Grilled Himalayan Trout

When we stepped into the large premises of 212 All Good, the first thing that caught our eye was the row of potted herbs with name tags. “We grow them here,” said Deepti Dadlani of Bellona Hospitality (they also run a few other eateries and a nightspot in the city), as she urged us to try them. We plucked a few parsley sprigs and with such a short farm-to-fork distance, we were sure that the tiny leaves would pack a punch in any dish they graced. The eatery also offered a chic section for solo diners were square boxes that act as chairs and tables, allowing diners to plug in their laptops, charge their phones and work out of the space. The rest of the 50-seater intimate eatery used furnishing in wood and terracotta.