The sixth edition of Restaurant Week, the largest pan-India culinary event, is going to last three days longer and has a lot more participating restaurants
With 27 restaurants to sample over a period of 10 days foodies in the city are in for a royal treat. The organisers of Restaurant Week, during which fine-dining restaurants offer a three-course prix fixe menu at Rs 1,000 for lunch and Rs 1,200 for dinner, decided to extend the event by another three days to suit public demand.
Veg Crystal Dumplings at Yauatcha, one of the participating restaurants
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Restaurants will serve up bothsignature dishes and innovations. Participating for the first time, Chef Mohammed Bhol, Two One Two, says, “I’m keen to have people taste my seafood risotto. I use lobster bisque instead of stock.” Other newcomers this year include Jyran and Tuskers at Sofitel Hotel, Ocean (Sahara Star) and Two One Two Bar and Grill, Worli.
This year, the menus have been curated by a group of food connoisseurs, bloggers and sommeliers nicknamed ‘Friends of Restaurant Week’. “They sampled the menus and have provided feedback about portions and whether the meal is truly value for money,” says Nachiket Shetye, director, Restaurant Week.
When: April 1 to 10, reservations open today
Log on to: www.restaurantweekindia.comu00a0
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