The Art of the Egg
Eggs are the quiet protagonists of our Sunday brunch. From silky poached yolks to slow-braised lamb omelettes, we treat this humble ingredient with the technique and time it deserves.
Our Crab Benedict, a signature dish on the Plats brunch menu. It features a generous portion of herb butter crab and a vibrant avocado hollandaise over perfectly poached eggs.
The making of our Braised Lamb Omelette. We slow-cook the lamb until it is incredibly tender, then fold it into a soft omelette with goat's cheese and finish with a rich jus.
A guest enjoying the Braised Lamb Omelette. It’s a hearty and flavorful dish, perfect for a leisurely Sunday brunch, served here alongside our Bánh Mì.
A closer look inside the Braised Lamb Omelette, revealing the tender, shredded lamb filling that makes this dish so special.
The Braised Lamb Omelette, cut open to show its rich filling, served with a side of fresh salad and toasted sourdough.
Sunlight catching our Braised Lamb Omelette. A perfect plate for a bright Sunday morning.
A pour of red wine lamb jus completes the Braised Lamb Omelette, adding another layer of savory depth.
A breakdown of our Smoked Salmon Waffle. This dish combines a fluffy waffle with smoked salmon, avocado, crème fraîche, and a perfectly poached egg.
The finished Smoked Salmon Waffle, a beautiful combination of sweet and savory with a runny egg yolk bringing it all together.
A close-up of the poached egg on our Smoked Salmon Waffle, its golden yolk cascading over the delicate salmon and waffle.
About The Art of the Egg
You will notice the difference in our technique the moment you cut into a poached egg here. We focus on the interplay of textures—the snap of sourdough, the velvet of our avocado hollandaise, and the richness of the yolk. It is a slow, measured approach that transforms a simple brunch staple into a complex, thoughtful plate designed to be savored.
Eggs have a way of anchoring a meal. In our kitchen, they are the canvas for our Sunday experiments. You might find our Crab Benedict, where the richness of herb-butter crab is cut through by the brightness of an avocado hollandaise. Or perhaps the Balkan Eggs, where we nestle poached eggs in a vibrant, slow-roasted pepper and tomato relish, served with warm pita to scoop up every drop of flavor.
Our approach is simple: we never rush the process. Whether it is poaching an egg to the perfect onsen-style consistency or slow-braising lamb for an omelette that feels substantial yet refined, we prioritize the integrity of the ingredient. It is a slow, quiet dance of heat and time.
When you join us for brunch in Malviya Nagar, you are not just grabbing a quick bite. You are entering a space where the kitchen is our playground. We invite you to slow down, pair your eggs with one of our house-made cocktails or a proper coffee, and enjoy the rhythm of a Sunday well spent. If you have questions about specific dietary preferences or our current seasonal additions, just tap below to chat with us directly. We are always experimenting with new ways to serve this versatile ingredient, and we look forward to sharing our latest discoveries with you.
Plats
We are Hanisha and Jamsheed, and we run our kitchen like a playground. For us, brunch is a quiet choreography where we balance the familiar with the unexpected, turning simple eggs into the centerpiece of your Sunday.
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