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Harman Singh takes his barbequing very seriously. He’s macgyvered a Texas-style slow smoker and gets his own cherrywood and applewood chips from Manali. He’ll tell you where to buy your bacon (The Piggery, Brar Square) and how to serve lobster (not in the monsoon season though). In fact, you’ll end up chatting with Harman quite a bit on the bar stools at HMan over glasses of homemade 'Orange Lemon Barley' (recommended). Inspired from Omakase tradition, the chef talks to you about your preferences and suggests something. I picked a 'Philly Cheesesteak' and a 'Lamb Meatloaf' from the single-page menu which is almost entirely red-meat, with no concessions for vegetarians. Damn good meat though, the buff 'Philly Cheesesteak' was assembled right in front of me with tender slices of steak and just the right amount of melted provolone. The meatloaf, fresh from the oven, was moist and deftly seasoned. Sides are charged extra but are freshly prepped with your order; the 'Butter Garlic Beans', 'Slaw and House Salad' were spot-on while the 'Mashed Potatoes' were a bit too dry. Dessert is sublime and textbook-perfect 'Tiramisu' with savoardi, mascarpone, coffee liqueur and cocoa.