The chefs’ studio gazebos, for instance, are inspired by royal enclosed balconies, where kings would sit down for a Gueridon service comprising at least 15 courses.
The 54-cover restaurant, which opened in 2009, also marries the traditional and contemporary in its choice of cuisine. KhanaSutra serves Nouvelle cuisine, an Indian take on the phenomenon that first popularised healthy French food. “We want to challenge the notion that Indian haute cuisine can only be created using age old recipes and traditional service styles. Indian food, like any other cuisine, should constantly evolve and adapt. The trick is to produce and design Indian cooking methods with a decidedly European design template which produces a distinctive layering of flavours,” says Deval Tibrewalla, CEO of Chocolate Hotels Pvt Ltd, which owns Chrome Hotel.
For starters, the restaurant serves Bharwan Batata (stuffed potatoes with vegetables and Indian spices cooked in a tandoor), Jodhpuri Paneer Tikka (a Rajasthani preparation of cottage cheese stuffed with Indian spices), Sarson ki Machhi (betki fillet marinated with mustard paste and cooked in charcoal fire), Parseley Tangri Kebab (chicken legs marinated with parsley and other Indian spices and cooked in a clay oven). Sunehera Jhinga (tiger prawns marinated with Indian spices and cooked in a tandoor), Crispy Chilli Baby Corn (Chinese marinated baby corn dip fried and tossed with garlic), Kolkata Kathi Rolls go very well with Kingfisher Premium beer.
The signature main courses here include Diwani Handi (vegetables cooked in yogurt gravy and flavoured with tamarind), Paneer Makhani (chunks of cottage cheese cooked in a tomato gravy and finished with butter), Malabar Prawn Curry and Laal Maas. The Rasogolla Ice Cream, which is rasogolla coated with three different layers of ice cream and served with nougats, is a unique dessert from the kitchen of this restaurant.