F&B

Food to fly down for

Restaurants are all about the experience, as the cliche goes. As India is on its way to becoming a gourmand's delight, with cuisines from across the world making their presence felt, we asked some of India's food experts to name their favourite dine-ins. And as the reactions from across the country indicate, there are a few clear choices that make these foodies go into raptures as they describe their favourite joints

Rahul Akerkar, food critic, Karavali

I like Karavali restaurant at the Taj Regency, Bangalore for the south Indian coastal food it offers. The best coastal specialities of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka can be had here. The food is pure dynamite. I love the appams, stews, Kerala's button onion curry called ulli thiyyal, which is a great balance of spices, the caramelised button onions and the fish curries. I love to have the thali here. The restaurant has a sit-out, lots of trees, lush greenery and lovely ambience.

Marryam Reshi, food critic, The China Kitchen

My selection is for two restaurants that are two parts of the same project - Hyatt's The China Kitchen (TCK) in Delhi and The China House in Mumbai. TCK serves food the way it is had in China, and this is the only place that has the guts to do it. With six chefs on the rolls, the restaurant cuisine, whether Cantonese, Schezwan or from any other region of China, shows the special effort put in.

Sanjay Narang, restaurateur, Golden Star Thali

I love the vegetarian thali at Golden Star Thali, Mumbai. The food is simple, wholesome and delicious. And it's available in 20 minutes. The food is clean, hygienic and there is no ambience here at all! One comes here to have the food and leaves after eating it. The tables are all crammed together and the place is basically no-fuss. I love to come here, eat my food which is served real quick and scoot. One just wants to have a good meal minus the frills. Golden Star Thali offers me that.

Manu Mohindra, food consultant, Tabula Rasa

Tabula Rasa, Delhi is my choice. Even though I have designed it, it is a place like none other. With a name that means 'a clean slate of mind', it has ushered in the small plate concept in India.

The only place in India where you can have a comparatively large number of dishes, in different styles. The ambience is modern and eclectic, and you can use the restaurant for fine dining, partying, or as a lounge.

Nelson Wang, restaurateur, Zodiac Grill

If I have friends to take out for a meal, I choose to go to the Zodiac Grill, Mumbai. Chef Hemant Oberoi of the Taj is a gold finger man. No one makes a lobster thermidor like he does. I love the cheese soufflé and the onion croissant here. I know what I am getting when I come here. The food is of top quality, the service is great, and the pricing is five-star rates. When I order food, then it is always from Jaffar bhai's Delhi Darbar.

Magandeep Singh, sommelier, The Great Kebab Factory

The Great Kebab Factory at Radisson, Delhi has my vote. The food is well thought out and detailed, the service is great and the ambience of being a factory of food was whacky... Apart from that, the kebab range is excellent. For a person looking for an insight into Indian kebabs, this would be a great place to pamper one's taste buds

Rahul Verma, food critic, Diva

A chef-run restaurant, Ritu Dalmia's Diva in Delhi is small but classy. It uses fresh ingredients everyday, and the food has always been of admirable standards. The service is excellent and it has a huge wine cellar. Although it is expensive, when you look at the ingredients put in, the price tag seems justified. I also like Blue Potato in Kolkata, which is also small and intimate.

Vir Sanghvi, food columnist, Wasabi

It's a world-class restaurant that has never disappointed anyone nor has it ever served bad food. Wasabi is my clear choice for the best dining out experience in India.

Rashmi Uday Singh, food critic, Wasabi

WASABI by Morimoto at the Taj Mahal, Mumbai wins hands down as the best Japanese restaurant. The history of Oriental restaurants in Mumbai will divide itself into two periods: Before Wasabi and After Wasabi. I dine here as often as I can afford to and end up with my palate singing (and wallet stinging). Masterchef Masaharu Morimoto flies in Japanese ingredients, uses Japanese techniques, but draws inspiration from China, France, Korea and more. Go for the delicate and subtle Chilean Sea Bass, Oyster Foie Gras, full bodiedly flavoured lobster espice and rock shrimp tempura. There is an outstanding veggie menu. Service is impeccable and prices for the kind of ingredients is value for money.

Samir Kuckreja, CMD, Nirula's, Indigo Delicatessen

My choices are the Indigo outlets in Mumbai. Everyone speaks about the Indigo bar, so let me choose the Indigo Delicatessen, which has a very nice ambience and almost transports one to a deli in New York. The food has interesting options, whether it is light food or grilled. The cold counter is superb and the atmosphere helps any visitor relax.

Dhiraj Arora, restaurateur, Indigo

I recommend Indigo in Mumbai. The minimal understated interiors make that place very homely. One can spend hours sipping one's favourite drink without bothering about the rest of the world as the place is extremely peaceful in its aura and attitude. It gets the usual lot of celebs but what I like is that even the celebs are treated like humans. The food is to die for. Always consistent, the service is friendly and makes you comfortable. I find an evening at Indigo to be an experience.

Besides these, there are a few other acknowledged choices, some of which have repeatedly made it to top restaurant lists. We could not accomodate many for reasons of time and space.

Bukhara at the ITC Maurya, Delhi, regularly voted among the top 50 restaurants in the world, is an undisputed choice for many, as Dhiraj Arora put it. Both Farzana Contractor and Manav Sharma named Trishna in Mumbai as their top choice, Indigo was Marut Sikka's selection, while A D Singh named Français in Goa.

Coordination: Sulekha Nair and Suman Tarafdar