Five star dinners for Rs 1,000 | india | Hindustan Times
Today in New Delhi, India
Dec 09, 2016-Friday
-°C
New Delhi
  • Humidity
    -
  • Wind
    -

Five star dinners for Rs 1,000

india Updated: Sep 03, 2010 14:34 IST
Vidya Balachander
Vidya Balachander
Hindustan Times
Highlight Story

Most five-star restaurants in the city are either too expensive or too intimidating to make impulsive weekend dinner reservations at. But what if you got the opportunity to dine at their restaurants for just over Rs 1,000 per head? That’s precisely what you’ll be able to do next week.

As part of India and Mumbai’s first Restaurant Week, six city restaurants will offer three-course set meals for Rs 1,000 plus tax between September 6 and 12.

The restaurants that are a part of this Week include Stella at the Leela Kempinski, Indigo in Colaba, Tote on the Turf, Botticino at the Trident in BKC, Koh by Ian Kittichai at the Intercontinental on Marine Drive, India Jones at the Trident, Nariman Point and San Qi at the Four Seasons hotel.

foodThey will offer a prix fixe (or set price) menu, featuring dishes from their a la carte menu. Reservations will only be available for lunch or dinner, and for couples or a group of four people.

Mumbai’s Restaurant Week is inspired by the popular concept that kicked off in New York in 1992. Four Mumbai restaurateurs and foodies came together to bring the concept here. They include Nachiket Shetye, the head chef of East restaurant, writer Mangal Dayal, Satish Shewal, manager of wine bar Ivy, and F&B entrepreneur Azeem Zainulbhai.

According to Zainulbhai, the initiative offers diners who would normally be reluctant to try out new restaurants, an incentive to expand their culinary map: “We’re creating an excuse for people to dine at new joints. We want them to feel that visiting these places is not daunting.”

The restaurants have been chosen on the basis of their quality of food and experience of high-end dining. “Most of them are centred around a celebrity chef,” Zainulbhai says. “You dress up for these places, and create a whole production out of the meal.”

Will Restaurant Week become an annual affair, as it is abroad? “We are focusing on getting the next week right at the moment,” says Zainulbhai. “But if it succeeds, we will expand it to other cities as well.”