Fresh and Vibrant Seasonal Plates
Light, layered, and deeply seasonal. My salads and starters balance bright acidity with fresh produce, crafted for a slow and unhurried Sunday.
A trio of our seasonal salads. This one highlights the Chicken Wedge Salad, a crisp and refreshing option.
Our Citrus & Shaved Fennel salad is featured here, a bright and aromatic dish with olives, mint, and toasted hazelnuts.
This version highlights our Watermelon & Cucumber salad, a perfect balance of sweet and spicy.
A beautiful overhead shot of our three signature salads, showcasing their vibrant colors and fresh ingredients.
Our salads and a cocktail, the perfect combination for a light and leisurely lunch.
A closer look at our Watermelon and Cucumber salad, a refreshing and beautifully plated dish.
Our Seafood Nam Jim Salad, a dish inspired by travels to Thailand. It features tender seafood in a zesty dressing over a smooth corn and coconut panna cotta.
The careful plating of our Seafood Nam Jim Salad, garnished with fresh herbs and crispy puffed rice granola.
The finished Seafood Nam Jim Salad, a symphony of textures and flavors, ready to be served.
A guest enjoying the Seafood Nam Jim Salad, mixing the tender seafood with the creamy panna cotta.
About Fresh & Vibrant
When you order our salads, you are tasting a study in texture rather than just greens. The Seafood Nam Jim, for instance, is not a simple dish; it rests on a foundation of smooth corn and coconut panna cotta, finished with the sharp crunch of puffed rice granola. Every plate here is designed to be a balance of light and complexity, intended to be enjoyed slowly.
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.
Plats
I'm Hanisha, and with Jamsheed, we turn our kitchen into a playground. We don't believe in rushed meals; we believe in plates that tell stories of where we've traveled and what we've found in the market.
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