San Gimignano Review
Chef Ravi Saxena uses his Tuscan training to create playful, sensuous dishes in Delhi's most rarefied Italian restaurant. The three-course regional menu changes periodically, but you might find such fancies as a "flan" of spinach, black olives, and risotto with fresh basil-and-tomato sauce; tagliatelle with a fresh herb sauce of minced duck and Parmesan cheese; sliced grilled tenderloin with grilled polenta and marsala sauce; or grilled milk-fed baby lamb chop with grilled balsamic vegetables. The small wood-paneled rooms are inviting, and in winter you can dine on a terra-cotta patio in the fabulous garden. Service is excellent.