Arth

Chef Amarinder Sandhu knows how to impress the city’s gourmands by serving up some of the country’s most interesting ingredients, from Kashmir’s morels to Assam’s pearl potatoes, northeastern Koni Joha rice to soft shell crabs from the south. Sandhu has banished gas stoves from her kitchen. She uses charcoal, smokers and even an electrically heated hot stone to make special Hyderabadi kebabs. While not all of the prettily presented plates please the palate—the fish curry served with Maharastrian ghavne misses the mark—

Sandhu’s experiment is definitely worth applauding.

What To Order Pearl potatoes with dahi ki khamiri roti, morels stuffed with smoked mushroom mince Meal For Two Rs 2,500 Tel 9594060038

At Plot No. 604, Pinnacle House, P D Hinduja Junction, 15th Road, Khar (W)