Few have pulled off contemporary Indian well, but chef Mano Thevar— formerly from Waku Ghin and Guy Savoy—aces it at his eponymous restaurant. Start every meal here with plump Pacific oysters delectably topped with tangy rasam granite, and refreshing Goanspiced hamachi ceviche. The crispy pork is nonnegotiable—imagine fatty slabs of pork slow-cooked in sambar, then deep-fried until crisp, and brought together with betel leaf, pickled jalapeños and sambal aioli in a flavoursome mouthful. The tandoor baby lamb slathered with green chutney is another flavour-packed delight. For the ultimate experience, have the eight-course degustation with excellent wine pairing.