The underlying concept has been very obviously to provide more 'healthy options' in the menu and as pointed out by the chefs the concept they have worked on is "Carefully Selected and Mindfully prepared"
We started the afternoon with the Fresh Juices which were served in 'Short glasses' which were labelled 'Pavillion Pure'
1. Cleanser : a mixture of Beetroot, Watermelon and Mint
2. De toxifier : A mixture of carrot, apple and ginger
3. 'From scratch Refresher': B natural Jamun and Mint muddle, which boosts immunity and bone strength.
Tulsi seed and Indian summer fruit Muesli, served with orange cinnamon yoghurt. This basically consisted of a glass jar filled with rich Orange Cinnamo yoghurt , populated with swollen tulsi seeds and topped with fresh seasonal cut fruits.
The dish was a perfect 'Indianized' Mueselli
Carrot and Coconut puree soup which was served on to a bowl of carrot paper and Basil Croutons
Crusty bread with a 'Green Godess' house dip: The bread was literally reeking of 'Health' being made of Multiple grains of Amaranth, Wheat and Rye.
The Green Godess dip consisted of Mint, relsih, cream cheese , chilly, ginger and bread crunbs.
Burratta and Beets : Burratta (An italian fresh cheese which is made of an outer later of Mozarella and consisting of an inner layer of cream cheese) was served in the midst of Roasted Capsicum(s) Sauce and Garnished with Balsamic Vinegar Pearls, Pickled Beetroot, Orange slivers and pine nut were served alongsides fesh green salad.
We tasted appetizers from three different sections of the menu :
Quinoa Shakarkandi kebab (Kitchens of India) : Kebabs made of Roasted sweet potato, caraway seeds and raw mango
Vazhaipoo cutlet (Local Love) : Deep Fried Banana Flower Cutlets, flavored with cumin, fennel powder, served with ginger and tamarind chutney.
Asian shrimp fritters (World cuisine) : Fresh Shrimp wrapped in Nori Sheets and Batter fried.
Brie en Croute : Brie cheese served in a Croute of Sheeted Puff pastry Served with Asparagus spears, snow peas and wine soaked grape.
Wonderful taste though felt extremely heavy after all the starters.
Chicken Solatado : Peruvian Stir fried Chicken served with fried potatoes and grilled onions with steamed rice.
Kulfi Falooda: A stick of malai Kulfi served in a Jar of Rabdi with Tulsi seeds, served with Pomegranate glaze and pistachio soil served with a syringe of strawberry syrup. The dish tasted as good as it looked.
Rasberry Sorbet along with Milk chocholate parfait with darjeeling tea namelak