Chola

Walk past the wall of cascading water and descend into Chola, where the mix of modern and traditional décor is as eclectic as the multi-regional menu. Don’t be overwhelmed by the number of options, since you’ll rarely go wrong with whatever you get. A basket of varied kebabs straight from the tandoor includes lamb sausages perfumed with cardamom, while Savitri Amma’s idli (steamed rice cakes) arrive with fresh coconut chutney, a southern Indian specialty. Spices and flavors are blended with balance and care: a delicate cashew sauce infused with saffron- coated chunks of tender lamb, and langarwali dal, a buttery mix of lentils, is flecked with cilantro and intensified by the faint heat of dried chilies.