Nadu

Nadu takes diners on a tour of India with a menu spanning cuisines from Kerala and Goa to Kolkata and Karnataka. Chefs Sujan Sarkar and Sanchit Sahu keep the focus on traditional flavors and techniques, presenting familiar dishes alongside less commonly seen regional specialties.

The vibe: The dining room is colorful and lively, sporting bold artwork and glass chandeliers. It’s polished without feeling overly formal, making it equally suited to a casual dinner or a special occasion.

The food: Start with the dahi bhalla, soft lentil dumplings soaked in yogurt, or the fluffy benne masala dosa served with coconut and tomato chutneys. The king prawn cashew ghee roast is another winner, featuring plump prawns coated in a rich masala that's packed with spices. For a larger option, the showstopping whole Dungeness crab is a hands-on feast. The menu changes often, but its emphasis on regional cooking remains a constant.

The drinks: The cocktail list is rooted in Indian influences, highlighting ingredients and spices like roasted cumin, turmeric and clarified masala chai.

Time Out tip: Vegetarians have plenty to choose from, with a dedicated selection of meat-free small and large plates.