Aurum

"Enter this gem only to be enveloped in an orbit of colors and textures. From the bright walls and eclectic glass details, to fresh flowers and leather seats, this sleek Indian welcomes all and sundry. Thanks to the collab between Chef Manish Tyagi and owner Anupam Bhatia, the menu is an homage to the nation's forgotten recipes. Every dish is elegantly composed and flavors are infinitely varied. Diners who get to feast on "The Feast" will be privy to a three-course spread. Carnivores, however, will savor lamb skewers with roasted spices; while pescataraians won't be able to resist the Malvani fish curry. Earthy mushrooms strike a wonderful contrast against sweet English peas."Out of the way" desserts like tapioca kheer are quite simply out of this world." - Michelin Inspector

These Bay Area Indian Restaurants Are Bringing the Masala Dabba Behind the Bar | Eater SF

"In Los Altos, I saw how chef Manish Tyagi and his team treat the masala dabba (which Tyagi calls a masala dani) as the backbone of both the kitchen and the bar: their jhalmuri riff—puffed rice with fried chickpea noodles, chaat masala, and mustard oil—is served using the Dhungar method to heighten smokiness, and that same sensibility shows up in cocktails. The Pomelo Pani riffs on traditional neebu pani by swapping lemon for pomelo and using white pepper to preserve color; the sangria is brightened with a house chai-spice blend; the Damask Rose starts with prosecco and layers citrus and rose with the bite of black pepper and turmeric; and a special Tandoori Pina Colada uses a pineapple liqueur spiced with chaat masala, rock salt, and cumin that is roasted in a tandoor. I could tell the bar program is a true extension of the kitchen, with a diverse team contributing to every cocktail, and Tyagi says he’s inspired by classic Indian spiced beverages." - Nandita Godbole

Year in Eater 2022: The Best Meals at San Francisco-Bay Area Restaurants | Eater SF

"I found Aurum in Los Altos to offer very elegant meals with plenty of attention to nuanced regional flavors, making each meal feel like an invitation into a conversation about the deeply complex nature of Indian cuisine." - Eater Staff

Year in Eater 2022: The Go-To Restaurants for San Francisco Bay Area Food Experts | Eater SF

"I find Aurum in Palo Alto to be a reliable spot with tried-and-true recipes that don’t feel overdone, a place you can count on for consistent, well-executed dishes." - Eater Staff

The Best Indian Restaurants Around San Jose and the South Bay | Eater SF

"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