The Basil Kitchen

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You can take the chef out of Olive, but you can’t take Olive out of the chef. Raman Kohli leaves the restaurant kitchen to start his own thing, without leaving behind any of the finesse. With plating being an integral part of the fine-dining experience here, his boys dish up Masterchef-style, including a pomegranate base in shot glasses from which the mutton seekh is served.

What not to miss—the lychee shot with wasabi and feta.

Price: Starts at INR 1,500 per plate for a minimum of 35 people; goes up to INR 10,000 per plate for menus including sushi, caviar and imported meats