The newly-launched restaurant Kheer at The Roseate House is making all the right noise for its brilliant interiors and fuss-free Indian cuisine. By Shikha Pushpan

 

Kheer is the latest entrant in the galaxy of restaurants at The Roseate House by Bird Group. Launched a few months ago, the restaurant is one of the largest in India with a seating capacity of 250 guests. An in-house team led by the Executive Sous Chef, Anuj Wadhawan, is the powerhouse behind the restaurant and churns out fuss-free Indian cuisine minus drama.

 

 

Roseate

 

 

The interiors of the restaurant is striking with thoughtful lighting, vibrant furniture, and dark, wood-panelled walls. Designed by Noriyoshi Muramatsu, who has global restaurants like Zuma and ROKA to his name, the vast space has been conveniently divided into four sections—the live kitchen, dining area, a mixology bar, and a DJ deck. The antique bells hanging over a 14-seater table in the heart of the restaurant and hand-engraved golden panelled ceiling lend an Indian vibe to the otherwise contemporary interiors.

 

 

Roseate

 

 

Each dish is carefully paired with house wines and the knowledgeable waitstaff told us to sit back and relax while they put the best ones on the table. The Oxford Landing Marlot, a generous wine with a smooth and spicy finish; the Machlee, a raw tuna prepared with onion, ginger, and mustard were the winners that night. However, Gucchi, a truly mouthwatering morel delicacy stuffed with mushrooms, khoya, and cheddar cheese was my takeaway from Kheer. It’s so smooth that it melts in the mouth and leaves a creamy aftertaste. The chukandar chilgoze ki tikka (a beet root preparation) and barra kebab (New Zealand lamb chop) are other must-have starters.

 

 

Roseate

 

 

The highlight of the main course is the basket of assorted breads—sheermal, bakarkhani, reshmi, achari kulcha, and butter naan among others. These are served with curries such as dal makhni to the more regal ones such as Malabar prawn. My favourite in the main course was meen pollichathu, a Kerala-style preparation of sea bass wrapped in banana leaf.

 

 

Roseate

 

 

Named after an Indian dessert, the restaurant quite naturally offers a separate menu for desserts. The bitter gourd kheer served with jaggery kheer, and gulkand kulfi  as part of the signature kheer platter was exceptionally good and is a must-try for gourmands looking for something new.

 

In a nutshell: Kheer is for the serious Indian cuisine lovers who want to have an exquisite dining experience at a restaurant with brilliant interiors.