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It is a well-appointed restaurant – slick and brightly lit – looking over the verdant Southern Avenue stretch (it occupies the same spot that used to be Funjabi Tadka’s original outpost) with a promising menu that straddles North Indian and Oriental cuisines admirably well. The chef at the rudder of the Oriental kitchen previously worked at Yauatcha (the Kolkata chapter), and he has crafted an exciting menu that is largely well-executed with some (obvious) inspiration from his previous workstation. There is stir-fried water chestnuts, asparagus and sugar snap, jasmine tea smoked pork ribs and crispy lamb tossed with thick slivers of raw mango, a particularly good pick. However, at The Palms, the Indian spread is clearly more popular. The mahi kasundi (mustard-laced fish kababs) and the butter-laden paneer maskawala come especially recommended.