It is always feel home when dining with one of the best Chef in the region and a humble human being Pradeep Khullar . We were so excited to get the invitation from the Chef himself and try out his creations in the new platform. Started off with drinks, Summertini- A blend of Cranberry Juice, Orange Juice, Peach Puree, Raspberry Syrup, Lemon Juice. It was a quite a refreshing one. Golden Lady- A beautiful and elegant drink with Elderflower Cordial, Lemon Juice, Gold Dust, Non-alcoholic Sparkling Wine. A fruity flavor with luxurious gold touch. Lipstick Jungle- The presentation of this drink was absolutely gorgeous with Blackberries, Raspberries, Passion Fruit, Lemon Juice, Apple Juice & Fizz. As amuse bouche we had Wasabi Poori, Green Peas- Crisp poori filled with wasabi flavored yoghurt & topped up with green peas & pomegranate to open up the taste buds with a slight kick from wasabi. The magical smoke was indeed very stimulating. Starters- Lamb Adana Kabab with Rosemary Raita- This was my favorite made of Pounded Lamb mixed with cheese onion etc. Blended well & cooked on flat skewers over open flame.Such melt in mouth texture. Served with Youghurt sauce spiked up with Rosemary. Lemon Prawns, Saffron Aioli- Pan grilled Tiger Prawns marinated in Lemon pickle & crushed Garlic with Coriander roots served with Saffron Aioli drizzle. I loved the fusion of flavors. Desi Taco filled with Pulled Chicken Tak-a-Tak It's Roti filled with a semi dry mixture made of pulled Chicken with Onions & Peppers. Drizzled with Garlic flavoured Yoghurt & crispy potatoes on the top. I'm in love with this version of tacos which gives the Desi touch to this Latin American dish. Romano Pepper filled with Panch Phoran Potatoes It had such a nostalgic flavors. Potatoes and Spices filling stuffed into the de-seeded Romano Peppers and coated with Gram Flour batter, Black Quinoa which is flash fried. Served with a Mango Chilli drizzle. Time for mains- Chicken Chettinad with Lemon Rice Flavouful Chicken curry made with Chettinad spices & other ingredients, served over bed of Lemon Rice with curry on the side. The chicken was so tender and well cooked. Seared Black Cod, Cilantro Parsley Sauce Another signature one was Pan seared black cod fillet served over bed of quinoa & vegetables pulao with cilantro & parsley based curry. The fish was infused with flavors and cooked perfectly. The sauce well complemented it. Dal Makhani Black Urad Dal tempered with Tomatoes, Butter & other ingredients topped with home churned salted butter. This had a very homely taste and was so good with white rice. Black Quinoa & Pomegranate Raita Unusual combination of yoghurt & puffed black quinoa with pomegranate pods. This again had a unique texture of quinoa and flavor of yoghurt and pomegranate. Gunpowder Naan Crispy Butter Naan loaded with South Indian spice mix called Gunpowder, drizzled with clarified butter. I prefer the normal naans over this but my partner loved it. Moving on to the desserts, We had some of the best ones here by the Chef. The Lotus Mess with Wild Berries Inspired from the very british Eton Mess, this is a warmer version of Lotus, which has a lot of berries, bananas & ice cream & lotus caramel & biscuits. We finished it in seconds as we are hard core lotus fans. (PBnC - Peanut butter and chocolate ) Peanut Chikki This is Chef's own take on snickers bar, with the richness of caramel & super cool temperature of ice cream, glazed with valrhona ganache. Peanut nougat accompanies it to bring the crunch & texture to the dessert. Loved the presentation and the creativity.

About the total experience, we had a great time at mintleaf with a gorgeous view, friendly staff and above all some mouth watering dishes by the Maestro.