New Delhi is all at once chaotic and calm, a complicated city where cows often wander the shanty-lined streets. The 17th century Red Fort is a mass of domes and turrets, while Chandni Chowk is an exercise in friendly haggling. Jantar Mantar features larger-than-life sundials and astronomical instruments that are still used to predict the weather. Travelers and locals flock to the India Gate, the national monument of India that honors the soldiers who died in World War I and the Third Afghan War.
Things to do in New Delhi
4.5 based on 501 reviews
We went to Dakshin after recommendation from Damanpreet - the concierge at ITC Maurya. I didn’t know South Indian food had more to it other than Idlys and Dosas!
The ambiance is ok but what made the difference in dining there was the service and attention from the hostess Theresa . She was extremely attentive and guided us on what to order. The mutton was outstanding and melted in your mouth. Every other dish was just as great.If I had more time I’d eat there every day .
Much thanks to Theresa- not only is she poised, elegant and attentive -she is also a great conversationalist and a great hostess.
Thank you again Theresa for making this a wonderful dining experience- we hope to make it back soon.
4.5 based on 179 reviews
Where else can you eat in a faux European railway car in the middle of India being serenaded by a Ukrainian singer? The Orient Express restaurant is just a little weird and a bit cheesy and you certainly pay for the privilege. But the food is good and the service attentive. There is singer outside the ‘carriage’ who was very pleasant to listen to. The whole experience was slightly surreal.
4.5 based on 247 reviews
I must say the service here overcomes the food.
food has always been brilliant here and even today was very good.
The service by the staff was excellent in all aspects from chef to server to manager Amit.
4.5 based on 1 reviews
Very enjoyable meal - we had the degustation menu, one vegetarian and one non-vegetarian. The food was lovely, mixing traditional Indian and Western ingredients as well as styles of cooking. The resulting fusion, which can often be tired and boring, turned out to be wonderful. The service was superb: attentive, charming and well-informed.
4.5 based on 196 reviews
Jamavar is the signature fine dining restaurant of The Leela. Celebrating the famous 16th century Jamavar shawls of Kashmir, semblances of the intrinsic ‘paisley’ pattern of the shawl can be found at each Jamavar restaurant at The Leela. The cuisine and spectacular décor ensure a rich, royal and majestic experience. Relish the varied flavours of the royal kitchens, accompanied by an exclusive wine selection of over 250 international labels.Pick our Murgh ki Chaap or Tandoori Murgh and savour the tender-cooked meat packed with loads of flavours.Sample the most famed dessert in our menu—Jamavar’s homemade kesar and pista kulfi. Signature dishes that our chefs recommend are the Dhaniya Murgh, or boneless drums of chicken cooked with pounded coriander, and Gosht ki Nihari, an Awadhi lamb delicacy lightly flavoured with saffron, Daal Jamavar, Shaandi Ke Subzi- Mains, Bharwan Tandoori Broccoli and Heeng Moong Tikki. To add to the royal touch, throw a grand treat for your family and friends at the plush, one-of-its-kind Maharaja Table.
We had dinner here two nights in a row. We love Indian food and eat it often, but this is a whole new level of good food!!!
The dishes were to die for, especially the black daal. The service is also amazing and we got custom made dishes after we described our taste.
The atmosphere is wonderful, the service excellent and the food fantastic.
4.5 based on 284 reviews
Experience Dvar - The Gateway to traditional Indian indulgence at Radisson Blu Hotel New Delhi Dwarka. Enjoy a lavish menu hand-crafted by the experienced Chefs at the hotel. Submerge yourself in the rich tastes and flavors of North Indian cuisine served in an elegant atmosphere flooded with classic folk Performances by a live band, every evening except on Mondays.
celebrated birthday with my friends. And honestly enjoyed alott with live hindi songs and indian food. dal makhani was awsome. will surely visit again.
