This is likely the best Indian restaurant there is in Iloilo City, if not the region…read more First up, their Pani Puri was superb--eggshell crispy shells crackled with the tangy zing of tamarind water with just a dollop of potato and toasted onion within. Easily among the best examples of Pani Puri I've had. The Mutton Biriyiani was flavorful, with punchy spices. But it was a touch oily. The mutton pieces were fork tender, and when eastern with mint and tamarind chutney, balanced and superb. I wished they offered a thimble of raita to bind the flavors. The garlic naan had the delectable crispy toasted bits with chewy balance, and was generously basted with ghee and caramelized garlic. The steamed basmati rice was simply perfect . The fish curry... I was a bit confused about the flavors--not a palette I've encountered... and the fish chosen was soft and squishy like clods of fat. Perhaps it was a catfish. I wished they used a firmer fish like snapper or kingfish (Tangigue). And then their "mango lassi" was merely a pulpy mango juice with no trace of yoghurt. And at P150 poor value for money given the portion size. All in all, a lovely fine dining experience which I hope to repeat soon.

After the second time at FTI, I really have to downgrade their food and service from an optimistic…read more4 stars to 3 only... * although the taste was good, the quantity of fish tikka was small and distinctly missing in fish, * for the 2nd time the bread - chapatti this time instead of naan - was too charred and tasteless to be much of a pleasant treat with the meal. * the older filipina servers tried hard, but between Punjabi, Filipino and English, things got somewhat confusing and harder than should be to understand over a small three-dish order. Although the main cook is obviously old at 92 years of age, it could be that he is losing stride, and for this resto to be selling these small dishes at 300p plus is asking for far too much. As I do a decent vindaloo and other curries at home, we will focus on cooking our own Indian where my large collection of spices should easily out-distance this moderately-okay fare. As well, time to start making my own garlic naan from scratch: pan-frying it or making my own tandoori should prove wonderful. But go to FTI and check it out? You might enjoy it more than we do.