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CUR8 is a large all-day dining restaurant offering you brightly lit spaces for a catch-up session with friends, private spaces for team breakouts and intimate spaces for smaller groups. All this, set around live stations, each of which can have you standing in awe for a few minutes – think a double door pizza oven built into a pillar that can hold up to 8 pizzas, or the large charcoal grill at the international grill station or even the live kebab and roti tandoors at the Indian section. CUR8 has a lovely set up – beginning with a section to make your own salads with a range of dressing. The salad greens from arugula to iceberg lettuce, seasoned Brussel sprouts etc are great. The ready to eat salad range is great – do try the 'Pan-seared Salmon with Scallions'. Executive Chef Stephane Calvet brings on a range of cheeses to an exclusive counter. All his personal favourites. The pizza and pasta station take customized orders – the 'Salmon Pizza with the Tzatziki-like Dollops' is brilliant. Coming to the international grills – you have the entire range of fish, meat and poultry, but my heart went to the range of dips and sauces that are placed alongside each dish. Do try the 'Roasted Chicken with Root Vegetables' and the 'Grilled Salmon in Tomato Sauce'. The Indian section serves up a good selection of popular Indian favourites and I do encourage you to try the tandoor section – the seafood and meat done here, are done with love. The 'Tawa Jhinga' and the 'Ghosht Masala' are brilliant, with rotis that come to the table. And, then, of course, you have the expansive dessert section. Top picks include 'The Lemon Meringue' and 'Orange Cake', and, do take a peek at the ice-creams. You will not be disappointed!