What to eat at Restaurant Week

Chefs from participating eateries recommend their favorite dish on the Restaurant Week menu. Read the entire story on CNNGo.com:

Shadab Khan, chef de cuisine, Saffron
Vegetarian: Tohfa e zameen
Non-vegetarian: Siya mirch ka murgh
JW Marriott, Juhu Road, Juhu, +91 (0) 22 6693 3000

Alex Sanchez, executive chef, The Table
Vegetarian: Herb gnocchi à la Parisienne with mushroom ragoût and fines herbs
Non-vegetarian: Provençal lamb ragoût with pappardelle pasta (available at dinner only), chicken quesadilla with sweet pea guacamole, sour cream and salsa fresca (available at lunch only).
The Table, G/F, Hotel Suba Palace, next to Indigo Deli, Colaba, +91 (0) 22 2282 5002

Clinton Cooper, executive chef, San-Qi
Vegetarian: Crispy ginseng squash with wasabi mayonnaise
Non-vegetarian: Yuzu baked salmon with edamame mashed potato
Four Seasons Hotel, 114 Dr E Moses Road, Worli, +91 (0) 22 2481 8000

Paul Kinny, executive chef, Koh by Ian Kittichai

Vegetarian: Chef Kittichai’s hand-pounded rock corn 
Non-vegetarian: Chilean sea bass
InterContinental Marine Drive, 135 Marine Drive, +91 (0) 22 3987 9999

Paul Kinny, executive chef, Kebab Corner
Vegetarian: Tandoori broccoli with red onion salad
Non-vegetarian: Seekh kebab
InterContinental Marine Drive, 135 Marine Drive, +91 (0) 22 3987 9999

Joy Bhattacharya, executive chef, India Jones
Vegetarian: Stir-fried lotus stem with water chestnut and tahu in roast garlic sauce
Non-vegetarian: Steamed grouper in Singapore chilly sauce
The Trident, Nariman Point, +91 (0) 22 6632 4343

Kent Lee, executive chef, Hakkasan
Vegetarian: Aubergine and tofu with spicy black bean
Non-vegetarian: San Pei chicken with basil and chilly
Hakkasan, 206, Krystal, Waterfield Road, Bandra (W), +91 (0) 22 2644 4444

Jeetesh Kaprani, food and beverage service manager, Vetro
Vegetarian: Spinach and ricotta ravioli
Non-vegetarian: Corn-fed chicken picatta
The Oberoi, Nariman Point, +91 (0) 22 6632 5757

Jeetesh Kaprani, food and beverage service manager, Ziya
Vegetarian: Caramelized banana kulfi
Non-vegetarian: Nariyal mirch jhinga
The Oberoi, Nariman Point, +91 (0) 22 6632 5757

Danny Huang, Chinese chef, The Great Wall
Vegetarian: Dough fritters filled with cottage cheese
Non-vegetarian: Wok-fried spicy diced chicken with basil leaves
The Leela Mumbai, Sahar, +91 (0) 22 6691 1211.

Nitin Kulkarni, executive chef, Indigo
Vegetarian: Caramelized onion flan with braised mutt and Madeira sauce
Non Vegetarian: Grilled chicken with kaffir lime, balsamic coriander dressing and yellow moong couscous
Indigo, 4 Mandalik Road, Colaba, +91 (0) 22 6636 8999

Manu Chandra, executive chef, The Olive Bar & Kitchen
Vegetarian: Portobello mushroom tart tatin
Non-Vegetarian: Three Little Pigs (slow-braised pork belly, sage-rubbed, seared tenderloin and grilled bratwurst sausage served with homemade spaetzle, baby onion agrodolce and bok choy).
The Olive Bar and Kitchen, Pali Hill Tourist Hotel, 14 Union Park, Khar (West), +91 (0) 2605 8228/5; and Mahalaxmi Racecourse, gate number 8, +91 (0) 4085 9595/6

Padmaja Divakaran, junior sous chef, West View
Vegetarian: Sun-dried tomato and gorgonzola polenta
Non-Vegetarian: New Zealand lamb chops
ITC Grand Maratha Sheraton, Sahar Airport Road, near International Airport, Andheri (E), +91 (0) 22 2830 3030.

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