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But the real reason Benares has remai-
ned on the radar of discerning diners for
over a decade isn't about events or tri-
butes. It lies in the everyday—the menu
that reads like a map of the subcontinent.
Chicken tikka masala, biryani, North In-
dian-style curries, homemade chutneys,
and freshly baked naan. Everything is
prepared to order, with the kind of atten-
tion to quality and flavour that only co-
mes from a kitchen unhurried by trends.
Here, classic dishes sit comfortably
alongside less common offerings, and
vegetarian cuisine holds its rightful place
at the Indian table—not as an afterthou-
ght or obligation, but as a delicious and
intentional choice.
The dining room at Benares is elegant
yet inviting. Warm tones, wood accents,
and soft lighting encourage long meals,
conversation, and shared plates—just as
is customary in India. The service strikes
a perfect balance between discretion and
warmth, the result of experience and pri-
de in the craft. The clientele is as diverse
as the menu, and that may well be one
of the restaurant’s greatest strengths:
here, you'll find families celebrating mi-
lestones, couples in quiet conversation,
groups of friends ready to take on the
boldest curries, and professionals stea-
ling a peaceful moment away from the
city's hustle
TESTED RESTAURANTS
Chef Luis Ojeda and his team
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