Indian Accent at The Manor, New Delhi serves Indian food for the twenty first century with a unique marriage of global ingredients and techniques with the flavours and traditions of India. Indian Accent has opted for that rare interior in today’s times – a comfortable, no nonsense dining room. Overlooking the cool verandah and the lush lawn, the restaurant has a private dining room and a bar with a stunning onyx counter. Two gigantic silver diya trees of life also provide an Indian Accent to the otherwise contemporary décor. With marigold and frangipani flowers as omnipresent leitmotifs, the restaurant welcomes you on a unique culinary journey.

The restaurant’s path-breaking contemporary Indian menu has been designed by Chef Manish Mehrotra, Old World Hospitality’s Executive Chef – Pan Asian Cuisine. Manish heads the kitchens of Oriental Octopus (New Delhi & Noida) and Tamarai (London). Manish’s creativity is showcased by the unique amalgamation of the freshest local produce combining home style nostalgic tastes with unusual ingredients from across the world. The result is a menu that excites the adventurous yet satisfies traditional palates.

U.K’s celebrated wine consultant, Charles Metcalfe has developed a wine list to complement this cuisine. Charles believes that many of the best wine pairings with Indian food are found with white wines, often from New World wine countries. Chef’s tasting menu (12 dishes) paired with wines are the pièce de résistance of Indian Accent and offer incredible value for money. You can enjoy a lazy breakfast or brunch, lunch, high tea, dinner and late night coffee and desserts at Indian Accent.

Experience fine Italian dining in Pomodoro, the Italian Trattoria at the Hilton New Delhi Janakpuri hotel, which delivers stylish Italian cuisine in a relaxed and informal atmosphere. It’s stunning décor has reminiscent of an old Italian kitchen with the open kitchen playing an integral part of the restaurant.

Sakura, the award-winning restaurant at The Metropolitan Hotel, New Delhi and the pioneer in introducing authentic Japanese cuisine to India, opened its doors as a stand alone restaurant in Gurgaon.

Located on the first floor of the Time Tower building on the main Mehrauli Gurgaon Road, it serves the enlightened diners of Gurgaon to another choice as well as adds to their repertoire of preferences and meets the needs of guests who have to drive a long way to reach Sakura at The Metropolitan Hotel.

Conceptualized along the same lines as the flagship Sakura restaurant at The Metropolitan Hotel, this standalone restaurant with its chic yet simple décor mirrors a contemporary dining experience where the focus remains on the food and everything else adds to the overall experience.

The contemporary Japanese décor creates a visual effect of relaxation and serenity. The fresh and exotic Japanese ingredients, along with the artistic wizardry of Japanese Master Chef, the offerings at Sakura are a treat to the eyes and the palate.

The ultimate expression of flavour, that’s the focus at Sakura’s Japanese Kitchen. Unrivalled flavour demands total control, every step of the way. With master chefs at the helm, Sakura serves the most authentic Japanese cuisine this side of Tokyo. Come, taste for yourself!

The cuisine at Magique is nouvelle and international, with a sprinkling of European, Asian, Japanese and Local Flavours. Crafted using ingredients across the globe, blended in harmony to create unique flavours and textures that are not attributed to any specific region or cuisine.

Its about the amalgamation of flavours where the world is a region in itself not defined by political boundaries at Magiquw. We take great pride in serving you food, which is gastronomic, contemporary and yet not flamboyant, in a setting, which is magically sublime, sensuous and calming.

The epithet ‘Singh Sahib’ originally belonged to Maharaja Ranjit Singh who epitomized the spirit of undivided Punjab. He was robust yet refined, his nobility tempered with humility. Despite his exalted status, he preferred the epithet ‘Singh Sahib’. Like their King the people of Punjab had a passion for simple pleasures of feasting and fellowship. The result was a culinary style that blended subtlety and substance with great panache-the cuisine of undivided Punjab.

Bon appétit, as you travel to a time when lions still roamed in Punjab.

Singh Sahib at lobby level opens to the outside lawn offers indoor and outdoor sitting both. The ambience is calm and tranquil. Light music welcomes you to the restaurant and the aromas of the food cooked in the live kitchen.

