Frangipaani’s greatest strength is its diverse offering of beloved dishes throughout India

Frangipaani is deeply committed preserving the authenticity of its traditional recipes and cooking techniques but isn’t afraid to interpret them into contemporary Indian fare

Many dine at Frangipaani in search of flavours unique to Indian cooking and discover a new reason to return after each visit. The secret? The restaurant has amassed a team from several regions across India, bringing with them a breadth of culinary know-how and nuances of traditional and speciality dishes.

The restaurant proudly embraces the age-old aesthetics of the British colonial era, featuring a fusion of classic British elements such as mahogany and brass with natural, tropical touches like potted palm trees. Dishes are designed to be shared; northern classics like Butter Chicken are fine-tuned to complement the flavours of the south with dishes like Prawn Moilee.

Above Prawn Balchao

Above Fish Cutlets

Prawn Balchao

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Two sides that appear on each table are the crab rasam and cucumber mint raita. The former is popular thanks to a rich broth of flower crab, curry leaves, and homemade rasam powder that’s big on flavour, and the latter actively works to cool the palate.

Order any grills from the clay oven, and you’ll be privy to experiencing Frangipaani’s mastery of the tandoor. Tandoori Chicken is a classic for a reason, but that does not mean that one shouldn’t discount the Lamb Rack that’s been seasoned with yoghurt, Kashmiri chillies, and spices.

Above Lamb Rack

Above King Prawn Tandoor

Lamb Rack

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However, it isn’t all seafood, game, and poultry, for the restaurant takes pride in its commitment to sustainability by offering a variety of vegetarian menu items. The Grilled Vegetable Platter, served piping hot off the tandoor oven, is also quite popular, going perfectly alongside Daal Khichdi, a fragrant lentil and basmati rice, or a breadbasket with all the best hits.

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Above Crab Xec Xec

Above Taco

Crab Xec Xec

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Another popular combo pairs Frangipaani’s Crab Xec Xec, a reddish curry featuring crab meat, coconut, coriander, and red chillies, with Jeera Saffron Rice flavoured with cumin seeds. The rice’s aroma and perfectly cooked grains complement the crab’s more robust flavours and acts as the ideal carbohydrate to soak up all that delicious curry.

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Credits

Images: Frangipaani

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Frangipaani