Featured Restaurants in Delhi/NCR

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Critic's Review

Updated 40 minutes ago

  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

This grand, elegant eatery defies stereotypes. Five star dining with something for every taste.

Atmospherics:

A stately bar with lounge seating, an expansive terrace and the dining room with two cosy semi-private tables, Tian occupies the space that used to be My Humble House. Chef Vikramjit Roy presides over the kitchen here. The cuisine is progressive South East Asian flavours, so that the Thai curries and kochujang-flavoured spare ribs have been cooked sous vide, the soup comes out of an infuser and many mushrooms, vegetables and fruits have been dehydrated in the kitchen. As a result, there is no expatriate chef, simply because the concept of Tian transcends such boundaries. Tian is a game-changer and henceforth, we can expect clones and wannabes in the city! A word about the chef: Vikramjit has worked his way steadily up the ladder in some of the best Chinese and Japanese restaurants in the country and has spent time in South East Asia. He is, at present, one of the most brilliant chefs of this cuisine.

Table talk:

Scallop Carpaccio (Rs 995) features a pile of finely sliced scallops that had been cooked sous vide, the better to preserve its texture. Served with a sprinkling of green tomatoes crusted with wasabi, it set the tone for the rest of the meal. Succulent Spare Ribs (Rs 725) were lathered with barbecue sauce in one case and Korean kochujang in the other before being cooked to melting tenderness. One of the plate decorations was a couple of slices of pears poached in sake. The soup, called Purity of Earth (Rs 495), featured fresh shiitakes and other dehydrated mushrooms, dehydrated sliced carrots and the stock that had been poured out, tableside, from an infuser. Only vegetarian ingredients had been used but the umami flavour went through the roof. Best of all was the red Thai Curry of Duck (Rs 1450). With a curry paste obviously made in-house, it was finished inside a Thai coconut shell in the sous vide machine. The resultant blend of flavours makes it one of the richest, tastiest Thai curries in the NCR.

Plus and minus:

You need the help of the service staff to read the menu. All starters are called ‘Curtain Raisers’; all soups ‘Prelude’; mains are called ‘Star Cast’ and accompaniments are ‘Side Kick’! That apart, an award winner. Remember: you heard it here first!

Must Try:

Apple and Betel Leaf Salad with Chinkiang Vinegar, Crispy Sichuan Prawns, Thai Lotus Stem with Black Pepper Crumble

Critic reviews are anonymous and all bills are paid by TimesCity.

Updated 54 minutes ago

  • Food
  • 60% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 50% Complete (success)

Ginger Moon is one of the many restaurants dotting the Khan Market area. The sleek black-and-red décor of the restaurant adds to its ambience. The food is Singaporean Chinese. The menu offers great VFM options, all done rather competently. The Chicken Sui Mai is pretty well done. The Penang Laksa is perhaps the closest to the real thing. Main courses too are not bad at all. The Classic Crispy Chicken Garlic Mayo, Pan-fried Sliced Lemon Coriander Fish and Diced Chicken with Black Fungus in Oyster Sauce is a welcome break from the usual drill. Steamed Prawn with Ginger, Jumbo Prawn with Red Garlic Sauce, Spring Onion and Cilantro are delicate. The Hokkien Mee Garlic and Bean Sprouts are worth the variation, very Singapore, very luscious. Don’t go looking for the moon; tread here but gingerly..

Critic Review

Nightlife Review

Buzz: 2.5/5 | Décor: 2.5/5

-By Deepali Gupta

Located next to Urban Café in Khan Market this is blink-and-you-miss tiny place. Ginger Moon pulls a lot of families, foreigners and couples. Done up in red and white and a live bar, the ambience of Ginger Moon is average but the food is honest Chinese fare. The place looks neat and pleasant with an attentive staff. There are two large glass windows from where you can see the busy market. From the tiny bar counter you can order cocktails like Bloody Mary, Mind Raiser, Margarita and Watermelon Caipiroska. Orange Blossom, Hong Kong Milk Iced Tea and Green Apple Soda are best in mocktails. Some of their signature dishes are Tempura Fish, Chicken Mayo Dip, Jumbo Prawns with red garlic sauce, Honey Lotus Stem, Classic Crispy Chicken with garlic mayo, Crispy Veg Hot Black Bean and Thai Asparagus Chicken are worth giving a shot. If not the moon your tastebuds will surely be satiated. rnHAPPY HOURS: 4pm to 8.30pm

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