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# 1.  Myths You Should Know About Hotel Bedding (K.k.1).

 

*A.  All cottons feel the same

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*B.Higher thread counts mean better quality

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*C. Good sheets will last you for years and years

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*D. Use the hottest cycle to wash your sheets

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*E. Use Heavy-Duty Detergent To Wash Your Sheets

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* F. The  Heavier  Your  Duvet,  The  Warmer  You  Are

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*G. Our Duvet Cover Need Only Go In Every Second Wash

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*H. You  Should  Toss  Your  Sheets  In  With  Your  Towels

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*I. Firm, Hard Mattresses  Are Better  For  Bad  Backs

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*J. Your Sales Person Knows  What  You  Need

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*K. A  Quick  Mattress  Trial  Will  Do For Download Click – kkb11

 

 

 

*L. You  Can  Never  Have  Too  Many  Pillows

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#2. Wash Care Instructions For Hotel Linen (K.k.2) 

 

 

*A. Duvet Wash Care Instructions

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*B. Cotton Duvets Wash Care Instructions. 

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*C. Synthetic Or Micro Fiber Duvet Wash Care Instructions.

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*D. Pillow Care Instructions. 

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*E. Pillow Wash Care Instructions.

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*F. Synthetic Pillow Wash Care Instructions

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*G. Bed Linen Care & Cleaning 1.

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*H. Bed Linen Care & Cleaning 2.

 

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*I. Towels Bath Mats – Care, Cleaning & Wash Instructions. 

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*J.Mattress Or Bed – Care, Cleaning & Wash Instructions. 

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*K. Throws & Blankets Care, Cleaning & Wash Instructions

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#3. Types Of Linen Used In Housekeeping ( K.k.b.3 ).

The linen closet is a quaint throwback to the days when housekeeping wasn’t whatever you could cram in between the end of the workday and fixing supper. If you happen to have an older home with a generous linen closet, you can store most of your household linens all in one place. But it may be more convenient — and it definitely is when you are short on storage — to keep linens attractively organized where they are used.

 

*A. The Laundry List

Once you add up the different types of linens required to furnish a western household, you have a surprisingly long list. Bedding includes sheets, pillowcases, mattress covers, blankets, pillow protectors, shams, bedspreads, duvets and duvet covers. Table linens are tablecloths and napkins, and may include placemats, runners and biscuit warmers. Bath linen inventory divides towels into washcloths, hand towels and bath towels, and includes bath mats and decorative seasonal or guest towels. Kitchen linens are towels used for drying dishes, general hand-drying and mopping up, and may include dish rags.

 

*B. The Linen Closet

Lucky you — there’s a big linen closet in the upstairs hall and you have one location for unpacking all that clean laundry and putting it away. Linen closets have a perennial case of clutter creep, so organizing the closet, and staying on top of it, is an efficient necessity. Start with labels. Create labels for either locations such as- master bedroom, main bathroom or by types of linen — king sheets and bath towels, for example. Labels make it easy for occasional helpers to put everything in the right place. Fold all linens and store them on their designated shelves or in their baskets. Adjustable shelves let you give more room to towels and comforters and less to flatter sheets, pillowcases and tablecloths. Keep seldom-used items, like extra pillows and heavy blankets on the top shelf out of the way.

 

*C. Bed and Bath

Keeping linens where they are used has obvious advantages. But you do need an attractive way to store them so the visual effect isn’t just utilitarian. Re-purpose an old glass-front cabinet for holding towels and washcloths in the bathroom. Distress and faux-age it for a shabby chic-style period bath. Install wire shelving on the wall high over the tub and roll all towels identically for a contemporary bathroom. Hang a wooden produce or wine crate on the wall vertically to hold towels. Store folded clean sheets and pillowcases in vinyl under-bed cases or in drawers, lined with scented shelf paper and fitted with casters so you can roll them under the bed. Hang a fabric shoe-keeper in the closet and store linens in its vertical cubbies. Stack vintage suitcases next to the bed to form a nightstand, and keep spare bed linens, extra pillows and blankets inside.

