Yantra has undergone a magnificent transformation, unveiling a new concept of modern Indian cuisine under the tutelage of revered chef Hermant Oberoi from the Taj Group of Hotels.

There is a good selection of vegetarian starters such as a refreshing quinoa chaat with chopped avocado and tamarind chutney puffs, as well as a lovely grilled chilli cottage cheese. For meatier options, try Oberoi’s Thai-inspired spicy chicken kebab served on sugar cane skewers, or the Swiss-style chilli cheese fondue with chicken tikka. Be sure to order the slow-cooked lamb curry (martabaan ka meat) in a ceramic jar, which is best complemented by a side of brie cheese and truffle naan.

For desserts, the gulab jamun tiramisu puts a different spin on an all-time classic Indian dessert. The cardamom soaked milk-curled dumplings are diced and covered in a whipped mascarpone mixture, like an Italian tiramisu would be. There is an impressive selection of both Old and New World wines, as well as liquors and house special cocktails.