At Singh Sahib, every dish is painstakingly researched, bringing up to life the hearty exuberant glories of the past. You will discover the magical flavors of Potohar, Sarghoda, Lahore, Rawalpindi, Peshawar and Amritsar. We invite you to come and experience the cuisine of Punjab.

Olive bar & kitchen is a rustic hideaway where good food, laughter, culture and conversation come together in a delightful Mediterranean melting pot. A place where beautiful people meet to celebrate life's simple journey. Fashion, art, music and style fuse here to create an unforgettable Mediterranean mosaic. And, of course, evenings complete with drinks, conversation and camaraderie, the Olive way. In Delhi, an ancient Mughal mansion beneath a banyan tree finds itself transformed into an exotic meeting place, home to the warm and casual elegance that the Mediterranean is famous for, with its beautiful white walls, the vast canopy of the banyan tree, the white pebbled courtyard and the stunning star-lit terrace that overlooks the Qutub Minar, the Olive bar & kitchen promises warmth and casual elegance, an unbeatable atmosphere, at par with the fare on offer.

One of the best restaurant brands in the country with a slew of awards under its belt, across Bombay and Delhi, Olive at the Qutub has tempted fate with international recognition as well - it was on the Conde Nast Traveller Hot list 2004 as one of the world’s best new restaurants list, and is recommended in leading publications across the world, including New York Times, Time (Europe edition), and the Lonely Planet guide, among others. In the city, over the years Olive at the Qutub has been awarded best Restobar; best ambience by Times of India and HT City Food Awards while Executive Chef Saby is recognized amongst top five chefs of the city by city’s leading daily The Hindustan Times Crystal Food Awards.

He creates a huge flutter with his signature touch mixing in flavours from his travels and ingredients from around the world. Look forward to revisiting its Mediterranean classics and surprises - each one handpicked for the menu by Chef Saby. From signature hand tossed paper pizzas to bacon wrapped chicken and inventive new choices ranging from orange marmalade glazed pork belly, to wood grilled basa and red pepper wrapped trio of polenta and blue swimmer crab risotto amongst others. In an intimate Tuscan kitchen overlooking a tranquil forest, you can also spend the evening with your loved ones as Olive chefs cook right around you. Sneak culinary secrets from them while you savor a contemporary European meal made just for you. Experience this and much more at “Greenhouse on the Ridge” with Chef Saby and his team.

Olive Qutub is at the hub of the party scene in Delhi. The glamourati of the city of the city flock here to enjoy the never ending buzz with hugely popular flea nights, live music and theme nights when rhythm, passion, art, design and fashion come together. Lazy wine picnics on Sundays, languid fun on the Olive terrace to enjoy wonderful cocktails and delicious food, a buzzing bar, there is never a dull moment at Olive.

Smoke House Grill features a contemporary European menu using innovative cooking styles and the freshest of ingredients with an accent of smoked food and drink. The twin level bar & restaurant has two distinct spaces, each with its unique ambience. The simple yet stunning interiors of the restaurant area complement the food service to perfection, while the bar is an elegant buzzing space making it the perfect location for a drink with friends or people watching while sipping award winning cocktails. 
 

Ever since its Delhi debut at Samrat Hotel, Shiro has been capturing imagination and stretching senses by combining the finest of Oriental cuisine and devastatingly good cocktails with top-end quality entertainment.The sprawling 6,500 sq-ft-area replicates an ancient-yet-contemporary palatial landscape, keeping in mind the meaning of its name. The main bar, the Teppanyaki counter and two spectacular levels dedicated to private dining offer a unique experience to a discerning clientele that loves fine dining and innovative drinks in a truly spectacular setting.

High ceilings and majestic statues create a royal ambience within the restobar. An aura of splendour looms over the entire setting. The aesthetic drapes with tear-drop glass motifs reflect all things classy and regal.
What's more, the use of water and stone reflect a calming yet powerful influence over the surroundings that offer an incomparable dining and clubbing experience.

