Rose, vermouth, cardamom, and cherry? That’s a Kerala. Fennel pollen, port, and mint: That’s the West Bengal. Welcome to cocktails, as envisioned by Trishna. (The drinks are named after the Indian states their flavors represent.) Like the cocktails, every item on the menu and every piece of furniture and décor was carefully considered. The food is, for the most part, Keralan coastal fare, all the bright, zesty curries and rice dishes brimming with scallops, king prawns, flaky white fish, and spices. If you order the seven-course vegetarian tasting menu you will never question the validity of vegetables as a main ever again. The velvet banquettes are perfect for groups, the mirrored walls and gold-hued lighting give a romantic edge, and skipping dessert for the rose petal lassi is never a bad call.

You may also like