 

*D. Sideboard and Pantry

Dedicate a kitchen drawer to folded dishtowels, if you can spare it. Otherwise, a wire or wicker basket on a pantry or cabinet shelf keeps towels organized. The wicker picnic basket, parked on top of the fridge, is another handy place for the extra dish towels. Sideboard drawers and shelves in the dining room are the obvious choice for folded tablecloths, napkins, runners and placemats. But an especially colorful collection, gathered on your travels, is as intriguing as an exotic bazaar when the kitchen linens are folded and stacked on shelves visible through a glass-front hutch. In place of a traditional sideboard, a brightly hand-painted Tibetan chest or a stepped tansu with closed cubbies — fitted with drawers or hinged cabinet doors — contributes to the decor and provides a useful place to stash kitchen and dining linens.

 

#4. Standard Size Charts of Linens and clothes used in Hotels | Resorts ( K.k.b.4 ).

The housekeeping department is responsible to take care of three main types of linen bed, bath and table. The sheets, blankets, tablecloths, etc. have to be sized according to the sizes of the mattresses and tables. Other items can be chosen on the basis of appearance and price.

 

*A. Bed Sheets, Duvet Cover, Mattress Protector and Flat Sheets Size:

Below Chart shows the details of standard bed linen sizes used in the hotel industry in multiple measurements (Inch, Feet and Cm).

Standard Hotel Bed Linen Size Charts
Bed Sheets  Duet Cover  Mattress Protector  Flat Sheets
Twin Inch= 66” X 104”

Feet= 5.5 X 8.66

Cm= 167.76 X 264.16

Inch=55″ X 79″

Feet= 4.5 X 6.5

Cm=140 X 200

Inch= 35.83″ X 46. 45″

Feet= 2.98 X 6.17

Cm= 91 X 188

Inch= 71 X 108″

Feet= 3.54 X 9.02

Cm= 180 X 275

Double Inch= 81″ X 104″

Feet= 6.75 X 8.66

Cm= 205.74 X 264.16

Inch=79″ X 79″

Feet= 6.5 X 6.5

Cm=200 X 200

Inch= 53.94 X 74.01″

Feet= 4.49 X 6.16

Cm= 137 X 188

Inch= 91 X 108″

Feet= 7.54 X 9.02

Cm= 230 X 275″

Queen Inch= 90″ X 110″

Feet= 7.5 X 9.16

Cm= 228.6 X 279.4

Inch= 83″ X 83″

Feet= 6.91 X 6.91

Cm= 210 X 210

Inch= 60.23 X 79.92″

Feet= 5.01 X 6.66

Cm= 153 X 203

Inch= 92 X 108″

Feet= 8.75 X 9.15

Cm= 267 X 279

King Inch= 108″ X 110″

Feet= 9 X 9.16

Cm= 274.34 X 279.4

Inch=89″ X 87″

Feet= 7.41 X 7.41

Cm= 225 X 220

Inch= 72.04 X 79.92″

Feet= 6.00 X 6.67

Cm= 183 X 203

Inch= 108 X 108″

Feet= 9.0 X 9.0

Cm= 275 X 275

Super King Inch= 180″ X 200″

Feet= 15 X 16.66

Cm= 457.2 X 508

Inch= 102″ X 87″

Feet= 8.5 X 7.41

Cm= 260 X 220

Inch= 60.23 X 79.93″

Feet= 5.0 X 6.6

Cm= 153 X 203

Inch= 120 X 108″

Feet= 10.00 X 9.0

Cm= 305 X 275

Emperor Inch= 200″ X 200″

Feet= 16.66 X 16.66

Cm= 508 X 508

Inch= 114″ X 92″

Feet= 9.5 X 7.6

Cm=290 X 235

Inch= 78.74 X 78.74″

Feet= 6.56 X 6.56

Cm= 200 X 200

Inch= 126 X 114″

Feet= 10.94 X 9.51

Cm= 320 X 290

 


 

*B. Pillowcases and Bath Linens Size:

Matching pillowcases and pillows are used based on the bed size used in the guest room, Below table shows some standard pillow and pillowcases measurement.

Pillowcases (Inch)
Standard 20″ X 30″
King 20″ X 40″
Pillows (Inch)
Standard 20″ X 26″
King 20″ X 36″

The Bath linens include bath towels, hand towels, speciality towels, washcloth, Bath Mat etc. Below are some standard bath items and their size in inches.

