Axis

Axis

Galaxy Hotel,NH-8,Sector-15,Part-II,Gurgaon

The Axis Restaurant at the new five star hotel Galaxy is a refreshing change from the set of hi-fi hotels in the Capital.Promising trans-ethnic cuisine tempered with Indian,Asian and classical Continental influence,this diner has a plush,inviting ambience,and shouldn't disappoint self described gourmands of the Capital.

19,Oriental Avenue

19,Oriental Avenue

Shangri-La Hotel,19,Ashok Road,

Connaught Place,New Delhi

Attain Far Eastern nirvana at this Tri-oriental showcasing Thai,Japanese and Chinese cuisine like god intended.The Pecking duck pancakes,Lobsterwith XO sauce,Udon Noodles,Tom Zaab Gai soup and the scrumptious dessert Bentou box add up to an initimable meal.

1911

1911

The Imperial,Janpath,New Delhi

The nicest space in the entire hotel,it oozes history,with the pictures of erstwhile Maharajas adorning the walls.1911 is the collective name for the large,airy restaurant,the adjoining bar,as well as the veranda just outside it.The restaurants has a fabulous buffet at lunchtime,with the imaginative salads,chesse platters and cold cuts,in addition to a dessert spread.

Dum Pukht
Indian, Chanakyapuri

Like the nawabi (princely) culture from which it's drawn, the food and style at this restaurant are subtle and refined. Chef Imtiaz Qureshi, descended from court cooks in Avadh (Lucknow), creates delicately spiced meals packed with flavor: dum ki khumb (button mushrooms in gravy, fennel, and dried ginger), kakori kabab (finely minced mutton, cloves, and cinnamon, drizzled with saffron), and the special raan-e-dumpukht, a leg of mutton marinated in dark rum and stuffed with onions, cheese, and mint. The formal room is white, blue, and hushed.

Delhi Restaurants

Baan Thai
Thai, Delhi Golf Club

Review:
Thai food has taken off in Delhi, but the city's first Thai restaurant, modeled on a traditional Thai baan (house), remains arguably the best. The entrance corridor is an Asian art gallery, and the formal dining room is partitioned by Burmese-teak latticework. Sit at a regular table, adorned with an orchid, or on a traditional Thai khantok (floor cushion) on the raised platform. The husband-and-wife chefs create traditional cuisine, from thod man koong (crisp golden cake of Thai-spiced prawns, served with plum sauce) to kai phad med mamuang (diced chicken stir-fried with cashews, mushrooms and sun-dried chilis), all served on sage-green crockery. The lunch buffet is popular.

Basil and Thyme
Contemporary, Chanakyapuri

Review:
Celebrity chef Bhicoo Manekshaw is now in her eighties, but that doesn't stop her from creating daily specials and seasonal menus. There's no telling what she'll come up with, but you can bank on fresh flavors, such as carrot-and-orange soup, pita triangles with garlic butter, roast chicken stuffed with black mushrooms, or a "filo parcel" stuffed with vegetables and glazed with a coriander hollandaise. The room is minimalistic warm white, with stone floors and large windows onto the greenery of Santushti market. Alcohol is not served, but this lunch spot is beloved of Delhi's upper crust and the embassy crowd.