MINT LEAF

This is one of the fine dining Indian restaurant in London. It has many branches here.we went to the Piccadilly one.Very nice ambiance , service and food too.Paneer preparations were yummy For a detailed menu you may check here.We could get the parking also and its the biggest advantage here.The pricing is little on the higher side, but then its called an upscale restaurant, so one is warned in advance. we were 8 people and men took wine, whereas women took soft drinks and then one starter each and then main course.Then since it was bday celebration we had chocolate cake and it made up for desserts. It came out 30 pound per person...for an enjoyable evening.
Mint Leaf Lounge & Restaurant

12 Angel Court, Lothbury, Bank
London EC2R 7HB
T: 020 7600 0992F: 020 7600 6628
l: reservations@mintleaflounge.com

Opening Hours

Monday - Friday
Mon - Tue: 11.30am - 12:00amWed - Fri: 11.30am - 1:00am'''

Restaurant Opening HoursMonday - Friday

Lunch: 12.00pm - 3.00pm
Dinner: 5.30pm - 11.00pmBAR FOOD AVAILABLE FROM 12noon -

Press and Public Relations Enquiries

onday - Friday

lease contact:
Gerard McCann
General Manager
Mint Leaf Restaurants0207 930 9020

Mon - Tue: 11.30am - 12:00am
Wed - Fri: 11.30am - 1:00am

Monday - Friday
Lunch: 12.00pm - 3.00pm
Dinner: 5.30pm - 11.00pm
BAR FOOD AVAILABLE FROM 12noon - 12pm

Please contact:
Gerard McCann
General Manager
Mint Leaf Restaurants
0207 930 9020

Suffolk Place SW1Y 4HX

Comments

Urmi said…

Wonderful and informative post. I like the flavour of mint leaf.
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August 24, 2011 at 4:33 AM

BESAN COCONUT BARFI

This Diwali I made besan( gram flour) and coconut Barfi, and everyone loved it, so thought of posting it but i forgot to take the picture, so i am writing the recipe will post the picture next time whenevr i make it. Ingredients..... 2cups gram flour 2cups grated coconut 1 cup khoya (mawa) 2 and half cup sugar 1 and half cup water half cup desi ghee Roast the gram flour with ghee o0n a medium firt and then low heat....when it starts leaving the sides take it off. Roast the coconut a little and keep it aside Roast the khoya a little on a very low heat and keep it aside. Now in a pan take sugar and water and make syrup of 3-4 consistency....to chk it take alittle(be caustious as its very hot) betweween your fore finger and thumb and seee that while stretching how many threads you see..its a thick consistency....then put all the things and take it off the heat and mix quickly thoroughly..... and shift it to a greased plate....and let it cool Then cut into the pieces.

NAMKEEN DALIA

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INFLUENCE

ENTRY This is a new multicuisine restaurant designer in Chennai, owned by Manish Malhotra . As soon as I came to know about it and read that even Waiters wear Manish Malhotra there, Iw as so curious to see it. Yesterday we thought of dining there. This is in Egmore near Dasprakash. It must be the first restaurant where the outer wall is completely transprent glass. Restaurant is on forst floor. Entrance is wow with all that pink roses in water and then seating is very spacious.I just loved it..its comfortable, good to look and with sufficient privacy. Now the food..they have north Indian food and pasta and pizza also. For a couple they have a package wherein you can get two soup, two starter, four main course and 2 desserts for 699/--only. We started with golden tomato soup with saffron cream ......it was yummy, this is the first time I liked soup outside, otherwise I dont ever take it outside..perfect creamy. served it a bread stick. In the starters we chose.. dahi wa...

MERI RASOI

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