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This is Swissôtel’s specialty fine-dining outfit serving contemporary Indian food. Durbari enjoys a group of loyal patrons, but the swanky 88-cover restaurant with its split-level seating (for large groups) and well-stocked wine library mainly caters to guests staying at the hotel (people visiting the city on business, mostly). Naturally, lunch has few takers, so Durbari stays open for dinners only, on weekdays. Lunch is served on weekends only. The menu is extensive with everything from typical Punjabi pindi chana and Kashmiri rogan josh to Kerala-style meen moilee and bekti paturi, a Bengali classic. Plus, there are a few of their signature innovations such as the durbari kofta curry that has cottage cheese dumplings stuffed with apricots, fish tikka flavoured with Gandharaj lime and the Swiss cheese stuffed naan bread. A must-try is the Dal Durbari, their signature version of the kali dal, slow-cooked in the tandoor for nearly 20 hours, loaded with butter and cream.