The Bite Magazine - issue 16

section of the restaurant and provides the perfect platform for fashion shows and for filming. If you are looking for a room for either private or semi-private dining purposes, the Jaipur Room will serve you well as it is spacious and discreet, accommo- dating up to 60 for a seated meal or 90 for a standing canapé and drinks reception. It can be adapted to suit the client’s requirements and is equipped with an audio-visual system with a pro- jector and connections for a laptop and iPod, making it ideal for presentations, product launches, private parties, formal dinners, weddings and civil partnerships. For classic and creative cocktails, Mint Leaf has an amazing 22 metre cocktail bar that can be sectioned into two areas: the Upper Bar and the Lower Bar, with spaces for up to 120 guests. To begin our dining experience, we tried the restaurant’s signature cocktail, Mint Leaf Royale which is made up of cham- pagne layered on top of Zubrowka vodka and elderflower topped with Chambord black raspberry liqueur, and also Pornstar Martini with vanilla infused vodka shaken with Passoa and fresh passion fruit puree, accompanied with a shot of champagne and fresh passion fruit which you scoop out with a spoon. Pornstar Martini was my favourite out of the two cocktails. The vanilla powder and sugar along with the passion fruit made the cocktail sen- sational while the shot of champagne was delightful and not at all dry which I preferred. Mint Leaf Royale cocktail was enjoyable and the ideal drink to have in the evenings. We also tried Fruit Cup, fresh berries muddled with cranberry juice and lime juice and simple syrup served over crushed ice which was fruity and refreshing. To help prepare our palates for the meal ahead, we also had delicious sparkling water from the collaboration between Belu and Cobra Foundation (Cobra Beer’s charity). For starters, we ordered Kurkure Aspar- agus, spiked with fennel, chilli flakes, coriander and tomato garlic chutney; Kashmiri Murgh, chicken supreme in a Kashmiri chilli marinade with lemon and yoghurt; and Chilli Calamari, tempura squid tossed with pepper and sweet chilli drizzle. Now I don’t normally like asparagus but the batter in which it was cooked and the chutney sauce, made it very enjoyable.The chicken in the Kash- miri Murgh was beautifully cooked and flavoured; and I would say without a doubt that it was the best chicken I have ever tasted in an Indian restaurant. The Chilli Calamari was absolutely amazing; I couldn’t get enough of it. It had the right amount of spice to make it a thoroughly enjoyable starter and I was more or less falling in love with all of these dishes. Our main meal consisted of Murgh Tikka Makhani, tandoori grilled chicken supreme in a piquant tomato and fen- ugreek sauce; Rajisthani Lamb, braised leg of lamb tempered with garlic and red chilli; and Patrani Machi, baked sea bass fillet favoured with coriander, chilli and coconut, wrapped in banana leaf. To accompany our meal, we had Tandoori Broccoli, grilled broccoli florets sea- soned with cheese, ginger and chilli; Dal Makhani, slow cooked black lentils with tomato and butter; Jeera and Saffron Pulao rice; Beetroot Ginger salad; and Laccha Paratha (whole wheat flour) and Garlic (plain wheat flour) Indian flat- bread. I really loved the crunchiness of the shredded beetroot and the distinctive taste of ginger in the salad, while the sea- soned broccoli was the best I have ever tasted. The chicken was cooked well and was soft – it would have easily fallen off the bone if it had some at that moment in time. The lamb was also thoroughly cooked and soft with a nice seasoned taste, as was the seabass.The carrot and cabbage salsa really gave the fish a nice kick flavour-wise. With so much food already consumed, we were not sure whether we would be able to fit in at least one dessert but decided to give it a go anyway. The Lime and Ginger Crème Brulée was quite light and absolutely delicious with a scrump- tious crunchy topping. It is amazing how you can somehow fit in one dessert at times when you think there is no more room. I’m glad that we decided to have it. Dining at Mint Leaf was an absolute delight and their cuisine is totally 5-star. Our host for the evening, restaurant manager Vishal Punjabi (with assistance from Mihaela and Remmie) ensured that we were comfortable and had everything that we needed and also introduced us to head chef Rajinder Pandey. Born in India, Vishal came to London in 2003 and has a Bachelor’s degree in Hotel, Motel and Restaurant Management from SSTH (Swiss School of Tourism and Hospitality) bite cuisine Pornstar Martini, Mint Leaf Royale and Fruit Cup Kashmiri  Murgh