PANAJI
In what should come as a boost to the hospitality trade of the State, 7 restaurants from Goa have been selected among top 50 premium Indian restaurants for 2017 by Condé Nast Traveller and Himalayan Sparkling at an event held in Delhi.
This was the first edition of ‘Top Restaurant Awards' and the fact that seven of top 50 restaurants are from Goa should be a matter of pride to everyone. The seven restaurants from Goa to feature in top 50 are: Bomras (4th position), Gunpowder (10th position), La Plage (17th position), The Black Sheep Bistro (21st position), Mum's Kitchen (33rd position), Palácio do Deão (38th position) and A Reverie (39th position).
Bomras in Candolim and Gunpowder in Assagao stood among the top 10 restaurants in the country. These restaurants among themselves offer diverse cuisine to food lovers and have been hugely popular with tourists as well as locals.
Delhi and Mumbai led the awards as both the cities contributed 10 restaurants each to the top 50 in the country. Goa, Bangalore and Chennai came close, as 7 restaurants each from these places also featured among top 50. Kolkata and Hyderabad with 3 restaurants each and Jaipur, Kochi, Pune with 1 winning restaurant each made up for the rest of the list of top 50 restaurants in India.
Indian Accent from Delhi was awarded the title of Number 1 premium dining restaurant of the country followed by The Bombay Canteen from Mumbai, which stood second and The Table from Mumbai, which stood third.
The jury comprised of a number of food connoisseurs like actors Sonam Kapoor and Neha Dhupia, author Amitav Ghosh and fashion designer Wendell Rodricks.
The jury also had multiple influencers from the food industry like chef and restaurateur Rahul Akerkar, food
critic Karen Anand and Restaurant Week India Founder Mangal Dalal,
TV show host and author Maria Goretti.
Speaking on the occasion, Divia Thani, Editor, Condé Nast Traveller India said, "The evolving Indian palate, the boom of the standalone restaurant, the rise of new culinary formats such as pop-ups, experimental kitchens, and bold gastronomic philosophies all mark a shift in urban India's approach to food. We've gone back to our roots to rediscover and interpret ancient recipes."