4.5 based on 175 reviews
There is no twists nor fusion at ARTUSI Ristorante. The Owners and Chef from Italy's Emilia-Romagna region. This fine dining restaurant focuses on highest quality ingredients (mostly imported) and artisanal preparations made completely by hand, just as they used to do it traditionally in Italy. Their hand made pasta dishes are the stars but the restaurant also features an extensive range of very fresh Salads, imported and premium quality Fish and Meats. And, last but not least, some truly amazing Desserts. - Very impressive is also their long and deep list of Italian wines and spirits. The atmosphere in the very small dining room is sophisticated, but never stuffy, and on a busy and noisy night there is a celebratory mood in the air and the excitement is palpable. - Swing open the doors at Artusi Ristorante and discover truly authentic Italian fine dining.
Loved the food, again. The pastas are fresh and I love the fact that Artusi serves authentic Italian food. It's difficult to find such flavours in India. Highly recommend all the pastas, and the dessert. It's sweet lovers paradise indeed!
4.5 based on 293 reviews
Located at the picturesque rooftop, 'Tian-Asian Cuisine Studio' presents progressive Asian cuisine inspired by Japan, Korea, China, Thailand and beyond. Avant-garde cooking techniques, international cuisine trends and robust flavors, are all orchestrated by Chef Vikramjit Roy's artistic interpretation. Tian brings a selection of on-table assembly, specially crafted menus, and seasonal a-la-carte. Houses an exclusive bar, live music and al-fresco Seating.
“First you have Pannacotta with Makhana ....that gives you crunchiness, then try Vanilla Ice Cream.....that gives the extra chilled flavour.....next, dry your mouth with Beetroot Spunch ...by then your mouth would be clean” Sous Chef Thupten Wandue was explaining me on the Dessert Green Tea Pannacotta. The last item of the nine course menu was opted by me.
Come April 2018, Tian Asian Cuisine Studio will have a retooled menu. This intimately designed restaurant with an alfresco area is located at the rooftop, just next to the Italian Restaurant at the ITC Maurya, New Delhi.
Picturesque restaurant. Worth more than a single visit. My dinner experience (07 March 2018) has been an unforgettable, memorable and inspiring experience. I am deeply indebted to Chef Thupten.
“Sir, all that is served to you today is from the newly curated menu that will be ready by April 2018” whispered the Head Chef into my ears. I was so pleased and delighted. I felt so important and valued.
Chef Thupten is blessed with a deep understanding and appreciation of the flavours and textures in the broadest sense. He presents his incredibly unique cuisine in a resplendent way, stylishly and effortlessly. This Himachal Pradesh born, 34 yr old gifted culinary artist is agile and active; commendable is his energy and enthusiasm. He is humble and humane. Courteous and charismatic. Lovely tastemaker. Lively and hands-on at work. I liked the way; he has been so effusive in acknowledging the support and understanding of his co-workers.
I was pleasantly surprised when Chef Thupten invited me to take the pictures of the food production team. Remember, photo shoot happened inside the kitchen. That said, Tian Kitchen was neat and spotlessly clean; understandably, all the Chefs were joyous and happy; I am happy for this self motivated Chef Brigade.
For the benefit of travellers, I am writing in greater detail on my dinner. Course by course. I have deliberately used short sentences, so that Reading the rest of the story will be easy.
Amuse Bouche was the first to land on my table. Came in a half White Plate. Senior Steward Varun joined the other half plate Black in colour; yes, that exactly is the surprise element here. Metallic spoon had a unique shape. Unique is the cuisine too. You must see it to believe it. It is worth more than a single visit.
Amuse Bouche was indeed an Amusement for my tongue. An Apple sphere sat next to mushroom shaped Dim sum stuffed with assorted exotic vegetables. Deliciously soft. Delicately presented.
“Banana Salad” came in a dark brown round glass plate. Coconut poached banana flower made the salad further distinct. Spectacular presentation.
“Inari Mango Black Bean” had the elements of sweeter note. Came in a White Pizza Plate. “Peppermint flavoured Tea” was served by Steward Hrishi. (Even the spelling of the name is unique). In a martini glass.
