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The intoxicating aroma of shisha first hits you as you walk in to this pub-like establishment. For those indulging in tipple, the ‘kacche kele aur arbi ke kabab’ is an interesting starter, bringing you saffron-marinated raw banana and colocasia chunks; the ‘rakabdaar ki tangdi’, or chicken leg stuffed with cheese and marinated with yellow chillies, is piquant as well. Crab-stuffed shitake mushrooms go well with rum, as does salmon tartare served with a quail egg set off whisky; or then, sample a beef carpaccio with parmesan shavings in a mustard-and-capers dressing with a mug of beer instead. There is a long list of entrées, ranging across the usual wood-fired pizzas, pastas, risottos, Asian combo meals, and some inspired fine-dining mains (surf and turf, tamarind salmon, panko and basil-crusted chicken breast, for example). We loved their Granny Smith apple pie and mud pie (who could go wrong with a melting brownie, oodles of chocolate sauce and vanilla ice cream?) to finish.