Aanch

Some things never change, like the stylish, tranquil setting of this restaurant, which opened under a different name (and chef) over a decade ago. The menu is lengthy and covers a wide swath of familiar, regional dishes, from the famous deep-fried chicken 65 of Chennai to the sharp, fiery vindaloos of Goa. Efforts to gussy up the plating with swirls and dots of sauce can come across as superfluous, but the end result is still a delicious one. Fried cones of paneer dusted in mango powder showcase the kitchen’s modern sensibilities, while the butter-rich dal bukhari seasoned with garam masala is a trusted classic. Heat levels across the board are on the mild side so chili hounds will have to request for extra kick, if so inclined.