New Delhi

For a truly northern Indian experience, head for Chor Bizarre, on the edge of Old Delhi.Chor Bazaar means "thieves market". — Concierge

Designed by iconic fashion guru Rohit Bal, this centrally located restaurant is a place to see and be seen. — Frommer's

Strong on flavors and, if it’s possible, even stronger in technique, Indian Accent does modern Indian dishes that are surprising, but always pleasant. — Travel + Leisure

This might just be the best seafood restaurant in Delhi. — Frommer's

This is one of Delhi's best-regarded Punjabi restaurants (now a reliable chain). — Frommer's

Since 1968, Banda Hasan has been dishing up his famous char-grilled kathi rolls—thin roti roomali bread filled with minced mutton, paneer (cheese), or spiced chicken tikka. — Travel + Leisure

Housed in the ITC Maurya in southwest Delhi, Bukhara's rustic decor, with stone walls and mock log-top tables belies its world-famous food. — Condé Nast Traveler

Like the nawabi (princely) culture from which it's drawn, the food and style at this restaurant are subtle and refined. — Fodor's

Try a dosa‰ÛÓa giant semolina or lentil-flour crÌ»pe filled with spicy potatoes‰ÛÓparticularly the maharaja sajjigemasala dosa, which also includes vegetables. — Fodor's

The butter-cooked chicken (makhani murgh) is also wonderful, as is the badshahi badam pasanda, mutton cooked with blended almonds and yogurt and fragrant spices. — Frommer's

This fantastical restaurant, hand-painted by temple artists flown in from Kerala, resembles a temple. — Condé Nast Traveler

In a city where most of the best restaurants are contained within hotels, it's a treat to experience a stand-alone establishment with as enchanting surroundings as Lodi the Garden. — Concierge

Feast on yellow dal, alu masala (curried potatoes) and mattar paneer (cottage cheese with peas). — Condé Nast Traveler

Don’t miss the daily trio of chilled soups, served in espresso cups, especially if it includes the earthy-tangy orange and fennel soup; or the knockout butter chicken. — Travel + Leisure

The proper way to end a festive Indian meal is with paan (folded betel leaves stuffed with various fillings), which work as a digestive as well as a mouth-freshener. — Travel + Leisure

The Mughals invaded India in the sixteenth century, and their rich, intricate cuisine uses lots of milk, cream, spices, dried fruit and nuts. — Concierge

This place is as advertised—down to its checkerboard flooring, jukebox and healthy-sized milkshakes. — Travel + Leisure

A buzzing small cafe offering an informal alternative to the glam eateries. The menu trots from Italy (pasta) to Thailand (pad thai) to England (fish and chips). — Lonely Planet

There's a very wide selection of breads and sweets here—there are more than a dozen options in parattas alone; go for the ones filled with mint or cauliflower. — Fodor's