Conde Nast Traveller India


THE OBEROI, NEW DELHI: Head to Baoshuan, the rooftop Chinese restaurant at the hotel, and order the Peking Duck London 1960. Master chef Andrew Wong marinates the duck overnight, then steams and fries it to create the thin, crispy skin on the outside. It is paired beautifully with pancakes, plum sauce and ginger spring onion sauce. (

The , which comes with favourites such as kadhi, pithod, papad ki sabzi, aloe vera ki sabzi, bajra roti with mirchi achaar, raita

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