"Only the best chefs can boast a tenure at multiple locations of the Taj Group of Hotels, India’s ultimate luxury hospitality group, and Aurum chef Manish Tyagi is among them. Having honed his skills at many top-notch establishments across the country, Tyagi now calls Palo Alto home, and the city is lucky to have his playful yet on-point cuisine. Aurum showcases the diversity of regional India, enriching the dining experience with options like crab varuval, a fried crab dish from the Chettinad region; pithi, a bread from Bihar; and rajathani laal maas, lamb cooked with the regionally preferred Mathania chiles. Go hungry and save room for ghevar, a decadent dessert from Rajasthan." - Nandita Godbole
