Simply Delhi takes you through the best places for fine dining in the city. These have been chosen by our panel of experts including (from left) Dior brand ambassador Kalyani Chawla, author of food book Go Delhi Shivani Sibal, food blogger Pamela Timms and cookbook author Nita Mehta.
Ai
Rating:9/10
Ai (Japanese for love) has gained the reputation of a mecca for gourmet food. Exploring the heritage of Japanese cuisine replete with the right kind of expertise, it has become a food destination for many. With chefs trained in London and Sydney, A D Singh (in picture) pledged to bring the real taste of how the Japanese dine everyday, demolishing the myth that it would not work in Delhi.
China Kitchen
Ai
Rating:9/10
Ai (Japanese for love) has gained the reputation of a mecca for gourmet food. Exploring the heritage of Japanese cuisine replete with the right kind of expertise, it has become a food destination for many. With chefs trained in London and Sydney, A D Singh (in picture) pledged to bring the real taste of how the Japanese dine everyday, demolishing the myth that it would not work in Delhi.
China Kitchen
Rating:9/10
The only restaurant in Delhi to serve Peking duck, Beijing's most famous dish, that too cooked and served in a traditional way. An open kitchen with five sections (Peking duck, dumplings and noodles, steam, the wok and the dessert kitchen) and the wood work catch your attention. Everything about this place is Chinese-the chefs, ingredients, food, the artefacts and even the names of their five private dining rooms (Sichuan, Hubei, Guangzhou, Anhui and Hunan).
The only restaurant in Delhi to serve Peking duck, Beijing's most famous dish, that too cooked and served in a traditional way. An open kitchen with five sections (Peking duck, dumplings and noodles, steam, the wok and the dessert kitchen) and the wood work catch your attention. Everything about this place is Chinese-the chefs, ingredients, food, the artefacts and even the names of their five private dining rooms (Sichuan, Hubei, Guangzhou, Anhui and Hunan).
Set'z
Rating:9/10
Set'z, earlier known as Zest, the rooftop restaurant, offers an interactive dining experience. The menu is an eclectic mix, which ranges from cutting edge European cuisine to pungent flavours of coastal Indian food. The restaurant is managed by restaurateur Prasanjit Singh.
Magique
Rating:9/10
The brainchild of famous food critic Marut Sikka and wife Anusuiya, Magique promises a treat not just for your eyes but also your palate. The idea behind setting up Magique was to create a place where people could lighten up and rejuvenate themselves. Initially people were reluctant to drive down as it was a little out of the way but as Magique cast its spell, more and more people began to make way to enjoy a meal. The restaurant promises an exciting culinary voyage and has a rather interesting menu comprising dishes which aren't available elsewhere.
San Gimignano
Rating:8.5/10
If you want a feel of Italy in Delhi, San Gimignano is the place. Named after a pretty, medieval hill town in Tuscany, the restaurant leaves a lasting impression on its guests. Jan Seibold, the German executive chef of the Imperial, says, "It's a misconception that Indians don't like authentic stuff. People are travelling everywhere and have become quite knowledgeable. They look for genuine flavours now. After all, when I go to a Chinese restaurant, I don't expect Punjabi Chinese."
Dakshin
Rating:8.5/10
Dakshin offers authentic coastal specialties from Karnataka, Kerala, Andhra Pradesh and Tamil Nadu. Here, idlis and dosas are the last things you would want to dig into. Raj Kamal Chopra, the executive chef, says, "Each dish on the menu is cooked in the spices that are traditional to the dish." In this picture, chef CB Shankaran (left) with an associate at Dakshin.
Rating:9/10
Set'z, earlier known as Zest, the rooftop restaurant, offers an interactive dining experience. The menu is an eclectic mix, which ranges from cutting edge European cuisine to pungent flavours of coastal Indian food. The restaurant is managed by restaurateur Prasanjit Singh.
