This spot utilises seasonal organic produce to explore the coastal cuisines of India and the Mediterranean. Expect curries and pasta served alongside chilli- and coriander-flecked avocado toasts as well as burrata with grilled eggplant and Goan Tripoli pepper.
This eatery pays homage to India’s diverse culinary traditions. For example, the bharwan guchhi – tandoor roasted Kashmiri morels stuffed with water chestnut and sprinkled with truffle oil – uses mushrooms sourced directly from farmwives in Kashmir.
Fusion ingredients and techniques underscore plates such as pork ribs and sun-dried mango pickle or spice-infused chicken kofta. Consistently named among Asia’s 50 Best Restaurants, the restaurant now sits in an artful dining room at The Lodhi hotel.
Singapore Airlines flies to Delhi twice daily. To book a flight, visit singaporeair.com
This article was originally published in the July 2019 issue of SilverKris magazine