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This all-veg restaurant has a menu segregated into three categories, which you can peruse in warm lighting amid wooden furniture. The soup list sets the tone, as lasooni palak soup mingles with a beid bi lamoun (tomato, eggplant and coriander soup topped with fried vermicelli), veg and barley consommé, honey-glazed pumpkin soup or yaki niki (a Japanese soup of sprouts, tofu, spinach, etc.). Similarly, the salads have it all, from a classic Indian ratalu chaat to hummus, mutabal and baba ganoush, besides warm potato salad, one with kimchi, a raw papaya salad in tangy Thai-style dressing, or Singaporean version with pineapple and crispy noodles. The Indian appetisers have a standout creamy malai broccoli, while the veg cheese dim sums bring your attention to the Far East menu. Among mains, mix and match a little. Try a bamieh bil zeit (Arabic-style baby okra) with chazuke (Japanese sticky rice with crisp nori), or dhingri dolma (paneer, mushroom, baby corn and spinach) gravy with polenta quenelles (semolina and cheese thyme cakes, served with herb cream sauce and roasted asparagus). Alternatively, play it a bit traditional, with their gorgeous lemon cilantro rice with the vegetables in hoisin sauce. Finish with a slice of lemon cheesecake or honey crispy noodles with almond flakes.