An amalgamation of the four kitchens bring unity in diversity with the evolution of culinary fusion that combine the best of all worlds.
An amalgamation of the four kitchens bring unity in diversity with the evolution of culinary fusion that combine the best of all worlds.
Chicken soi mai marinated in a blend of red tandoori tossed in cream cheese sauce
Lamb kofta cooked in the tandoor oven, rolled on a bed of sushi rice, topped with mint sauce and mango chutney
Crispy noodle salad flavoured with mint, tamarind and schezwan sauce
Crispy sweet and sour shrimps rolled on a bed of sushi rice and nori sheet
Minced seafood flavoured with Indian spices, steamed and served with tomato and tamarind chutney
Minced chicken flavoured with Thai herbs and Chinese sauces wrapped in a spring roll sheet served with ajar sauce
Chicken breast marinated in a white tandoori blend, cooked in the tandoor oven and served on a bed of green leafy vegetables with yellow Thai curry sauce
Salmon steak cooked on Robatayaki grill basted with Thai yellow curry sauce
Beef cubes cooked on Teppanyaki grill and tossed in homemade Indian vindaloo sauce
Wok fried scallops tossed in spicy miso sauce
Wok fried sliced beef with finely chopped lemongrass, sliced shiitake mushroom and crunchy vegetables
Wok tossed rice noodles flavoured with Indian curry sauce
Crispy shrimp tempura in Thai red curry pineapple sauce.
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