I loved the back to school feel, replete with a library, chemistry lab, amphitheatre, bunker beds, a camera Dean and the Bajaj scooters. Canteen style Indian cuisine generally implies under-charred pulao and stodgy French fries, while comfort cuisine nearly always defaults to sandwiches. Not wanting to be pigeonholed by such narrow assumptions, Chef Harangad Singh simply subtitled his cuisine as ‘Progressive Nostalgic,’ allowing him to fuse several local dishes with modern techniques and a twist. In his creative kitchen lab he has incubated some sensational surprises – Tender Tandoori Lamb chops that easily come off the bone pepped with well-balanced spices. Another stellar preparation is the Honey Chilli Potatoes where he makes a nice mash and then fries them, so they are crisp on the outside and soft inside. The Anda curry pranked should be given a miss; a nice masala omelette should be left as is than frying it in a Tempura batter. The Litchi kebab can be avoided if you are counting calories. End with the Pranked Rose kheer, the sprinkling of liquid Nitrogen frozen rose petals give it a nice kick.
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