
Gallery
Food as it left our hands
Starters, counters and plated courses, photographed on site.
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Galouti, smoked in-house and finished on ulta tawa parantha.
Chaat and golgappa assembled to order, one plate at a time.
Kesar phirni, rasmalai shots and paan kulfi, served cold.
A daylight grazing table, built in shades of haldi.
Boardroom lunches, plated and cleared to the agenda.
Passed starters through a launch evening, timed to the room.