Without limiting its competence to change from a tranquil daytime haunt to a distinguished sundown space, the environs echo multi-faceted creativity. The menu traces on superlative food with flavours and consistencies inspired from good French cooking techniques with promising young Chef Priyam Chatterjee, centring on novel savours and plates made from handpicked ingredients and refined to generate a treat for all the senses. For an appetizer, you may merely realise the distinctive Qla touch when you order ‘Sauvignon blanc poached shimji, duxuelle champignon and edible greens’. This dish breaks accurate to the idea of the menu – merging ingredients that wed the chef’s progressive approach to the cuisine. My bliss lies in the first shameless bite of a ‘garden salad’ aka pan seared scallopor, in-house smoked goat cheese, served on a bed of basil dust and edible art; and at the bottom of a refreshing champagne cocktail, and sometimes in that decadent ‘tagliatelle’ doused with Kashmiri saffron cream and tiger prawns, sprinkled with edible greens and parmesan chips, the thin crust pizzas or the last bite of a mouth melting ‘noir truffle crème brulee’ with chantilly mousse and I found it all in an unperturbed corner of Qla. The menu rejoices flavours and panaches contingent in a unique and original way but never overlooking that good harvest is at the core of the best food.
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