Asia’s 50 Best Restaurants awards, organised by William Reed Media, has six of India’s high-end restaurants, four of them from New Delhi alone. ITC Maurya’s famed Bukhara features at number 27, topping the restaurants from India. Australian-born chef David Thompson’s Bangkok restaurant “Nahm” was crowned the best Asian restaurant. Among the Indian restaurants, only Manish Mehrotra’s Indian Accent managed to climb the ladder.
Here are the six entries from India.
BUKHARA, ITC MAURAYA, NEW DELHI
Celebrating flavours from the North West Frontier, Bhukhara carves a niche for itself by taking tandoori cuisine to the next level. Be it the world renowned Daal Bukhara, pre marinated and spiced up meat or the lip smacking kebabs this place is definitely a paradise for food lovers. Embracing traditional cooking methods, meats are cooked in a clay tandoor oven while the various platters encourage communal sharing. Bukhara leads India by securing the coveted title of The S.Pellegrino Best Restaurant in India.
INDIAN ACCENT, NEW DELHI
At Indian Accent, award winning chef Manish Mehrotra experiments with his menu by reviving old recipes assorted with contemporary style cooking. Using seasonal and organic ingredients from across the world, it raises a toast to the Indian food of the 21st century. Awarded the best restaurant in India by Timeout, it ranks 29th on the list, up 12 positions from 2013.
DUM PUKHT, ITC MAURYA, NEW DELHI
Dum Pukht, meaning “to breathe and cook”, derives its culinary style from the kitchens of 18thcentury Awadh. The regal decor and sublime flavours blended by traditional method of slow cooking in a clay pot, takes one back to the era of courtly fervours. The meat cooks in its own juices, intensifying the natural flavours, while the judicious use of aromatic herbs and spices adds another level of sophistication to the dishes. Stepping down from 17 last year, Dum Pukht has been placed at number 32 this year.
VARQ, TAJ HOTEL, NEW DELHI
Varq undertakes a unique culinary journey as its feisty menu is a tribute to the old world charm. Celebrating the bold flavors of exotic sea food blended perfectly with Indian teasers. Executive chef Hemant Oberai who has been the personal chef to presidents and Prime ministers, transforms any dish effortlessly into nothing less than a piece of art. Ranking number 32 at Asia’s 50 best restaurant it is an integral part of the Taj hospitality.
Apart from these Delhi based restaurants, Japanese cuisine specialist “Wasabi”, Mumbai and “Karavali”, Bangalore serving coastal cuisine have also made it the list at number 36 and 49 respectively.
By Sakshi Virmani & Ujala Chowdhry (EXIMS)