Dum Pukht has been one of the finest restaurants showcasing the 200-year old legacy of the nawabs of Awadh. Characterized by the subtle use of spices, this restaurant serves the renowned Dum Pukht biryani and the Kakori kabab, best enjoyed at a leisurely pace. Dum Pukht at the ITC Maratha in Mumbai recently reopened its door after a complete renovation. While the menu remains the same, the decor has been changed for the better.
Michael Mina celebrated 20 years of cooking in San Francisco just a few months back. Through these years Mina has set up a culinary empire that spans the country. But San Francisco is still special, for it was here he first began his meteoric rise. A couple of years back, he moved his eponymous restaurant to the same location where Aqua once existed, and where he began his climb to stardom.
Coi is clearly not for everyone. Chef Daniel Patterson's culinary journey is best appreciated by foodies who are willing to stretch their boundaries and appreciate the special ingredients and complex preparation that goes into every serving. Coi's philosophy is based on sourcing the best local ingredients: cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks and roots; local fish, seaweeds and coastal grasses; pastured meat, poultry and eggs from small farmers. The 11-course dinner here reminded me of an excellent Kaiseki dinner I had experienced in Tokyo.