I liked “Seared Diakon with Avocado Sauce” most. Diakon means Japanese Raddish. Spinach crisp sat on top. Light mild flavour. Different textures of vegetables presented on a maroon glass plate. Distinctively delicious delicacy it was. My full marks to Chef Thupten. He is wedded to this restaurant for the last four years that is since inception.
“Every dish” adds Varun, an articulate Steward, “Is a master piece. Akin to an artwork; that is why it is called Studio”.
I agree. The full name of this eatery is Tian Asian Cuisine Studio. What I found profoundly appealing here is that for every dish different platters were used. Different in colour, material and shape.
“White Pumpkin Soup” was so smooth and refreshing. Came in a black bowl, with a hint of ginger flavour. Garnished with black clove powder and saffron oil. So flavoursome.
Next was “Lemon Sorbet” course. Served in a soup plate. Sorbet sat in a small mint bowl. Steward Vikram poured hot water on the dry ice placed around the mint bowl to give the smoky effect and visual appeal. I am posting two pictures for the benefit of the travellers.
I felt like asking for one more “Vegetable Steak” that sat comfortably on an assorted vegetable base. Stuffed with potato slice baked at 180 degree for six minutes. Fennel Sauce, Pumpkin Mash, homemade Teiyaki Sauce and dehydrated onion slice meant for crunchiness ....all put together made this delicacy so flavoursome.
The last time, I had enjoyed “Jackfruit Curry” was in Colombo, Sri Lanka in a Taj Hotel in 2013. Jackfruit Steak positioned itself in the middle surrounded by Tamarind flavoured Massaman Curry. Remember, this dish has some Tamil connection. Tamilians migrated to Thailand had invented this dish. Steamed Rice sat next in a bamboo basket. Pasta plate with psychedelic designs. I liked the baby eggplants. They were nine in number.
Desserts were two. “Lemon Parfait” and “Green Tea Pannacotta”.
Here, Chef Thupten used ‘Mono Chrome’ technique. Theme was White. Dessert platter was White. Rectangle shaped Lemon Parfait was White. Homemade Yuzu Yogurt Ice cream was White. (Japanese Lemon is called Yuzu).
“Green Tea Pannacotta” was an extra ordinary dessert with a delightful crunch. Pannacota is Italian; Chef Thupten added Green Tea, to make it Asian.
Caramelised Lotus Seeds (Makhana in Hindi), Beetroot Spunch, Black Chocolate Ganache, Vanilla Ice cream....Oh My God, this dessert was addictively alluring.
The Service Brigade of this eatery is known for their generosity, graciousness and care for the guests. They do serve so diligently, with exacting efficiency. My sincere blessings to the Tian team.
4.5 based on 239 reviews
Panning across two levels of the hotel, this signature restaurant specializes in Japanese cuisine with a Korean essence. Akira Back imbibes flavours from the ancient back alleys of Tokyo and metamorphoses them into a contemporary gastronomic experience. Replete with a robatayaki grill which originates from a centuries-old country style of cooking by Japanese fishermen, the restaurant distinguishes itself with an eight-metre tall sake wall which houses some of the finest sakes and wines.
Great restaurant ! I'm from the states and met Chef Roman Allen Sarmiento from NoVa. He studied at the Bellagio and honestly has flavors coming out of the kitchen I've never experienced before. It's attached to the JW Marriott. You won't be disappointed.
4.5 based on 137 reviews
At Rs 2200 per head , this is one of Delhi's most cost effective dinner buffets in a five star hotel (Sheraton) . We have been visiting this place for the last few years and find that the size of the spread has reduced. The salad bar had more options by way of salmon , prawns which are no longer there. The cheese variety has reduced and so has the Deserts.
However to be fair to them there are many options in the main course like Haleem and biryani for non vegetarians.
The starters are bite sized eats in veg and non veg options.
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