Varq - The Modern Indian Gourmet Dining restaurant

A mélange of grandeur, style and panache - The Taj Mahal Hotel brings to Delhi all this and much more! After the success of recently launched Wasabi by Morimoto, the hotel is now home to Delhi's finest Indian restaurant- 'VARQ'. The capital's newest Indian restaurant offers a modern Indian gourmet dining experience offering authenticity of taste and artistic presentation created by Chef Hemant Oberoi.

Varq is symbolic of preciousness, luxury and elegance which are reflected amply in the cuisine and the décor of the restaurant. It serves up stylishly crafted culinary fare in a sophisticated setting. Visually spectacular in every way, this 74 seater elegant Indian restaurant, including a private dining room for 14, is located at the lower lobby level overlooking the hotel's beautifully manicured gardens.

Empress of China serves a combination of Authentic Sichuan and Cantonese cuisines from China. It is indeed fine dining of the regal kind. While you may not eat out of the Imperial Collection of the Ming and Qing Dynasties, your palate will certainly appreciate the distinctive flavours that were once the exclusive privilege of royalty. Located on the lobby level, the restaurant reflects an Asian and Oriental ambience with modern Art characteristics complimenting the ethnic cuisine served.

Smoke House Room’s fresh, dynamic eating experience and high energy cuisine holds its own inside a conceptual, futuristic interior.

Nestled on the third floor of The Crescent Mall overlooking Qutub Minar is a dining room with space for 42 adventurous epicureans, ready to embark on a sensory degustation. Adjacent is a kitchen laboratory, equal in size to the dining arena. Lining the polished steel benches are gadgets more recognized by those in white lab coats than white chefs jackets; dehydrators, vaccuumizers, sous vide machines, thermo circulators, liquid nitrogen canisters, ph scales and brix meters, to name a few. And it is in this space that the way the world views dining in Delhi will change forever.

Creating its own identity and claiming a position at the forefront of modernist fine dining Smoke House Room is a space where imagination takes to the plate. After honing his skills in Western cuisine during extensive experience as the executive head chef of Impresario, chef Gresham’s visionary kitchen sorcery is a unique new style of gastronomy. “I’ve grown up cooking, beginning with the dishes my mother loved and the flavours of home. But after traveling and eating at leading restaurants all over the world I’ve seen where these tastes and techniques can enhance contemporary cuisine and create something totally new for restaurant goers.”

Gresham says, “Now Smoke House Room is the place where I can really cook my way, playing with flavour combinations, textures and putting inspiration onto the plate.”

Next to the dining room a dazzling, electronic sunset illuminates the cocktail bar. With a drinks list that spans the liquid spectrum from conundrum cocktails to the finest wines from across the globe, there’s a surprise in every sip. Innovative and ingenious, Smoke House Room’s ‘signature’ slurps will amaze and delight daring drinkers. Dare to drink, and be delighted. The Smoke House Room bar is a liquid personification of the restaurant’s cutting edge cuisine. Unique and unusual cocktails created by our expert mixologist use some techniques also found in Gresham’s kitchen – for example, spherification.

Every great degustation is mirrored in its matching wines, carefully selected and effortlessly explained during the meal.

The time has come to savour an international wine list, delight in molecular cocktails, engage with an open, cutting edge kitchen team and submit your senses to the delights of a degustation at Smoke House Room.

Dakshin is the result of years of research and trials across the four southern states of India, by our team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region. Gourmands from traditional south Indian communities were invited to sample the dishes as they were being developed resulting in some of the most delectable dishes from the region.

Each item on the menu is cooked in its own distinct spices and style. This is a far cry from the idlis and dosais, typically associated with South Indian cuisine, which are traditionally consumed for breakfast in the South of India. For example at mealtimes, there are many specialties, which grace the average south Indian table, the people in Andhra Pradesh are passionate about their Gongura Mamsam, the Keralites savour their Meen Moilee, the Chettiyars feast on their Chicken Chettinad and the Bunts from Karnataka relish their Masa Stew.

There are many subtly flavoured meat and fish dishes, which provide an interesting range of flavours, seldom sampled outside the home. In the South of India rice, as a staple is used in unimaginable forms from, puttus in breakfast to payasams for desserts.

