Try the Prawn papri chat, for starters. It has prawns tossed together in papri chat style but not with the usual puris, but with tortilla chips and a tangy finish with finely diced tomatoes and green peppers. Or, the chickpea that has been innovatively mixed bhel puri style, except here again the tortilla chips have been used, along with some olives and salsa sauce.

Some of the food sound very outlandish, like utappam with fresh mangoes and mozerella cheese. But the dish came out just fine, and reminded me of such experiments my father does. He, for instance, used to make idlies with tomato and cheese stuffing and dosas with onions and cheese sauce instead of the jaded masala dosa, making me some what nostalgic.

The main course got even more experimental with ``Phyllo parcels stuffed with tandoori vegetables" and served with green chutney or the prawn curry with spinach risotto.

The dessert chefs too have been given a chance to experiment. So you get a choice of three, including tandoori fruits in a spicy yoghurt sauce. On for lunch and dinner, this a la carte menu is definitely a change from the run-of-the-mill.

-- Vidya Deshpande