This trendy Indian restaurant pairs an adventurous wine list with spicy fare in a super-sleek setting. The chef, London export Vikram Sunderam (from Bombay Brasserie), comes from a town where curries never get short shrift. He has prepared a menu of traditional delights, like a fiery chicken green masala, alongside newer, more inspired ones, like lamb miniburgers, tiny crab cakes with Indian spices, and fried spinach leaves. Libations at the bar are concocted with as much creativity as the food. Muted shades of cream, apple green, and cinnabar and dangling crystals evoke the subcontinent but in a stylish, modern way.
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