Bath Items (Inch)
Bath Sheets 36″ X 70″
Bath 20″ X 40″
22″ X 44″
24″ X 50″
27″ X 50″
Hand 16″ X 26″
16″ X 30″
Washcloth 12″ X 12″
13″ X 13″
Bath Mat 18″ X 24″
20″ X 30″

*C. Napery/Table Cloths:

Tablecloths come in wide variety of sizes. To make an attractive presentation, the edges of a tablecloth should have a sufficient corner drop off the end of the table. If many different sizes of sheets are purchased, the labour cost to sort them will be high.

The careful selection of standard size makes purchasing, counting, storing and maintaining inventories much easier. Sizes can be colour-coded for easier sorting. Sheets are usually available with colour-coded hem threads.

Napery Items (Inch)
Napkins 17″ X 17″
22″ X 22″
Table cloths 45″ X 45″
54″ X 54″
64″ X 64″
54″ X 110″
Place mats 12″ X 18″
14″ X 20″
Runners 17″ X Variable lengths

#5. CHOOSING THE RIGHT HOTEL LINEN ( K.k.b.5 ).

When walking into a hotel room, the first thing a guest will notice is the crisp white sheets laid out on the bed. As a hotel, choosing the right linen can mean the difference between a luxury and restful night or an uncomfortable night’s sleep.

So what 3 factors do you need to look out for when choosing which to buy?

 

 

 

#6. BED LINEN ( K.k.b.6 ).

*A. THREAD COUNT

The thread count of bed linen is the key thing to look out for to really determine the quality; the higher the thread count, the more luxurious the bed linen.

• 120-170: Thin sheets where the usage calls for material of a more basic nature, often found in hospitals.

• 200: A cool and light cotton mostly used in summer. Found in many hotels where the requirement is cool, crisp bed linen within a budget.

• 400: Definitely our best selling cotton product. A soft yet more substantial count, favoured for its cool feel and durability. This product is what you expect to find on the beds of major hotel chains worldwide.

• 600: Here is where the exclusive end of quality begins, made possible by the use of compressed air technology in the weaving process. It is a beautiful lustrous, uniform, soft and very smooth fabric.

• 800-1000: Ultimate luxury and pure indulgence with an event greater lustre and a fuller fabric.

 

*B. THE RIGHT FABRIC

Choosing the ‘right’ fabric really depends on personal preference and the effect you’re looking for in your hotel rooms.

• Percale is a closely woven, plain weave, spun fabric made from both carded and combed yarns. It is generally only found in high thread-count fabrics which gives the fabric a soft, silk-like feel. Percale gives a fabric strength meaning it will last longer through multiple washes – perfect for hotel usage.

• Sateen is weave construction that has more threads on the top surface than others, resulting in a softer look with a sheen resembling satin. Cotton sateen sheets tend to be softer than those with a Percale weave so it’s a matter of preference which to choose.

Percale & Sateen Bed Linen

*C. WASHING INFORMATION

Once you’ve chosen your linen, you want to ensure it stays in good condition and lasts. Have a read through our washing information to get the best out of your products.

 

#7. TOWELS ( K.k.b.7 ).

:

One of the many factors in creating the ultimate luxury experience for your hotel guests is the towels. King of Cotton has many years of experience in supplying towels to hotels including leading five-star establishments. But with many towel ranges and styles to choose from, here’s the top 3 pieces of information you need to make your decision:

Egyptian Cotton Towels

*A. GSM

Towel weight is measured in grams per square metre; the higher the GSM, the thicker/heavier the fabric. A weight lower than 500GSM will mean the towel is typically thinner and more suited for the warmer months and trips to the pool. If you’re looking for a thick, soft and luxurious towel for your hotel rooms then 500GSM+ is recommended for the ultimate absorbency and comfort.

*B. EMBROIDERY

Having your brand name embroidered onto your linen adds that extra personal touch and promotes your brand image. Or alternatively, just email us your logo and we’ll get back to you with a price at our competitive corporate rates.

*C. PURE COTTON

The feel of a cotton towel can vary depending on the type of cotton used. Pure cotton towels have much more luxurious and long lasting characteristics. If you’re not sure whether or not pure cotton is for you

 

#8. World 1st Or Oldest Hotel (k.k.8).    

