NewRestaurantAlert: Together At twelfth: Serving Fab Food & Drinks With A Dollop Of Togetherness

There’s a warmth and breezy cheerfulness about Together at 12th this is difficult to miss. You see it at the partitions, as a part of the decor and desire of tune, and of path, in the carefully-crafted food and drink menu. Now open at the 12th ground of one in all Gurugram’s pinnacle Hotels, Le Meridian, the restaurant ambitions to be a vacation spot for social gatherings over accurate food and drink. Founders Nitin Tewari, among India’s best regarded Bar and Beverage experts, and Chef Vanshika Bhatia, who has labored at prestigious restaurants like Gaggan, Noma and Junoon, have created this area bringing all their beautiful recollections and stories to use.NewRestaurantAlert: Together At twelfth: Serving Fab Food & Drinks With A Dollop Of Togetherness 1
Founders Nitin Tewari, among India’s high-quality regarded Bar and Beverage professionals, and Chef Vanshika Bhatia have created this area

The food is meant to be ‘Freestyle’ in its approach, and has a fair share of European dishes along side numerous nearby Indian specials. What that essentially manner over right here is that the menu is completely governed by way of what’s to be had and what is now not. The menu is seasonal to the center. They develop their own herbs and salads, supply the whole lot locally, and there may be even mini hydroponics farm right in the eating area.

Top dishes consist of Mutton Chicory – meat balls in a tomato sauce with chicory and alfa alfa sprouts, Chicken, Bamboo Chilli – spicy chook cooked in bamboo shell, and the Pork, Timur Spice – braised beef stomach served with butter poached veggies and black rice; all are definitely great. Each dish has its very own distinct style of presentation; I like how most of the non-vegetarian dishes are served with enough veggies/veggies also. Every dish has a tale to inform. Take for instance the The Upcycled Tortellini – a dish where the filling modifications pretty automatically.

Chef Vanshika believes in minimising waste within the kitchen as a lot as viable, so the all the less-used parts of popular elements go here. The Tortellini I were given served become stuffed with celery leaves, amongst other delicious things. Another primary path dish that takes the restaurant’s meals philosophy ahead is Flowers, Yogurt Zucchini – a tart topped with zucchini noodles, seasonal edible plant life and served with a yogurt sauce. The fried Pansy sitting pretty on top of the tart (“Pansy ka Pakora” as the Chef jokingly placed it) become genuinely accurate! (Also Read: NewRestaurantAlert: Baked Pizza & Co Lets You ‘Build Your Own Pizza’)

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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