"Attention to detail is what sets Junoon far apart from its desi brethren. The façade is dramatic, but once through those ebony doors, the cavernous setting is welcoming and plush with treasures from the subcontinent. The large bar exudes class and fun, with two antique jhoolas (swings) crafted from Burmese teak. Then, walk through a 200-year-old wooden arch and carved panels beyond, seemingly afloat in a reflecting pool, to enter the amber-tinted dining room where tables are luxuriously spaced. The kitchen is patently ambitious and quite successful in presenting a contemporary vision of Indian cuisine. Every dish is thoughtfully composed and highlights only products of top quality. Begin with a thick octopus tentacle sent to the tandoor, emerging crisped, charred, incredibly tender, and served with pickled purple potato as well as herb oil. Murg lababdar tastes of pure elegance in seared and braised de-boned chicken drenched in a sweetly spiced, deeply flavored tomato-onion gravy. The creamy and exceedingly juicy shahi lamb shank is enriched with rose petal-garam masala, cumin, and coriander; while stout cake coddled with orange- and pink peppercorn-meringue is as unexpected as it is divine." - Azimin Saini
