Delhi: In an encore from previous years, three iconic Taj restaurants have once again made it to the twelfth annual San Pellegrino’s List of Top 50 Best Restaurants in Asia 2014. While two of the group’s legendary and favourite restaurants, Varq at the Taj Mahal, New Delhi and Wasabi by Morimoto at Taj Mahal Palace, Mumbai made it to the listing at 32nd and 36th positions respectively, the highly acclaimed Karavalli at The Gateway Hotel Residency Road, Bangalore, is also 49th on the list.

This list, organized by William Reed media, a British trade publishing house, celebrates the top 100 restaurants of the world annually and is a credible indicator of the best places to eat across the globe. The list of Asia’s best restaurants was voted for by The World’s 50 Best Restaurants Academy, made up of 936 voters from the hospitality industry.

Grand Executive Chef Hemant Oberoi acknowledged the recognition and said, “We are extremely honoured that Varq and Wasabi have both featured on San Pellegrino’s List of 50 Best Restaurants in Asia for 2014. This prestigious recognition reflects our commitment to providing guests with the most authentic and bespoke culinary experiences, and also reinforces our reputation among food connoisseurs across the world.”

Varq is a fine-dining restaurant at the Taj Mahal Palace, New Delhi, where Indian food is reinvented with unusual creations and pairings. Chef Hemant Oberoi has designed a menu that is a rich accumulation of Indian recipes evolved to the next level using exotic ingredients like sea bass, sand crab, black cod, morels and Iranian berries. On the other hand, Wasabi by Morimoto at Taj Mahal Palace, Mumbai offers its guests authentic Japanese culinary treasures from the repertoires of Chef Masaharu Morimoto. The ingredients, including seafood and Wasabi, are specially flown down from Japan. Karavalli at The Gateway Hotel, Residency Road, Bangalore is an iconic restaurant that specializes in authentic Indian coastal and regional cuisine steeped in Mangalorean, Malabar and Portuguese influences put together by Chef Natarajan Kundalai, the Corporate Chef for Gateway Hotels and Resorts.