Plats Playground: Experimental New Dishes
Our laboratory for flavour. This is where our kitchen team tests new combinations, techniques, and ideas before they reach the main menu.
Welcome to Plats Playground, where our team experiments with new food and drink ideas. This edition featured creative cocktails and a refined take on a classic Stroganoff.
From our 'Trial Tuesday' sessions. Chef Annjen's creation: a delicate Potato Scale Seabass with an orange beurre blanc and vermouth sauce. This is how we explore and learn.
Another dish from our kitchen playground. Chef Shivanand's Calabrian Grilled Chicken with a smoky sriracha, muskmelon, and green apple slaw. A plate full of invention.
From Chef Harshit for Trial Tuesday: a comforting Baked Brie served with a sweet and spicy chili and guava chutney.
From the Plats Playground, Chef Ravi Kandiyal's Stuffed Bao. We tested both fried chicken and pork belly versions with a Korean chili glaze and roasted peanuts.
'Ocean on a Plate' by Chef Rahul Arya. A fish roulade stuffed with lump crab and prawns, served with a fennel truffle sauce and raw banana fritters. A truly innovative dish.
Chef Rahul Arya's take on a Crispy Chicken Burger, with pickled banana peppers and a teriyaki-inspired pineapple relish.
A beautiful Zucchini-Wrapped Fish Roulade by Chef Aman, stuffed with smoked prawns and served in a tomato pineapple gooseberry sauce.
A glimpse into the latest edition of Plats Playground. Chef Brijesh presents his Sous Vide Lamb with Hummus to the team for tasting.
Chef Shivam Panchal presents his Pan-Fried Seabass with crispy vegetables and a vibrant parsley and celery sauce.
About The Plats Playground: Our Culinary Lab
These dishes are our fortnightly kitchen experiments, born from trial and curiosity. Because this is our laboratory, these plates are available on a limited run while our team tests new flavours and plating techniques. You are essentially eating the future menu of Plats, and we would love to hear what you think of the latest trials.
We call this our Playground because that is exactly what our kitchen becomes every other week. Our chefs step away from the standard service to create one dish each that pushes their personal and professional boundaries. It might be a twist on a classic like Chicken a la Kiev, or a completely new exploration of texture, such as a fish roulade with raw banana fritters or a stuffed bao with Korean chili glaze.
We document this process because it keeps us honest. By focusing on variables like acidity, crunch, and temperature, we ensure that nothing hits our permanent menu without being rigorously tested and refined. The dishes you see here represent our latest attempts to balance sweet and savory, crisp and comfort.
For you, this means if you visit during a Playground week, you are tasting a dynamic, living menu. It is not always about perfect consistency, but about the joy of discovery and the honest pursuit of a balanced plate. Whether it is an experimental seabass with orange beurre blanc or a daring use of seasonal fruit in a savory main, these plates are a reflection of our curiosity. Come by to try these one-off creations in Malviya Nagar and be part of our kitchen's creative evolution.
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