken and fry lamb kibbeh at that one station. That is, the chef has a range, griller, and fryer. The chef

It would be about regional Indian food presented in small plates.

Non-culinary inspirations I used to paint. I don’t get as much time now, but I definitely try to incorporate some brushstrokes into my culinary ventures. I have the passion and interest to work towards the satisfaction of guests such as chefs Charlie trotter, Neil Perry, Tetsuya, Ferran Adria.

August 2013 / Edition 1

Le Cirque: This restaurant is the epitome of elegance and has a suave gastronomical experience.

Vicky Ratnani Aurus and Nido Mumbai Favourite local restaurants Indian Accent: It has great Indian preparations with a lovely modern twist. Gajalee: They have fabulous seafood preparations, and offer great quality and consistency Thackers: For its super vegetarian food , and its excellent standards and consistency. Kakori House: The kakori kebabs here are to die for. Jhama in Chembur: They have the best aloo patties, samosas, gulab jamuns, and other Sindhi fare

Favourite international restaurants Todd English Blue Zoo, Orlando: They have fabulous fish dishes, all very well executed, and

Chef for Aurus they have a trippy ambience. Momofuku, NYC: This David Chang ramen joint is just so innovative, and they have the best pulled pork buns in the world. Babbo, NYC: They serve the finest pasta dishes and some great antipasti. Le Bernadin, NYC: Because of its superlative selection of seafood, and cutting-edge technique. French Laundry, Napa Valley: Thomas Keller’s iconic restaurant is a mecca of great cuisine.

Culinary trends Organic, farm to table, seasonal menus, tasting menus will become trendy.

An ideal restaurant of your own Mine will be different from anything you see. Watch for it next year.

Non-culinary inspirations Sunrise and sunset – different hues and shades of colour provide inspiration for plating dishes. Music – the coming together of sounds is like putting together different ingredients and flavours.

Kelvin Cheung Ellipsis Mumbai Favourite local restaurants King of Iran: It is the first truly authentic local place that I stumbled upon without a tour guide. They serve extremely fresh and tasty food. Chef of Ellipsis

Hangla’s: It’s a street stall where I finally got some AMAZING rolls, fatty and delicious. Bade Miya: It’s the perfect late night place to grab ‘kitchen food’, especially with the hours I work. Britannia: It was my first time eating Parsi food. I loved the old ambience and especially the old man, hahah! Stadium: I love the egg curry and the kheema ghotala. Period.

www.restaurantweekindia.com

Favourite international restaurants

make their own sausages. It’s just meat and more meat. Eleven Madison Park, NYC: I like how chef Daniel Humm treats his food. There’s no froufrou, foams, or gases. It’s very ingredientdriven and simple. Schwa, Chicago: Chef Michael Carlson is a lunatic. He’s very risky with flavours, and very innovative. The restaurant is a 26-seater, and there are no servers. The chefs prepare the food and they serve it.

Alinea, Chicago: A meal here is something that you must do once. Alinea does everything perfectly. I’ve never had anything here that I didn’t like.

Momofuku Ko, NYC: It is a very interesting modern look on Asian food. I pretty much like everything there. It also has one of the better ‘tasting menus’ I’ve had.

Animal, Los Angeles: The chefs here are a bunch of simple cooks. They are known for their bacon, they do their own charcuterie, they

Culinary trends I’m looking to better infrastructure and a higher

standard and quality of products and food. Hopefully the diversity of food [available to us] will grow as well.

An ideal restaurant of your own A small place, no bigger than 40-45 seats, We will have amazing drinks, a lot of red wine. There will be my food, no tablecloths, no dress codes, and it will be strictly a place about having an experience.

Non-culinary inspirations Even though I’ve been a devout gamer, anime/ comic book fan, and sci-fi fantasy nerd all my life, my food inspirations comes from my memories. Anything, at any time, triggers inspiration. I could be walking in the park, or asleep at night, when a familiar sound, smell, or sight, arrives, and immediately my food pictures and ideas start. You would be surprised at how many of my dishes come from 4am and 5am inspirations.

The Name Game

CRISP, DEEP-FRIED, PEPPER-SPIKED CRACKER

TOPPED WITH FINELY CHOPPED

ONIONS & TOMATOES & FRESH GREEN CHILLI & A SPRINKLE OF RED PAPRIKA POWDER

By Antoine Lewis The most ordinary of foods in the hands of the wordsmith can be made to sound sophisticated and elegant, exotic and rare or just flamboyant and exciting. Take, for example, a couple of everyday Indian dishes. Imagine if your waiter read out your order thus, “Well, we’ll begin with a round of crisp, deep-fried, pepper-spiked cracker topped with finely chopped onions, tomatoes and fresh green chilli and a sprinkle of red paprika powder. For the main course we’ve got charcoal-grilled tender, boneless chicken cubes in a rich, crushed tomato and cream sauce locally-grown

red lentils gently stewed with spices and finished with a hot infusion of fresh curry leaves and mustard accompanied by whole-grain white rice tossed with aromatic seeds and spices and aged potatoes, wok-tossed with a blended, homemade spice mixture.” Doesn’t that sound a lot more dramatic than papad, chicken tikka masala, dal, jeera rice and aloo bhaji? At some point in our lives we’ve all been charmed into ordering a dish purely on the strength of a few enticing words. A seductive description like, slow roasted sliced tenderloin of beef with fresh jumbo crab cake accompanied with chef’s vegetable medley and specialty potato, has got us ordering what is essentially roast beef with mashed potato and crab cake. Sometimes, things can get out of hand. A menu at a UK charity event a few years ago didn’t detail the Roasted Fillet of Australian Kobe Beef so much as craft an moody arboreal setting: Nestling in a Kent garden pea puree, temptingly accompanied by a succulent spinach and onion compote, to die for triple-cooked Maris Piper chips and Indonesian long pepper sauce. Ingredients get special treatment as well. You may say tuhmatoes and I tohmatoes, but menus will say vine tomatoes and heritage tomatoes, baby tomatoes and cherry tomatoes, black tomatoes and green tomatoes and when they get into provenance: organic tomatoes or XYZ farm raised tomatoes, but never tomatoes. Does the purple prose have anything to do with restaurateurs seeking to create an atmosphere of gastronomic delight for their diners? Or are the agent provocateurs modern-day chefs who consider themselves to be performance artists creating edible works of art, and who feel the prose accompanying their ensemble should be, well, poetic? Difficult to say. One thing’s for sure the more adjectives you pile on that plate the quicker the food flies out of the kitchen.

blueFROG Mumbai's NEW MENU HAS ARRIVED.

Tue - Sat Lunch (11.30 am - 3 pm) Happy Hours (6.30 - 8.30 pm) blueFROG Mumbai: Mathuradas Mill Compound, Senapati Bapat Marg, Lower Parel Mumbai 400013 Ph: +91 22 6158 6158 www.bluefrog.co.in

August 2013 / Edition 1

Easy to eat. Easier to carry. Presenting our all new food menu. Pastas, salads, burgers, steaks, sandwiches and more. Much more! Plus, 50% off during lunch and Happy Hours. Go ahead, have a feast of a time!

SUSHI PLATTER Chef Sandeep

Kalra

Konomi, Trident, Gurgaon

MAKI ROLL, SASHIMI AND NIGIRI SUSHI ON A PLATTER SERVED WITH FRESH WASABI, LIGHT SOYA AND GARI

MAKI ROLL WHAT YOU NEED?

Chef

Sandeep Kalra

Nori sheets, Spring onions, Sushi rice, Spicy mayonnaise, Tuna, Bamboo mat

Konomi, Trident, Gurgaon

SERVES 2

Marinated Sushi Rice 180g Salmon 80g Tuna

80g

Yellow Tail

70g

Tobiko

30g

Spring Onion

30g

Gari Light soya

30g 30ml

Carrot, Julienne

10g

Radish, Julienne

10g

Fresh Wasabi Nori Sheet

1 Spread the bamboo and place the Nori sheet

15 gms 2 nos

Avocado 30g Shrimp, Boiled

30g

Cucumber 30g Japanese Mayonnaise

30g

Mackerel, Marinated

15g

Scallop

15g

2 Flip the sheet around and squeeze a line of spicy mayonnaise and place tuna chunks

FOR SASHIMI Cut slices of 15 gms each of fish (from salmon, tuna, yellow tail) with a sushi knife. Nicely arrange sashimi on top of carrot and radish julienne FOR NIGIRI SUSHI Make balls of the rice and on individual portion put a slice of fish on top like tuna, salmon, scallops, marinated mackerel and boiled shrimp

3 Roll the sheet carefully with the bamboo mat

For the rolls take half the nori sheet and spread the rice on top. On half the side put spring onion and on the other half put tobiko. Turn the sheet upside down On the side facing up put a thick line of mayonnaise with a squeeze bottle. On half of this side put slices of tuna and on the other half put avocado, boiled shrimp and cucumber With the help of the sushi mat, make the roll. Cut into 8 pieces

4 Cut into 8 pieces

5 Garnish with ginger, wasabi. Served with Cucumber & Kaizo salad

August 2013 / Edition 1

FOR MAKI ROLL

GREEK QUINOA & FETA SALAD

Chef

Thomas Zacharias Olive Bar & Kitchen, Bandra, Mumbai

SERVES 4

Quinoa

1 cup

Water

2 cups

Green Apple, Diced

1 nos

Kalamata Olives, Pitted and Halved

½ cup

Greek Feta Cheese, Cubes

½ cup

Dill, Chopped

2 tbs

Extra Virgin Olive Oil

3 tbs

Lemon Juice

1 tbs

Pepper & Salt

Chef

Testu Akahira Sakura,The Metropolitan Hotel & Spa, Delhi

SERVES 1 Tofu

4 Cubes (50g each) 1 Bunch (50g)

Mushroons Inoki 50g Spring Onions

2 tbs

Oba Leaves

2 nos

Radish, Grated

1 tsp

Clear Soup 200ml Soya Sauce

www.restaurantweekindia.com

Spring Onions, Chopped

Place the quinoa in a refrigerator for 30 minutes. Mix the quinoa with the rest of the ingredients in a bowl. Taste and adjust seasoning and serve chilled. Alternately, you can use other liquids like chicken, vegetable or mushroom stock to cook the quinoa that would add to the flavor.

to taste

YU DOFU NABE Mushrooms Shimeji

Thoroughly wash the quinoa seeds multiple times to remove the soapy coating called saponin. Bring the water to a boil, season with salt and add the quinoa. Reduce the heat to low and cook for 10 to 15 minutes till the water has evaporated. Remove from the heat, let it stand covered for a few minutes and fluff the quinoa with a fork.

as per taste 1 tsp

Clean mushrooms in running water for 2 minutes Put Clear soup in one hotpot bowl and place over the fire Add soya sauce as per your taste Add all the ingredients and cook for 5 minutes Serve hot in the for the hotpot nabe bowl Serve with spring onions and grated radish on side Garnish with Oba Leaves

Lamb Shanks Onion, Sliced

8 nos

Cashew Nut

1 cup

Ghee (Clarified Butter)

1 cup

Clove

½ tsp

Green Cardamom, Whole

1 tbs

Bay Leaf

Chef

12 nos

Ginger & Garlic, Paste

3 nos ½ cup

Suprabhath Roy

Coriander Powder

2 tbs

Singh Sahib,Eros Hotel managed by Hilton, Nehru Place, Delhi

Red Chilly Powder

1 tbs

Mutton Stock Cardamom Powder Garam Masala Powder Yoghurt Fresh

SERVES 4

Saffron Salt

1 ltr 1 tsp 1 tsp 1 ½ cup ½g to taste

Oil

to fry

Silver Leaf (Varq)

6 nos

Fresh Mint

few sprigs

Wash and clean the lamb shanks in running water Heat oil in wok and deep fry the onion till golden brown colour and let them cool down. Set some aside for thr garnish, make a fine paste with the rest. Deep fry the cashew nuts till golden and then make a fine paste. Leave both the pastes aside for later use Take a heavy bottom pot and heat ghee (clarified butter) Add in the whole spices and when the spices start to crackle add the ginger & garlic paste and cook till light brown Add lamb shank to the pot and cook slowly for some time while stirring continuously. Add the chilly powder, coriander powder, salt and continue cooking adding a little stock at a time. Add the brown onion and cashew nut paste and simmer till the oil separates from the paste and surfaces to the top and the meat is almost cooked. Add in the yoghurt and continue cooking. Add in the saffron to infuse the flavours, check seasoning and serve with hot bread garnished with silver leaf, golden fried onions and fresh mint leaf.

August 2013 / Edition 1

NALLI GOSHT

MURGH AFGHANI KEBAB Chicken Breast, Boneless

1 kg

Cashew Nut 50g Processed Cheese, Grated

www.restaurantweekindia.com

Chef

Paul Kinny Kebab Corner, InterContinental Hotel Marine Drive, Mumbai

SERVES 4

20g

Turmeric Powder

3 ½ tsp

Garam Masala Powder

1 ¾ tbs

Cumin Powder

1 ¾ tsp

Coriander Powder

3 ½ tsp

Kachri Powder

1 ¾ tsp

Yellow Chili Powder

1 ¾ tbs

Hung Curd 500g Mustard Oil

¼ cup

Sesame Oil

2 tbs

Salt to taste Ginger & Garlic, Paste

1 ¾ tbs

Chat Masala Powder

1 ¾ tsp

Cut chicken in small chunks Make a smooth paste of pre-soaked cashewnut and cheese Whisk the hung curd and add to the paste of cashewnut and cheese Add yellow chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder and kachri powder to the paste Mix mustard oil and sesame oil and add the salt Mix chicken cubes in the marinade and let the same marinate for 2-3 hours in the refrigerator Cook in a hot tandoor or a barbecue grill till done Sprinkle chat masala over the kebabs and serve hot with onion rings and green chutney

ALLAPUZHA MEEN CURRY

(SEER FISH, SIMMERED IN A SPICED GRAVY OF GROUND COCONUT, GINGER AND RAW MANGO)

Chef

Naren Thimmaiah

Karavalli, The Gateway Hotel, Bangalore

SERVES 4 Fresh Coconut, Grated

Red Chilly (Dry)

1 no 25g

Raw Mango

2 nos

Green Chilly Whole 50g Curry Leaves Onion, Slices

1 sprig

75g

Rock Salt Coconut Oil Seer Fish Cubes

to taste

4 tbs 500g

August 2013 / Edition 1

Grind the grated coconut and dried red chillies to a paste, strain through the strainer Wash the fish cubes and marinate with salt and turmeric powder Add little water to the ground masala (paste) and boil for 10-15 minutes Add the raw mango pieces, curry leaves and slit green chillies to the ground masala (paste). Cook for 8 – 10 minutes Heat the coconut oil and add sliced small onion in a sauté pan, fry the onion till golden brown in colour, add the remaining curry leaves and temper it with the gravy Add the Seer fish cubes in to the gravy, cook the fish for 5 - 8 minutes, and check the seasoning Serve hot with boiled red rice or plain white rice

KAI HOR BAI TOEY (CHICKEN IN PANDAN LEAVES) MARINADE Coriander Leaves Garlic, Peeled

¼ cup 1tbs

Oyster Sauce 1tbs Black Pepper, Whole

3 ½ tsp

Fish Sauce 1tsp Chicken Breast, Boneless 180g

Chef

Attachai Kitsri

Pandana Leaves, Whole Oil

Make a smooth paste of all marinating ingredients Cut the chicken breast into small pieces and marinate it with the paste Keep it for an hour in the refrigerator Wrapped the chicken pieces with pandana leaves Deep fry it in hot oil for 10 minutes

6 nos for frying

Rim Naam, The Oberoi, Bangalore

www.restaurantweekindia.com

SERVES 3

TIPS Boneless chicken – 180g. Approximately 2 chicken breast pieces which should ideally be cut into 6 equal pcs How to make the paste – One can use a food processor or a home blender for this paste. Some tips on what size the pandan leave should be, while selecting pandan leave, check for size of approximately 3 inches in width and half metre in length. This will help in the folding of the chicken pieces with consistency. If you don’t have pandan leaves you can you banana leaves

How to fold each piece . Keep each piece in the centre. Fold each piece like you wrap a present putting each fold under the other. Care should be taken to cover the chicken pieces completely and ensure the folds are tight so that it does not open during frying.