Nishiyama Onsen Keiunkan is a hot spring hotel in Hayakawa, Yamanashi Prefecture, Japan. Founded in 705 AD by Fujiwara Mahito, it is the oldest hotel and one of the oldest companies in operation. In 2011, the hotel was officially recognised by the Guinness World Records as the oldest hotel in the world.

 

 

 

#9. World Largest Hotel Chain (K.k.9).

Wyndham Worldwide. Wyndham hotel worldwide is the biggest hotel chain in the world by the number of hotels, having 8,092 hotels in 66 different countries found on six continents.

 

 

 

#10. Biggest Hotels In The World: The Highest Number Of Rooms To Stay In (K.k.10).

Izmailovo, Moscow – 7,500 Rooms
The Izmailovo has a total of 7,500 rooms and it may take a while before any hotel can surpass such number. The whole unit is made up of four towers, 30 floors each. Each tower is given a name from the Greek alphabet – Alfa, Beta, Vega, and Gamma-Delta. Erected on a former Romanov land, this hotel is where the Olympic athletes were housed during the 1980 Olympiad. Flaunting a three-star rating, the Izmailovo Hotel is also located close to many tourist attractions According To Finances Online .

 

 

 

#11. Oldest Hotel In India ( K.k.11 ).

Great Eastern Hotel
The Oldest was John Spence’s Hotel. Spence’s, the first ever hotel in Asia was opened to the public in 1830. The Great Eastern Hotel was established in 1840 or 1841 by David Wilson as the Auckland Hotel, named after George Eden, 1st Earl of Auckland, then Governor General of India.

The Great Eastern Hotel (officially The LaLiT Great Eastern Kolkata) is a colonial era hotel in the Indian city of Kolkata (formerly Calcutta). The hotel was established in 1840 or 1841; at a time when Calcutta, the seat of the East India Company, was the most important city in India. Referred to as “the Jewel of the East” in its heyday, Great Eastern Hotel hosted several notable persons visiting the city. After India’s independence in 1947, the hotel continued its business but went into decline during the Naxalite era of West Bengal; later the state government took over the management. In 2005 it was sold to a private company and was reopened in November 2013 after an extensive renovation.

 

 

 

#12. The Taj Mahal Palace ( K.k.12 ).
Jamsetji Nusserwanji Tata, founder of the Tata Group, opened the Taj Mahal Palace, a hotel in Mumbai (formerly called Bombay) overlooking the Arabian Sea, on 16 December 1903. It was the first Taj property and the first Taj hotel.

 

 

 

#13. Rambagh Palace, Jaipur ( K.k.13 ).

Rambagh Palace, Jaipur offers India’s most expensive hotel suite with a cost of Rs.  6,00,000 per night. It is the former official residence of Jaipur Maharaja. It is one of the finest royal  palaces in the world.Do not forget to  experience this Grand Presidential Suite.    

 

#14. Best Hotel Restaurants in India ( K.k.14 ).

From avant-garde fusion to old-school homage, these restaurants across the country promise a memorable meal.

Avartana at ITC Grand Chola
A tempered yogurt with rice preparation at Avartana at ITC Grand Chola.

*A. Avartana – ITC Grand Chola, Chennai

Avartana, ITC Grand Chola

 

 

Avartana’s coriander shrimp dumplings.

Chennai is a city obsessed with its own history, but in recent years, it’s also been aggressively forward-thinking and cosmopolitan. ITC Grand Chola’s most recent offering, Avartana, which dishes out luxe reimagined South Indian fare, is the perfect case in point. This modernist fine diner with a banana leaf design leitmotif hasn’t been open for long, but already people are saying it’s the most happening spot in town. If you’re looking for thrills on the plate, this one gives you bang for your buck. Chef Ajit Bangera, who took two years to devise the avant-garde menu, uses ingredients and seasonal produce to fashion inventive recipes that blend tastes from across the Southern Indian Peninsula with techniques from across the globe. A flavour-packed rasam is infused in front of the guest in a French press with coriander and cherry tomatoes to soak in the freshness of the herbs. And fish fry becomes a dish of sea bass cubes marinated with ginger, garlic and Salem chilli, then encased with thin linguine of local flat bread and fried. Desserts are just as ambitious and successful. The trail of payasams is a delightful take on jasmine and fig payasam. In short, if daring and boundary-pushing food brings you pleasure, you won’t be disappointed.

