Restaurants in India
Indian cuisine varies dramatically from state to state, so travelers here are guaranteed to enjoy a flavorful culinary experience. In northern regions, you'll find more dishes highlighting meats (mainly lamb and chicken), as well as rich dhal, a wide variety of breads, and both vegetarian and non-vegetarian kebabs.
The cuisine of Punjab and Gujarat is what most foreigners know as "Indian food," with its gravy-based curries, while Hyderabad is home of the spice-packed biriyani rich dish, and the south—including states like Tamil Nadu and Chennai—is where you'll find spicy coconut-infused curries, lentil-based dosa and idili, and the use of fresh fish.
Many of the best restaurants in India are located in five-star hotels, and these eateries often help highlight dishes from different regions—and well as other countries. At 360 at the Oberoi New Delhi, an open kitchen lets you watch your pan-Indian and continental dishes be prepared, while, also in New Delhi, Bukhara features a dish named for a former U.S. President (because he enjoyed it so much). At Karavali at the Taj in Bangalore, rated one of the best of all India restaurants, you'll savor tastes like Coorg fried chicken and Alleppy fish curry.
Tuck into a plate of yellow lentils and the river fish called begti at this landmark restaurant in the southern part of town.
Convince the chef of Taj Coromandel's restaurant, Southern Spice, to serve a thali surveying the range of Tamil cuisine.
Once-stodgy Connaught Place got a helpful shot in the arm with the opening of this chic eatery—the joint project of chef Suvir Saran (from New York’s Devi) and fashion designer Rohit Bal (who did the rococo interiors, a fantasia of candelabra and gilt-edged mirrors, awash in chiaroscuro).
The second choice, after Kewpie’s, for Bengali food.
Part of a new generation of Delhi's restaurants, Tabula Rasa serves dishes from every continent: African chicken stew, Australian lamb, Brazilian pork chops, Spanish ham, Chinese pot stickers.
Yes, it’s touristy—Bill Clinton ate here, for crying out loud—but even local foodies agree this boisterous hotel restaurant serves Delhi’s finest, most succulent kebabs, straight from the open kitchen’s tandoors.
Part of a national chain (but don’t let that dissuade you), this upmarket newcomer specializes in Bengali cooking—arguably the greatest regional Indian cuisine that’s relatively unknown outside of India.
Entirely worth the 30- to 40-minute drive down from Connaught Place and central Delhi, this hotel restaurant has improbably become a haunt of in-the-know locals, who make up 90 percent of the lunch and dinner crowd.
Since 1968, Banda Hasan has been dishing up his famous char-grilled kathi rolls—thin roti roomali bread filled with minced mutton, paneer (cheese), or spiced chicken tikka—first from a cart in Greater Kailash, then from this tiny takeout stand in the heart of busy Khan