PLUM TREAT

SEASONAL PLUM IN DIFFERENT TEXTURES WITH CARAMELIZED WHITE CHOCOLATE POWDER PLUM JELLY

CARAMELIZED WHITE CHOCOLATE POWDER

Plum Puree

¾ cup

White Chocolate, Cubes

80g

Apple Juice

½ cup

Malto (Tapioca Powder)

40g

Caster Sugar 80g Gelatin Powder

1 tsp

Mix all the four ingredients together and cook until it boils. Strain and pour a thin layer over a sill pad quickly. It will set at room temperature Cut the jelly in the desired size and keep it aside

Pastry Chef

Suresh kumar

Indigo, Colaba, Mumbai

Chop the white chocolate and place it in the oven until it is golden brown in colour Mash the white chocolate with a spatula and bring it to room temperature Blend the chocolate and malto powder in a food processor to obtain a powder form Store in an air tight container

SERVES 1 TULIP TUBE Icing Sugar 150g

CONSTRUCTION

PLUM MOUSSE

Egg White

Plum 300g

Flour 125g

Place the thin round sheet (about 4 inch diameter) of plum jelly on the center of the plate Make two quenelles of plum mousse with a spoon and place over the jelly With the help of piping bag, fill the tulip tube with mace curd and place it across the plum mousse quenelle Cut some fresh plum toasted with honey and randomly place over the mousse and jelly Sprinkle a spoon of burnt white chocolate powder over the jelly Garnish it with a tender celery leaf

3 eggs

Caster Sugar

½ cup

Vanilla Essence

Whipping Cream

¾ cup

Mix all the above ingredients together in food processor Cut a stencil of transparency 1.5 inch width by 3.5 inch long and spread the mixture on it Once the mixture is evenly spread to the desired shape, bake it until it becomes golden brown in color Roll over metal tube when it is hot to form the shape of a cigar

White Chocolate, Cube

80g

Blanch the plum. Remove the skin and deseed. Cook the plum with sugar until a soft/tender and thick / pulpy constancy is obtained Whip the cream and fold in the melted white chocolate and cooked plum. Let it cool in the refrigerator

few drops

August 2013 / Edition 1

Soft Butter 60g

LEMON MOUSSE WITH CARAMELIZED WHITE CHOCOLATE STREUSEL AND LEMON CURD PRECISION IS THE KEY TO THE SUCCESS OF THIS RECIPE. IN ORDER TO GET THE BEST RESULTS IT IS RECOMMENDED TO USE A WEIGHING SCALE RATHER THAN A CUP FOR MEASURING OUT INGREDIENTS

Pastry Chef

Girish Nayak

Olive Beach, Bangalore

Lemon Mousse, Olive Beach, Bangalore, Photo credit - Kunal Chandra

LEMON CURD Lemon, Juice

100g

Sugar 80g Eggs

2 nos

Butter (Softened)

CARAMELIZED WHITE CHOCOLATE STREUSEL

LEMON MOUSSE Lemon, Juice

140g

White Chocolate, Chopped 30g

Lemon, Zest

½ tsp

Butter

60g

Gelatin Powder 5g

Sugar

60g

Whipped Cream 230g

Flour

40g

Egg Whites 110g

Oats

20g

Sugar 165g Cream of Tartar

MAKING THE LEMON CURD Heat water in a pot and bring it to a boil In a separate bowl combine lemon juice, sugar, and eggs Once the water starts boiling, reduce the heat and keep the bowl with the ingredients over the pot like a double boiler and start beating the mixture using a whisk Whisk the mixture for approximately 15 minutes until it is thick and creamy in texture Remove the bowl from the pot and gently mix in the softened butter. Strain the mixture into a fresh bowl and cover it with a plastic wrap and keep it overnight in the fridge to set

MAKING THE CARAMELIZED WHITE CHOCOLATE STREUSEL In a bowl, cream butter and sugar using a hand beater until the sugar dissolves. This should take approximately 8 minutes Add flour, oats and chopped white chocolate and mix well until it forms a dough. Remove the dough and wrap it in cling film and refrigerate Once the dough is cold, grate it onto a baking tray, using a grater and bake the streusel for 15 minutes at 180*C oven until it is golden brown in colour Cool the streusel and powder (crush) it using a rolling pin. Store iin an air-tight container

STEP BY STEP LEMON CURD & LEMON MOUSSE WHAT YOU NEED?

Lemon Curd Lemon Juice, Sugar, Eggs, Butter Lemon Mousse Lemon Zest, Gelatin Powder, Whipped Cream, Egg Whites, Cream of Tartar, Sugar

1 pinch

MAKING THE LEMON MOUSSE Soak gelatin in a small bowl in 20ml of water Whip the cream into soft peaks and keep aside in the refrigerator To make Italian meringue – first boil sugar with 30ml of water for approximately 10 minutes. Meanwhile beat the egg whites for 2 minutes and slowly pour the hot liquid sugar over the egg whites, while beating it all the while. Beat this mixture until it has cool down completely. Make sure not to cook or curdle the eggs Melt the gelatin over a pan of hot water, cool slightly and fold into the Italian meringue Fold in the lemon juice, followed by whipped cream Scoop into moulds of desired shape TO ASSEMBLE AND SERVE De-mould the lemon mousse onto a plate. Put some caramelized white chocolate around the mousse. Pipe some dots of lemon curd as desired and garnish with mint sprigs. Serve with Almond Praline Ice cream

Ingredients for the Lemon curd

Add the sugar, eggs and lemon juice

6 Boil the sugar

3 Cook on a double boiler

7 Pour boiled sugar into the whites

4 Add butter to finish & Strain the curd

8 Add the lemon juice and then fold in the cream

5 Whisk whites for the Lemon Mousse

9 Pipe into desired moulds

August 2013 / Edition 1

BOONDI RABDI AUR CHHOTE JAMUN KA MEETHA Sweet Boondi (Small) Milk

¼ cup 2 ¾ cups

Sugar

2 cups

Mawa

4 tbs

Refined Flour

1 tbs

Corn Flour

1 ½ tsp

Milk Chenna

Chef

Mukhtar Qureshi Neel, Tote on the Turf, Mahalaxmi Race Course, Mumbai

www.restaurantweekindia.com

SERVES 5

Green Cardamom Powder Ghee (Clarified Butter)

4 tsp 1-2 pinch for frying

Water

½ cup

Almond

1 ½ tsp

Pistachio

1 ½ tsp

Note: Sweet boondi and milk chenna are available at all local markets.

Heat milk in a thick bottom vessel on a high flame and stir continuously. When it starts to reduce, lower the flame and reduce until the rabdi (thick nape) consistency is achieved. Add 4 tablespoon (60 grams) of sugar and let it dissolve in the rabdi. Remove from heat and allow it to cool. Heat water in a pan and add 200 grams of sugar. Cook to get a syrupy consistency. Remove from heat and keep aside. In a bowl, mix the mawa and chenna and knead with your hands until both are blended well. Add corn flour and refined flour and knead well again. Sprinkle a pinch or 2 of green cardamom powder. Make small balls of approximately 1 inch in size and deep fry in ghee on a low flame and immediately dip in sugar syrup. In a serving bowl, add 2 tablespoon (30 grams) of rabdi and then sprinkle 2 teaspoon of boondi. Add 5 pieces of jamun and garnish with almond and pistachio slices. Serve immediately.

The Original Seven ( September, 2011)

Top Row (l-r): Caperberry, Olive Beach, Bene at Sheraton Middle Row (l-r): Zen at The Leela, The Pink Poppadom, Szechwan Court at The Oberoi Bottom Row: Le Jardin at The Oberoi

BALUCHI

AZURE

Vivanta by Taj, Yeshwantpur, Tumkur Rd, Bangalore, Karnataka 560022 +91 80 6690 0111 www.vivantabytaj.com/Yeshwantpur-Bangalore/Overview.html

Azure, the fine dining restaurant at Vivanta by Taj, Yeshwantpur promises you a never before culinary journey from the “Mediterranean” heartland. The restaurant’s menu is ever changing; celebrating the ingredient and showcasing the freshest produce used in preparing the season’s well contemplated signatures. This 106 seater Fine Dining restaurant boasts of a semi – private dining room, alfresco seating, a Show kitchen and a Wine Cellar which is stocked with some of the finest wines and beverages. The food at Azure will speak for itself as it is prepared with respect, integrity, authenticity and passion hence making it an eminent culinary journey.

www.restaurantweekindia.com

The Lalit Ashok Bangalore, Kumara Krupa High Grounds, Bangalore - 560001 +91 80 3052 7777 www.thelalit.com

Right from the service to the authentic traditional interiors, Baluchi opens the passages into the era of Baluchistan and presents authentic Baluchi cooking. The kitchen at Baluchi specializes in an indigenous style of cooking that offers a broad range of Punjabi, Awadhi, Afghani and Native Baluchistan delicacies encompassing vegetarian, poultry meat and seafood preparations. Located on the ground floor, the restaurant has pool view dining as well as a live kitchen. With a wide variety of signature aromatics dishes and drinks, Baluchi sets an atmosphere for a unique dining experience with its mix of fine dining and the live ghazal performances. 3

BENE

BENJARONG

Sheraton Bangalore Hotel at Brigade Gateway, 26/1 Dr. Rajkumar Road, Malleswaram-Rajajinagar, Bangalore, Karnataka 560055 +91 80 4252 1000 www.sheratonbangalore.com /SheratonBangaloreatBrigadeGateway, /SheratonBlore

Bene â&#x20AC;&#x201C; Award winning authentic Italian fine dining restaurant has natural woods, granites and marble in a clean Californian style that are set off by colorful accents presenting a wide variety of exciting flavors, authentic recipes and innovative touches. Sunlight pours in through floor-to-ceiling glass windows, while pleasant views are seen through doors that open onto the outdoor terrace. The cheerful bustle of servers, upbeat music, and irresistible aromas from the open kitchen and bread ovens welcomes guests while the Chef, employing a rotisserie and wood oven, prepares soups, salads and pastas, all attractively presented with a taste that is modern yet authentic.

No: 1/3, Ulsoor Road, Ulsoor, Bangalore 560008 +91 80 3221 7201 www.benjarong.in /BenjarongRestaurants

Benjarong offers a unique combination of authentic recipes and piquant seasonings that result in a galaxy of irresistible dishes, from the pleasantly mild to the intensely spicy. Known for its aromas and use of a range of spices, Thai cuisine has found a strong foothold among connoisseurs in India. With its delicate balance of flavours and strong emphasis on taste, Thai cuisine not only tickles your tastebuds, but also pleases your palate. Benjarong offers some of the most popular dishes of Thai cuisine, as the seasoned chefs innovate and present a fine balance of flavours, textures, aromas and experiences

BLUE TERRAIN

BLUE GINGER Taj West End, 23, Race Course Road, Bangalore, Karnataka, 560001 +91 80 6660 5660 www.tajhotels.com/Luxury/City-Hotels/The-Taj-West-End-Bangalore/Overview.html

Novotel Bengaluru Techpark, Opp. RMZ Ecospace Business Park, Marathahalli â&#x20AC;&#x201C; Sarjapur Outer Ring Road, Bangalore 560103 +91 80 6670 5000 www.novotelbengalurutechpark.com / Novotel Bengaluru Techpark

Blue Terrain as the name implies, is set amidst water features, below the sky and has serene greenery making the ambience soothing and relaxing. It is the perfect blend of ambience, live kitchen offering aromatic grills and barbequed items and an exquisite bar serving refreshing signature cocktails and selection of wines and spirits. The poolside restaurant is a great place to relax and is destined to appease the most discerning food or drink connoisseur and party hoppers as they can immerse in the cool lounge music and watch the bartenders in action.

August 2013 / Edition 1

Blue Ginger is the first Vietnamese restaurant to open in India. Known for its attentive details to the cuisine and authentic interpretation of Vietnamese food, Blue Ginger brings a brand new experience of an unexplored land and culture to Bangalore. This dazzling little island restaurant is straight out of a dream, South East Asian gardens around, stunning artifacts, colourful lanterns, sound water bodies and mood lighting. Blue Ginger offers an exotic Asian cuisine in an enchanting island. Our Vietnamese chefs are specially trained and bring Vietnam alive right in the heart of Bangalore!

CAPERBERRY

CAFE NOIR RESTAURANT

UB City Mall - The Collection, N24, Vittal Mallya Road, Bangalore 560001 +91 80 4098 2050 www.cafenoir.co.in /cafenoir.page

Café Noir Restaurants represents the “French Art de Vivre”, offering our customers a little affordable luxury each all along their days with a friendly and comfortable atmosphere. Our Customers can discover high French quality foods and everything for the sweet tooth from Breakfast to Dinner Time that make Café Noir the perfect place to linger over utterly satisfying, simple but traditional meals. Café Noir constantly innovates by creating every week new Pastries and Dishes or reviving traditional French cuisine.

