Delhi's original Mangalorean restaurant—specializing in seafood from the western coast between Goa and Kerala—is outstanding. Choose your sauce, then decide between fish, prawns, or crab. Anything served sawantwadi (in spicy mint-and-coriander sauce) is unforgettable, as is gassi, a mild coconut-flavored gravy, and the butter-pepper-garlic sauce. Another specialty is Chettinad food from Tamil Nadu, cooked in a very spicy black-pepper sauce (there's also
decent Chinese and North Indian food). Mop up your food with appam or neer dosa, soft South Indian rice breads. The prim dining rooms are softly lit, and service is excellent. Doors are open all day.