Intemperance and extravagance a gorgeous zenith of the lavishness of the former Indian royalties and the fashionable Indian design, reflects as one enters. Most dishes served have a balance of flavour and texture, the exquisiteness of simplicity, and the understated sensuality with well paired spirits and wines. Try the vodka infused shikanji, flavoured iced teas, and mojitos made with seasonal fruits. On the food menu here is the best of kababs, curries and breads. For starters, do not miss out on the ‘tandoori jheenga’, and the ‘nukti kabab’ a perfect blend of aromatic and robust spices, done to perfection out here. Vegetarians would love the ‘palak ki asharfian’ a house creation by the chef, which is basically a spinach cake blended with apricot, betel leaf, khoya and pine nuts. The Daal Dilli 32 which is stewed for 48 hours with home churned butter is to die for. Do try the gucchi Zaffrani, exceptional Kashmiri morels in piquant gravy, best harmonising with hot and fresh Kashmiri naan. To end on a sweet note, try not to miss the fabulously creamy ‘kulfi faluda’ this is a true bounty of subtle almond and sandal flavours or the ‘hari mirch ka halwa’ which far from putting off, might win a few converts yet.
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