Caperberry showcases a unique view of Modern European cuisine with elements of Molecular Gastronomy where the pursuit for perfection is aided by the integration of culinary arts with science and artistry.

DUM PUKHT

ITC Windsor, 25 Golf Course Road, Windsor Square, Bangalore 560052 + 91 80 4140 1205 www.itchotels.in

ITC Windsor; A timeless classic set amidst a bustling city, reminiscent of a bygone era is host to some of the finest culinary offerings in the city, including the award-winning Dakshin, showcasing heritage regional cuisines from the southern states of India.

www.restaurantweekindia.com

Caperberry, the signature restaurant by Chef-Entrepreneur Abhijit Saha won the ‘Best stand-alone Restaurant in India’ at the Time Out Food Awards 2011. Located on Dickenson Road in the heart of downtown Bangalore, it is a destination with many different dimensions. Clean design, creative menus, detailed wine list, impeccable service and warm hospitality blend together to create a delightful sensory journey.

DAKSHIN

48/1, Ground Floor, The Estate, # 121, Dickenson Road, Bangalore 560042 +91 80 2559 4567 www.caperberry.in

Dakshin celebrates the rich diversity of South Indian Cuisine offering the rare pleasures of authentic coastal and regional specialties. The Southern peninsula’s culturally rich traditions along with the splendour of Southern cooking are brought to life here. One of the many USP’s includes the Iyer’s Trolley, a live trolley named after Chef ParamasivamIyer, which serves small adais, banana flavoured dosais and the ubiquitous kunnipaniyarams. 3

ITC Windsor has become famous as the hotel “Where the City Dines”. To experience another cuisine legacy we need to savour “Dum Pukht – Jolly Nabobs” a true jewel! The sun may have set on the Empire, but the shadows of its legacy can be seen in the cuisine of Modern India. One place dedicated to this eclectic fusion food is Dum Pukht Jolly Nabobs which serves not just a cuisine, but an Experience that goes beyond mere satisfaction of the appetite to the realm of sensuality; an evocative presentation of aromas, flavours and textures that pays tribute to an appreciation of the finer things in life.. 1

EDO

ENTE KERALAM No: 1/3, Ulsoor Road, Ulsoor, Bangalore 560008 +91 80 3242 1002 www.entekeralam.in /EnteKeralamRestaurants

The traditional elements of a garden have been juxtaposed in a modern way to create the timeless elegance of EDO – the Japanese resto–bar inspired by the ancient name of the city of Tokyo. The restaurant has three distinct areas – the robata counter draped in natural stone, the timber sushi counter with a stone waterfall as a backdrop and semi-private spaces with wooden partitions, columns and beams. The ice bed and sake cellar enliven the interiors It’s the perfect fusion of the old and the new, of the modern with nature; creating an ambience which is intrinsically unique and perfecting the art of the ‘Japanese after hours’. 1

August 2013 / Edition 1

ITC Gardenia,No.1, Residency Road, Bangalore 560025 +91 80 2211 9898 www.itchotels.in

At Ente Keralam, traditional recipes have lived on. With warm interiors that instantly put you at ease, Ente Keralam boasts of authentic recipes that have been fiercely guarded over the decades. Step in for a journey to God’s Own Country and treat your senses to everything Kerala. Experience appams made by the chechis at the live counters, Moplah biriyanis from Thalassery, fish curries of the Syrian Christians, authentic tastes from Thrissur, Palakkad and more.

FAVA

GRAZE

Vivanta by Taj, MG Road, 41/3, Mahatma Gandhi Road, Trinity Circle, Bangalore 560001 +91 80 6660 4444 www.vivantabytaj.com/MGRoad-Bangalore/Overview.html

Fava - Experience the Med..., # 203, 2nd Floor, UB City / # 24, Vittal Mallya Road, Bangalore 560001 +91 80 2211 7444 www.fava.in

FAVA by Chef Abhijit Saha is the Mediterranean restaurant and lounge bar, with private dining and a delicatessen. It overlooks the grand amphitheatre with the sprawling greenery of historic Cubbon Park and the beautiful fountain area of UB City. This creates an ideal setting for events like musical evenings, concerts, theatres, exhibitions, fashion shows and theme parties. The menu is a carefully crafted selection of authentic dishes drawn from Mediterranean cuisines including Italian, Greek, Lebanese, Turkish and Moroccan. Fava weaves together the unique dishes of these countries, complementing the delicate finesse of the European side with the rusticity of its counterparts along the azure sea. 3

KARAVALLI

The Leela Palace Bangalore, #23, Kodihalli, Old Airport Road, Bangalore 560008 +91 80 3057 1190 www.theleela.com

www.restaurantweekindia.com

3 6

JAMAVAR

Graze at Vivanta by Taj, MG Road offers nothing less than the finest. The menu crafted by Chef Ramasamy Selvaraju and his team of culinary experts offer European delicacies with robust flavours paired to perfection with sublime healthy alternatives. One can linger over an extraordinary selection of wines and a modern European menu featuring live grills. Sit at the open counter or opt for a breezy meal on the al fresco dining terrace, overlooking the pool. Chef’s Table can be blocked with a prior reservation for an even more elite dining experience. The restaurant also offers a three course Executive Lunch which is very attractively priced.

Jamavar, the fine dining Indian restaurant at The Leela Palace Bangalore continues the centuries - old saga of elegance and drama that formed the core elements of the distinctive cooking styles and dining rituals of India’s ancient nobility. It has also been rated amongst “Top Ten Power Dining Spots of the World.” The carefully planned menu presents guests with the opportunity to explore the varied flavours and textures of Indian cuisine accentuated with fresh herbs and spices. A special feature of Jamavar is its ‘display tandoor’ where guests can watch chefs skillfully preparing Indian breads and tandoori items.

The Gateway Hotel, No 66, Residency Road, Bangalore 560025 +91 80 6660 4545 www.thegatewayhotels.com/residencyroadbangalore/overview.aspx

The specialty restaurant at the Gateway Hotel, opened in June 1990 and has acquired a special niche for itself in the hearts of myriad of seafood lovers.  The menu created from a wealth of local spices, red chilies, coconut, pepper, fresh fish, meats and vegetables of the coast, the cuisine of the Bunts of Mangalore, the Coorgies, the Malayalees and the Portuguese of Goa are a delight to the senses. Set under two giant tamarind trees, the restaurant has a garden complete with a water cascade, a bar, a courtyard and an air-conditioned area, but it is the cuisine on offer that comes out the winner.

Le Jardin

Masala Klub

The Oberoi Bangalore, 39 Mahatma Gandhi Road, Bangalore 560001 +91 80 2558 5858 www.oberoibangalore.com

Le Jardin, meaning ‘The garden’ in French lives up to its name as its large French windows overlook the lush gardens of the hotel and the quaint lily pond. Its teak wood flooring, colonial pillars, stately rose wood furniture cleverly juxtaposed with wicker work lend it a warm yet old world feel. The white Corian marble tables with bright burnt red runners add a touch of vibrancy to this charming ambience. This restaurant, serves breakfast, lunch and dinner. It specializes in serving a variety of Western and Indian dishes alongside an all day menu as well.

Taj West End, 23, Race Course Road, Bangalore 560001 +91 80 6660 5660 www.tajhotels.com/Luxury/City-Hotels/The-Taj-West-End-Bangalore/ Overview.html

Masala Klub serves stylishly crafted Indian fare with a refreshingly light twist on traditional recipes from North and South India. The restaurant’s 108 seating capacity has an open wine cellar which offers a collection of 225 new world and traditional wines. The restaurant boasts a Masala Studio where guests can interact with the chef and a Masala Grill, where guests can do their own grilling on the Matterhorn stones from Switzerland. Known for the clever Instant Sketch menus for lunch and Tasting Menus for dinner, one can look forward to an amuse bouche, tamarind sorbet between courses and mint leaves dipped in chocolate to finish. 3

mezzaluna

Mynt

Mövenpick Hotel & Spa Bangalore, 115, Gokula Extension, HMT Road (near BEL Circle), Bangalore 560054 +91 80 4300 1000 www.moevenpick-hotels.com

Taj West End, 23, Race Course Road, Bangalore 560001 +91 80 6660 5660 www.tajhotels.com/Luxury/City-Hotels/The-Taj-West-End-Bangalore/ Overview.html

For upbeat atmosphere around the clock, there is no more distinctive choice than Mynt. Authentic Indian, Italian, Lebanese and Mediterranean cuisine is served from large interactive counters and kitchens for an open, engaging and interactive experience. Mynt is also known for coming up with different innovative concepts; one of them being the Anglo-Indian menu, which encompasses traditional AngloIndian dishes. The 110 All Day Dining restaurant has an indoor seating and also allow guests to head to the garden for an alfresco dining experience. Every Sunday afternoon, Mynt becomes best gourmet destination accentuated with luxurious fine champagne.

August 2013 / Edition 1

Named after the crescent shaped chopping knife (whose name in turn is derived from the Italian for ‘half-moon’), Mezzaluna is the gourmet Italian restaurant at Mövenpick Hotel & Spa Bangalore. The restaurant celebrates cuisines from different parts of the country and serves contemporary & gourmet Italian cuisine, including homemade pasta. A live Zabaglione station, open pizza oven and a wine & cheese tasting zone combined with the mosaic art work transports you to the streets of Italy, making you ask for more!

There are a number of reasons that makes us Bangalore's most popular destination

For more information, visit our website: www.tajhotels.com Call: +91 080 6690 0000

LIKE THAT ONLY

LikeThatOnly is whimsical, quirky and irreverent- yet is a celebration of fabulous food and drinks, amidst a magical, wonderland setting. LikeThatOnly enchants you with its own refreshing, charming and unconventional offering! This 100 seater bar and restaurant spread over 7,500 square feet, offers the eclectic diner an interesting culinary offering inspired by Asian flavours. Like the space, the offering too draws inspiration from several quarters allowing the diner to immerse themselves in a wonderland of flavours like no other. Restaurateur AD Singh, Chef Manu Chandra and Chetan Rampal bring you LikeThatOnly, a culmination of their thoughts, experiences, tastes and sensibilities. Cuisine parameters are junked in favor of a happy mash up that doesn’t for a moment lose sight of the quality which is the hallmark of a good restaurant. The space always makes you feel like you’ve come home, except it’s a home out of wonderland. Chef Prashanth’s menu is perfectly synchronized with the space always fresh and never a dull moment. The Smoked Foie Gras pan seared and served with a brioche and fig pudding; with hoisin port wine reduction offers a delightful twist. Crispy Duck ‘Pizza’ – crispy duck breast sits atop a tortilla base with ease, simply singing with flavours

topped with fresh peppers, spring onion and plum sauce, as does salted seaweed on a kohlrabi and smoked corn soup. Masterfully prepared steamed pork baos with sweet and moist slow roasted pork shoulder and a Sake Poached Pear and Roquefort Salad with golden toasted almond slivers would find their place on the same table effortlessly, with neither seeming out of place. Steak could be aggressively grilled over hot coals for one order and delicately seared on a tepenyaki or even had as a crudo. Shichimi powder acts like pixie dust in uplifting succulent chicken tenders in an otherwise predictable Caesar Salad. Even the Bento Out of The Box at lunch literally takes the idea out of the box. Besides offering a comprehensive selection of liquor, the signature cocktails here offer an unconventional twist … Mary Pops In - a Smoked Bloody Mary, Lotta, Adams Apple or then Fru Fru Colada. An ample selection of wines and spirits makes LikeThatOnly the perfect place to head out for a drink. LikeThatOnly has been designed to seduce and welcome all moods and states of being. Tom Jones, Suzanne Vega and Billie Holiday set the tone. An eclectic choice in wines and cocktails lift the spirits. Nothing is ordinary. And the experience lasts long after you have left.

August 2013 / Edition 1

#14/31A - Hagadur Road (Behind Forum Value Mall), Whitefield, Bangalore 560066 +91 80 6547 5610 www.Likethatonly.in /Likethatonly

RIM NAAM

ROYAL AFGHAN

The Oberoi Bangalore, 39 Mahatma Gandhi Road, Bangalore 560001 +91 80 2558 5858 www.oberoibangalore.com

ITC Windsor, 25 Golf Course Road, Windsor Square, Bangalore 560052 + 91 80 4140 1205 www.itchotels.in

Rim Naam in Thai means ‘By the water’. True to its name it is a beautiful alfresco restaurant nestled amongst a rain tree, bamboo groves and nests upon a lily pond with playful koi fish.

The Royal Afghan, is ITC Windsor’s robust flavours of the North-West Frontier restaurant, located under a spreading ‘Peepal’ tree by the side of the swimming pool.

The restaurant has an open kitchen which allows the diners to take in the fresh aromas of Thai cooking, enjoy the spectacle of wok cooking and also choose the catch of the day from a seafood display.

The ITC Hotels chain is known for the excellence of its cuisine and The Royal Afghan lives up to this reputation, offering the finest selection of the food of this rugged nomadic region. The menu which is painted on a block of wood offers a large number of dishes to choose from. Here one can truly enjoy and appreciate the subtle nuances of a cuisine, that has gained accolades and fans in India and across the globe.

It serves authentic Thai with special emphasis on sea-food. A large focus remains on importing key ingredients like fish sauce, galangal, kafir lime, Thai green and red chillis, tamarind, turmeric, pea aubergines to retain the authenticity of the cuisine served. 2

SUNNY’S

SHIRO RESTAURANT & BAR 222, Triple Height, 3rd Floor, UB City (Comet), VittalMallya Road, Bangalore 560001 +91 80 4173 8861 / 62 / 63 / 64 www.shiro.co.in

www.restaurantweekindia.com

Shiro Bangalore provides a mélange of dining experiences. You have a choice of teppanyaki tables or the lush outdoor terrace area where you can raise a toast to fine wine from around the world, food and music.

