Boris’ designer dishes like Smoked Beckti, Chicken a la Kiev, and the flaming Baked Alaskan Sagarmatha are still there, but there is an international menu, prepared by Executive Chef Ameya Deshmukh, main chef Sunil Tamang and their team.
The menu infuses fresh ingredients and herbs from the hotel’s own garden to create fusion dishes like Pork sausage with gundruk ko achar, Methi thepla tacos, and even Chicken chhoila, Makai sandheko and Samayabaji.
The bar has eliminated plastic straws and stirrers with copper ones and done away with bottled syrups and preservatives. The Miracle (beetroot and carrot juice with whisky and honey), Carrot Colada (white rum, coconut water and homemade carrot puree) and other drinks are simple and authentic.
“Our goal is to present a modern menu that is also good for the environment. It is inspired by waste reduction and creative thinking,” says manager Ron Sonar.