Page 706 - (DK Eyewitness) Travel Guide - India

704  TR A VELLERS ’ NEEDS

WHERE TO EAT AND DRINK

Indian cuisine is as rich in variety as the considerable change, triggered by rapidly
country itself. The delicate flavours of the changing lifestyles and the introduction
classic cuisines that developed in the imperial of Western fast-food chains. Though most
courts of Delhi, Kashmir, Hyderabad and Indians relish food cooked at home, eating
Lucknow are complemented by a vast range out is becoming increasingly popular in the
of regional specialities, made with a variety larger cities. Restaurants now offer anything
of exotic ingredients. From the arid desert from pizzas and burgers to sophisticated
of Rajasthan come robust chilli-hot curries, multi-course meals, along with local and
whereas fish dominates the cuisine imported wines. The restaurants listed
of the lush coastal areas of West Bengal, on pages 706–719 have been selected
Goa and, to some extent, Kerala. Eating for their quality, variety, service and
habits in urban India are undergoing price range.
Etiquette
Indians are overwhelmingly
hospitable, and many hotels
and restaurants strive to follow
a similar ethos. While it is
customary for Indians to eat
with their fingers, eateries do
provide cutlery. There is usually
a basin for washing hands
before and after a meal, and
restaurants often provide finger
bowls with warm water and
lemon for this purpose. Eating
beef is taboo among Hindus, as Visitors savour a meal at one of Mumbai’s many restaurants
is consuming pork for Muslims.
and the more expensive ones imported ingredients, are
boast decor and service that enthusiastically patronized
Restaurants
are of international standards. by discerning gourmands.
Changing lifestyles are mostly Traditional eating places, Regional Indian specialities,
responsible for the proliferation especially those that cater too, are in demand. Restaurants
of eating places, in smaller to a local clientele, are large, specializing in barbecued
towns as well as large cities. noisy halls, often with special tandoori kebabs and breads,
These range from luxurious “family rooms”. Simple and as well as cuisine from Goa,
gourmet restaurants to small wholesome, mainly vegetarian, Kerala, Kashmir, Lucknow,
cafés and roadside stalls, meals, are served here. Hyderabad, West Bengal and
offering an eclectic mix of International chains, such Rajasthan, now offer a wide
food, from Indian to Italian as Domino’s and McDonald’s, range of dishes derived from
to Japanese. Most urban have outlets in most big towns. traditional family recipes.
restaurants are air conditioned, Special menus have been Restaurants offering fusion
introduced to suit local tastes. food have begun to attract
Most restaurants open by diners in search of unusual
about 11am and close by 11pm. tastes and flavours. Here,
In larger cities, it is best to book inspired chefs experiment with
a table in advance for weekends recipes and ingredients from
and holidays, especially at the India and abroad, to create
more popular restaurants. exciting new menus.

Speciality Restaurants Coffee Shops
The growing appreciation for Luxury hotels have 24-hour
international cuisine has led coffee shops, where it is
to a rise in upmarket speciality possible to grab a late dinner
restaurants in most big cities. or early breakfast. Many local
Authentic Thai, Chinese, Mexican, cafés and restaurants serving
A cook deftly prepares a paper-thin, Japanese and Italian dishes, beverages and light snacks also
plate-sized rumali roti prepared by expert chefs using keep flexible hours. Small bistro-

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