<p> Like the name, the colour pink stands out the minute one enters the restaurant. <br /><br />“It’s to bring in youthfulness into the place,” says Vishvapreet Singh Cheema, the General Manager of Ista Hotels, while adding, “We also wanted it to be a place where young professionals can come, relax and energise themselves with some good Indian food.” <br /><br />The launch saw guests digging into a variety of innovative dishes. There was a fusion performance by B.L.O.T, a mixed media group and violinist Manoj George. <br /><br />“B.L.O.T. is an unique band which uses the visual media and blends it with soft jazz music. They provide a great visual treat for music lovers and only this time they are teaming up with a violinist making it even more memorable,” said a guest. <br /><br />The music, allowed the guests to unwind and many even found that it was very similar to the concept of the restaurant. <br /><br />“The cuisine is mainly modern Indian food with an international edge when it comes to plating up, which was very similar to the music concert,” said one of the guests. With signature dishes like Blue Cheese Naan, Lobster Moilee, Flambeed Rasmalai, Baked Alaska, Scottish Scallops, and Nilgiris Lamb Rack, the menu sure did strike a chord for all those with an experimental palate. “That was the point,” says Vishvapreet, while adding, “While the dish by itself is very traditional, the innovative plating up extends the boundaries of creativity. Also, dishes like the Flambeed Rasmalai gives an opportunity for that element of showmanship on one’s table.” <br /><br />The place was welcomed and liked by all, including children who couldn’t keep their hands away the crispy and colourful pappadoms.</p>
<p> Like the name, the colour pink stands out the minute one enters the restaurant. <br /><br />“It’s to bring in youthfulness into the place,” says Vishvapreet Singh Cheema, the General Manager of Ista Hotels, while adding, “We also wanted it to be a place where young professionals can come, relax and energise themselves with some good Indian food.” <br /><br />The launch saw guests digging into a variety of innovative dishes. There was a fusion performance by B.L.O.T, a mixed media group and violinist Manoj George. <br /><br />“B.L.O.T. is an unique band which uses the visual media and blends it with soft jazz music. They provide a great visual treat for music lovers and only this time they are teaming up with a violinist making it even more memorable,” said a guest. <br /><br />The music, allowed the guests to unwind and many even found that it was very similar to the concept of the restaurant. <br /><br />“The cuisine is mainly modern Indian food with an international edge when it comes to plating up, which was very similar to the music concert,” said one of the guests. With signature dishes like Blue Cheese Naan, Lobster Moilee, Flambeed Rasmalai, Baked Alaska, Scottish Scallops, and Nilgiris Lamb Rack, the menu sure did strike a chord for all those with an experimental palate. “That was the point,” says Vishvapreet, while adding, “While the dish by itself is very traditional, the innovative plating up extends the boundaries of creativity. Also, dishes like the Flambeed Rasmalai gives an opportunity for that element of showmanship on one’s table.” <br /><br />The place was welcomed and liked by all, including children who couldn’t keep their hands away the crispy and colourful pappadoms.</p>