(Meal for two: `4,500 approx. excluding taxes).

 

*B. Pillars – Umaid Bhawan Palace, Jodhpur

Pillars, Umaid Bhavan Palace, Jodhpur

The fabulous view from Pillars.

Unapologetically old school, Pillars feels as though it’s from another time and place. Launched in 1976—it started as a tearoom in Umaid Bhawan—this charming open-air restaurant offers spectacular views of Jodhpur, the Baradari lawns, and the magnificent Mehrangarh Fort. From the cane furniture to servers in white uniforms with red turbans and kamarbandhs, the dial here is set to familiar, colonial (and yes, expensive) luxury. Menu stalwarts include golden classics of the vintage era such as chicken a la Kiev, braised lamb ossobuco, chermoula tofu steak, and homemade tortellini with saffron beurre blanc. You can also choose from Taj signatures like cobb salad from New York’s Taj Pierre Hotel and, fish and chips from Taj St. James Court, London, among others. The menu isn’t radical but everything is freshly made and sourced from the best suppliers across the world. The ham is Iberico, the avocados come from Peru, and the gulkand is painstakingly made in-house from the best Pushkar roses. Pair the food with a selection of spirits from across the globe. Definitely try the killer Jodhpur chilli martini made with local red chillies. As you savour your tipple, know that the likes of Prince Charles, the Dalai Lama, Brad Pitt, Angelina Jolie and Mick Jagger have all dined here.
(Meal for two: `12,000 approx. excluding taxes).

 

*C. Le Cirque – The Leela Palace, New Delhi

Le Cirque, The Leela Palace, New Delhi

The bar at Le Cirque.

Like its famed crème brûlée (the recipe shows up as you scrape the bottom of the bowl in which it’s served), Le Cirque is a favourite of the capital for a good reason: its staff is friendly, the candle-lit ambience chic, and the food innovatively upper crust. The restaurant, housed on the 10th floor of the beautiful Leela Palace, offers a breathtaking view of the majestic diplomatic enclave. The menu has a strong European bent with an honest yet unpredictable approach. Snack on a decadent plate of truffle fries, or a silky smoked potato mousse with slow-cooked free-range egg. For the antipasti, try owner Sirio Maccioni’s signature spaghetti primavera, its light cream garlic sauce humming with flavour. The grilled NZ lamb chops, encrusted with black pepper and pecorino cheese, and grilled over charcoal, are a comforting treat. Chef Adrian Mellor’s reverence for his ingredients and their provenance, coupled with his playfulness and skill, makes every mouthful a rare treat. Take for example, his preference for secondary cuts of meat like the belly, cheek and shoulder. Treated with slow-cooking techniques, they yield layers of flavour not usual of filleted cuts that are used for these dishes. The outstanding wine list is a draw in itself.
(Meal for two: `7,000 approx. excluding taxes).

 

*D. Vetro – The Oberoi, Mumbai

Vetro, The Oberoi, Mumbai

The artisanal cheese platter at Vetro.

The tide may have turned in favour of more casual fine dining, but visit Vetro and you wonder why. Extensive use of sunlight-reflecting glass (Vetro means light in Italian), crema marfil marble flooring, and lacquered panels create a fitting backdrop for contemporary Italian dishes displaying oodles of technique and flair. With its sumptuous wine bar Enoteca stocking what is probably Mumbai’s largest selection of wines, a visit here is as much about the drink as the food. Every dish rewards curiosity with quiet surprises. To open, try antipasti like fresh buratta with asparagus textures, grilled lamb loin with rucola, mustard vinaigrette, apple compote or salt baked onion with asparagus puree and parmesan. Pasta lovers can try the spaghetti n’duja, featuring spicy calabrian sausage and finished with pecorino romano, the saltiness of the hard sheep’s cheese balancing the fieriness of the n’duja. A glass of Ribolla Gialla brings out the best in the main course of baked Chilean sea bass served with porcini mash and black truffle (vegetarians can try a roulade of aubergine, spinach and ricotta). Desserts are equally impressive. Soft and giving under the spoon, the ethereal white chocolate and sambuca foam with watermelon granita and fresh mint is a treat you should order and most definitely not share.
(Meal for two: `4,500 approx. excluding taxes).

