The interiors have been revamped, with new wild animal figurines being added to further enhance the jungle feel. There are caves, running fountains, and leafy trees, which give the essence of a rainforest. The burning, torch-like lights add to the mood.
The new menu, which is inspired by various Indian regions and promises a fusion of new flavours with an emphasis on health, was introduced by executive chef Harman Singh Sawhney. Millet, a star ingredient, features prominently in several dishes, catering to both vegetarians and nonvegetarians. Chef’s Specialties on the menu are Pearl Millet Almond Beet Kebab, Cashew Cheese Roulade, Sizzling Junglee Raan Masala and Jungle Masale Murgh Tikka. The new menu includes non-vegetarian starters like Murgh Chapli Kebab, Kabuli Karai Tikki, Jowar Subz Churney Seekh, Murgh Kali Mirch and Champaran Gosht. For vegetarians, there are items like Subz Dum Methi, Lasooni Palak, Paneer Makhanwala, Paniphal Palak Malai Kofta, Safari Dal, Dhania Mirch Paneer, the classic baked Navratan Korma and Tawa Subz Nizami. There is a fusion of Indo-Italian dishes too, like Tandoori Pesto Paneer Tikka, Corn Pepper Jalapeno Burst and Honey Pepper Lotus Stem.
Baked Navratan Korma is inspired by classic Navratan Korma. The dish has baked exotic vegetables. Rs 475
Overloaded Chicken Pizza has chicken layered with cheese. Rs 395
Rasmalai Cheesecake is garnished with flower petals, saffron, and pistachios. Yum! Rs 275