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—stylish accessories and clothes, theatrical performances and a European fine dining restaurant serving delectable seven course gourmet fare. Fashion designers Sonali and Himanshu decided to expand their creativity from Hidden Harmony, their own line of clothes, to Grasshopper: Emphasis is on subtle flavor and presentation and meals are tailor-made for each table according to preferences—prawns with ginger, sesame and seaweed, veal chops with blue cheese butter and lemongrass ice cream are some of the favorites. Incredibly romantic by night, the outdoor restaurant is open for lunch only on the weekends. Reservations are a must.

Blue Ginger VIETNAMESE Lush tropical foliage, a lotus pond, and the scent of frangipani in bloom set the mood for Taj West End’s Vietnamese restaurant and open kitchen. The decor is Vietnamese-chic: chairs crafted out of water hyacinth fiber and large stone urns filled with petals; silk lanterns and flaming torches—even the crockery has a Vietnamese military procession running all around it. Start with the asparagus and crab meat soup along with a crunchy raw mango salad, followed by the coconut-based Vietnamese caris (curry) served in a clay pot, and accompanied not by rice but a baguette. You could also try scallops in black pepper, garlic and oyster sauce and the scrumptious stir fried prawns in tamarind sauce. End with lemon grass and ginger crème brûlée or the very refreshing rose petal ice cream.

Taj West End. 080/6660-5660. www.tajhotels.com. Main courses Rs 650–Rs 1,400. AE, DC, MC, V. Daily 12:30–3pm and 7:30–11:45pm.

Graze FUSION Bedecked in orange and beige, this simply accoutered award winner (Best Restaurant of the year 2008, Times Food Guide) has an intimate and personal atmosphere (small, cozy, waiters friendly as opposed to obsequious), and fabulous cuisine dished out from an open kitchen. Our personal favorites were seared scallops with fresh corn and Parmesan foam for starters, followed by the delicious rib-eye; pan-seared Waygu beef served with mashed potato and béarnaise sauce; or the roasted halibut, served with steamed lentils, oyster mushrooms, and sherry oxtail sauce. For dessert, look no further than the sinful piping hot chocolate soufflé served with freshly made chocolate ice cream. Mexican chef Oscar, the wizard conjuring this dream meal, is sure to be found advising guests on what to eat or else quietly smiling at the many compliments given by grateful patrons. You can also graze the fantastic collection of the whiskeys and wines.

Taj Residency, 41/3 MG Rd. 080/6660-4444. www.tajhotels.com. An average 3-course meal is Rs 2,000—Rs 3,500 with wine and dessert. All credit cards. Daily 12:30–3pm and 7pm–midnight.

i-t.ALIA ITALIAN/INTERNATIONAL Rated the best Italian restaurant in Bengaluru by the Times Food Guide and Restaurant of the Year by Taste & Travel Food Guide, i-t.ALIA is led by the celebrated Mandaar Sukhtankar. The menu may have items that are a mouthful to pronounce, but once you taste them, you will be left speechless. Flavor enjoys top priority here, but for the maestros in the kitchen, creative presentation is equally important. Three kinds of mushrooms, each cooked differently, makes a fabulous starter followed by the hand cut spaghetti with grilled lobster and crab meat or the scallop, anchovy, and late harvest wine risotto. Make sure you have enough space for one of the best desserts in the country—the delicious Ficchi al forno—specialita dello chef (baked fresh figs).

The Park.hotel, 14/7 M.G. Rd. 080/2559-4666. www.theparkhotels.com. An average 3- to 4-course meal is Rs 2,000—Rs.3,000 with wine and dessert. AE, DC, MC, V. Daily noon–2:45pm and 7–11:45pm.

Karavalli SOUTH INDIAN This indoor-outdoor restaurant has been wowing guests and winning awards for more than a decade now. Sit in the open-air courtyard under the huge canopy of a rain tree on wrought-iron garden chairs, or inside, in what resembles a Mangalorean home, with high ceilings, antique furniture, and walls adorned with old seafarer maps and a grandfather clock. For seafood lovers, Karavalli