 

*E. Spice Studio – Alila Diwa, Goa

Spice Studio, Alila Diwa, Goa

Spice Studio’s setting is as inviting as its food.

There are few of life’s mishaps that a good bowl of curry cannot mend. And in case of Spice Studio’s Goan fish curry, a rich yet simple classic with a tangy twang, any low spirits will be instantly lifted. As the name suggests, the heart of the restaurant is home-style traditional cooking showing off India’s glorious bounty of spices. The open-air diner features winners from across the country, but when it comes to Goan dishes, it punches way above its weight. Kokam-spiked dishes from the Susegad state get their due in the form of fresh prawns kismur, prawns tossed in coconut and onions, aamsol curry, button mushrooms cooked with onions and tomatoes, and alsande, a thick, orange-coloured coconut gravy. Among the North Indian stars, the martabangosht is the thing to order: boneless lamb cubes slow-cooked with pickled spices and red chilli pickle are cooked again in a martaban to heighten flavour and colour. Finish simply with ginger and chai spiced crème brûlée with bolinhas or traditional Goan cookies. There’s plenty to like in the setting—such as the backdrop of a banyan tree lit up by candlelight, breezy surroundings and lamps hung from the ceiling, trees and walls. Pair the food with a selection from the well-conceived wine list. The restaurant has also introduced a unique “Dine in the Dark” evening, where the master chefs ensure that you soak in the delicate flavours of your food without any visual distractions.
(Meal for two: `2,000 approx. excluding taxes).

 

*F. Karavalli – The Gateway, Bangalore

Karavalli, The Gateway, Bangalore

Vazhapoo thoran, a highlight on Karavalli’s menu.

At Karavalli, you’re snagging a taste of the south west coast of India in heaping portions. The beautifully landscaped restaurant with a mix of al fresco and indoor seating is reminiscent of a traditional tiled Mangalorean house. Chef Naren Thimmaiah’s belief that, “like museums, regional restaurants also preserve traditions,” is reflected in everything from the use of home-style kitchen equipment—stone grinders, mortar and pestle andurlis—to the brass and copper serving ware. The cuisine is grounded in the regional cuisines of the south—Moplahs of Malabar, Konkani Brahmins of Mangalore, Syrian Christians of Travancore and Havyaka Brahmins of Vitla among others—but the newly-revamped menu also features grills and seasonal stars. The line-up has a stable core of dishes including a stunningly tender curry of koli-barthad, pieces of chicken pan-fried in a blend of roasted spices and tart Coorg vinegar, Alleppey fish curry simmered in a moderately spiced gravy of freshly ground coconut, ginger and raw mangoes, and the piece de resistance, tiger prawn roast tossed in Kerala spices, coconut slivers and lemon juice. A recent addition of tiffin meals keeps things interesting for return customers too. The wine list ticks all the boxes, and service is warm. A happily messy tamarind ice cream (or the delicious vermicelli payasam) rounds off an evening of class and comfort. Unquestionably, a Bangalore keeper.
(Meal for two: `4,000 approx. excluding taxes).

 

*G. Wasabi by Morimoto – Taj Mahal Palace, Mumbai

Wasabi by Morimoto, Taj Mahal Palace, Mumbai

Avocado tartare on Wasabi’s menu.

The only Indian restaurant to be featured on San Pellegrino’s prestigious Asia’s 50 Best Restaurants list for 2016, it flies down authentic ingredients and seafood fresh from Japan every five days. Little wonder that the red-themed luxe diner has that special power over its patrons. Iron Chef Masaharu Morimoto’s modern menu deconstructs and reconstructs ingredients and plays with flavours like a painter mixing colours on a palette and layering them on a canvas. Secure a spot by the window to get a spectacular view of the Gateway of India and take the time to survey a sake-dominated wine list. Then leave yourself in the hands of cool, calm chefs to deliver hit after hit. The fuusen tofu (decorated with a sprig of sakura flowers) and sashimi uni make for a delectable start. Among the sushi offerings, negitoro-maki, sushi hamachi, and sushi chutoro are equally good and come with freshly grated wasabi. The main course of black cod in miso hits all the right notes, the sake-miso sauce delivering pungency, kuromame black beans giving smokiness and pickled peppers adding crunch. Don’t forget dessert. Kurogoma millefeuille made with fresh caramel, Tochigi strawberries and hokkaido chocolate ice cream isn’t death by chocolate but gets awfully close.
(Meal for two: `13,000 approx. excluding taxes).

