Amritsari Achaari Fish Tacos

Thepla tacos, anyone?
Among appetisers, we picked Amritsari Achaari Fish Tacos (Rs 210), which appeared in a rectangular steel plate reminding us of jail scenes in yesteryear Bollywood movies. However, the flavours were a far cry from the drab memory. Wrapped in a soft thepla, the crunchy fried fish cutlet, tinged with tangy coriander chutney, was heavenly. Stuffed with sour cream, salsa and cheese sauce, the baked Jacket Potatoes (Rs 130) made for a sumptuous starter. We decided to wash them down with Paan-Air (Rs 395), a classic Negroni with paan-flavoured float. Initially, we found the gin-vermouth-Campari based cocktail too tart-ey due to Campari (herbs and fruits fused liquor) overdose. However, the bartender quickly diluted the concoction, earning brownie points for the service. The altered version tasted much better, with hints of supari and betel nut flavours from the float coming through well.

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Tikki Chaat Burger

We also tried the Mirage (Rs 295), described on the menu as 'vodka-based cocktail that keeps you guessing'. Chilled in a trippy gold pineapple-shaped apparatus, the breezy cocktail, with hints of lime juice and peach schnapps, was fun to sip on.

Paan-Air. Pics/Shadab Khan

Chicken and chaat
Next, we called for the Tikki Chaat (Rs 190) burger. The melt-in-the-mouth buns came stuffed with a scrumptious mashed potato patty, topped with coriander chutney and crushed chana dal that added a crunch to the dish. Since we had dropped by during lunchtime, we picked Saoji Chicken Curry (Rs 375) that is served with phulkas, rice, papad and onion, from the mains section. Though it featured succulent meat, the curry, cooked using the traditional saoji masala found in the interiors of Maharashtra, was too spicy. A thick layer of oil floating on the top was unappetising and the dish went back into the kitchen unfinished.

The well-stocked bar

Hazelnut Torte

To soothe our burnt-out tongues, we opted for Hazelnut Torte (Rs 190) from a variety of dessert offerings (read: Firni Crème Brulee and Baked Filter Kapi). With bursts of crunchy caramel and hazelnut, the rich, gooey chocolate-laden dessert wowed us enough to forget all about the oily curry and relish the dredges of the lip-smacking cocktails.