Agent Vinod (550) arrived on a large wooden tray—a martini glass with a dollop of lemon froth into which the bartender poured a sweet- spicy mix of vodka, mango juice and chatpata (tangy) masala.
The classic ratatouille flavours of aubergine, tomatoes and herbs hit the spot, but the purée robbed it of the varying textures.
Our second starter, Atlantis (600), was a mini fish tank, complete with Nemo: succulent, coconutty prawns surrounded by crunchy garlic bread “powder”, and topped with coconut milk foam and microgreens.
The blue curacao caviar beads were more for effect than taste.
For dessert, we chose the Crystal Ball (600), a pretty creation of saffron and cinnamon panna cotta, encased in a champagne jelly ball stuffed with edible flower petals and grounded in almond meringue soil.
The panna cotta was silky and creamy, and well complemented by the slightly tart jelly; the almond meringue provided the sugar hit.
The not-so-good The ambience didn’t suggest gastro bar, just a regular restaurant, with the shelf of chemistry lab equipment sticking out like a sore thumb.The golden gauze window drapes can be put down to a bad idea, but one does wonder what they were thinking about if every dish required three servers—one to hold the tray, another to serve the food and the third to explain the dish.Now the food: There were too many bells and whistles and too little substance in most of the dishes we tried.In order to serve content on our website, we rely on advertising revenue which helps us to ensure that we continue to serve high quality, unbiased journalism.To learn how to disable your Ad Blocker, please click here In order to serve content on our website, we rely on advertising revenue which helps us ensure that we continue to serve high quality, unbiased journalism.From our end, we will aim to show clean and unobtrusive ads to provide you with a great browsing experience.