This stylish multi-level restaurant and bar exudes an old-world charm with a distinctive aura of warmth and grandeur amidst the rustic leitmotif. The bar and lounge on the ground floor operate in the evening while the first-floor restaurant is open for both lunch and dinner. The ingredient-led menu curated by Chef Amninder Sandhu gives the diner a glimpse of remote corners of India. The food cooked on wood or charcoal, in the gas-free kitchen boasts of rustic and varied textures and flavours. The slow-cooked meats here are easily the pièce de résistance. 'Rhododendron Seekh' with pomegranate, yogurt and mint and jackfruit wrapped In cabbage leaf, with pine nuts and coriander, is a testimony to chef’s mastery. Carnivores can savour 'Mama’s Pressure-Cooked Mutton with Koni Joha Rice' from the Northeast and 'Yetti Goli', 'Prawn Ghassi Goliappam'. The fragrant 'Tabarak Pulao', with chicken and apple, is a treat for the taste buds. Among desserts, 'Angoori Rabdi Dumplings in Phylo Nests' stands out. The bar menu replete with playful surprises also offers highly curated spirits and wines. The service is efficient and exemplary. The vegetarian and non-vegetarian thalis on offer which serve 4 diners are best enjoyed without cutlery.
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