The feeling is definitely eclectic: Japanese, Chinese and Balinese elements come together to make the whole dining experience a warm, engaging and tropical experience. The restaurant with its dramatic soaring interiors, vast choice of food and exhaustive drinks menu, has a sensuous feel and has been built to represent an Asian Castle, complete with water flows, low seating, niche spaces and mellow lighting. 3

34, Embassy Diamante, Vittal Mallya Road, Lavelle Road, Bangalore +91 80 4132 9366 / +91 80 2224 3642 www.sunnysbangalore.in

Sunnys began in Bangalore as a small eatery on Lavelle road and has in the 18 years of its existence become a landmark restaurant on the Bangalore culinary scene. Its owners, Arjun Sajnani and Vivek Ubhayakar are New York transplants committed to Sunny’s as a brand that they would like to expand and protect. The eclectic menu serves Italian, French and a sampling of popular Oriental and American dishes. Sunny’s longevity on the restaurant scene is testament to the quality and consistency of the food served in the restaurant.

OLIVE BEACH

2 1

16, Wood Street, Ashok Nagar, Bangalore -560025 +91 80 4112 8400 /+91 99455 65483 www.olivebarandkitchen.com

Olive, one of the finest restaurant brands in the country, opened its trademark blue doors to food aficionados in Bengaluru in 2005! Olive Beach in Bengaluru is a space that embodies the spirit of “Olive” and yet defines its own unique style. Committed to celebrating and bringing to its patrons the finer things in life, Olive Beach takes us further to its roots… one that captures the essence and magic of a Mediterranean beach-side. A place where fabulous food and casual settings bring to life the taste of fine living in Bengaluru! Olive Beach’s creative interiors, chic and friendly atmosphere, coupled with unobtrusively stylish service, strike the right balance between camaraderie and intimacy. It embodies the essence of a rustic hideaway where food, drinks and conversations blend in a Mediterranean melting pot of great cuisine, warm sunshine and good company. Set in a quiet nook off the busy Richmond Road in Bengaluru, Olive Beach is situated amidst the shade of a giant tree, in an old-world villa converted into a glamorous Mediterranean restaurant. But Olive is not just a pretty space: its’ an adventure, an epicurean delight, stylish, elegant and natural a mellow place to relax and unwind. Step into the restaurant’s 4,000

square feet of rustic white Mediterranean space. Rough whitewashed walls, with niches anointed with inventive flower arrangements and interiors warmed by the incandescence of wax candles, all tot up to the charming feel of Olive Beach. Executive Chef Manu Chandra’s menu is a truly gourmet experience. Fresh flavours and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. This culminates into a palate pleasing, innovative cuisine that is undoubtedly unmatched and achieves a perfect balance between contemporary Mediterranean fare and traditional comfort food. The emphasis is on freshness and unrivaled quality of the ingredients and the focus lies in its creative presentation. The Wine Cured Grape and Goat Cheese Salad, Cherry Tomato Tart Tatin, Eight Hour Lamb, Braised and Camaramelised Pork Belly, Catalan Bread Pudding are some of the stars on the restaurant’s menu. The design and styling weaves together the “Olive” experience with timeless charm, a perfect marriage of style, art, culture and cuisine. Through its efforts, this award winning and much acclaimed restaurant has created benchmarks in the Indian independent restaurant business and is steadily becoming a landmark eatery that matches any other across the globe.

August 2013 / Edition 1

OLIVE BEACH - CELEBRATE LIFE … WITH FINE FOOD, GREAT FRIENDS AND UNFORGETTABLE MOMENTS

SZECHWAN COURT

The Oberoi Bangalore, 39 Mahatma Gandhi Road, Bangalore 560001 +91 80 2558 5858 www.oberoibangalore.com

The Szechwan Court is resplendent of Noveau Chinese spirit both in terms of its decor and cuisine. Well loved by city diners and the South Eastern community in Bangalore for is authenticity and variety in Chinese cuisine.

Each room converts in your own private restaurant enriched with silk paneled walls with Chinese inscriptions and a fine collection of black and white photos from China.

The elegant interiors look onto the serene view of a gurgling waterfall, viewed through sheer curtains of gossamer gold. The furnishings are of muted beige and cream, perfectly matched with its rosewood tables and flooring in clean lines and art deco form. Another great attraction of this place is its two private dining rooms, each having a capacity for 8 people.

The food reflects new age Chinese cooking which is high on flavour and texture. Chef Liang Cheng, the master chef from Beijing has a vast store house of experience having spent a large part of his career in Beijing city ( a cosmopolitan melting pot of China). We also have a very popular and authentic dim sum lunch which Chef Liang presents with pride and variation.

TEPPAN

TERRACOTTA

Teppan Japanese Grill and Sushi Bar is the first standalone Teppanyaki grill in the country. At Teppan, a high level of importance is placed on the quality of food that we serve. Our chefs bring the right balance of flavours, textures and authentic ingredients for every dish. We offer a selection of sushi, sashimi, salads, starters, soups, main course and desserts, apart from exquisite cocktails. With plush interiors, Japanese artifacts and a team that is eager to please, we offer you an experience that will take you back to Japan. So come to Teppan, to enjoy the perfect Japanese meal, or your very own customised Bento Box.

Vivanta by Taj, Whitefield, International Technology Park Bangalore, 1st Floor, Innovator Building, Whitefield Rd, Bangalore 560066 +91 80 6693 3333 www.tajhotels.com/Luxury/City-Hotels/The-Taj-West-End-Bangalore/ Overview.html

Sink into an indigenous experience at Terracotta, the contemporary urban Indian restaurant and watch as master chefs stir up the finest North West Frontier cuisine, tempting the palate with culinary delights. Indian breads grilled on an open fire vie with oven-cooked vegetables, while stir-fried preparations fight for attention with Indian curries. As a final flourish there is a choice of delectable desserts to end any meal with the sense of sweet satisfaction. Choose between a private dining room, comfortable banquettes seating, or an outdoor patio, to provide a delightful combination of the natural elements: all designed to create that unmatched dining experience. 3

August 2013 / Edition 1

No: 1/3, Ulsoor Road, Ulsoor, Bangalore 560008 +91 80 3256 9029 www.orientalcuisines.in /TeppanGrillAndSushiBar

TRADER VIC’S

THE PINK POPPADOM Hyatt Bangalore M.G. Road,1/1 Swami Vivekanda Road, Next to MG Rd, Ulsoor, Bangalore 560008 +91 80 4936 1234 bangalore.hyatthotels.hyatt.com /HyattBangaloreMGRoad

The Pink Poppadom serves modern Indian cuisine reflecting Indian flavours rooted in centuries of tradition and capturing the movement towards the modern palate. A show kitchen plays centre stage for the chefs to present their culinary creations. Muted pink and wood décor reflect a chic contemporary ambience. The restaurant showcases a temperature controlled wine cellar and the private dining area overlooks panoramic views of the Ulsoor Lake. Awarded as the ‘Best Modern Indian restaurant’ by Times Food Awards (2012, 2013), the restaurant is a treat for culinary enthusiasts !

Phoenix Market City No. 106/107, S20, 2nd Floor, Mahadevpura Post, White Field Road, Bangalore 560048 +91 80 6726 6237 www.tradervics.com / www.jsmcorp.in

Trader Vic’s created by “Trader” Vic Bergeron in 1937 has an ever-expanding menu of exotic and imaginative cocktails and Polynesian-style food. From the beginning, Trader Vic’s has been dedicated to using only the finest ingredients from around the world, including cuisines like Chinese, Japanese, Polynesian, Vietnamese, Thai, French, and Californian. Our world-famous Chinese wood-fired oven is where meat, fish and fowl are slowly roasted to perfection in the true Tiki tradition. Trader Vic’s has gained international acclaim from a global clientele not only for its varied menu and exotic atmosphere, but because of the emphasis placed on personalized service. 3

THE ZEN

THE PERSIAN TERRACE

www.restaurantweekindia.com

If you are craving a luscious cuisine from the western Asian frontier, then Persian Terrace, theAward winning Persian cuisine fine dining restaurant is the place to be. Exotic Arabic flavours meld wonderfully in an ambience that transports you from the hustle and bustle of a modern city to the sunsets of the Arabian deserts. Mouthwatering mezze platters and taste bud-enticing pita breads come freshly baked from hot Tandoor ovens. This open air restaurant’s décor creates anauthentic Persian feel and Middle Eastern-style lanterns provide lighting after dark withcandles and tea lights to illuminate the tables, for an intimate feeling. 3

The Leela Palace Bangalore, #23, Kodihalli, Old Airport Road, Bangalore 560008 +91 80 3057 1190 www.theleela.com

Zen is said to be a journey towards excellence. This same superiority was incarnated at the Leela by launching its Pan Asian Restaurant - ZEN, an iota of pure oriental bliss. The ambience is an added asset of this restaurant. Their specialty chefs have a world of an experience on side, has a fetish for contending his guests with the flavors of the day. This outlet is open for exotic lunches and dinners. For some tasteful moments to remember, join the brigade to brilliance at the Zen.

The Original Seven ( February / March, 2011)

Top Row (l-r): Indian Accent, Olive, Qutub Second Row (l-r): Sakura, Smoke House Grill, Taipan Third Row: Varq Fourth Row: Tapas

CHUTNEY, BAR + TANDOOR

CHAOBELLA

Crowne Plaza Today New Delhi Okhla, Plot No.1, Community Centre, Okhla Phase 1, Delhi 110020 +91 11 4646 2000 / +91 11 3098 1000 /pages/Crowne-Plaza-Today-Okhla-New-Delhi/328849926379?ref=hl /CrownePlazaNDO

ChaoBella rated as the Top 500 Restaurant of Asia by The Miele Guide 2013, winner of Best of Best Awards by Mail Today is the first of its kind in the capital bringing together two favorite flavors of Indian Palette - Chinese and Italian under one roof. The restaurant overlooks onto the lobby and includes a private dining room. Celebrity Chef Sam Wong, chef de cuisine and a multiple awards winner has popularized the flavors and traditions of China by bringing true authentic Chinese tastes to his recipes. Chef’s special are the Chilean Sea Bass steamed with Kikkoman soya sauce, Roasted crispy duck stir fried with coriander sauce served on a bed of bok choy and asparagus, Steamed Chicken and Vegetable Jaozi Dumplings. 3

The Metropolitan Hotel & Spa, Bangla Sahib Road, New Delhi 110001 +91 11 4250 0200 www.hotelmetdelhi.com /themetropolitanhotelnewdelhi /Hotel_MET

Chutney, Bar + Tandoor set amidst luxurious setting offers diners an indigenous fusion of Indian cuisine paired with various home–made chutneys prepared from rare fruits, vegetables and herbs is sure to satisfy even the heartiest appetite. The modern ambience of Chutney, exudes a contemporary yet intimate relaxed charm, and serves an extensive selection of exotic cocktails, champagnes, fine wines, liqueurs and spirits in its bar section. Chutney, Bar + Tandoor is a new kind of stylish Indian restaurant, smart but not stuffy, where a fusion of flavours from across India has been tastefully crafted for your appreciation.

DIVA

DIYA

The Leela Kempinski, Hotel & Residences, Ambience Island National Highway - 8, Gurgaon 122002 +91 124 4771 234 www.theleela.com

The first DIVA restaurant opened its doors over a decade ago and redefined the term ‘Italian fine dining’ in India. With delicacies prepared from the freshest of handpicked produce, DIVA brings you the authentic flavours of Italy with the creative touch of our kitchen- a harmonious symphony of authenticity and creativity. We have added a cosy Cafe section which houses a blazing wood fired Pizza oven with a menu which will be available All Day in addition to the Classic DIVA menu with favorites associated with so many of you. We can’t wait to see you here!

Located at the Lobby Level Diya is a culinary mosaic of Indian flavours. The restaurant offers guests an authentic dining experience coupled with the warmth of Indian hospitality. Diya is a fine example of balance - where traditional and modern design elements co-exist in natural harmony with five elements of nature – air, water, earth, fire and ether. The restaurant menu boasts of Indian regional delicacies creating a perfect ensemble of gourmet delicacies. The carefully planned menu is a medley of Indian highlights - Kebabs, Tandoori items, biryanis, Indian curries, Indian lentils and famous breads coupled with Master Chef Kunal Kapur’s expertise to make your dining at Diya a truly wonderful experience 2

August 2013 / Edition 1

Diva-The Italian Restaurant, Greater Kailash 2, New Delhi 110048 +91 11 2921 5673 / +91 11 4163 7858 www.diva-italian.com

DAKSHIN

I Floor, Welcom Hotel Sheraton New Delhi District Centre, Saket, New Delhi 110017 +91 11 4609 0900 www.itchotels.in /itchotels /itchotels

In keeping with the ITC tradition, Dakshin is the result of years of research and trials across the four southern states of India, by our team of chefs and culinary experts.

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Each item on the menu is cooked in its own distinct spices and style. There are many subtly flavoured meat and fish dishes, which provide an interesting range of flavours, seldom sampled outside the home. In the South of India rice, as a staple is used in unimaginable forms from, puttus in breakfast to payasams for desserts.

One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and the ubiquitous kunni paniyarams.

(desserts) feature a range of tastes with lentils and milk, rice and coconut being combined in unique ways. Décor / Ambience: This restaurant takes its inspiration from the temples of southern India. At the entrance is the traditional brass lamp (Velaku) and the Urli (vessel) with flower petals floating in water. The temple influence is further enhanced by the temple door menu design and the ceiling lights in the shape of temple bells. Traditional woodcarvings adorn the walls along with south Indian artifacts. All this, to the accompaniment of South Indian Carnatic music.

An array of freshly ground chutneys are offered which provide subtle impressions of the main ingredient in them and gracefully compliment the food, making the meal an experience to savor.

The tables are pre-set with silver thalis and kattories and brass tableware that kindle one’s imagination to a bygone era in a setting that epitomizes the rich and cultural heritage of southern India. The dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku’. Traditionally attired restaurant staff in ‘panchegajam veshti’ offer hospitality and friendly service.

Even such a familiar ingredient as dahi (yoghurt) is transformed by the south Indian style, creating new taste sensations. The Madhurams

Dakshin beckons connoisseurs from all over to savour the delights of South Indian cuisine in all its ancient and yet vibrant glory.

EEST

EAU DE MONSOON

The Westin Gurgaon, New Delhi, Number 1, MG Road, Gurgaon 120022 +91 124 497 7777 http://www.westingurgaon.com /TheWestinGurgaon

Le Meridien New Delhi, Windsor place, Janpath, New Delhi 110001 +91 11 2371 0101 / +91 11 2371 2053 www.lemeridien.com/newdelhi /LeMeridien.NewDelhi?ref=hl

Modern yet traditional. Indian but international. Monsoon…The magical transformation…India’s first contemporary restaurant offering the authentic Indian flavours in truly international style.

Delight your senses and relish the mystical flavours at EEST with Chinese, Japanese and Thai cuisines crafted to capture the essence of South East Asia.

