Chef Jyotika Malik

Chef Jyotika Malik, a graduate from Le Cordon Bleu, London and with an incredible experience of working for Marco Pierre White at his Michelin star restaurant Mirabelle, and at The Dorchester Hotel in London lends her inimitable touch to the artfully curated menu.

Yearning to be a part of the fast-evolving Indian hospitality industry, Jyotika returned to her home country and joined a leading hotel as sous chef.

The Swiss had her packing her bags again, and she worked as an independent food consultant to various hotels and gourmet retail stores across the country for six years. Her next six-year stint took her to Dubai, where she helped set up a cooking school, consulted for standalone restaurants, hotel chains and large food companies. A happy amalgamation of global and local, classic and modern; resulting in dishes that are exciting, inventive, and true to his food philosophy.

A gourmet café menu by chef Jyotika Malik and; freshly brewed coffee, bespoke drinks, hand-crafted cocktails and a robust wine list by lead mixologist Harish Chhimwal are some of its everyday elements. Come here for a leisurely lunch in the sun-dappled courtyard, a romantic dinner for two with live grills under the stars, or a raucous evening with friends at the bar.

Chef Viraf Patel

Viraf Patel, known for his culinary adventures laced with much eccentricity, conviction and belief in truly honest cooking, is one of India’s most celebrated young chefs.

Viraf began his culinary escapades fairly early in life, and pursued a degree in the culinary arts at the prestigious Les Roches School of Hospitality Management. He went on to work at Restaurant Zur Rossweid, Zurich, where the largely methodical and technique-focused Chef Attinger became his mentor and challenger. Viraf attributes much of his culinary understanding, attention to detail and technique to him.

Viraf’s move back to India found him working in some of the best standalone restaurants in the country. Familiar with soul food, global flavours, and with a deep knowledge of ingredient and techniques, Viraf constantly works towards understanding of origins of recipes, and making them relevant to our time.