It is a restaurant where vegetables and condiments bring thrust to every dish and not the meat. The steady radiance of every menu item, be it the salads or thoke or the soups or hincho, comes by way of fresh produce, both crunchy and holding their texture. The restaurateurs seem invigorated by the challenge of conjuring up a complete no-meat menu for Indian diners where the contours of flavours are distinct. Already a rage is the Samuza Hincho or samosa soup where the samosa is served in a tangy soup with accompaniments of cabbage, carrot and capsicum. Equally popular are the salads, most refreshing of which is the Raw Mango Salad/Tayat Thi Thoke, where you will find filaments of raw mango jumbled with roasted red chilli, crushed peanuts, lettuce and brown onion. The flavours of the menu are all amplified with just the right touch of condiments and culinary wizardry. Do veer from your regular diet to try the Pyan Boo Palata where a creamed mash of corn with bright flashes of curry powder is leavened by coconut cream, to be mopped up by paratha shreds. Equally interesting are the grilled sticky rice in banana leaf parcels that come with a choice of fillings like mushrooms, raw mango and what have you to leave a lingering smoky aftertaste.
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