5 Indian restaurants make it to top 40 in the list of 150 most legendary restaurants in the world


Our Bureau

New York

Seven Indian restaurants have made it to the list of the 150 most legendary restaurants in the world. The list was unveiled by Taste Atlas, an experiential travel online guide. According to the website, these are eateries that “are not just places to grab a meal but destinations in their own right, comparable to the world’s most famous museums, galleries and monuments.”

Paragon in Kozhikode, Kerala, immensely popular for its Biryani, occupied the 5th rank on the list. It was followed by Tunday Kababi, Lucknow which grabbed the 6th spot. Kolkata’s Peter Cat stood at the 10th rank whereas Amrik’s Sukhdev Dhaba in Murthal, a go-to spot for Delhi people for their crunchy paranthas, occupied the 16th spot. Mavalli Tiffin Rooms in Bengaluru also made it to the list and grabbed the 32nd rank.

Paragon in Kozhikode, Kerala, is an emblem of the region’s rich gastronomic history, celebrated for its mastery of traditional Malabar cuisine. The dish that reigns supreme is the biryani, a blend of rice, meat, and spices, steeped in age-old traditions and prepared with locally sourced ingredients,” the guide wrote.

If you are in Lucknow, a visit to legendary Tunday Kababi is must for its succulent Galouti kebab, prepared from finely ground keema (lamb or mutton mince). These meit-in-the-mouth Galouti kebabs are extremely flavourful. Kolkata’s Peter Cat stands out for its Chelow kebab — a twist to the Iranian beef kebab dish, replacing the beef with mutton and chicken. Mavalli Tiffin Rooms, popularly known as MTR, is another legendary Indian restaurant, located in Bengaluru. The place is best known for its delicious Rava idli and Bisi Bele Bath.

Figlmuller, a venerable Viennese institution, which grabbed the top slot, has earned its reputation by specializing in a single dish – the Schnitzel Wiener Art – for over a century. The meticulous attention to the sourcing of locally bred pork and the precise cooking method results in a distinctively light, crispy schnitzel, making it a yardstick for this Austrian classic.

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