In my wilder moments I sometimes think of 360 as Augusto’s Sushi
Bar. Ever since the restaurant first opened, Augusto Cabrera has been
the restaurant’s sushi and sashimi chef and is, I guess, the man who
introduced Japanese food to South Delhi’s high society. Though Augusto
is from the Philippines, I’ll take his sushi over the stuff served up by
many over-hyped Japanese masters.
Threesixty is a phenomenon. It is the most successful hotel coffee shop in India, still smart and sophisticated after all these years and still packed out every lunch-time. As is true of Jay Rathore’s Oberoi as a whole, the service is perfect and the ambience coolly luxurious. Food standards had slipped some years ago but under the hotel’s massively talented chef Soumya Goswami, 360 is back on top form.
A restaurant like this comes along once in a decade.
Threesixty is a phenomenon. It is the most successful hotel coffee shop in India, still smart and sophisticated after all these years and still packed out every lunch-time. As is true of Jay Rathore’s Oberoi as a whole, the service is perfect and the ambience coolly luxurious. Food standards had slipped some years ago but under the hotel’s massively talented chef Soumya Goswami, 360 is back on top form.
A restaurant like this comes along once in a decade.
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