Magique
Rating:9/10
The brainchild of famous food critic Marut Sikka and wife Anusuiya, Magique promises a treat not just for your eyes but also your palate. The idea behind setting up Magique was to create a place where people could lighten up and rejuvenate themselves. Initially people were reluctant to drive down as it was a little out of the way but as Magique cast its spell, more and more people began to make way to enjoy a meal. The restaurant promises an exciting culinary voyage and has a rather interesting menu comprising dishes which aren't available elsewhere.
San Gimignano
Rating:8.5/10
If you want a feel of Italy in Delhi, San Gimignano is the place. Named after a pretty, medieval hill town in Tuscany, the restaurant leaves a lasting impression on its guests. Jan Seibold, the German executive chef of the Imperial, says, "It's a misconception that Indians don't like authentic stuff. People are travelling everywhere and have become quite knowledgeable. They look for genuine flavours now. After all, when I go to a Chinese restaurant, I don't expect Punjabi Chinese."
Dakshin
Rating:8.5/10
Dakshin offers authentic coastal specialties from Karnataka, Kerala, Andhra Pradesh and Tamil Nadu. Here, idlis and dosas are the last things you would want to dig into. Raj Kamal Chopra, the executive chef, says, "Each dish on the menu is cooked in the spices that are traditional to the dish." In this picture, chef CB Shankaran (left) with an associate at Dakshin.
Diva
Rating:8/10
After running a successful Indian restaurant Vama in London, chef Ritu Dalmia (in picture), had no plans of launching one in India, but a terrible Italian meal in Delhi changed her mind. "My partner Gita Bhalla and I decided it was time to give Delhi a restaurant, which serves quality food," says Dalmia, and the result is Diva.
Bukhara
Rating:8/10
Their menu may be short and simple but has attracted people from all over the world including several state heads. "Contrary to the global trend of changing menus, we have maintained the menu and will continue this way. Our USP lies in being the same old," explains chef JP Singh (in picture). Instead of the usual table napkins, there are aprons for you. Put on one and indulge as there are no forks and knives at your disposal. Bukhara encourages eating with hands, dissident to the rules of fine dining.
Indian Accent
Rating:8/10
The food at Indian Accent in The Manor does not fit any particular cuisine. Chef Manish Mehrotra plays his own variations on traditional Indian food. He calls it the, "modern Indian cuisine". Started by Rohit Khattar, who wanted to offer something beyond butter chicken and paneer makhani.
Baci
Rating:7/10
When it comes to taste and authenticity, Baci is the best place. Andrea Aftab Pauro started Baci in 2004 when there were hardly any Italian restaurants in Delhi. With an Italian father and Sikh mother, Pauro wanted to bring authentic Italian food to Indians. The Pauros claim to source most of their ingredients from Italy including top quality olive oil.
Rating:8/10
After running a successful Indian restaurant Vama in London, chef Ritu Dalmia (in picture), had no plans of launching one in India, but a terrible Italian meal in Delhi changed her mind. "My partner Gita Bhalla and I decided it was time to give Delhi a restaurant, which serves quality food," says Dalmia, and the result is Diva.
Bukhara
Rating:8/10
Their menu may be short and simple but has attracted people from all over the world including several state heads. "Contrary to the global trend of changing menus, we have maintained the menu and will continue this way. Our USP lies in being the same old," explains chef JP Singh (in picture). Instead of the usual table napkins, there are aprons for you. Put on one and indulge as there are no forks and knives at your disposal. Bukhara encourages eating with hands, dissident to the rules of fine dining.
Indian Accent
Rating:8/10
The food at Indian Accent in The Manor does not fit any particular cuisine. Chef Manish Mehrotra plays his own variations on traditional Indian food. He calls it the, "modern Indian cuisine". Started by Rohit Khattar, who wanted to offer something beyond butter chicken and paneer makhani.
Baci
Rating:7/10
When it comes to taste and authenticity, Baci is the best place. Andrea Aftab Pauro started Baci in 2004 when there were hardly any Italian restaurants in Delhi. With an Italian father and Sikh mother, Pauro wanted to bring authentic Italian food to Indians. The Pauros claim to source most of their ingredients from Italy including top quality olive oil.
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