The Neotias launched Afraa in 2007 with celebrity culinary consultant Karen Anand and expat chef Davide Cananzi at the helm of affairs. The duo curated a striking menu, largely global fusion, with dishes such as potato gnocchi with wasabee cheese sauce and Norwegian salmon cooked the Japanese way, with furikake. The stunning interiors, predominantly in white, were done by Kapil Bhalla and a wine library with over 250 varieties sealed the deal. Nine years on and numerous changes (on the menu) later Afraa is still popular for great food and ambience. The grilled Scottish salmon with chilli lime emulsion or their signature Pork Chops served on a bed of warm cabbage and bacon salad are some of the top picks on the current menu.
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