Fresh and Vibrant Seasonal Plates

At Plats, we treat a salad with the same architectural rigor as a main course. It is about creating a dialogue between elements. When we put together our Citrus and Shaved Fennel salad, we are looking for that specific intersection of the crisp fennel and the acidic pop of fresh fruit. It is about contrast.

We treat our produce with intent. Take the Seafood Nam Jim as an example. The base is a corn and coconut panna cotta, a gentle, creamy foundation that allows the zesty, bright seafood to sit comfortably. We add puffed rice granola not for garnish, but for that essential textural shift. This is the heart of our kitchen playground: experimentation that earns its place on your table.

We change these offerings based on the market and the season. You might find watermelon and jalapeño-laced raw mango in the summer heat, or something earthy and roasted as the weather turns. Our brunch menu is an à la carte experience designed to let you pace yourself. Sit with a drink, start with a light plate, and transition into something heavier. It is your time to inhabit the space in Malviya Nagar. We believe that if you eat slowly, you actually taste the work that goes into the layering.