The gastronomic journey starts with Amuse Bouche (bite-sized starter served before any meal) a fake egg made of mango yolk and coconut water.
Of course, the menu consists of 4 Snacks, 1 Soup, 4 Starters, 1 Sorbet, 1 Main meal and ends with 2 Desserts.
Some of the notable snacks were Pea Pearl Puchka, Dahi Bada and Jhal Moore Cookie, then the Pepper soup was well balanced yet enticing, we tried malai chicken tikka, chicken tikka (red), and prawns as starters, well balanced on flavours and beautiful on presentation. In mains I preferred the standard Butter chicken and bouy from the presentation to taste, it was nothing but perfection. Desserts were the star of their own, the Jalebi Caviar is one such beauty everyone needs to have.
I can’t be thankful enough for this experience which I had and it’s no doubt a place to re-visit for not just special occasions but in general too. I rate the place with all the love a 5.