At Dakshin, WelcomHotel Sheraton New Delhi guests may try an array of dishes that represent the strong influence of various communities on the cuisine of the south. One can sample a home-style Kerala stew, cooked in coconut milk or a red-hot Andhra mutton curry. Many of these dishes are served with rice. Others come with spongy and crisp Appams, or string hoppers “idiappams”.

One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and the ubiquitous kunni paniyarams.

An array of freshly ground chutneys are offered which provide subtle impressions of the main ingredient in them and gracefully compliment the food, making the meal an experience to savor. The chutneys include –a tomato and onion chutney converting simple ingredients into a feast of flavours, the curry leaf chutney, which is extremely flavourful, the quintessential coconut chutney and the chlorophyll tinted coriander chutney, just to name a few.

Even such a familiar ingredient as dahi (yoghurt) is transformed by the south Indian style, creating new taste sensations. The Madhurams (desserts) feature a range of tastes with lentils and milk, rice and coconut being combined in unique ways.

Décor / Ambience

This restaurant takes its inspiration from the temples of southern India. The ambience of the restaurant is reflective of the temple influence, prevalent in southern India. At the entrance is the traditional brass lamp (Velaku) and the Urli (vessel) with flower petals floating in water (the presence of a water body in temples is a must in south India).

The temple influence is further enhanced by the temple door menu design and the ceiling lights in the shape of temple bells. Traditional woodcarvings adorn the walls along with south Indian artifacts .All this, to the accompaniment of South Indian Carnatic music.

The tables are pre-set with silver thalis and kattories and brass tableware that kindle one’s imagination to a bygone era in a setting that epitomizes the rich and cultural heritage of southern India. The dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku’. Traditionally attired restaurant staff in ‘panchegajam veshti’ offer hospitality and friendly service with polite suggestions of the various combinations from the four states.

Dakshin beckons connoisseurs from all over to savour the delights of South Indian cuisine in all its ancient and yet vibrant glory.

Circa 1193 - Serving Contemporary Asian Cuisine 

The cuisine at Circa 1193 is bound by various Asian food traditions, while not fitting into any one region in particular and fused with elements from the global culinary arena.  The menu bears witness of the rich epicurean Asian roots - originating from Imperial Japan and now encompassing the wide gamut of cookery styles, from modern China to the Korean Peninsula – an ample showcase of flavours from East, South and Central Asia.

Circa 1193 has three distinct seating areas for diners to choose from. The outdoor deck surrounded by lush green gardens, a terrace with an unmatchable view overlooking the Qutab Minar and two floors of indoor seating for fine dining boasting earthy, rustic tones and elegant furnishing to create the perfect ambience. We look forward to walking you through the Circa 1193 experience again and again...

Enhancing a legacy is no simple task. After a decade of vowing guests with authentic Japanese food, now The Metropolitan Hotel & Spa has renewed the rich tradition of Sakura Japanese cuisine by adopting a new look, a new menu by celebrated Japanese Master Chef Tetsu Akahira and a whole new attitude.

Sakura in chic The Metropolitan Hotel and at Time Tower, Main MG Road, Gurgaon is India's first Japanese eatery. This award-winning fine-dining restaurant with its three elegant private dining rooms, offers the best of Japanese cuisine - prepared from the freshest food flown in from Japan. The ultimate expression of flavour, that’s the focus at Sakura’s Japanese Kitchen.

Sakura, decorated in a contemporary Japanese manner, creates a visual effect of serenity and relaxation. The window blinds are deliberately designed to resemble with Japanese interior accents common to most houses in Japan. The stone floor and the colour found on the walls evoke soothing, natural elements that draw inspiration from the earth. The rich fabrics and highest grade wood furniture gives the space a current and warm look, but also maintains the balance between tradition and modernity.

Japanese cuisine has always been an enigma wrapped in layers of mystery -- the more you uncover, the more there is waiting to be discovered. Here, at Sakura, guests can unravel their own part of the enigma to relish exquisite Japanese food, lovingly prepared by renowned Japanese Master Chef, as it was always meant to be. For people on the move, there’s Sakura’s famous Bento Box meals with food arranged artistically and meticulously in different slots. Exotic flavours from the finest and rarest ingredients get enhanced with the most impressive repertoire of Japanese Sakes. Visually stunning Sushi Bar treats guests to the best of Japanese gastronomic delights. The artistic integrity of this world-class Japanese restaurant ensures the guests of a spiritual and a purifying experience indulging all senses and providing them with a complete Sensuous Pleasure.

