Made In India

Radisson Blu, Noida

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..

Made in India is a pretty good Fine Dine restaurant in Noida. Since this is in Radisson, it is a little on the expensive side, but you can get a good deal on dine out for this. The food is amazing and good portions as well.

Parsi food draws many similarities with Bengali food and that is why the cuisine ranks amongst the top ones to eat in my family’s list. The Chicken Baida Roti is an apt replacement for the Mughlai Parantha that is so cherished. The Liver Roast(Bhujeli Kaleji) is something that every Bengali will truly love. The Chicken Farcha also known as KFC Chicken Parsi Food Festivalas Kaizad jokes about, is an explosion of flavours encrusted by the batter. The sweet, tangy flavours is something you can truly fall in love with. The explosive Parsi flavours come to the fore in the mains with a Patra Nu Paneer with it’s perfectly balanced sourness with sweet. The Sali Chicken and Parsi Prawn Masala Roast inculcate a dominant flavours of Tomato. We combine it all with some breads. Some desserts to end off the meal with Laganu Custard and Mawa Cake.