This restaurant-in-a-restaurant concept is being received well by local as well as international guests of the hotel.
Seasonal Tastes, The Westin, Gurugram's all-day dining, and Sunday brunch venue has notched up its weekend brunches with a whole lot of flair and an even more extensive selection of cuisines.
The recently concluded Sardinian Food Festival at The Westin, Gurgaon was a delightful endeavour by Chef Marco Mureno and his team. You can now savour hearty Italian flavours with Sardinian food at The Westin, Gurgaon.
Soul Pantry celebrates the 'seed' in all its avatars - grain, powdered, sprouted and more. It hasa very interesting menu that showcases how modern, healthy and fresh food doesn't need to be heavy/greasy while being delightfully refreshing.
The fist thing that you notice about Paul is its location. As you enter Ambience Mall (Gurgaon), you cannot but notice the large French-bistro style cafe. It instantly piques your interest.
The 'cafetaurant' - an amalgamation of the two concepts of cafe and restaurant, and a term by Zorambo's founding team - has popular street food dishes like samosas, fried chicken (called Kurkure Chicken on the menu), chhole kulcha and kachori.
A new restaurant overlooking the magnificent Qutub Minar is serving up a combination of modern and classical flavours with great panache.
Among the new restaurants to have opened at 32nd milestone is Mallacca by Laut, a South East Asian cuisine restaurant with impressive food and decor. Mallacca opened a few months ago and positive word of mouth is helping bring back diners to this 100-cover restaurant.
There's a warmth and breezy cheerfulness about Together at 12th that is hard to miss.
TCK by The China Kitchen is a standalone brand of the legacy restaurant, meant to take its story beyond the hotel's premises. It opened recently at Gurugram's CyberHub and has been conceived as a destination for good quality Chinese food.
Pho King is more recent entrant to this area and is very promising indeed. It is the 3rd outlet of the brand after Saket and Gurgaon, and launched towards the end of 2018. It's a happy place, competitively priced and has some of the best ...
Hotel Delmaar is the newest entrant at Delhi's Select Citywalk Mall. Modeled around quaint European restaurants built for travellers in sleepy old towns, Hotel Delmaar comes from the team that runs Sly Granny at Delhi's Khan Market.
Serai, by AD Singh's Olive Group, is an impressive addition to restaurant space. Serai has been around for a few months now and pegs itself as a 'Culinary Cocktail Bar.' A good tipple is at the heart of this cosy little space, nestled inside Olive ...
The latest from Chef Mehrotra is called Comorin, named so in reference to Cape Comorin (Kanyakumari); it opened for guests in early December at Gurgaon's Horizon Two Food Plaza.
Whisky Samba, a classy restaurant by seasoned restaurateurs Ashish Dev Kapur and partner Joydeep Singh, has been enthralling guests in Gurgaon for a few years now.
The book starts with a foreword by Chef Floyd Cardoz who has championed the cause of regional Indian cuisine over the years. Other sections include a Glossary on spices, fruits and vegetables, lentils and other staples, and a collection of Basic Recipes to keep handy, ...
A typical brunch can never be enjoyed in a rush; you've got be laid-back to go from sangria to souffle. There's this thing about a little bit of sunlight shining on your table that makes a lazy brunch even more satisfying. As we march towards ...
Lazy lunches and weekend brunches under the Delhi Sun are near perfect, and hopefully you must be putting together a list of your must-visit restaurants for the season already. Amongst the newly launched, Sujan Sarkar's Baar Baar is certainly recommend for you to go try.
AnnaMaya's food is a deep-dive into what healthy, conscious, collaborative eating should be like. And when it's done at this scale, with such attention to detail, it hits the spot.
If there is one thing Tanu loves more than eating a good meal, it's cooking a meal from scratch for her favourite people.
Owing to her family's armed forces background, she has grown up enjoying diverse flavours from around the country. Both mangsho and mutton-do-pyaaza run through her veins in equal measure, thanks to her part-bengali, part-punjabi genes.
She hates being called a 'foodie' because it's a terribly over-used and abused term now. Most self-proclaimed 'foodies' are part-time fad-chasers and full–time critics, in her opinion.
She has been an executive producer, director and anchor during a career spanning over 17 years. The last decade has revolved around generating food content across platforms.
Tanu lives in Gurgaon with her family. On most weeknights you will find her playing scrabble with her 6-year-old son or watching American TV series endlessly.