Delectably orchestrated, the experience at eau de Monsoon ensures you relish the secret recipes of our chef. True and traditional in its roots, the cuisine is prepared embracing an assortment of innovative ways.

The venue offers five themed private dining areas, a Chinese tea bar, a large semi-private main dining room and a private sushi bar to seat five. The emphasis is on authentic flavours, fresh and unique ingredients, and creative presentations that engage all the senses in a chic and sensuous atmosphere.

The rich dining experience is complimented by eau de Monsoon’s chic interiors. Fountains bringing in the effect of rain splashing on the glass walls, the décor of the restaurant emits elegance from every corner. 3

Visually striking in every fashion, this elegant restaurant offers the best of Asian gastronomic delights and features impressive repertoire from International Asian chefs. 3

HOUSE OF MING

EMPRESS OF CHINA

Empress of China combines authentic Sichuan and Cantonese cuisines from China. It is indeed fine dining of the regal kind. Our dedicated chefs serve some of the signature dishes like drunken chicken, pecking duck, sliced lamb with ginger and spring onion and many more. Located on the lobby level of the hotel, the restaurant reflects an Asian and Oriental ambience with modern art characteristics complementing the ethnic cuisine served. It has the unique displays, music and aromas which create much more than the normal dining experience.

Arguably the premier Chinese dining destination in Delhi, The House of Ming offers Cantonese and Schezuan cooking styles. From starters to desserts, the menu takes you through a journey of delightful creations by our master chefs. We also pride ourselves with the finest selection of dim sum. The restaurant is known for its Ying-Yang concept that is applied to designing and serving meals. The concepts are based on the delicate balance of flavours and texture. Items like Crispy Spinach, Chicken Aniseed, Lotus Stem Honey Chilli and Toffee Banana were debuted here and have become an essential menu item for every Chinese restaurant since. 1

August 2013 / Edition 1

Lobby Level, The Taj Mahal Hotel, Number One, Mansingh Road, New Delhi 110001 +91 11 6651 3242 / +91 11 2302 6162 www.tajhotels.com

Eros Hotel managed by Hilton, Nehru Place, New Delhi 110019 +91 11 4122 3344 www.eros.hilton.com

INDIAN ACCENT

The Manor, 77 Friends Colony (West), New Delhi 110065 +91 11 4323 5151 www.indianaccent.com / www.themanordelhi.com /indianaccentrestaurant /@indian_accent

Indian Accent at The Manor, New Delhi serves Indian food for the twenty first century with a unique marriage of global ingredients and techniques with the flavours and traditions of India. Indian Accent has opted for that rare interior in today’s times – a comfortable, no nonsense dining room. Overlooking the cool verandah and the lush lawn, the restaurant has a private dining room and a bar with a stunning onyx counter. Two gigantic silver diya trees of life also provide an Indian accent to the otherwise contemporary décor. With marigold and

frangipani flowers as omnipresent leitmotifs, the restaurant welcomes you on a unique culinary journey. The restaurant’s path-breaking contemporary Indian menu has been designed by Chef Manish Mehrotra, Old World Hospitality’s Executive Chef – Pan Asian Cuisine. Manish’s creativity is showcased by the unique amalgamation of the freshest local produce combining home style nostalgic tastes with unusual ingredients from across the world. The result is a menu that excites the adventurous yet satisfies traditional palates.

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INDIAN ACCENT

Amongst The Top 100 Restaurants Worldwide - Foodie Top 100 / Amongst Asia’s Finest Restaurant 2013 - The Miele Guide Amongst Asia’s 50 best restaurants 2013 / Best Indian Restaurant in India - Time Out Food Awards Best Restaurant in India - Varli Culinary Awards, New York / Amongst 101 best places to eat in the world - Newsweek Foodie Awards Best North Indian Restaurant - NDTV Good Times Food Awards / Amongst the top 10 places to visit in 2013- The New York Times The Best Indian Fine Dine Times Now Foodie Awards / Best Modern Indian Restaurant - The Vir Sanghvi Award The Best Contemporary Indian Restaurant - HT City Eating Out Guide CHEF MANISH MEHROTRA Chef of the year - The Vir Sanghvi Award 2010 & 2012 / Winner – Foodistan - NDTV Good Times Gourmet Guru Of India - Food & Night Life Magazine

KAINOOSH

122-124, DLF Promenade Mall, Vasant Kunj, Nelson Mandela Marg, New Delhi 110070 +91 95607 15544 / +91 95607 15533 www.keya-kainoosh.com/KainooshIndex.htm

‘Kainoosh’ actualized by India’s leading chefs cum restaurateur Marut Sikka, is hid first enterprise on traditional Indian Cuisine. Kainoosh serves classic Indian cuisine in a glowing setting, guaranteed to be embraced by those who treasure the great Indian taste. The Kainoosh experience is enhanced by the sheer elegance and design of the interiors. Ancient cultural sensibilities of various parts of the country find a visual voice in its strikingly contemporary design. The harmonious

balance between the old and the new is ably demonstrated in the wonderful Jali or Lattice work, inspired by the magnificent edifices of the Taj Mahal and the Fathepur Sikri. This intimate ‘cocoon’ envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding spirits to create an enhancing and memorable affair, to be savored for a lifetime.

KONOMI

Trident Gurgaon, 443, Udyog Vihar Phase V, Gurgaon 122016 +91 124 4124307 www.tridenthotels.com /TridentGurgaon @Tridentgurgaon

Konomi, at the Trident Gurgaon, presents the finest flavours from the heart of Japan. The stylish restaurant is designed in hues of red, white and black which lends it a contemporary and cheerful ambience. The floor to ceiling glass doors lets in an abundance of natural light while at the same time offering views of the fountain courtyard and landscaped garden.

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Chef’s special also includes platters of sushi and sashimi, as well as the innovative Bento Boxes, which are very popular at lunchtime.

The Greek Thassos marble sushi counter occupies centre-stage, where master chefs carve platters of sushi and sashmi and create delicious fare guests love to see and eat. A versatile space with an equally versatile menu, Konomi is ideal for an informal lunch or an intimate dinner.

Konomi has been awarded the best Japanese restaurant by The Times Food Awards 2011 & The best pan Asian restaurant by The HT Crystal awards in 2011 respectively.

JADE

MY HUMBLE HOUSE

The Claridges, 12, Aurangzeb Road New Delhi 110011 +91 11 3955 5000 www.claridges.com /TheClaridgesHotelsResorts?bookmark_t=page

Headed by Chef Ramon, a master of contemporary Japanese cuisine, Konomi also offers a complete Kaiseki menu with Yakitori, Teriyaki and Donburi. These are paired well with an exclusive range of Sake’s and Shochus.

ITC Maurya, Diplomatic Enclave, Sardar Patel Marg, Chanakyapuri, New Delhi 110021 +91 11 2611 2233 www.itchotels.in/Hotels/itcmaurya/

Jade, situated at the lobby level of The Claridges New Delhi serves authentic Chinese cuisine from Mainland China which is a real treat for the senses. With plush interiors and exquisite jade carvings lending a sleek & modern look, the restaurant provides an ideal backdrop for a truly Chinese meal dished out by our Chinese Master Chef – Lin Lin Yang. Take a quick trip to the Oriental wonder via your palate. Guests dining at Jade can select from our signature dishes like Cha Shao Bao, Bamboo Wrapped Fried Fish, our steaming hot dim sum basket, some Mango Pudding with Green Tea Sorbet and a lot more.

My Humble House is an award winning contemporary Chinese cuisine restaurant infusing distinct Chinese styles with global touches, creating an experience both unique and unforgettable. The elegant rooftop restaurant has a bar area with an extensive list of the finest wines, indoor and outdoor seating areas with a spectacular view of Delhi’s green ridge area. Designed to express understated grace with minimalist decor, the ambience at My Humble House is enhanced with soft live music. The menu offers a delicate spread of sublime dishes with a fine balance of tastes, textures and presentation. Open for Dinner daily and for Brunch on Sundays. 1

LA RIVIERA

Pullman Gurgaon Central Park, the first upscale business hotel brand of Accor, gets ready to welcome their guests to La Riviera, the newly launched urbane dining speciality restaurant with an eclectic Southern French – Italian Coastal inspired cuisine

The highlight of La Riviera is the flamboyant red Molteni cooking suite, showcased behind a ceiling to floor glass show kitchen, where the chef will enthral the guests with his craft. This provides a source of enigmatic entertainment for the guests.

Located at the Lobby Level, the 70-seat La Riviera is the first speciality cuisine restaurant at Pullman Gurgaon Central Park. The inspiration behind La Riviera comes from Accor’s French heritage, an opportunity to showcase a version of French cuisine that is relatively unknown in this part of the world. Instead of the heavy sauces of traditional “haute cuisine”, the food of southern France (and northwest Italy) reflects the lightness of the sunshine that tempers the climate of this beautiful coastline.

A wine and cheese room within, La Riviera also offers the finest of wines from the French and Italian Riviera, complemented with a wide array of French cheese. Engaging interaction with the guests, one can choose from a diverse array of seafood from the live aquarium at the restaurant.

La Riviera is an all-encompassing, sublime experience for the perfect evening, and, as you walk through the glass doors, a beautiful handblown glass art installation by renowned artist Reshmi Dey is a welcome sight. The restaurant is highlighted with accents of red and silver that compliment the beautiful crisp white table setting and warm decor and has a running panel of large bay windows that overlooks the flame-lit poolside area..

The menu created by culinary maestros Chef Michael W. Schauss and Executive Sous Chef Tanveer Kwatra, features select delicacies from the French and Italian Riviera, wherein traditional recipes and modern interpretations balance each other. True to its Southern European roots, fresh seafood, prime cuts of meat, game and anti-pasti, feature largely on the menu. La Riviera is an indulgent experience that is all set to be a gourmand’s delight at Pullman Gurgaon Central Park.

August 2013 / Edition 1

Pullman Gurgaon Central Park, MG Road, Sector 26, Delhi- Gurgaon Border, Delhi NCR 122002 +91 124 499 2007 www.pullmangurgaon.in /Pullmangurgaon /Pullmangurgaon

MAGIQUE

The Garden Village, Gate 3, The Garden of Five Senses, Westend Marg, Said UlAjaib, New Delhi 110030 +91 9717535533 / +91 97175 35544 www.keya-kainoosh.com/MagiqueIndex.htm

The cuisine at Magique is nouvelle and international with a sprinkling of European, Asian, Japanese and local flavours – crafted using ingredients across the globe, blended in harmony to create unique flavours and textures that are not attributed to any specific region or cuisine. It’s about

the amalgamation of flavours where the world is a region in itself not defined by political boundaries. At Magique, we take great pride in serving you food, which is gastronomic contemporary and yet not flamboyant, in a setting, which is magically sublime, sensuous and calming.

OLIVE BAR & KITCHEN

PREGO

Olive Bar & Kitchen, One style mile, Mehrauli, New Delhi 110030 +91 11 2957 4444 / +91 98102 35472 www.olivebarandkitchen.com

The Westin Gurgaon, New Delhi, MG Road, Gurgaon 120022 +91 124 497 7777 www.westingurgaon.com /TheWestinGurgaon

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Worlds collide and time stops in this Mogul mansion turned alfresco Mediterranean restaurant;with its beautiful white walls punctuated by bougainvillea and the white pebbled courtyard with a vast canopy of a Banyan tree. Welcome to a space so stunning that the Conde Nast Traveler has rated it as one of the world’s best new restaurants in 2004.

The Dirty Martini is the striking new cocktail bar at Olive Qutub. With a stunning star-lit terrace under the shadow of the Qutub Minar visit it for the best martinis in town, delicious food and eclectic music in a beautiful setting. Over the years Olive Qutub has also won multiple culinary awards. 3

PREGO invites everyone to indulge in la dolce vita with Californian style Italian cuisine in an upbeat and stylish setting replete with fun and surprises. Featuring chic décor and contemporary alfresco dining, the venue exhibits an open kitchen, earthen color scheme and a tasteful wine cellar. The cuisine is refined, yet rooted in tradition with innovative preparation methods employing only the finest and freshest ingredients. The highlight of the menu is an extensive collection of old and new world wines, international boutique beers and specialty cocktails. PREGO is a unique way to celebrate your whacky side while you appreciate appetizing Italian food.

PAN ASIAN

I Floor, WelcomHotel Sheraton New Delhi, District Centre, Saket, New Delhi 110017 +91 11 4609 0900 www.itchotels.in /itchotels /itchotels

The interactive kitchens feature, Chinese & Thai stir and Wok Fry; here one can sample the Mandarin style eggplant with black mushroom in Hoisin sauce or the Siamese style hot basil chicken with garlic and fresh red chillies or the Red snapper with three flavour sauce, Thai style. This kitchen also features the Shinjiang Roaster credited to China’s Shinjiang province, famed for its bar-be-cue meats prepared in a charcoal fire oven, similar to the Indian tandoor. This cooking style spread to other parts of China, over centuries, each province eventually evolving its own signature variation. The Peking Duck (traditional roasted duck with hoi sin sauce and steamed pancakes with cucumber and spring onions) is innovatively craved in interaction with the guest a signature offering and part of the Pan Asian Sunday Brunch. The Mongolian Brazier: This counter facilitates the Mongolian style of cooking which originates from the days of Chingis Khan, where soldiers grilled meat on battle shields heated over char coal, adding vegetables, spices and seasoning found near their areas of conquest in times of war. Thus whilst ingredients invariably differed over season and place, the cooking style was resurrected recently as featured in the restaurant using a heavy metal hot plate. Here you can choose combinations from the display area of meats, seafood and vegetables, with seasoning and sauces for the chef to grill on his modern iron battle shield.

