New Delhi, April 6 -- At MOAI in Hyderabad's financial district, Gachibowli, a deep, white plate holds a spatchcock chargrilled baby chicken on a bed of flowing tahini and shio koji (a Japanese condiment ) dotted with barberries. The idea of the restaurant, which opened on 28 March, is to offer an elevated dining experience, where the ingredient is the hero.

"For me, there has to be one prominent flavour and if necessary, two more things underlying it," explains consultant chef Mohib Farooqui, who has designed the signature menu with 28 dishes is completely his. A succession of dishes bear testimony to this approach. The focaccia with a black garlic glaze comes with a generous blob of whipped ricotta, sun-dried tomatoes, olive crumble an...