Highly reviewed and greatly loved by its patrons, Sakura remains unrivaled for expertly executed Japanese fare this side of Tokyo. Come and explore the unmatched dining experience at Sakura.

CHAOBELLA winner of Best New Concept Restaurant 2011, Best Roasted Crispy Duck in Delhi and NCR and Best Specialty Cuisine Restaurant is the first restaurant of its kind, serving authentic Chinese and Italian food, prepared by master chefs. The restaurant has seen the expertise of two Italian guest chefs David Basson & Giampaolo along with highly awarded resident Chinese Chef Sam Wong since its been launched. The restaurant has also received astonishing reviews by renowned food critics like Marryam Reshii –Times Of India and Sourish Bhattcharya  - Mail Today.

AZIMUTH – CHEFS’ STUDIO

AZIMUTH Chefs’ Studio encompasses all the elements of casual dining in an elegant setting, serving fine food. The concept revolves around an array of the world’s best Chefs, each visiting and presenting a unique cuisine and menu for the season. Our menu reflects the changing seasons in its usage of produce and the visiting Chefs will be working with our Executive Chef Mrigank Singh and his kitchen to create a bespoke, seasonal and totally novel menu. The name AZIMUTH is a navigational term that carries connotations of direction, altitude, the horizon and astronomy and ties in with changing seasons.

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Australian Chef Matthew Wild has created the first menu for Azimuth Chefs' Studio in New Delhi, which is owned by the people behind blueFROG.

Wild is trained in modern French cuisine. He is known for developing creative and innovative cuisine that has earned him an excellent reputation and a loyal following. He has won two Chef Hats (the Australian equivalent of Michelin stars) and has been guest chef for many celebrity dinners including Michael Jackson, Elton John, Madonna and the Rolling Stones.

Experience authentic oriental cuisine in the elegant Chynna Gold, at the Hilton New Delhi Janakpuri hotel, which features contemporary Chinese decor. Savor the finest Sichuan and Cantonese specialities in the relaxed atmosphere of this stylish restaurant.

Olive Beach, with a sprawling, easy ambience brings together good food with great conversation in an intimate environment. It focuses itself very sharply as a gourmet destination for great cuisine and wine.

Situated within the Hotel Diplomat, the décor, as is typical with the brand, is classically Mediterranean and stylish.  In the tranquil setting hidden behind curtains of greenery, those who appreciate the good things in life come here to escape the landlocked city for a beach to laze in.

Since its opening in 2007, Olive Beach has quickly become one of the city’s best loved restaurants. Winner of numerous awards and accolades, over the years AD Singh has sought to constantly steer Olive Beach further in his quest for bringing forth a warm, cosy dining experience of high standards for its patrons. Joined by Ramola Bachchan as working partner for Olive Beach, the restaurant is buzzing with special experiences bought alive for its patrons who keep returning for more.

Executive Chef Saby who is widely acclaimed for his artistic and experimental take on regular cuisine, and has come a long way from art school to a globetrotting chef who is ranked amongst the top five in the capital. He continues to enrich the epicurean philosophy of Olive, by bringing alive a signature touch to the Olive Beach dining philosophy. Contemporary European cuisine is the hallmark of Olive beach. His menu brings forth some of the best known European classics with strong accent on flavour, taste and fresh produce and presented with a flair and style that is very now.

In October 2010,  Olive Beach unveiled an intimate wine bar serving up a great cross section of wines from almost a dozen wine producing countries. Wine pairings, tastings, wine launches, interactions with sommeliers etc will all be part of the experience. As the taste for drinking wine is growing at a rapid pace, supported by the ease of availability of a growing selection at all price levels from all over the world as well as an improving quality of the indigenous variety, with its informal ambience Olive Beach is a natural venue for a cozy eclectic Wine Bar. To join you alongside your glass of wine is a selection of a tantalizing tapas bar menu.

