Get free deal with every meal
Confirm booking in 30 second
No charges on booking cancellation
WHEN Le Meridien Gurgaon replaced Pullman, its acclaimed all-day dining restaurant, Sen5es, acquired a new identity, Latest Recipe, but the popularity of its daily buffet and Sunday brunch showed no signs of wearing thin. If anything, they are only getting better because of a palpable effort to keep the excitement levels up. Had the hotel’s bright and young executive chef, Tanveer Kwatra, lacked imagination, he would be happy letting Latest Recipe inherit the positives of Sen5es. He chose instead to surprise his guests with features such as the sherbet selection, the live noodle soup counter, the Japanese ‘pizza’ (okonomiyaki), a favourite of vegetarians, and a copy of Momofuku’s pulled pork bun, which has been one of David Chang’s lasting contributions to global popular cuisine. From the Korean signature dish, Bibimbap, to Sri Lankan egg hoppers paired with the island nation’s prawn curry, to Old Delhi’s kanji vada, chana dal bharta, tandoori bataer and Amritsar machchi given the tak-a-tak treatment, to the teppanyaki ice-cream at the end, the daily buffet and Sunday brunch are crowded with options, and these keep changing daily. The girth of the spread can challenge the most gluttonous among us, but it is the depth of taste that stands out.