A Farming Feast!

HELLO! DISCOVERS A SMÖRGÅSBORD OF FLAVOURS AT PLUCK, THE PULLMAN HOTEL’S MODERN DAY EATERY

The Pullman Hotel’s current flavour is Pluck. It gives the aura of quiet seclusion when you decide to lunch on weekdays. On weekends, it’s a place for family outings and for friends to meet. The brightly-lit large restaurant is plush with European interiors and subtle colours. But what is really its trump card is its latest menu derived from its herb gardens.

The hotel’s chef, Ajay Anand, rooted in creating a balance between European traditionalism, Asian minimalism and American ingenuity, has carefully crafted a collection of recipes that are served to guests based on the seasonal produce available at the hotel’s 5,000 square foot in-house farm. Explains Chef Ajay Anand, also the Director of Culinary for Pullman & Novotel New Delhi, “With the launch of this menu at Pluck, we aim to serve the patrons with a palatable menu serving a range of progressive Indian and contemporary European food. We are delighted to announce a menu which is healthy and unique in concept. Guests will receive an essence of how the freshly plucked greens turn into mouth-watering dishes.”

The chefs pluck the freshest ingredients for your meal and the result is a plate of food brimming with the goodness of home-style kitchens. The menu takes you on a journey across modern Europe and also offers a contemporary take on Indian flavours.