First story by Sheraton is a new buzz in the city which has come up with “co-working “theme.
The way we work has changed and will continue to change. As technology continues to advance, the need to be in a typical office setting has dramatically decreased due to the fact that new careers, freelancing, and remote employees can virtually work from anywhere and “first story” by Sheraton is one such a place which gives you the flexibility to work while enjoying delicious food side by side.
The place gives gloaming vibes as one step in. The whole place is segregated into two half. one is dedicated for the bar while other is dined out space whereas the music played by the DJ uplight the atmosphere into happy vibes. The various wall poster and tv screen along with the pendant lights which grooms into yellow tint all over the ceiling add beauty to the luxurious cozy décor.
The bar was gigantic in size and every inched of the shack was filled with the bottles and had alluring white light around the table which made it looked lucrative while the other part of the shack was filled with varieties of cups, coffee beans and chocolate bars.
Here is the rundown of my experience:-
STARTERS –
1. CANAPE CHANA CHAT – It gets too boring to have raw sprouts thus I would recommend this dish if you want to have something healthy yet delicious . The moong sprout, black chana was tossed with onion , tomato, sev along with chat masala and red chilli powder with a pinch of tamarind chutney on a canape . The crunch of canape made the taste of sprout super scrumptious. However it had been better if it would have mixed with a little amount of curd.
2. PINDI CHOLE TACOS –The aroma of Pindi chole can make me crave for it any day and this was a new version of it. Pindi chole was garnished well with finely chopped tomatos and sparkle of coriander with lots of mayonnaise. If you want to have something filling then this dish tops the chart.
3. NADRU K SEEKH - Nadru ( lotus root ) is eaten all over India either as a curry or as fried dish. It was served in stuff form with mint chutney along with the bread. The plethora of flavors was not very prominent but I liked the dish.
4. KACHORI WITH GHUNGI – Recreated the delicacies of famous street food – kachori with their own secret of the recipe. The assortment of colors made it look the most aesthetical dish. The kachori was made in white peas and potato gravy, the gravy is popularly known as ghungi. This was different from the regular ones yet delicious.
5. SPAGHETTI – Rich tomato cream spaghetti was served along with cheese garlic bread. The spaghetti was packed with flavors from the tomato basil sauce, garlic and basil, making it refreshing and the tangy, savory taste tingles the tastebuds.
MAIN COURSE
LINGUINI MAKHANI GRAVY AND AMRITSARI PANEER BHURJI - Former and latter were served with laccha paratha which made the better amalgamation as a whole. Makhani gravy was velvety in color with a mélange of black Lentil, red kidney beans, butter and lots of cream. While paneer bhurji was tossed well with tomatoes and coriander. They managed to create the authentic taste of Punjab in Pune.
Overall I liked my experience at “the first story”. Luxurious ambiance with the newly emerging concept of co- working , party space and a dine out place with crazy deals.
Ambiance – 4.5/5
Food -3.75/5
Overall – 4/5
The way we work has changed and will continue to change. As technology continues to advance, the need to be in a typical office setting has dramatically decreased due to the fact that new careers, freelancing, and remote employees can virtually work from anywhere and “first story” by Sheraton is one such a place which gives you the flexibility to work while enjoying delicious food side by side.
The place gives gloaming vibes as one step in. The whole place is segregated into two half. one is dedicated for the bar while other is dined out space whereas the music played by the DJ uplight the atmosphere into happy vibes. The various wall poster and tv screen along with the pendant lights which grooms into yellow tint all over the ceiling add beauty to the luxurious cozy décor.
The bar was gigantic in size and every inched of the shack was filled with the bottles and had alluring white light around the table which made it looked lucrative while the other part of the shack was filled with varieties of cups, coffee beans and chocolate bars.
Here is the rundown of my experience:-
STARTERS –
1. CANAPE CHANA CHAT – It gets too boring to have raw sprouts thus I would recommend this dish if you want to have something healthy yet delicious . The moong sprout, black chana was tossed with onion , tomato, sev along with chat masala and red chilli powder with a pinch of tamarind chutney on a canape . The crunch of canape made the taste of sprout super scrumptious. However it had been better if it would have mixed with a little amount of curd.
2. PINDI CHOLE TACOS –The aroma of Pindi chole can make me crave for it any day and this was a new version of it. Pindi chole was garnished well with finely chopped tomatos and sparkle of coriander with lots of mayonnaise. If you want to have something filling then this dish tops the chart.
3. NADRU K SEEKH - Nadru ( lotus root ) is eaten all over India either as a curry or as fried dish. It was served in stuff form with mint chutney along with the bread. The plethora of flavors was not very prominent but I liked the dish.
4. KACHORI WITH GHUNGI – Recreated the delicacies of famous street food – kachori with their own secret of the recipe. The assortment of colors made it look the most aesthetical dish. The kachori was made in white peas and potato gravy, the gravy is popularly known as ghungi. This was different from the regular ones yet delicious.
5. SPAGHETTI – Rich tomato cream spaghetti was served along with cheese garlic bread. The spaghetti was packed with flavors from the tomato basil sauce, garlic and basil, making it refreshing and the tangy, savory taste tingles the tastebuds.
MAIN COURSE
LINGUINI MAKHANI GRAVY AND AMRITSARI PANEER BHURJI - Former and latter were served with laccha paratha which made the better amalgamation as a whole. Makhani gravy was velvety in color with a mélange of black Lentil, red kidney beans, butter and lots of cream. While paneer bhurji was tossed well with tomatoes and coriander. They managed to create the authentic taste of Punjab in Pune.
Overall I liked my experience at “the first story”. Luxurious ambiance with the newly emerging concept of co- working , party space and a dine out place with crazy deals.
Ambiance – 4.5/5
Food -3.75/5
Overall – 4/5