Japanese - Yakitori & Teppanyaki Grill: The Japanese section features Yakitori & Teppanyaki styles of preparation. This station also features the Teppanyaki, which is the Japanese style of cooking on a Teppan flat grill (stainless steel hot plate). Teppan cooking originated from the need to grill chicken and Japan’s famous Kobe steaks for guests. The style evolved into a performing art form as most of us know it today. Korean Bar-be-cue (Bulgogi) and Hot Pots: For the very first time in India, Korean bar-be-cue in-built grill tables have been especially designed where seafood and meat (especially tenderloin) is grilled at your table and paired with kimchi, sticky rice and dipping sauces. The grill also facilitates the Hot Pots, a tradition popular in most Asian culture, which encourages the concept of family or group dining. Here, one can partake of a leisurely meal, prepared in a cauldron of boiling stock in a pot over the grill, prepared as per the region’s tradition. To this sliced meats, seafood and vegetables are added and simmered at the table during the meal with an assortment of dipping sauces. Sushi Bar and Sashimi Shimmers: Seat yourself at the Sushi Bar and watch the chefs’ hands flash like a magician’s, quicker than the eye. His hands grab a handful of sushi rice from the Hangiri and dexterously almost magically form the rice into a plethora of shapes with carefully sliced seafood perched atop to make the famous Nigiri or rolled in a sheath of seaweed to make Maki, Futomaki, Hosomaki, Californian rolls. There is also the conical Temaki and the battleship Gunkanmaki ..the list goes on. Team these pleasurable delicacies with Pan Asian’s shimmering selection of adroitly sliced raw seafood or Sashimi, flanked by a chiffonade of radish, wasabi and pon-su sauce.

August 2013 / Edition 1

The highlight of Pan Asian is its interactive kitchens with seating around it, which encourages a close interaction with the chefs thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.

RARA AVIS

SAFFRON The world’s most expensive spice is also one of the most delicate. It adds flavour, colour and a character to any dish it is added to and a few strands can transform simple dishes into gourmet delights. At Saffron we bring you cuisine just as fine as the spice. Savour authentic dishes from North India- recipes from the Mughal courts, the walled city of Delhi, cuisine of the Nawabs of Lucknow, the vibrant flavours of Rajasthan and Uttar Pradesh and the delectable cuisine of Kashmir.

M 27, M Block Market, GK II, New Delhi 110048 +91 98181 76449 / +91 11 4108 5544 www.raraavis.in

Imagine sitting in a quaint street-side eatery on a cobbled street in the City of Lights, strains of music wafting through the air, gulping down warm mouthfuls of deliciously simple and robust dishes that are the culinary legacy of the Parisians - such is the magic of Rara Avis, Delhi’s first ...traditional French bistro by Jerome Cousin and Laurent Guiraud, in partnership with food lover and entrepreneur Mr. Rajiv Aneja. For critics and connoisseurs alike, the venue offers a casual ambience with what Jerome and Laurent like to define as “Food just like our grandmothers used to cook”!

SAKURA, GURGAON

The Metropolitan Hotel & Spa, Bangla Sahib Road, New Delhi 110001 +91 11 4250 0200 www.hotelmetdelhi.com/ /sakuraresaurant /Sakura_Restro

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Trident Gurgaon, 443, Udyog Vihar Phase V, Gurgaon 122016 +91 124 412 4307 www.tridenthotels.com /TridentGurgaon @Tridentgurgaon

SAKURA, DELHI

At Saffron you experience a touch of the old and the new, of tradition and contemporary.

The award winning Sakura is India’s first Japanese restaurant decorated in a contemporary Japanese manner, creating a visual effect of serenity and relaxation. With its three elegant private dining rooms, Sakura offers the best of Japanese cuisine - prepared from the freshest food flown in from Japan. The artistic integrity of this world-class Japanese restaurant ensures the guests of a spiritual and a purifying experience indulging all senses and providing them with a complete Sensuous Pleasure. Highly reviewed and greatly loved by its patrons, Sakura remains unrivaled for expertly executed Japanese fare this side of Tokyo. Come and explore the unmatched dining experience at Sakura. 1

1st Floor, Time Tower Building, Main MG Road, Gurgaon 122001 +91 124 420 0951 www.hotelmetdelhi.com /sakuraresaurant /Sakura_Restro

Sakura, the award-winning restaurant at The Metropolitan Hotel & Spa, New Delhi and the pioneer in introducing authentic Japanese cuisine to India, opened its doors as a stand alone restaurant in Gurgaon. Conceptualized along the same lines as the flagship Sakura restaurant at The Metropolitan Hotel & Spa, this standalone restaurant with its chic yet simple décor mirrors a contemporary dining experience where the focus remains on the food and everything else adds to the overall experience. The fresh and exotic Japanese ingredients, along with the artistic wizardry of Japanese Master Chef, the offerings at Sakura are a treat to the eyes and the palate. Come, taste for yourself! 1

SINGH SAHIB

SHIRO RESTAURANT & BAR Ever since its debut at Samrat Hotel, Shiro has been capturing imagination and stretching senses by combining the finest of Oriental cuisine and fabulous cocktails with top-end quality entertainment. The sprawling 6,500 sq-ft-area replicates an ancientyet-contemporary palatial landscape, keeping in mind the meaning of its name. The main bar, the Teppanyaki counter and two spectacular levels dedicated to private dining offer a unique experience to a discerning clientele that loves fine dining and innovative drinks in a truly spectacular setting.What’s more, the use of water and stone reflect a calming yet powerful influence over the surroundings that offer an incomparable dining and clubbing experience. Hotel Samrat, Kautilya Marg, Chanakyapuri, New Delhi 110021 +91 11 2687 6310 / 11 www.shiro.co.in

At Singh Sahib, you will discover the magical flavours of Potohar, Sarghoda, Lahore, Rawalpindi, Peshawar and Amritsar. The epithet ‘Singh Sahib’ originally belonged to Maharaja Ranjit Singh who epitomised the spirit of undivided Punjab. Like their King, the people of Punjab had a passion for simple pleasures of feasting and fellowship. The result was a culinary style that blended subtlety and substance with great panache. Singh Sahib at lobby level opens to the outside lawn with both indoor and outdoor sitting. The ambience is calm and tranquil. Light music welcomes you to the restaurant and the aromas of the food cooked in the live kitchen.

TRAVERTINO

TAIPAN

The Oberoi, New Delhi, Dr. Zakir Hussain Marg, New Delhi 110003 +91 11 2436 3030 www.oberoihotels.com

Taipan, is amongst the earliest authentic Chinese restaurants that opened in the city. It is a 30 year old Chinese rooftop restaurant and is widely regarded as the best place for Chinese cuisine in India. Our rooftop restaurant offers a panoramic view of the Capital overlooking the Delhi Golf Course greens. The highlight of the restaurant is the wide range of dim sums on offer, using only the finest of ingredients flown in from the Chinese mainland. Another specialty is the famed Peking duck, with its ritualistic on-site carving. Taipan serves authentic flavors from the Szechwan and Cantonese regions.

Travertino is an authentic Italian fine-dining restaurant. The menu offers a variety of fresh homemade pastas including gnocchi, ravioli, fettuccini and lasagna; Polenta and classical Italian specialties like Breast of Guinea Fowl, Pan Seared Diwers King Scallops and Grilled Vegetables in Balsamic Vinegar. Travertino also offers rare Wine and an Italian cheese selection. To ensure authentic flavor and taste, most of the ingredients are sourced from Italy. The restaurant takes its name from the Travertine stone that plays a strong part in the design and interiors.

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August 2013 / Edition 1

Eros Hotel managed by Hilton, Nehru Place, New Delhi 110019 +91 11 4122 3344 www.eros.hilton.com

TRES

TRES means three. A three star vision of three people – Mrs. Fatima Lobo, Chef Julia Carmen desa and Chef Jatin Mallick Standing for the best of 3 worlds – delicious food, exceptional ambience and impeccable service.

It is conceptualized with a fusion of stylish minimalism, chic elegance and sophistication by the legendary restaurant designer, Bob Puccini of the ‘The Puccini Group” based out of San Francisco. Our dynamic and passionately driven team guides our guest through an outstanding culinary journey. The menu items are in harmony with the seasonal availability of high quality ingredients sourced out locally and internationally.

All combining to score an incredible eating experience. With passion, care and humility we hope to become a place that you always continue to TRES-URE!

Our bar offering have an array of excellent wines, a select choice of single malts, prestigious cognacs, varied spirits, beverages and innovative cocktails.

Located in the up market surrounding of South Delhi, with lush landscape and easy access, the restaurant is an extremely trendy dining destination, which attract high end individuals, corporates, embassy personnel and families.

Our top end wine list features wines that are “ Hand Picked”, brilliant and very exclusive to our restaurant.

VARQ

WASABI BY MORIMOTO

This restaurant is the result of years of training, mastery of skills, combine with extraordinary true passion for the food industry .

Lower Lobby Level, The Taj Mahal Hotel, Number One, Mansingh Road, New Delhi 110001 +91 11 6651 3151/ +91 11 2302 6162 www.tajhotels.com

Lower Lobby Level, The Taj Mahal Hotel, Number One, Mansingh Road, New Delhi 110001 +91 11 6651 3585 / +91 11 2302 6162 www.tajhotels.com

A mélange of grandeur, style and panache, Varq at The Taj Mahal Hotel offers a modern Indian gourmet dining experience offering authenticity of taste and artistic presentation created by Chef Hemant Oberoi. It serves up stylishly crafted culinary fare in a sophisticated setting. Visually spectacular in every way, this 80 seater elegant Indian restaurant, includes a private dining room for 14. The spatial ambience comfortably engulfs the diner, immersing them into a lusciously rich experience surrounded by artifacts and treasures. The presentation of the exquisite culinary inventions creates the ultimate dining experience. The restaurant retains the existing artworks by celebrated artist Anjolie Ela Menon.

Legendary Chef Masaharu Morimoto creates magic at Wasabi by Morimoto, a world-class Japanese restaurant that offers the best of Japanese gastronomic delights with most impressive repertoire of Japanese sakes with a separate sake bar, a dramatic teppanyaki and grill counter that treats guests to a vibrant display of steel and iron showmanship. There is a private dining room set in the alcove of the restaurant which can seat up to 8 guests. WASABI by Morimoto takes pride in introducing the ‘Omakase Menu’- A concept wherein the guest lets the chef decide the menu of his choice independent of the set menu, topped with the unique interactive dining experience.

August 2013 / Edition 1

Nos 17, Lodhi Main Market, Lodhi Road, New delhi 110003 +91 11 2462 5520

A DINNER S TAG E D F O R THE MAHARAJA I N YO U An era of royal feasts has been brought back to life at SaďŹ&#x20AC;ron and every detail is perfect. Don regal robes, be serenaded by musicians. A nine-course meal from ancient recipe books is the main act. To reclaim your throne, you have only to make a reservation.

For reservations please call 95 124 4124307

WEST VIEW THE GRILL ROOM

ZANOTTA

The Leela Kempinski, Hotel & Residences, Ambience Island National Highway - 8, Gurgaon 122002 +91 124 477 1234 www.theleela.com

ITC Maurya, Diplomatic Enclave, Sardar Patel Marg, Chanakyapuri, New Delhi 110021 +91 11 2611 2233 www.itchotels.in/Hotels/itcmaurya/

West View brings you a careful selection of the most exquisite flavors and grills from the Western world. A unique fixed menu dining experience, you may design your own meal choosing from the delicate Amuse, a small tasting sent to your table, to an exquisite array of hors d’oeuvres, farm fresh soups, the best selection of grilled roasts, marinated lamb chops, fresh seafood, oven baked breads, decadent desserts and more. With distinctive western styled interiors, soft live music, beautiful alfresco rooftop seating with a view of Delhi’s green ridge area, West View creates a perfect setting for a lovely evening.

Amongst a numbered few in the city, the restaurant scores high for its location on the 6th floor, with a panoramic view to the city’s skyline, creating a perfect ambience for a marvellous dining experience. The restaurant has two private dining rooms with seating of 8 people in each with a large selection of over 1500 wines from around the world including Italy, France, California, Chile, and Germany. Zanotta’s open kitchen layout is in keeping with the popularity of live interactive kitchens. A team of dedicated professionals exhibit the preparations of each delicacy with precision.

Open for dinner daily and for brunch on Sundays. 3

WILDFIRE

Crowne Plaza Today Gurgaon, Sector 29, National Highway-8, Gurgaon 122001, New Delhi (NCR) +91 124 4534 000 www.crowneplaza.com/gurgaon

Inspired by pure Brazilian passion and indulgence — from its golden sunkissed beaches, the rhythms of its carnivals, the samba, or just making music on the soccer field, Wildfire brings the Brazilian experience to India.

From exquisite seafood and meat concoctions to succulently cooked fruits and vegetables, all of this culminates into a distinct flavour, which is different but is recognizably very Brazilian.

Wildfire’s tables will groan under deliciously cooked meat and fish platters, vegetables and a range of fresh-fruit concoctions. The specialized Brazilian churrascaria menu, skillfully prepared by our Brazilian chef and with dishes served at the table from the flame grill on spears, the restaurant promises an exceptional specialty-dining experience — with cuisine that plays to suit any palate.

Its expansive menu starts off with vast choices of mouth watering soups and fresh breads. The main course, will spoil patrons with choices, be it vegetarian, non-vegetarian or seafood. The meal will end on a high note with a daily fresh menu of truly decadent desserts.

Wildfire is uniquely inspired by Brazilian culinary influences that run from the Amerindian and Portuguese foods to that of the potpourri of the recipes of immigrants from Europe, Africa, the Middle East, and Asia.

Now for some wine, you can pick your perfect glass of wine from Wildfire’s very own dedicated wine cellar with more than 150 varieties of new and old world wines. And for those who want to take the Brazilian experience a notch up, we serve Caiparinhas-Brazil’s national drink and Wildfire’s signature.

www.restaurantweekindia.com

Edmilson Goncalves de Azevedo is Chef de cuisine at Wildfire, a signature Restaurant of Crowne Plaza Today Gurgaon. Chef Edmilson has gained exhaustive experience till now in several Brazilian eateries not only in his native country Brazil but also in China and Japan.

He has worked in places like Latina churrascaria of Fenix Hotel in Shenyang- China, Tucano’s in Tokyo- Japan, Bacana Restaurant in Tokyo- Japan, Ki-kilo grill in Niteroi- Rio de Janerio, Porcao de in Idanema- Rio de Janerio, Churrascaria Palace in Copacabana- Rio de Janerio. He likes to keep his flavor and textures simple, the seasoning basic and retain the original characteristic of the meat and vegetable he prepares. He is an authority on the different influences that have impacted Brazilian food over decades. He brings with him over 25 years of experience and believes in “my job is to continue its journey of excellence while trying to innovate and customize the menus and items.

