La Cayetana, located in Tijuana’s tony Paseo Chapultepec mall, puts the emphasis on honest, hearty fare. The dishes don’t fall into any one category. They range from Baja Mediterranean – including a very good dish of giant scallops in brown butter sauce – to grilled steaks and pastas. The pastas are the standout here. Raviolis de costilla corta (short rib ravioli) features the savory, slowly-brazed meat – a regional favorite – in a hearty ragout atop a large, supple handmade ravioli stuffed with a local farmer’s cheese.

Owner and master coctelero Humberto Buelna has been preparing and serving Sinaloan seafood specialties from his small stand near Tijuana’s Mercado Hidalgo since 1994. El Paisa offers a number of tostadas, cocktails, prepared shellfish, and aguachiles, all made with extremely fresh seafood sourced from the nearby Pacific. One of the El Paisa’s specialties is the shrimp and white clam aguachile tostada, on which heaps of delectable seafood comingle with a lime and serrano aguachile atop a crunchy tostada. To add heat, top with plenty of El Paisa’s chiltepin salsa, which Humberto makes from the small dried chilies daily.

Bol Corona was named for its original 1934 location as a bar and restaurant at the Club Corona bowling alley on Avenida Revolucion; it is regarded as an important part of Tijuana’s culinary history. Today, the local chain restaurant’s casual stands and sit-down locations serve a variety of northern style burritos. Their excellent machaca (dried and shredded beef) burrito is prepared to-order and combines the reconstituted, fried meat with green peppers, onions, garlic, and spices. The burrito is served in a large, house-made flour tortilla and is best finished with a splash of their very spicy salsa roja or verde. Don’t let fast food style graphics fool you – these burritos are the real Sonoran deal.

Chef Julio Rodriguez elevated, fused, and remixed traditional Sonoran mariscos at his other restaurant, Navio, which resulted in an elegantly plated gourmand version of the standards — think prepared chocolate clams with mango and pickled red onion served on a slab of decorative slate. His new spot in Playas de Tijuana, Alga Bien goes back to basics, offering a menu of un-retouched – for the most part – seaside Mexican classics. Served in a large molcajete – a traditional stone mortar –  the serrano chile-based aguachile is a fresh affair of shrimp, octopus, and red onion combined with avocado and cucumber to temper the medium level heat. If you want to get even spicier, just add a dash of the many popular salsas on hand. Alga Bien shares its space with a bar, and its casual atmosphere and spacious, ocean view patio make it a popular destination during weekends.

Edo is known for their hands-on fine dining experience and their premier seafood and meat. Edo elevates the Japanese experience, whether it is sushi, sashimi or the delightfully artistic bento box! From making their wasabi from scratch to serving up only the freshest fish, Edo is truly one of Bangalore's best. 

If we did have to single out a must have here it would be their signature roll! The roll is made with crab meat, yellowtail, tuna, salmon and topped with the roe of flying fish called Tobika. It really is a sushi lover's delight!

An idli is a steamed, fist-sized cake made of rice and lentils and happens to be very popular amongst the Southern States of India as a breakfast essential. Brahmin's Coffee Bar serves some of 'the' best idlis in Bangalore, and their pillowy, soft idlis have the power to even convert a hater. Yeah, they are thaaat good! 

Let's not forget about the vadas (a vada is a deep-fried snack made of lentils and usually served as an accompaniment to idlis). The vadas are on point at Brahmin's; crunchy on the outside and soft inside. 

The trick is to order the idlis and the vada separately. That way you can ask the kitchen to add dollops of their heavenly, house-made, white butter on your idlis. mmmm.

Sample New York's finest in Bangalore at Le Cirque Signature. Le Cirque is known world over for its luxurious French and Italian menu and a gastronomic experience like no other. The Bangalore restaurant is also an example of their exemplary food and hand-picked menu. From the array of succulent lobster and prime cuts of meat, we choose to single out the humble risotto.

The Black Truffle Risotto is comfort food elevated with flair, to a level unparalleled. The black truffle pesto and shavings of truffles on the warm risotto just makes for an amazingly delicious meal!

Caperberry is synonymous with the true appreciation of fine Euro-Med cuisine. From having set the tone for molecular gastronomy way before it became 'a thing' in Bangalore to making it look effortlessly spectacular, it has almost never fallen short of expectations.

It serves a delicious Rotolo of Lamb which is perfectly braised and accompanied by some juicy porcini mushrooms, a delicate red wine risotto and a red wine foam that forms a perfectly balanced symphony of flavors!

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This revered barbecue mainstay is known for its smoked meats, lunch and dinner buffets. The restaurant specialized in barbecued mutton, churning out thousands of pounds of the meat for the successful 350-seat restaurant and huge catering business. From bone-in ribs to loins and shoulders, the meat is hickory smoked using traditional low-and-slow methods and bathed in a spicy, vinegary mop that gives it a beautiful crunchy crust. Don’t miss their famous lunch buffet, a monstrous 40-foot table groaning with barbecued mutton and home-style sides such as homemade mac n’ cheese, ham hock-studded beans and corn muffins. Opened in 1963 with just 30 seats, the family-run restaurant now seats 350 and serves more than 350,000 meals a year. Famous diners include former President Bill Clinton, former Vice President Al Gore, former second lady Marilyn Quayle, former U.S. Sen. Evan Bayh, Jim Nabors, Bill Monroe, Pam Tillis, William Shatner, Kevin Costner, Reba McIntyre and Emmylou Harris.

Ta'am at first glance, will seem non-descript and uninteresting but the food served here, more specifically the Arabian food here is anything but "non-descript" and "uninteresting." Oh, the food is descript alright. So damn descript..

Seriously though, the quality of the meat here is something short of a revelation. The lamb will completely fall off the bone when you give it a gentle toss, that's how tender the meat is. We have rarely tasted such tender, succulent cuts of lamb in any restaurant in Bangalore before!

Their best dishes in our opinion, are the Laham Mandi (flavoured rice served with meat broth and cuts of lamb meat) and Pepper Laham (lamb cooked in a pepper spice mix). The flavours are intense and the complexity of the flavour profile speaks of hours of labour and patience; something, a lot of restaurants cannot boast of.