Spice Kraft-The new kid in the art of “mixology”

This restaurant was on top of my bucket list for 2016!!!
Finally got to visit it on a Monday evening for dinner…

Ambience : It was dimly lit but nevertheless sets the mood for the entire evening to come..They have a section of the wall showcasing their collection of champagnes and wines…

Cocktails : Hammerjack is a must try if you like a strong alcoholic drink!!I tried their molecular infusion as well…it was on the mild side but liked the Captain Morgan+Smoked Guava.

Starters : We ordered

Tempura Beer batter fried fish-It is a must try dish since it’s coated in beer batter unlike most of the restaurants which use bread crumbs.

Soy Braised Drums of Heaven,Old Monk flambe-Even though I liked the flavour,it should not be ordered if someone has an aversion to alcohol!!!Since the flavour of Old Monk is prominent.

Devilled Crabs-My all time favourite…crabmeat was prepared in a cheesy based sauce.Loved the flavours!!

Baby octopus Salt and Pepper-The octopus was a dissapointment!!!It was overcooked and chewy…

Dajaj Chermoula-Better version of chicken kebab since it’s made from chicken wings!!!A smokey flavour is imparted to it..

Main course consisted of only Coq-Au-Vin-It was chicken cooked in red wine accompanied with rice…This seemed to be another version of Chicken Alexander Supreme…A revision of the former…But tasted good..

Chef Shambit(Pardon my spelling) was gracious enough to come and ask for our feedback…Loved the hospitality of the staff!!!

For deserts,we had JD chocolate mousse which had two small sponge cakes(tangy orange flavoured) accompanied by the mousse which had just the right consistency…light and fluffy at the same time…

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