The Original Seven ( September, 2010)

Top Row (l-r): Koh, Botticino, Indigo Second Row (l-r): San Qi, Stella Third Row: Tote Fourth Row: India Jones

AURUS

BLUE FROG

Nichani Kutir, Juhu Tara Road,Santacruz (W), Mumbai 400054 +91 22 6710 6666 / +91 22 6710 6667 www.dishhospitality.com

Mathuradas Mills Compound, Senapati Bapat Marg, Lower Parel, Mumbai 400013 +91 22 6158 6158 www.bluefrog.co.in

Indulge at Aurus like never before, your home by the sea, surrender to the sheer opulence of the décor, the sensual lighting, the sea breeze... allow yourself to be transported to a time when fine dining was an extravaganza, an experience so much more than just the food you eat. And the food… well, that’s an affair in itself. Begin with appetizers designed especially for you by master chef Vicky Ratnani and allow him to take you on a culinary journey across Europe. Or take your pick from a surprising array of cocktails and mocktails.

blueFROG is Mumbai’s premier live music performance space. Housed in a 6,000 square foot defunct warehouse, the club blends acoustic excellence, opulent ambience design with live performances, inventive cuisine and an excellent bar. Artists from all over the world have performed here. As a dining establishment it has a focus on quality service and an emphasis on wholesome, flavourful cuisine, robust mains, grills and sandwiches. blueFROG serves lunch, dinner, Sunday brunch, Happy Hours Specials and innovative drinks specials. The cocktails have been rated amongst the best in the city with the house created cocktails having an emphasis on fresh and seasonal fruits. 3

CAFÉ PRATO & BAR

BOTTICINO

Botticino, the Italian specialty restaurant, serves traditional Italian cuisine with a contemporary flair. The menu includes specialties from Piedmont, Lombardy, Emilia Romagna, Tuscany and Lazio. The Enoteca includes over 120 wine labels from all over the world, allowing for perfect wine and food pairing. The restaurant also features a display of fine grappa in beautifully designed Venetian hand blown glass bottles. The ambience of the restaurant is one of contemporary and refined simplicity with an extensive use of beige botticino Italian marble, gentle cove lighting and furnishings in pastel shades of lavender and cream offering a perfect setting for fine dining. 1

café PRATO & Bar brings the flavours of Italian, Mediterranean and Indian cuisine to the lobby level of Four Seasons Hotel Mumbai. High ceilings and floor-to-ceiling windows flood the interior with light, creating a bright, comfortable setting. Breakfast is served daily, with continental, international and regional favourites. The all day à la carte dishes, contemporary main dishes, kathi rolls, homestyle curries and kebabs, are perfectly suited for a quick business lunch or a relaxed afternoon bite with friends. In the evening, candles and lanterns create a warm atmosphere for enjoying a casual dinner. Not to be missed are the expertly prepared martinis and cocktails and the eclectic selection of wines. 1

August 2013 / Edition 1

Seasons Hotel Mumbai,114, Dr. E Moses Rd, Worli, Mumbai 400018 +91 22 2481 8000 www.fourseasons.com/Mumbai

The Trident Hotel, C 56, G Block, BKC, Mumbai 400051 +91 22 6672 7640 www.tridenthotels.com /TridentBandraKurlaMumbai /Trident_BKC

DAKSHIN COASTAL

DUM PUKHT

ITC Maratha, A Luxury Collection Hotel, Sahar Road, Mumbai 400099 +9 22 2830 3030 www.itchotels.in/itcmaratha

ITC Maratha, A Luxury Collection Hotel, Sahar Road, Mumbai 400099 +91 22 2830 3030 www.itchotels.in/itcmaratha

Dakshin Costal, the southern coastal speciality restaurant at ITC Maratha strives to craft the splendor of Southern cooking and celebrates the flavours of South India.

Feel like royalty as you step into the magnificent new Dum Pukht at ITC Maratha. The setting recreates the era of Nawabs and Maharajas indulging in ritualistic dining, lending a stately feel of luxury and leisure to augment your dining experience.

The dishes are cooked in inimitable styles from regions along the coast known for their rich culinary repertoire. Sample dishes from the Karavali belt, Malabar Coast, Coromandel Coast, coastal Andhra and Konkan Coast offering cuisines of the Nadaars, Mudhaliyars, Bunts, Syrian Christians, Iyers/ iyengars, Chettiyars. Look out for the upcoming Franco Pondicherry cuisine. A place unique for its authentic renditions, Dakshin Coastal etches the ethos of South India in tradition, service and fare and makes way for an exceptional eating experience. 3 2

HAKKASAN

B-1, Amarchand Mansion, 16 Madame Cama Road, Colaba, Mumbai 400039 +91 22 6621 3333 www.ellipsisrestaurant.in

Ellipsis is a gastro-inspired, Modern American dining concept, with menu items inspired by a myriad of ethnic ingredients and international techniques. Owned and operated by IB hospitality, the goal of Ellipsis is to curate the best in class and refine the experiential dining scene in Mumbai. www.restaurantweekindia.com

ELLIPSIS

Lifting the unique Awadhi cuisine to extraordinary heights is the décor. Shimmering gold patina of fish-scale mirrored ‘chinikhanas’ adorn the walls while glass ‘Shamadans’ stand sentinel on the floor. Dum Pukht serves not just a cuisine, but an experience that goes beyond mere satisfaction of appetite to the realm of sensuality: an evocative presentation of aromas, flavours and textures that pay tribute to an appreciation of the finer things in life.

In order to build IB Hospitality from the ground up, Founder & CEO Rohan Talwar sought out a dream team of international experts from all crucial aspects of the business, combining their skills with his vision to take guests on a world-class culinary journey. 3

Krystal, Waterfield Road, Bandra (W), Mumbai 400050 +91 22 2644 4444 / +91 22 2644 4445 www.hakkasan.com

Hakkasan, a global phenomenon with eleven outposts across the world has been finessing its Mumbai pit stop since the past two years. Since the launch of Hakkasan Mumbai on 2nd June 2011, the Michelin Starred restaurant from London has worked to uphold its International expertise of food and service. The restaurant has a unique combination of glamour and elegance, contemporary yet traditional food, modern yet ethnic decor, a night club ambience and superlative food and service. With innumerable accolades to its name from renowned food connoisseurs and experts, Hakkasan Mumbai has become the city’s one of the most prized culinary possessions. 3

INDIGO

INDIA JONES

Trident, Nariman Point, Nariman Point, Mumbai 400021 +91 22 6632 6330 /TridentNarimanPoint /tridentmumbai

4 Mandlik Road, Colaba, Mumbai 400001 +91 22 6636 8999 /IndigoColaba @Indigo_Colaba

India Jones’ restaurant is a private hideaway at Trident, Nariman Point, Mumbai where you can sample secret recipes won by him at gambling tables across the Orient. With over 100 dishes on the menu, and flavours from China, Korea, Vietnam, Japan, Singapore, Malaysia, Thailand, Indonesia, the experience is truly unique. Be mesmerized by the wizardry at our Teppan table, where our chefs re-create the original Japanese Teppan experience, flamboyantly juggling ingredients, salt and peppershakers, knives and your anticipatory taste buds.

Considered to be one of India’s finest standalone restaurants, Indigo is a labor of love for Rahul and Malini Akerkar. Housed in a restored turnof-the-century bungalow since April 1999, Indigo specializes in eclectic European cuisine and also offers an expansive bar and banqueting facility. This multi award-winning restaurant was recently ranked #28 at the San Pellegrino Asia’s 50 Best Restaurants Awards 2013 and is the only standalone restaurant from India to make it to this prestigious list. To spend a few indulgent moments here is to dine at the best of what modern India has to offer. Come September Indigo opens in Delhi. 2

KANGAN

JYRAN

www.restaurantweekindia.com

Sofitel Mumbai, C-57, BKC, Bandra (E), Mumbai 400 051 +91 22 6117 5127 www.sofitel.com/6451

Sofitel Mumbai BKC’s signature restaurant “Jyran – Tandoor Dining & Lounge”. Jyran, which means ‘lost love’ in Persian, is a name symbolic of hope, new beginnings and emotions that follow a deep and moving experience. Inspired from the Northwest Frontier Province, a land of warriors & poets, Jyran Tandoor Dining and Lounge is designed with celebration and drama in mind. The food at Jyran Tandoor Dining & Lounge stands testimony to this and reveals a real mastery of flavours and textures that can be sensed in the delectable Rann Al Jyran, the Mutton Awadhi Biryani or the exotic Nahari Al Subho and Chooza Makhni. For the vegetarian taste-buds, there are special dishes such as the Gucchi Kesari Curry and more. A not to be missed item during any visit to Jyran is the Chef’s recommended dessert – Tabhakh Jamun. Open for both Lunch & Dinner. 3

The Westin Mumbai Garden City, International Business Park, Oberoi Garden City, Goregaon (E), Mumbai 400 063 +91 22 6736 1830 www.westinmumbaigardencity.com/kangan

Flashes of color, breathtaking views, and the subtle glow of candles married to the mouth-watering aromas of Indian spices converge at Kangan. Chef Ajay Chopra magically crafts refined northwest-frontier cuisine that reinvents Peshawar traditions. Succulent kebabs, freshlybaked Indian breads, and an eclectic selection of Indian spices mesmerize guests with the exotic flavors of the region. Enjoy the finest of scotch selections from our menu of world-class single malts while the music stimulates your taste buds.

KEBAB KORNER

InterContinental Marine Drive, 135, Marine Drive, Mumbai - 400020 +91 22 39879800 / +91 22 39879671 / 72 www.mumbai.intercontinental.com

The kitchen turns on the heat first thing in the morning to provide a perfect head start to the day. Kebab Korner has redefined traditional cooking with a diverse style of cooking. Kebab Korner has a special lunch option for the calorie conscious known as Kebabbq Wellness Meals. These scrumptious meals comprise of delicious whole wheat wraps, salads and soups accompanied either by a fresh fruit cup or mint infused green tea. For seafood lovers, the best seafood from around the world has been sourced and cooked in a uniquely distinct Kebab Korner way. The result is the delectable Tandoori Norwegian Salmon and the Baluchi Chilean Seabass and even some outstanding crisp Irish John Dory.

For those who prefer to stay rooted in tradition, Kebab Korner Biryani is homage to the great Gharana style of Biryanis. All Biryanis come served with the traditional ‘purdah’ which seals the flavours and aromas in and is cut open at your table. Executive Chef, Paul Kinny has retained favourites like the signature Afghani Murgh on the menu, done with therapeutic yellow chilli and the Classic Seekh Kebab done only with twice minced lamb that’s received fresh daily. The menu not only features the most premium imported meats and seafoods done traditional Kebab Korner style, but also retains all the old favourites and has added to the mix elements of healthy dining. Sprawled over 2000 sq feet, Kebab Korner is the unique blend of being spacious yet cosy. As you relish your meal served on sizzling hot plates, you are met with the unmatched view of the endless horizon.

August 2013 / Edition 1

Overlooking Mumbai’s crowning glory, The Queen’s necklace, Kebab Korner provides the perfect setting to enjoy an Indian meal accompanied by excellent service.

KOH BY IAN KITTICHAI

www.restaurantweekindia.com

InterContinental Marine Drive , 135, Marine Drive, Mumbai 400020 +91 22 3987 9999 www.mumbai.intercontinental.com

Koh by Ian Kittichai is Mumbai’s first signature Thai restaurant that opened at the InterContinental Marine Drive in August 2010. Koh presents Celebrated Thai Chef Ian Kittichai’s signature cuisine, cooked using traditional methods blended with contemporary international styling. Koh’s concept is best defined as International dining—the underlying thought being a high quality signature meal with impeccable service in an aesthetically designed space that perfectly blends the calm nature of the Thai culture with just the right touches of modernity.

Koh’s cuisine can be defined as modern contemporary Thai. Koh houses the ritzy and chic Koh Bar which serves Signature cocktails with a fresh Asian twist on the classics. Koh by Ian Kittichai is a celebration of the senses but more importantly is about an emotion – a unique feeling that one has been treated to an amazing International comfortable dining out experience.

K&K-KEBABS & KURRIES

MAYA

ITC Grand Central, 287, Dr. B. Ambedkar Road, Parel, Mumbai 400012 +91 22 2410 1010

Kebabs & Kurries is an exclusive Indian restaurant showcasing scrumptious heritage cuisine fine-tuned through years of research by the celebrated chefs of ITC Hotels. Melt-in-the-mouth kebabs are sprung from the restaurant’s armory of clay ovens, iron tandoors, charcoal & ‘Pathar’ (stone) grills along with rustic ‘angethis’ and ‘tawas’. Flavourful curries, kept in sealed ‘deghs’, copper ‘handis’ and cauldrons are simmered in charcoal ovens to cook the desired gravy as either ‘Qorma’, ‘Qaliya’, ‘Salan’ or ‘Dopiaza’. An enchanting ambience coupled with a rich culinary experience, the restaurant’s platter of offerings entices the guests to visit the restaurant over and over to unravel its gastronomic mysteries. 3

The Trident Hotel, C 56, G Block, BKC, Mumbai 400051 +91 22 6672 7651 www.tridenthotels.com /TridentBandraKurlaMumbai /Trident_BKC

Maya, the Indian specialty restaurant, presents regional Indian cuisine with a distinctive touch. The carefully planned menu offers a culinary journey through the Indian subcontinent including delicacies from regions spanning Bengal to Rajasthan and Karnataka to Kashmir. Accent wall panels in traditional gold leaf work, specially commissioned bronze sculptures and a striking play of crimson and burnished gold, create an inviting dining environment ideal for a leisurely lunch or dinner. A wall of niches with red votives glittering behind a curtain of hand crafted brass chains at the entrance to the restaurant with droplets of water flowing down the chains, creates a magical welcome experience. 3

NEEL AT TOTE ON THE TURF

MEZZO MEZZO

JW Marriott Hotel Mumbai, Juhu Tara Road, Mumbai, 400049 +91 22 6693 3000 www.marriott.com/hotels/travel/bomjw-jw-marriott-hotel-mumbai/

Gate No. 5 & 6, Mahalaxmi Race Course, Keshav Rao Khadye Marg, Mumbai 400034 +91 22 6157 7777 /NeelRestaurant @NeelRestaurant

Indulge in an authentic dining experience with cuisines from the idyllic Italian countryside. Paired with fine wines, this distinctive restaurant in Mumbai juxtaposes the flavors of Italy to the heart of Mumbai. Try something new at Mezzo Mezzo!

www.restaurantweekindia.com

Neel at Tote on the Turf, the first Indian grill-cuisine restaurant from deGustibus Hospitality, reinforces Rahul Akerkarâ&#x20AC;&#x2122;s belief in presenting a tasteful blend of authentic flavours, textures and colours to create a sensational gustatory experience. Helmed by Masterchef Mukhtar Qureshi, Neel pays homage to the rich and evolved cuisine of old Muslim Nawabi families from Lucknow, Hyderabad, and Kashmir. The cuisine takes a modern approach to classic flavour combinations while embracing traditional cooking techniques. With a peaceful ambience overlooking the calm environs of the Mahalaxmi racecourse, Neel offers a complete cerebral dining experience. 1

