AnnaMaya
ANDAZ DELHI
Named after the goddess of food and
magic, AnnaMaya (in pic) at Andaz Delhi
is changing the way travellers look at
food. This innovative restaurant serves
delicacies prepared using organic produce
from the hotel’s farm. While guests enjoy
the freshness of the meal, they also vouch
for the eclectic fl avours in dishes such as
spicy mango curry, millet biryani, and
more. annamayadelhi.comOdyssey
THE SERAI, CHIKMAGALUR
Nestled in a fragrant coff ee plantation of
Chikmagalur, The Serai off ers a variety
of farm-fresh dishes (and coff ee, of
course) at its restaurant, Odyssey. From
Indian and Continental dishes to a special
Malnad menu, a nod to the local heritage,
Odyssey is aptly called a ‘traveller’s
restaurant’. And the verdant views from
its glass windows complement the farm-
fresh produce. theserai.inBEST FARM-TO-TABLE RESTAURANT
BEST STANDALONE
PAT I S SE R I E
To s hin
MUMBAI
Chef Toshin Shetty’s
eponymous restaurant in
Mumbai is the most elegant
place to relish your piece
of cake. After being in the
pipeline for about eight years,
Toshin opened near the end
of 2015, and now serves
gourmet desserts with purees
and fruits brought in from
Paris, chocolates from France
and Belgium, cream and
butter from France, and fresh
produce from organic farms in
Mangalore. toshin.inThe Bombaykery
GURUGRAM
The outcome of a trio’s sweet
dreams, Bombaykery has
won many hearts in no time.
What began as a pop-up in
2015 now caters to the sweet
tooth of people in Delhi-NCR
through two outlets. From
macaroons (in pic), to artisanal
chocolate bars, decadent
cakes, pastries, chunky
cookies, gourmet fudges,
and bespoke gift jars, the
patisserie is a fusion of French
techniques and Bombay’s
palate. bombaykery.comFROM TOP: COURTESY OF THE BOMBAYKERY; COURTESY OF ANDAZ
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