 

*H. The Spice Route – The Imperial, New Delhi

The Spice Route, The Imperial, New Delhi

Spice Route has a temple-inspired architecture.

There is nothing subtle about the design of The Spice Route. The OTT décor with its theatrical murals and antiques delivers a sense of fantasy verging on Indiana Jones. But the overwhelming visual depiction does succeed in bringing alive the fantasy of the Orient. The 20-year-old restaurant traces the journey of spices from the Malabar Coast through Sri Lanka, Malaysia and Indonesia to Thailand and Vietnam, and offers six South East Asian cuisines on its menu. Chef Veena Arora cherry-picks flavours to give you a striking blend. Some cracking dishes are on offer. What you come for are winners like stir-fried lobster with ginger and Thai black mushrooms, served in a shell, chicken in Thai green curry with pea and cherry tomatoes and, chemeen thoren (Kerala style prawns stir-fried with coconut, curry leaves, black tamarind and mustard seeds). And let’s not forget that phad phak (chef’s special stir-fried baby spinach with black mushrooms, flavoured with soya bean paste). Dishes are also customised and crafted as per the preferences of patrons. For instance, the Summer Collection, which features unique creations using raw and ripe mangoes, and the Winter Collection starring seafood. At any time, consistently good food in striking surrounds is assured.
(Meal for two: `6,000 approx. excluding taxes).

 

*I. Southern Spice – Taj Coromandel, Chennai

Southern Spice, Taj Coromandel, Chennai

Southern Spice’s new dish—cauliflower kodamilagai urulai therattal.

This Chennai icon’s ornate design, inspired by the temple architecture of the Chola, the Pallava and the Pandya dynasties, guarantees a special night out. Every detail in Southern Spice, from where you sit (tufted chairs with bronze-capped feet) to the service ware (customised silver and gold-plated dinner ware), coalesces into a seamless experience. The menu charts a wide range of southern flavours, the dishes running the gamut from vazhapoo karapodimas (banana blossoms with ginger and ground spice powders) from Kerala and the scrumptious Thanjavur kozhi varutha kozhambu (country chicken cooked in rustic ground spices) to asparagus paruppu usili (asparagus and steamed lentils tempered with Madras chillies) and munakaya mamsam kura (drumstick-infused tender lamb shoulder meat curry from Andhra Pradesh). Dessert is just a little wicked; coconut obsessives will be in seventh heaven digging into the exquisite elaneer payasam, the slivers of coconut shavings adding contrasting textures. Attentive service ensures a smooth flow on the floor. Also, there is a premium on procuring ingredients from their region of origin, like coconuts from Pollachi, cinnamon from Kerala and Byadgi chillies from Mangalore.
(Meal for two: `4,000 approx. excluding taxes).

 

*J. Sonargaon – Taj Bengal, Kolkata

Sonargaon, Taj Bengal, Kolkata

The kakori kebab at Taj Sonargaon.

Sonargoan means golden village in Bengali, and the ethnic setting here is definitely one reason for its longevity. Featuring mouthwatering fare from Bengal and the North West Frontier, the dishes are backed by a commitment to authenticity and flavour. The kakori kebabs are as God intended them, a fine mixture of tender lamb mince and lamb fat, enhanced with a mixture of hand-picked roasted spices and seasonings, skewered and slow-cooked in a lava stone fired open oven. The velvety dal makhani (known asdal sonargoan) is just as good, simmered overnight, smothered with butter and sharpened with tomato paste, red chillies and kasoori methi. Both pair divinely with thegilafi kulcha, a blend of two doughs, flattened and baked in a slow-flame tandoor. The highlight of the Bengali line-up is the jamindari thali, a classic traditional combination of a complete meal experience selected from the Bengali zamindar gharanas in and around Kolkata. Available in vegetarian and non-vegetarian versions, a mouthwatering array of homestyle dishes from mochar (banana blossom) chop to kosha mangsho are on offer. For dessert, classics like mishti doi, gobindo chaler payesh are well executed. It’s worth visiting during the monsoon to relish their Hilsa special.
(Meal for two: `5,000 approx. excluding taxes).

 

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