Just like things evolve with time while retaining their core characteristics, Machan has changed with time yet retained its ethos of providing impeccable service and outstanding food in an ambience that takes you closer to nature. The much-loved rendezvous and legendary Machan, Taj Mansingh has re-emerged in a contemporary avatar after renovation and a shutdown induced by the pandemic.
On entry, the first thing that catches the eye is the stunning tree canopies that have the resemblance to the supertrees in “Gardens by the Bay”, Singapore. The wallpapers recreate the grasslands of a jungle. The assortment of terracotta animal masks made by the local artists, brush a rustic stroke while the cylindrical lanterns add a contemporary touch to the ambience.
Do ask for the window seat. The large windows provide vistas of the fauna outside and enhance the experience further. Also, the appeal of the restaurant with the two cane tree trunks in the centre, makes one feel that they are literally sitting under a treetop post.
Flavours both old and new find their way in the menu. Forests of the world and India have been the inspiration to create an eclectic menu that rejoices the flavours and colours of the jungle.
The fresh repertoire of beverages and cocktails in the menu draws inspiration from nostalgia and nature. We started with The Number One cocktail, and the Titicaca Greens – quinoa, beet, baby spinach topped with soy onion chilli dressing and inspired from the wilderness in Peru. Named after the address as well as the popular discotheque by the same name, the Number One cocktail is a unique blend of gin, guava, red apple, elderflower and is absolutely delicious. The double cooked Xishuangbanna lamb and the cute tiger “Pug marks” made with chilli chipotle and mushrooms made for pre-delicacies.
The novel presentation by Executive Chef, Arun Sundararaj, doesn’t detract from the depth of flavour on every plate – each more effortlessly balanced and delectable than the next one. The Ocean turns Purple is a wondrous dish robust with flavours. Butter poached sea bass with a smattering of microgreens is served with quenelles of mashed potato and surround a bed of warm mushrooms.
Bull’s eye has been the star in the dessert menu of the restaurant from the start. The sinfully warm cake with ice-cold ice cream and an exact dollop of chocolate sauce nestle within a chocolate eye.
The pandemic still rules the headlines and one cannot brush away the safety aspect of eating out. At Machan, they have installed a state-of-the-art purification system to control the spread of microbes and to maintain indoor air quality. At the restaurant, the hygiene and safety protocols are met to make the guests safe.
On entry, the first thing that catches the eye is the stunning tree canopies that have the resemblance to the supertrees in “Gardens by the Bay”, Singapore. The wallpapers recreate the grasslands of a jungle. The assortment of terracotta animal masks made by the local artists, brush a rustic stroke while the cylindrical lanterns add a contemporary touch to the ambience.
Do ask for the window seat. The large windows provide vistas of the fauna outside and enhance the experience further. Also, the appeal of the restaurant with the two cane tree trunks in the centre, makes one feel that they are literally sitting under a treetop post.
Flavours both old and new find their way in the menu. Forests of the world and India have been the inspiration to create an eclectic menu that rejoices the flavours and colours of the jungle.
The fresh repertoire of beverages and cocktails in the menu draws inspiration from nostalgia and nature. We started with The Number One cocktail, and the Titicaca Greens – quinoa, beet, baby spinach topped with soy onion chilli dressing and inspired from the wilderness in Peru. Named after the address as well as the popular discotheque by the same name, the Number One cocktail is a unique blend of gin, guava, red apple, elderflower and is absolutely delicious. The double cooked Xishuangbanna lamb and the cute tiger “Pug marks” made with chilli chipotle and mushrooms made for pre-delicacies.
The novel presentation by Executive Chef, Arun Sundararaj, doesn’t detract from the depth of flavour on every plate – each more effortlessly balanced and delectable than the next one. The Ocean turns Purple is a wondrous dish robust with flavours. Butter poached sea bass with a smattering of microgreens is served with quenelles of mashed potato and surround a bed of warm mushrooms.
Bull’s eye has been the star in the dessert menu of the restaurant from the start. The sinfully warm cake with ice-cold ice cream and an exact dollop of chocolate sauce nestle within a chocolate eye.
The pandemic still rules the headlines and one cannot brush away the safety aspect of eating out. At Machan, they have installed a state-of-the-art purification system to control the spread of microbes and to maintain indoor air quality. At the restaurant, the hygiene and safety protocols are met to make the guests safe.