Sabina Singh of Olive has given the space a quirky, eccentric, eclectic, French cool feel while yet maintaining the charming rustic appeal that is the signature touch of the restaurant.

It’s a lovely space to chill trade secrets; hang out while enjoying good wines. There's a rounded fruity Merlot to loosen the tongue or an oaky Chardonnay to help unburden the soul.

List of awards:

Most admired premium restaurant of the year: Golden Spoon awards
Best Mediterranean restaurant of the year 2010: HTCC People’s choice awards
Finest Mediterranean Restaurant Olive Beach from HT City Crystal 2010 Top Table
Best of the Best: Mail Today’s Delhi NCR’s finest restaurant 

Best Wine Bar in Delhi & NCR: Times Nightlife Awards 2011

At Pan Asian, WelcomHotel Sheraton New Delhi one can savour the flavours of East Asia in a journey that begins with an intensive tour of Chinese Sichuan and Beijing province, the second major stop being Thailand, followed by The Land of the Rising Sun, Japan. Transit stops in Indonesia and Burma, with two important overnight stops in remote and rustic Mongolia and in the Land of the Morning Calm, Korea. The signature restaurant is a result of research on these cuisines, over a period of time, by our culinary experts, during their frequent trips to the Orient to gather expertise and resources.

The highlight of Pan Asian is its interactive kitchens with seating around it, which encourages a close interaction with the chefs thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.

The interactive kitchens feature, Chinese & Thai stir and Wok Fry; here one can sample the Mandarin style eggplant with black mushroom in Hoisin sauce or the Siamese style hot basil chicken with garlic and fresh red chillies or the Red snapper with three flavour sauce, Thai style. This kitchen also features the Shinjiang Roaster credited to China’s Shinjiang province, famed for its bar-be-cue meats prepared in a charcoal fire oven, similar to the Indian tandoor. This cooking style spread to other parts of China, over centuries, each province eventually evolving its own signature variation.  The Peking Duck (traditional roasted duck with hoi sin sauce and steamed pancakes with cucumber and spring onions) is innovatively craved in interaction with the guest a signature offering and part of the Pan Asian Sunday Brunch.

The Mongolian Brazier:This counter facilitates the Mongolian style of cooking which originates from the days of Chingis Khan, where soldiers grilled meat on battle shields heated over char coal, adding vegetables, spices and seasoning found near their areas of conquest in times of war. Thus whilst ingredients invariably differed over season and place, the cooking style was resurrected recently as featured in the restaurant using a heavy metal hot plate. Here you can choose combinations from the display area of meats, seafood and vegetables, with seasoning and sauces for the chef to grill on his modern iron battle shield.

Japanese - Yakitori & Teppanyaki Grill:The Japanese section features Yakitori & Teppanyaki styles of preparation. This station also features the Teppanyaki, which is the Japanese style of cooking on a Teppan flat grill (stainless steel hot plate). Teppan cooking originated from the need to grill chicken and Japan’s famous Kobe steaks for guests. The style evolved into a performing art form as most of us know it today.

Korean Bar-be-cue (Bulgogi) and Hot Pots:For the very first time in India, Korean bar-be-cue in-built grill tables have been especially designed where seafood and meat (especially tenderloin) is grilled at your table and paired with kimchi, sticky rice and dipping sauces. The grill also facilitates the Hot Pots, a tradition popular in most Asian culture, which encourages the concept of family or group dining. Here, one can partake of a leisurely meal, prepared in a cauldron of boiling stock in a pot over the grill, prepared as per the region’s tradition. To this sliced meats, seafood and vegetables are added and simmered at the table during the meal with an assortment of dipping sauces.

Sushi Bar and Sashimi Shimmers

Seat yourself at the Sushi Bar and watch the chefs’ hands flash like a magician’s, quicker than the eye. His hands grab a handful of sushi rice from the Hangiri and dexterously almost magically form the rice into a plethora of shapes with carefully sliced seafood perched atop to make the famous Nigiri or rolled in a sheath of seaweed to make Maki, Futomaki, Hosomaki, Californian rolls. There is also the conical Temaki and the battleship Gunkanmaki ..the list goes on.

