Restaurant’s well-crafted menu presents traditional Indian flavours but in a modern fusion style.
KUALA LUMPUR: Eggs Benedict, avocado toast, smoked salmon and the good ol’ big breakfast – food that is synonymous with the typical weekend brunch. Top it up with a mimosa and you’re all set.
It was important to Bavita Dhillon, the restaurant’s menu consultant, that the brunch spread featured unique dishes not available during the week.“Our owner travels a lot and she makes it a point to dine in as many restaurants as she can. She takes note of what she likes and she tells us what she wants included in our menu.
Once your late morning libation is in order, try the “Seafood Somo In Idiappam Cups”. Playful and simple, this dish comes as a pair of fried idiappam cups. Resting gloriously in this crispy nest is a fragrant blend of prawn and fish sodhi and moili that’s reminiscent of a home-cooked meal.
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