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In the thick of a shopping mall, find Niven Patel’s smash-hit restaurant. Warehouse floors, mango wood tables and a wall lined with rows upon rows of spice jars are bound to put diners in the mood for the team's smartly spiced food.
The kitchen takes no cues from its suburban locale; in fact, it features a tight menu of flavor-packed dishes made with ingredients sourced from Chef Patel’s own farm. Ghost pepper-cheddar seed naan is a fiery, puff-pastry-like riff, while yellowfin tuna bhel with avocado makes for a zesty first course. Kerala lamb with tomato and coconut is a richly satisfying effort with layered notes, soft basmati rice and meltingly tender meat.