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Walk past the wall of cascading water and descend into Chola, where the mix of modern and traditional décor is as eclectic as the multi-regional menu. Don"t be overwhelmed by the number of options, since you"ll rarely go wrong with whatever you get. A basket of varied kebabs straight from the tandoor includes lamb sausages perfumed with cardamom, while Savitri Amma"s idli (steamed rice cakes) arrive with fresh coconut chutney, a southern Indian specialty. Spices and flavors are blended with balance and care: a delicate cashew sauce infused with saffron- coated chunks of tender lamb, and langarwali dal, a buttery mix of lentils, is flecked with cilantro and intensified by the faint heat of dried chilies.

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