Olive Beach, Bangalore
Guests in sleek limousines drop by at Bangalore's latest hot spot, Olive Beach, located in a compound fringed with white pebbles and blue water bodies. Rough whitewashed walls, adorned by colours of the Mediterranean, exude a rustic charm. At the fancy island bolthole, away from top management powwows, a fashionable crowd of 20 and 30 somethings clinks strawberry margaritas at the bar and refocuses net glazed eyes on Lamb rack and Seafood espetada to the muted strains of light jazz.

Having set up a flourishing trade at the two Olives in Mumbai and Delhi, A.D. Singh felt the next best place for Olive to be in was naturally Bangalore. Housed in a renovated 100-year-old bungalow, Olive Beach is candlelit, bringing out the breezy elegance of a millionaire's villa by the sea. Interestingly one of the restaurant's owners is pop diva, Sagarika.

At Olive, portions are deceptively small, but with adequate amounts of seasoning, cream and so on, every dish is designed to sate your appetite and not leave you stuffed. A meal of three courses is almost a little too heavy if you have a small appetite.

One of the Olive highlights is the Vegetable en papillote - comprising premium vegetables and mushrooms on a pearl barley bed aromatised by truffle oil - cooked in a paper bag! The meal closes with a truly sinful Chocolate fondant - one of Olive's signature dishes...a delicate, chocolate cake with a heart of molten chocolate served with licorice ice cream and a balsamic glaze.

Kebabs And Kurries, Mumbai
What instantly strikes me as I approach Mumbai's centrally located ITC Grand Central Sheraton & Towers - the abode of Kebabs And Kurries where I am scheduled to have a leisurely dinner - is its imposing height. And once I walk into its inviting interiors, its marble fountain irresistibly beckons visitors to linger.

We walk down the closed corridor to the restaurant and a warm welcome that is extended to all visitors, even the late night walk-in guests.

Before we settle down at a prize table, my eye takes in its striking décor of rope wrought wooden teak benches, its country kitchenware, granite-top tables and glass enclosed show kitchens adding to the joys of eating. Watching meat being tenderly cooked on skewers and chefs churning out their recipes with seamless ease sets the mood for the meal that follows.

Choosing a mix of relaxing coolers, we set out to satiate our palates. The starters are enough to fill one's empty stomach, what with a selection of kebabs (chicken, lamb, fish and vegetarian) cooked to succulent perfection.... Playing safe and sticking to the conventional tandoori and Mughlai fare that has given this eatery its reliable reputation, we soon dip into piping hot black dal and mildly spicy curries.... Giving their much-talked about biryanis a rain check, we move directly on the chef's recommendation to create sweet memories centred around their Shahi tukra asal, Dum ki pooran and the delectable Yaquti.... As we leave, I promise to return and relish a biryani banquet....