Three Indian Eateries in “Where in the World to Eat” list

Posted on Posted in Road to Hotels

ITC Maurya’s Bukhara and Indian Accent from New Delhi, and Bombay Canteen in Mumbai, have featured in a “Where in the World to Eat” list by travel magazine Condé Nast Traveler. The guide lists “207 of the greatest restaurants around the globe, according to those who eat, cook, and travel for a living”.

About ITC Maurya’s Bukhara

The romance of the rugged North West Frontier comes alive at this authentic, award winning restaurant making it a landmark dining destination in New Delhi.

(Src: finedinelove.com)
(Src: finedinelove.com)

A key feature on the itinerary of practically every visitor to New Delhi, Bukhara recreates the charm of the traditional clay oven or tandoor with its delicious menu of succulent tandoor-cooked kebabs, vegetables and breads. Once a rustic cuisine, it was enjoyed in the harsh rugged terrain of the North West Frontier, bringing comfort and succour to diners, with its warm, robust flavours.

(Src: c2.hiqcdn.com)
(Src: c2.hiqcdn.com)

Today, Bukhara has perfected the art of this cuisine, evident in its star dishes such as the Sikandri Raan, the iconic Dal Bukhara and the various platters that offer a sampling of the menus best features.

A beacon of culinary excellence across the globe and the undisputed pride of India, Bukhara has won innumerable accolades over the years, making it the only globally recognised Indian restaurant and the preferred dining destination of gourmets, presidents and heads of state for over 35 years.

 

About Indian Accent

Indian Accent showcases inventive Indian cuisine by complementing the flavours and traditions of India with global ingredients and techniques.

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(Src: img.top-10-india.com)
(Src: www.redfoodie.com)
(Src: www.redfoodie.com)

Housed in a small boutique hotel, Indian Accent is an innovative and unusual restaurant in New Delhi where the chef Manish Mehrotra fuses local foods with contemporary international cuisine in new and unexpected ways, such as stuffing the North Indian speciality galawat lamb kebab with foie gras and serving it with strawberry and green chilli chutney. Another favourite from the menu is soft-shell crab with roasted coconut and tomato pickle, while their butter chicken is altered with the addition of roast peanuts and peanut butter.

The only restaurant in India to feature in the World’s 50 Best Restaurants 2016, Indian Accent has been awarded the San Pellegrino Best Restaurant Award in India by Asia’s 50 Best Restaurants 2016 for the second consecutive year. It has also been rated as the No.1 restaurant in India by TripAdvisor for 2014 and 2015.

 

About Bombay Canteen

The Bombay Canteen opened its doors to hungry diners earlier this year but we waited a few months before we decided to review it. The food scene in India has been so dynamic in the past two years that restaurants open with great fanfare and very soon, get lost in the cacophony around.

(Src : www.livemint.com)
(Src : www.livemint.com)

The Bombay Canteen is the consequence of three culinary geniuses joining hands – Floyd Cardoz, Sameer Seth and Yash Bhanage. There are many cuisines they could have chosen to go with, when they decided to open shop in Mumbai. The decision to go ahead with Indian cuisine may have been a smart one as it is a crowd pleaser. But how they managed to steer clear of the Punjab Grills and the Urban Tadkas around was to create a little niche of their own. To put it simply – the food at The Bombay Canteen celebrates India. It takes local ingredients and builds them up into world-class dishes, served with a characteristic twist.

(Src: www.burrp.com)
(Src: www.burrp.com)

The menu is eclectic and a pleasure to skim through. The bar menu includes Indianised cocktails, many that unfortunately sound better than they taste. You can also choose to order a punch bowl, served in a brass ‘matka’. The Bombay Canteen insists that the concept of punch comes from India and is named after ‘paanch’ ie. mixing five ingredients together to make a cocktail. The ones served here are brewed overnight and the Canteen Punch (vodka with kokum and rose tea besides other things) is worth trying and great for sharing.

Chef Thomas Zacharias (formerly the executive chef of Olive Bar & Kitchen, Bandra) stays away from putting familiar tried and tested flavours on your plate and allows his imagination to take diners along on a magical gastronomical journey. His food celebrates local Indian ingredients and not once does it compromise on the global culinary standards that the owners of the restaurant are renowned for.

In the crowded dining scene these days, restaurants come and go in a blink. Few manage to stand the test of time and even lesser manage to create a space in the hearts of diners. The Bombay Canteen is not about cutting edge techniques or fancy dining. It is about celebrating the food that we all are familiar with and serving it with characteristic warmth that keeps us going back for more. A great place for a meal, with friends, family or even for some me-time by yourself.

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