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By far and away the finest North Indian restaurant in Noida. The décor tries to be ageless in a quirky way. It certainly manages to attract expatriates and desis in equal measure. There’s an À la carte menu, yes, but chef Shams Parvez can tailor-make a menu for your tastes with advance notice. The house special is dora kabab; vegetarians have an excellent dal kabab and you can have chapli kababs, Bihari kababs and kunna kababs – all are excellent options.
Spectacular service and delicious food made a good life. I had a great time with my family - thanks for every thing you served.
We ordered for the luxury butter chicken bc, garlic naan, butter roti, romali and mutton seekh kebab Butter chicken - came with a silver wark which was super creamy and rich Mutton seekh kebaba - had lots of colour and was not at all moist , super dry The breads - were alright The verdict strictly average
One of the best places for Indian Food in Noida. The food is well cooked as you would have at home. The chef is to be complimented for the tasty food. The service provided by Mr. Pradeep Kumar and his team was excellent. Ravi Khera
Anil Saraswat - Assistant Restaurant Manager placed the finger bowl on my table. I was most delighted by this. The finger bowl and hand towel sat together in a rectangle beaten -steel plate. This is the first time I was seeing a small towel kept along with the finger bowl which was also made out of beaten -steel. Impressive and inventive presentation. An extraordinary dessert with a delightful crunch followed. I liked the creativity of the garnish- a small rectangular brown chocolate piece stood upright along with a white chocolate garnish. This semi-circular dessert is a modern fusion of chocolate and Rasmalai. I felt that this dessert is hard to resist. Just before the arrival of this dessert, Rajesh Variyath - the Hotel Manager joined me. He spoke to me on the concept of this iconic restaurant, known for its signature Indian food. He also informed me that the culinary artists of this eatery has recently introduced "Futuristic Cuisine" which marks the evolution of Indian cuisine as it would be desired by the future palate. After the Orange Juice and Soup, three Kebabs landed my table one after the other with clock like precision." Navrattan Kebab" was griddle fried, with a combination of nine Nuts and Vegetables. A shallow fried Beetroot patty, "Zameeni Hayyat" when paired with Mint Chutney had innovative flavours to offer. Shallow fried Green Pea dumpling filled with Cheese and Raisins was the "Hare Mutter Ke Kebab". Chef Mohd. Khursheed – the Master Chef of this restaurant enthused me to try the "Tandoori Aloo" with the home made Chutneys- Papaya relish and Sweet Mango Chutney. I am really glad I obeyed him in full faith. It was a revelation. Chef Khursheed opined that Mint Chutney can be paired with any Kebab (I completely agree). It was Chef Khursheed who served all the dishes by himself (which he got straight from the kitchen). I was very much inspired by this gesture. Supervisor Vijit Singh gave him company. For the mains, along with Phulkas I opted for "Bhindi Masala" and "Arbi Badayun". The former cathected me to indulge guiltlessly in mouthfuls. The latter - a crunchy, flavoursome dish was a perfect pairing to it. I am very happy that this eatery rocks with each presentation. Food is high on substance and flavour. Home style….less oily…. less spicy. It was a different dining experience. A veritable Bharat Darshan of food. This eatery may be praised for its attentive Staffs as well as innovative Chefs. Paying homage to both tradition and innovation. Captivating culinary voyage.
If you are an Indian food lover.. this place is for u.. amazing indian food.. situated in heart of Noida at Radisson Hotel, Sector 18.. would love to come back again..
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This restaurant has the pride of being the finest Indian restaurant in Noida. â€˜Made In Indiaâ€™ in Sector 18, Radisson Blu, Noida, is a revelation in itself on the stereotype Indian cuisine front. It has tried to break through the boundations and had the brains to bring to us a menu which is unique and innovative amongst all the usual traditional stuff. Similar to the menu the interiors have a reflection of eccentricity to it. Keeping the basic look timeless you can see the bursts of quirkiness in the dÃ©cor. Open kitchen area attracts the attention the moment you step into the doorway of Made In India. The room is dimly lit and the space alone will win you over. The staff is extremely cordial and the reception you will get upon entering will be quiet warm and attentive. There are couple of semi-private dining tables here where you can sit in peace. Reservation is mandatory so donâ€™t make the mistake of dropping in unannounced or you will be waiting for some time.
Made In India is focused on serving the best Indian food you can lay your hands on. The collection of recipes are the perfect blend of tradition and creativity in parts. Besides the north Indian food you will find some Awadhi and Lucknawi delicacies on the menu. Start with nimbu mahi tikka, dora kabab, kunna gosht, chapli kabab, dal ke kabab, rajmah aur akhrot ki shammi, behari kebab, Awadhi seekh kabab, chooze ka shorba and kastoori paneer tikka as your first course. For the next and main course revel in delicious curries such as, hariyali bateyr, limbu dahi murgh, gucchi mussallam, dhania mangodi, nahari, urad dal palak, gosht beliram, khubani bhare kofte, paneer lababdar, murgh khurchan, kareli roganjosh and khatta meetha baingan.
Nizami murgh biryani, gucchi pulao, keema kulcha, khameeri roti, khurmi naan, rogini roti and kabalian naan will make the perfect accompaniments to what you can say a delightful meal. Your trip to Made In India will not be complete unless you taste some of their delectable desserts. Homemade malai kulfi, phirni, gulkand jamun and seasonal halwa are temptation incarnate. The place is ideal for family celebrations and peaceful dinners. With some prior notice the chef will be pleased to tailor the entire menu to your taste. Made In India is expensive so better save it for special occasions.