Word: tandooris
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Dates: during 2000-2009
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...Deco restaurant atop Victoria Peak, the new venue provides the best excuse in years for a trip to the Jumbo's anchorage in Aberdeen Harbour. Amid a breezy alfresco setting (choose from tables, sofas and even day beds), visitors can dine on cosmopolitan bistro fare - think steaks, sushi, tandoori dishes and Thai curries - while gazing on the luxury yachts and fishing boats bobbing in the water below. And while a good deal of the original fittings have been left intact, in Top Deck's flattering candlelight they appear chic instead of garish. In short, one of Hong Kong's best...
...other end of the price spectrum is Jamavar at the Leela Palace Hotel (theleela.com). The flagship restaurant of the Leela hotel group is opulently designed with chandeliers and exquisite Jamavar shawls. The focus is on North Indian and tandoori items, and thankfully most dishes follow traditional recipes, without any fusion deviations. Kebabs and koftas are beautifully done, the spiced lobster neerulli (that is, made with onions) is a specialty, and the biriyanis are outstanding...
...momo dumplings and Thai noodles add some Asian pep. At the other end of the price spectrum is Jamavar at the Leela Palace Hotel (theleela.com). The flagship restaurant of the Leela hotel group is opulently designed with chandeliers and exquisite Jamavar shawls. The focus is on North Indian and tandoori items, and most dishes follow traditional recipes without any fusion deviations. Kebabs and koftas are beautifully done, the spiced lobster neerulli (that is, made with onions) is a specialty, and the biriyanis are outstanding. When in Bangalore you have to try a dosa or an idli, the breakfast staples...
...Harveen Khera, owner of the recently opened Tallula restaurant in San Francisco. "Most people get bored after three or four bites of anything. It's a way of keeping your palate fresh." Tallula bills itself as French-Indian and has dishes like spiced pommes frites with mango ketchup and tandoori squab with cashews and spinach, each costing from $5 to $16. Says Khera: "You have so many flavor profiles going on, you're kind of on a roller-coaster ride in your mouth." And if one wild ride isn't enough, you can always order seconds...
...laminated sections of tree. There's no cutlery either: you rip at great hunks of meat and swab it up with nan the size of a trash can lid. But don't let this modish coarseness fool you: there's nothing back-to-basics about the cooking. The tandoori jhinga?four colossal marinated prawns flavored with yogurt, red chilies, turmeric and garam masala?is sensational. And the sikandari raan, a whole leg of spring lamb soaked in vinegar, cinnamon and cumin and cooked in the tandoor, is irresistibly succulent. Prices are steep for India: a meal for two will cost...