OCEAN THE PAN ASIAN

OLIVE BAR & KITCHEN

Hotel Sahara Star, Sahara Hospitality Ltd., Opposite Domestic Airport, Vile Parle (E), Mumbai 400099 +91 22 3980 7444 www.saharastar.com

The PDR (Private Dining Room), an extension of Ocean The Pan Asian is a unique space covered by our exceptional aquarium on three sides. The PDR is ideal for private dinners and soirees as well as special celebrations Exclusive in every manner, the PDR features customized menus, elegant table settings and special service. Board Meeting of Bored Meeting… Have your Board Meeting beneath India’s only Marine Aquarium with 1200 Marine participants & scuba divers enthralling your presence. The menu at the PDR is pre-selected by the guests who are given a choice of a premium set menus created by our Executive Chef at the time of making their reservation. 3

Pali Hill Tourist Hotel, Union Park 14, Khar(W), Mumbai 400052 +91 22 4340 8228 / 229 / +91 22 2605 8228 / 9 www.olivebarandkitchen.com /OliveBarAndKitchen @OliveMumbai

In the heart of the city, the tall blue gates of a sun washed courtyard welcome those who most appreciate the good life. The Olive Bar & Kitchen is a charming, rustic slice of the Mediterranean where life imitates art and often, the other way around. With easy food and drinks and a comfortable, laidback vibe, Olive has become a landmark name in the restaurant business. Now in its thirteenth year, Olive’s charm and innovativeness has built it a very loyal patronage across the country’s who’s who. It consistently redefines the very nature of a restaurant and its relationship with its customers. 3

OTTO INFINITO

OLIVE BAR & KITCHEN

www.restaurantweekindia.com

Amateur Riders Club, Mahalaxmi Racecourse, K. Khadye Marg, Mumbai 400034 +91 22 4085 9595 / 6 www.olivebarandkitchen.com Olive Bar & Kitchen @OliveMumbai

In August 2008, Olive threw open the doors of its second eatery in Mumbai, at the serene, leafy expanse of the Amateur Riders Club at the Mahalaxmi Racecourse. Exquisitely designed, the restaurant transports guests to a space reminiscent of a rustic cottage in the Mediterranean countryside, complete with a neighbouring stable full of purebred horses. This secluded haven offers a refreshing escape from the faster pace of the city around it.

Raheja Tower, Block G, BKC, Bandra (E), Mumbai 400051 +91 22 2656 7777 www.ottoinfinito.com

Otto Infinito is an all-day Mediterranean dining which brings together the cuisine of the eight major food regions of the Mediterranean such as Italy, France, Spain, Greece, Turkey, Lebanon, Tunisia and Morocco along with infusing the infinite number of tastes, flavours and heritage of the various other countries surrounding the Mediterranean region. These elements have formed the source of major inspiration behind the creation of this allday Mediterranean dining concept sitting large at Bandra Kurla Complex offering breakfast, lunch, High Tea, desserts, drinks along with a post dinner - night cap offering. With a seating of a 168, Otto Infinito exists as a Café Style operation with sit down service, self-service Grab & Go along with Al Fresco seating. 3

PREGO

PAN ASIAN

The artistic flavors of Italy come to life inside this culinary art house. Guests can enjoy a lively show kitchen while feasting on fresh pastas, homemade bread, and delicious hand-tossed pizzas. Our outdoor dining area provides a relaxing setting for a perfect meal experience. Share a bottle of premium wine alfresco for a magical journey to the hues, aromas, and flavors of Italy. Whether it’s a quick meeting over a pizza or a romantic encounter over cheesy, saucy pasta, Prego fits all occasions.

ITC Maratha, A Luxury Collection Hotel, Sahar Road, Mumbai 400099 +91 22 2830 3030 www.itchotels.in/itcmaratha

Built around three interactive kitchens this cheerful restaurant features delectable cuisines from China, Thailand, Mongolia, Korea and Japan prepared before you by master chefs and paired to perfection by our sommelier. From the Teppanyaki and Yakitori styles of preparations to the Korean Bar-be-cues and Hot Pots or the Chinese and Thai Stir and Wok Fry to the Mangolian Brazier, Pan Asian is a one-stop destination for Asian food lovers, in Mumbai. While dining there don’t miss out on the hand tossed noodles. This split-level, lively restaurant, done in warm colours, reflects the spirit of East and South East Asia with Chinese paper lamps, urns, bamboo shoots and other artefacts and motifs, for a complete experience. 3

The Westin Mumbai Garden City, International Business Park, Oberoi Garden City, Goregaon (E), Mumbai 400063 +91 22 6736 1064 / 1065 www.westinmumbaigardencity.com/prego

SANQI

SAFFRON

Saffron showcases sublime Indian cuisine from the royal homes of Lucknow. Experience an authentic dining experience at this restaurant in Mumbai that’s sure to leave you satisfied and with a new favorite delicacy from Mumbai, India.

San-Qi (the three energies) pulsates with the spirit of new Asia, and takes guests on an eclectic culinary adventure through some of the most popular cuisines of the East – Japanese, Chinese, Thai and Indian. Sleek and contemporary, with accents of glass and natural woods, this food theatre/restaurant features the best of Asian dining, accompanied by a hip wine bar. Lunch at San-Qi focuses on simplicity, with noodle dishes, curries and bento boxes. Dinner is a culinary adventure, where guests are encouraged to sample different regional favourites. Sunday brunch with champagne and mojitos showcases the best of Asian cuisine all served against the uplifting beats of world and lounge music.

August 2013 / Edition 1

Seasons Hotel Mumbai,114, Dr. E Moses Rd, Worli, Mumbai 400018 +91 22 2481 8000 www.fourseasons.com/mumbai/dining/restaurants/san_qi/

JW Marriott Hotel Mumbai, Juhu Tara Road, Mumbai 400049 +91 22 6693 3000 www.marriott.com/hotels/travel/bomjw-jw-marriott-hotel-mumbai/

SHIRO RESTAURANT & BAR

SHANGHAI CLUB

ITC Grand Central, 287, Dr. B. Ambedkar Road, Parel, Mumbai 400012 +91 22 24101010

A fine dining Chinese restaurant, the ‘Shanghai Club’ at ITC Grand Central presents erstwhile Shanghai’s pot pourri of authentic Chinese regional cuisines in a contemporary ambience. Delicately balanced flavors of yin and yang, dished out by our expat Master Chefs are served in an elegant and warm atmosphere. Polished Burma teak rafters with carved dragon heads, parquet flooring and festive parasol lanterns complete the setting for a relaxed meal. Urns kept at the entrance of the restaurant symbolize prosperity and growth according to the ancient Chinese tradition of having porcelain jars from different dynasties at the gateways. Touches of the symbolic red colour add to the ambience. 3

STAX

Hyatt Regency Mumbai, Sahar Airport Road, Andheri (E), Mumbai 400099 +91 22 6696 1627 www.mumbai.regency.hyatt.com

JW Marriott Hotel Mumbai, Juhu Tara Road, Mumbai 400049 +91 22 6693 3000 www.marriott.com/hotels/travel/bomjw-jw-marriott-hotel-mumbai/

This tempting Mumbai restaurant serves a combination Thai and Japanese Asian menu which includes a wide variety of Thai Curries, authentic Sushi and interactive Teppanyaki grill. Experience something different at this spicy dining option in Mumbai. www.restaurantweekindia.com

The flagship ShiroRestobar provides a dual dining experience: Barlevel seating in the heart of the party and canopy-style tables on the mezzanine level where you can enjoy a good meal and good music in a more personal setting. Its signature high ceilings and grand statues epitomise the essence of Shiro - a place where the finest Oriental cuisine and fabulous cocktails, coupled with the elegance and chic of the zeninspired interiors, present a dining experience like no other. The largerthan-life décor, with the calming influence of water and the strength of stone create the perfect ambience to enjoy the culinary delicacies from around East Asia.

SPICES

Bombay Dyeing Mill Compound, Pandurang Budhkar Marg, Worli, Mumbai 400025 +91 22 6651 1201 / 02 / 07 / 08 www.shiro.co.in

STAX is a contemporary and international restaurant at Hyatt Regency Mumbai that occupies the entire right wing and is spread across two floors overlooking the swimming pool and landscaped garden. The restaurant is known for its unique architectural style, which combines elements of glass, steel and stone, making it a perfect destination for a private and comfortable meal. Open for dinner the Italian restaurant, presents a unique dining experience, serving fresh home-made pastas, delectable seafood specialities, popular country cuisine and an enticing vegetarian selection, not to mention the famous tiramisu. The original and robust flavours of each dish is paired with a perfect wine selected from a discerning collection of world class wines. 3

THE GREAT WALL

THE SASSY SPOON

Express Towers, Ramath Goenka Marg, Nariman Point, Mumbai 400021 +91 99200 03500 /TheSassySpoon

The Leela Mumbai, Sahar, Mumbai 400 059 +91 22 6691 1234 www.theleela.com/mumbai /theleela?fref=ts

The Great Wall brings to you a variety of authentic Chinese specialties to suit your palate and mood in a classical surrounding. Our Master Chefs focus on subtle use of delicate sauces, diversity of fresh ingredients and characteristic cooking methods. With its floor to ceiling windows, it offers an incredible view of the waterfall and picturesque garden. The natural light, accentuated with the calm interior colours along with wooden furnishing creates a cosy ambience for a relaxed lunch. The restaurant also offers separate exclusive 6 and 12 seater private dining areas. In essence, The Great Wall presents a warm and elegant dining experience. 3

Follow the hot pink bicycle and you reach The Sassy Spoon – which offers outdoor seating as well as very elegant interiors – both designed to be comfortable and chic. The menu put together by Chefs Irfan Pabaney and Rachel Goenka boasts of unusual combinations of flavours; twists on a traditional theme and surprising inspirations, all paired with over 100 types of wines and beverages. Great attention has been taken to ensure the finest and freshest produce. Handmade pastas; freshly baked bread and other artisan techniques ensure the perfect taste experience and sensible portions allow you to enjoy all phases of the perfect meal – from starters to our signature desserts. 2

THE TABLE

TUSKERS

Kalapesi Trust Building, Behind Regal Cinema, Apollo Bunder Marg Colaba, Mumbai 400039 +91 22 2282 5002 www.thetable.in /TheTableRestaurant /TheTable_Colaba

Sofitel Mumbai, C-57, BKC, Bandra East, Mumbai 400051 +91 22 6117 5127 www.sofitel.com/6451

Classic and yet contemporary, Tuskers is an exciting and mysterious backdrop for the sense-awakening vegetarian menu, crafted by our talented chefs, melded with an inspired cocktail list and iconic design. Serves Indian & International vegetarian cuisine. Also the winner of ‘Times Food guide’ award for ‘Best Vegetarian Restaurant 2012’.

The restaurant focuses on simplicity and purity of flavour, a philosophy inherited from Chef Alex Sanchez’s native San Francisco, who was incidentally also voted Best Chef in India by TimeOut Food Awards 2011. 3

August 2013 / Edition 1

Two time winner of the ‘Times Good Food’ award and an entrant in the Miele Guide to Asia’s 500 best restaurants, Colaba’s favourite - The Table – has been whipping up globally inspired cuisine, community style for over two years now! Having separate menus for lunch, dinner, Sunday Brunch and High Tea; which comprise of small and large plates, snacks and sides, intended for sharing and to encourage a lively social atmosphere.

TWO ONE TWO BAR & GRILL

VETRO

12-A, Ground Floor, Hornby Vellard Estate, Lotus Cinema Building, Worli, Mumbai 400018 +91 22 2490 1994

The Oberoi, Mumbai, Nariman Point, Mumbai – 400021 +91 22 6632 6215 /TheOberoiMumbai /theoberoimumbai

Two One Two Bar and Grill is nestled in a leafy, serene lane in Mumbai’s upscale Worli area. Understatedly elegant and spaced over 4,000 square feet, with clean lines, dark wooden flooring and welcoming sofas, the décor is balanced between chic and comfortable. With a capacity of over 120 covers, the restaurant also boasts an intimate private dining area and al fresco section. The tastefully designed cocktail bar is trendy and our bar menu enticing and indulgent. Our wine list is balanced between old and new world wines. Our crown jewel is the thoughtful cellar selection. 3

ZIYA

The Oberoi, Mumbai, Nariman Point, Mumbai 400021 +91 22 6632 6210 /TheOberoiMumbai /theoberoimumbai

Ground Floor, Raheja Tower, BKC, Bandra (E), Mumbai 400051 +91 22 2644 8888 www.yauatcha.com/mumbai

www.restaurantweekindia.com

YAUATCHA

Vetro, in association with Hassler Hotel, Rome, owes its name to the extensive use of glass in the design and interiors of the restaurant. Vetro, which means ‘glass’ in Italian, captures the light and changes the mood of the restaurant at different times of the day. The restaurant presents the best of authentic Italian cuisine with a strong creative element. The Enoteca, its glass-encased wine cellar, houses over 800 bottles of the finest wines. Guests may dine at the Chef’s Table to savour an epicurean menu, exclusively crafted by Chef Alessandro Stefoni, and watch him and his team of chefs in action through the display kitchen.

Yauatcha, the Michelin starred London Dim Sum tea house launched its Indian outpost in the heart of Mumbai’s Financial District in the year 2011. A lavish retreat from the vibrant city, the contemporary 200 seat restaurant is a fresh addition to Mumbai’s social scene. Marrying high quality cuisine with cutting edge design, Yauatcha is a contemporary yet casual tea house that offers an all-day dining experience. Keeping guests satisfied with traditional Dim Sum, a variety of wok items including stirfried vegetables and an exceptional offering of Chinese and Indian loose leaf teas.

Ziya is the sophisticated Indian restaurant at The Oberoi, Mumbai, serving modern interpretations of Indian cuisine. The restaurant’s name is derived from the word diya, which means “glow, light, and splendour.” With this in mind, the interiors have been carefully designed to reflect the name. Ziya offers ‘evolved Indian cuisine’, with twice Michelin-starred Chef Vineet Bhatia at its helm. The restaurant presents the traditional culinary flavours of the sub-continent in a modern, contemporary style. Ziya reflects Chef Bhatia’s understanding and passion for fine food and flavours and his desire to innovate and explore.