Creative cuisine, attention to detail and stunning décor set Junoon apart from its upscale Indian associates. Step through the restaurant's ebony wood doors, and you'll find a dramatic, welcoming space adorned with treasures from the subcontinent. The large bar up front, replete with two antique jhoolas (swings) crafted from Burmese teak, delivers sophistication and fun-and by day, lunch is served in the light and airy (Patiala) room. Dinner guests are treated to the more theatrical room, walking along the length of the space through an ancient wooden arch and carved panels, seemingly afloat in a reflecting pool. This leads to an amber-tinted dining area where tables are luxuriously spaced. The overall effect is exotic, luxe and transporting-not easily forgotten. The talented kitchen team is particularly adept at bringing out contrasting flavors and textures in vegetarian dishes. A plate of kofta paneer, highlighting soft cottage cheese-like dumplings with a crisp exterior, puddled in a mustard-greens curry studded with English peas and abundant chilies, reaches epic heights when paired with a cheese-filled naan. But for a truly regal affair, opt for the chicken biryani-aromatic, moist and perfectly spiced.
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