For the main course, diners could choose between Champaran Mutton served with Sattu Parantha and Ole Ki Chutney, or Banana Leaf Bhetki in Chilli Coconut Masala. The Champaran Mutton was tender and deeply flavoured, while the bhetki offered a delicate texture with a distinct tropical character from the chilli and coconut. The accompaniments Gucchi Pulao, Dal Comorin and Saffron Raita were hardly secondary players. The pulao featured prized gucchi added an earthy richness to the rice. Dal Comorin brought the comfort of slow-cooked lentils, while the saffron-infused raita offered a cooling, luxurious contrast to the more robust flavours. All three managed to hold their own alongside the mains or perhaps we can say were the clear winners.
Dessert began with a memory. Chef Anuj’s Cheeni Malai Toast arrived as the pre-dessert, transforming a simple combination of toast, sugar and cream into an elegant course. For the chef, the dish is particularly personal. “Our signature dessert, Cheeni Malai Toast carries a sense of nostalgia for almost every Indian. In different parts of the country, it is eaten in some form or another, so there is a personal memory attached to it for me as well,” he says.
The final course, Shakarkandi Ka Halwa with Basundi Foam and Chocolate Crumble, brought together the warmth of sweet potato halwa with the lightness of aerated basundi. The chocolate crumble added a contrasting texture, rounding off the meal on a suitably indulgent note.
Dining and Cooking