Team these pleasurable delicacies with Pan Asian’s shimmering selection of adroitly sliced raw seafood or Sashimi, flanked by a chiffonade of radish, wasabi and pon-su sauce.

Décor / Ambience

The interiors of the restaurant reflect the spirit of Asia, replete with its oriental coloured walls and pillars, Chinese paper lamps, urns and bamboo shoots. The service staff is equipped with wireless communication devices to enhance guests’ experience in the restaurant. In addition to the above there is a special display area for the Thai carvings and salads.

Pan Asian also boasts of an exclusive bar and a wine cellar-cum-showcase with a discerningly assimilated wine collection from across major wine producing countries and vineyards, a library of Asian beers paired for special enjoyment of corresponding food choice.

The Chefs…

Chef Nakamura from Tokyo, Japan will entice one with Japanese flavours, Chef Peng from Beijing, China, a Dim Sum specialist; Chef Som offers the fiery tastes to subtle flavours of Thai cuisine and finally Chef Peter who orchestrates the kitchen under the guidance of Executive Chef Rajkamal Chopra.

‘My Humble House’ theaward-winning experience at the rooftop at ITC Maurya has ushered a new experience of contemporary Chinese in the town. Infusing distinctively Chinese styles
with global touches, diners will indeed be pleasantly surprised – and rightfully so!.

‘My Humble House’is a unique milestone in dining concepts. The artistic endeavour reflected in My Humble House’s cuisine, design, service and attention to detail has changed the change the course of Chinese cuisine in India. Taking its inspiration from its oriental roots –
the five senses - music that soothes your senses, contemporary Chinese cuisine which orchestrates a symphony for your taste buds, a seamless service in Zenesque luxury, dramatic experience of the unique table appointments, and of course, the elegant yet impressive ambience – all this gently leads you on to a velvety realm of a soulful dining experience!

Emulating the elegance of a highly elegant home, the name of the restaurant almost seems to serve as an enigma to its extravagance. Step through the chic oriental glass doors to a charismatic ambience that sets itself around majestically lit features and simple Zen surfaces. Cross the warmly lit limestone surface to the bar area, where you can see refined architecture within and would be delighted by the dramatic details afforded by its furnishings, along with more mood lightings that will award the guests an unhurried sense of time, encapsulated within its space.

Receiving you with awarm welcome from its grand entrance right to the inner intricacies of its interiors, My Humble House, at ITC Maurya, is one dining experience that will be lead by a stellar team
of chefs. Extremely particular about the standards that they serve
to their guests, the team of chefs at My Humble House is constantly
at work to innovate and educate. Diners can expect a vibrant menu of neo-classic Chinese dishes here, christened with equally poetic names

that showcase themselves more as a form of art than simply
as a cuisine!

An excellent way to sample a variety of Chef Creations is the 5 to 7 course degustation menu, which offers portions that are carefully tailored to award refreshing as well as controlled tastes for its diners. Dedicate a few hours to a meal in this grandiose dining room, as each course served up is designed to complement the next, featuring unique twists of savoury to sweet and citrus sensations. Choice selections include the crisp pan-seared foie gras on grape salsa, as well as the steamed fillet of silver cod.

My Humble Househas a bar lounge which can seat up to 16 and has a distinguished collection of wines, spirits and malts to boast of.
The main dining area with 114 covers has 2 private dining rooms, semi-private alcoves with background light effects that give it just the right touch of friendliness, outdoor dining and a beautiful Al Fresco, overlooking the verdant ridge. Designed by Myu Planing, a Japanese firm, the restaurant is built around neat straight lines drawn from a Zen approach.

‘My Humble House’ Singapore has been voted as one of the “World’s Top 100 Restaurants” by a highly influential British publication “Restaurant”.

Thus, a hugely popular fine dining experience in Singapore, Beijing and Tokyo, My Humble House at ITC Maurya, New Delhi, provides that definitive hospitality experience for people of superior taste and refinement.

Jade, serving authentic Chinese cuisine from Mainland China, is a real treat for the senses. Sophisticated interiors enhanced by exquisite jade carvings adorning the walls create a subtle modernity making this restaurant the perfect setting for a truly delectable Chinese meal dished out by a Chinese chef.