There are restaurants that make a great first impression and Ziu, an “Innovative Thai Cuisine”, is one of those. The brainchild of Chef Gurmehar Sethi – who has worked with the world’s most-widely recognised Japanese restaurant, Nobu in London, The Leela Palace Kempenski in Udaipur and New Delhi, and Banyan Tree Resort in Phuket -- Ziu is one of Delhi’s first stand-alone Thai restaurants. Nestled in Sangam Courtyard in RK Puram, Ziu, with its dimmed lights, low-key wooden interiors, and warm ambience makes you fall in love with the place. The decor features modern Sala Thai architecture wherein the ceiling is an artistic play of woodcut work, the walls are done in stone slate, and the façade is beautifully covered with snakeskin and fish scale.

The restaurant has an extensive menu consisting of rolls, soups and salads, and a variety of rice and curries. One can look forward to delightful Thai fare with a twist of innovation in salads such as the Banana Blossom and Laab Kau. Try the slow-cooked lamb shank Gaeng Massaman Gae with Sticky Rice (served on sticks), Po-Pia Ziu, Goong Satay, Meing Khum and Chucee Salmon Rom Kwan with Garlic Fried Rice that are some of their signature dishes. For dessert, indulge in the classic Tiramisu with freshly prepared ice cream.

To sip on, there’s a selection of coolers, some sinful nitrogen-based concoctions and a list of surprisingly good mocktails. You’d be wise not to make post-dinner plans—this meal should be the highlight of an evening well spent.