Review

Head chef Ravi Kumar and pastry chef Shiv Kumar present authentic Mughlai and Awadhi delights. Their a la carte menu includes an offering of salads, soups, vegetarian and meat kebabs, tandoor-grilled dishes, hearty main courses, biryani and daal options, a selection of breads and several traditional desserts. Begin with rattan manjusha, comprising spinach kofta stuffed with shitake mushrooms, sage and green chilli simmered in a rich tomato gravy. Follow with a spectacular signature dish of karara jheenga, plump tiger prawns flavoured with peppercorn, spring onion and cheese wrapped in potato strings and fried to a crispy finish. Pair this with classic rogan josh of tender lamb in a deeply spiced aromatic gravy and saag burrata that blends the creamy soft cheese with punchy spinach. Add hot garlic naan bread to soak up the velveteen sauces. Rasmalai tres leches, sweetened cream cheese layered with lemon biscuits and saffron milk and then steamed with rabarhi and rose cream makes for a memorable ending. To complement these bold flavours the bar offers a compact wine list, beers, a choice of premium spirits and several exceptionally innovative bespoke and classic cocktails. Do try the refreshing tipple, sex on the peach, a heady mix of vodka, peach liqueur, passion fruit and pomegranate juice. A cup of hot aromatic masala tea makes for a comforting alternative.