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.
"Nirula's is an old-fashioned Indian restaurant, the equivalent of a family-style diner in the United States. The original location is in Connaught Circus in old Delhi. After hours it's reliably jammed with young locals looking for relatively inexpensive, good food and a fun time.
Set in the yuppified (for Delhi) Defence Colony shopping plaza, this delectable seafood place—it’s part of a chain, but a good one—presents a welcome dilemma: its encyclopedic menu is crammed with about 1,473 dishes and nearly as many varieties of fresh fish.
In the Bandra district, this restaurant draws Bollywood stars like Upen Patel and John Abraham for dishes like the wasabi prawns.
As much an archive of home recipes as a popular lunch spot serving up crab fritters and prawns caldin (a green-chile-and-coconut stew), Mums is another proud preserver of Goan tradition that takes a stand against the encroachment of fusionism that is seen at so many other restaurants in the state
Convince the chef of Taj Coromandel's restaurant, Southern Spice, to serve a thali surveying the range of Tamil cuisine.
Tuck into a plate of yellow lentils and the river fish called begti at this landmark restaurant in the southern part of town.
Diners queue up outside this Defence Colony restaurant for the vegetarian cuisine and savory, crêpe-like dosas.
The new Indian restaurant at the Park hotel outfitted by fashion designer Tarun Tahiliani.
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).