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A restaurant or eatery earns the title of progressive Indian when it serves a modern interpretation of traditional Indian cuisine.
The dishes offered on their menu are a radical departure from the traditional by way of technique or presentation. The food served showcases individuality, creativity, and innovation.
A 37-acre farm and restaurant in Bengaluru, Farmlore is known to beautifully marry modern techniques with seasonal, regional produce and lace it with a sense of nostalgia.
Chef Himanshu Saini’s Trèsind is constantly earning brownie points for innovation and ingenuity. The dishes served at the restaurant are aesthetically pleasing and once you take a bite, play with your palate.
Nestled inside the magnificent ITC Grand Chola, Avartana has redefined south Indian cuisine. The credit goes to the magical medley of traditional flavours and ingredients, with modern presentation.
Comorin, spearheaded by the famous chef Manish Mehrotra and chef Dhiraj Dargan, comprises a menu that has comforting dishes from a variety of Indian cuisines but with a modern twist. Think sweet corn khichdi, arbi ghee roast, and more.
Ekaa, a contemporary bar and restaurant in South Mumbai, is known for its seasonal, ingredient-driven dining experience. Each dish promises to be unique and surprises you with flavours and presentation.
These restaurants were the top five nominees for the Zee Zest Unlimit Awards in the best progressive Indian category. For more information on Zee Zest Unlimit Awards co-presented by L’oreal Paris New Hyaluron Moisture, click on the button below.