15/07/2026
Being extremely picky about the food, we as chefs, eat helps us truly define not just the taste but what goes into the food served by us.
Everything from the protein used, be it mutton, chicken, fish or even paneer, to the fat used,the spices be tit open packing whole or pre ground.
And now with the Bar we are getting even more picky about the liquor we use and how we use it.
Always working to source the best so we can serve the best. Cause Jo khud nahi kaate voh dusro ko kaise khilade.
