A Taste of Our Culinary Playground
Welcome to our kitchen, where we bring together the textures, flavors, and moments that define our approach. Everything here is thoughtful, global, and meant to be savored slowly.
This is what a table at Plats looks like. A vibrant spread of our global dishes, creative cocktails, and the promise of good company. I believe food is a story, and this is a table full of them.
Our Spinach and Ricotta Crown Ravioli is a true signature. The pasta is handmade, of course, nestled in a charred tomato and miso sauce with toasted walnuts and goat's cheese for a hearty, comforting bowl.
This is our Thai Curried Salmon and Avocado Ceviche coming to life. It’s about precision and balance, with kaffir lime and chili kosho bringing a quiet heat to the silken fish. A fresh, light start to your meal.
A great steak shouldn't be rushed. Here is our Grilled Tenderloin with a bone marrow crust, cooked to perfection. The final cut reveals a tender, juicy interior that speaks for itself.
For our vegetarian friends, a dish of poetry and contrast. This is our Torched Avocado Ceviche, where the smokiness of the avocado is balanced by quinoa, crisp cucumber, and a sharp, citrusy passionfruit tiger’s milk.
The heart of my kitchen is pasta. This is where it begins, with simple ingredients and careful hands. Every fold and shape is part of the process that makes each pasta dish special.
A cheesecake that plays with contrasts. Our Vanilla Bean Basque Cheesecake has a molten lemon curd center, balanced with the crunch of oatmeal crumble and the sweetness of macerated berries. It’s a gentle kind of decadence.
A quiet finale to your meal. Our Tiramisu is elegantly undone, with layers of espresso-soaked ladyfingers, rich mascarpone cream, and a generous dusting of cocoa.
This is the focus and passion of my kitchen. Here, my co-chef Hanisha and I are plating dishes for a special event, ensuring every element is perfect before it reaches the table.
I wanted the vibe at Plats to be warm and without fuss. It’s a space for good company and food that makes you pause, surrounded by simple comforts and ready for an unhurried meal.
About Featured
We design every plate around the interplay of textures, like the crisp snap of a sago element meeting the silken finish of our ceviche or the burnt, molten center of our Basque cheesecake. This is the core of how we cook, looking for that precise moment where sweet finds balance with acidity and crunch finds comfort.
Our kitchen in Malviya Nagar is less of a lab and more of a playground. Every two weeks, we throw something new onto the table, drawing inspiration from our travels—like that perfect Bánh Mì we once found in a small Vietnamese eatery. We believe food should be a story you want to return to, which is why we focus on the quiet details.
Handmade pasta is the heart of what we do. Whether it is our crown ravioli or delicate agnolotti, the dough is rolled and shaped by hand every single day. We pair these with traditional Italian techniques, ensuring the textures are just right, whether that means an al dente bite or a creamy emulsified sauce.
For those joining us for dinner or our Sunday brunches, expect plates that travel the globe. We work with premium proteins like Belgian pork and tenderloin, but we treat our vegetables with the same respect. Our charred aubergine and avocado ceviche are designed to be just as satisfying as any meat dish. We pair our food with a wine program where every bottle is open by the glass, letting you experiment with pairings at your own pace. There is no rush here. Come by, settle into a comfortable seat, and take your time.
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