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

"Celebrating their bountiful Indian heritage, local chefs and bartenders at Aurum are taking their flavor-packed masala dabbas behind the bar. With creative cocktails and sometimes low-proof libations, they showcase classic Indian flavors. Chef Manish Tyagi of Aurum calls the traditional spice storage a masala dani. The menu includes a riff on a classic jhalmuri appetizer and various cocktails such as Pomelo Pani, which riffs on traditional Indian neebu pani, a sangria with a house blend of Indian chai spices, and the Damask Rose cocktail that layers citrus and rose with black pepper and turmeric. For special events, there is the Tandoori Pina Colada with a liqueur made from chaat masala-spiced pineapple." - Nandita Godbole

"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

"Thanks to the collab between Chef Manish Tyagi and Owner Anupam Bhatia, the menu here is an homage to India's forgotten recipes. Every dish is elegantly composed and flavors are infinitely varied." - The MICHELIN Guide

"Loyal fans of Manish Tyagi — who built a following in his three years at SF’s Amber Dhara, then solidified his local reputation at the groundbreaking August 1 Five — have a new option for his playful take on high-end Indian food. As of December 22, his new restaurant, Aurum, is open in Los Altos, with a takeout and delivery menu of humorously named dishes with influences from around the globe." - Eve Batey