It is trendy, it is chic, it is a fresh take on the Asian dining.
It is the famous The Fatty Bao, the much talked about eating out option in Bangalore, Mumbai and Delhi. I visited The Fatty Bao outlet in Delhi recently. Located at the new Sangam Courtyard at RK Puram, on the second floor, overlooking a canopy of trees is this cheerful abode.
I was pleasantly surprised to find that at The Fatty Bao, the rule is ‘No Rules’. Here everything is out of the ordinary. Right from the décor to the food, the buzzword here is innovation and a fresh treatment towards casual Asian dining.
The feel is laid back, the food offerings are amazing as expected from an experienced F&B team, that draws inspiration from Asia’s vast and diverse culinary legacy. The food menu is well categorised with sections for sushi, dimsum, small plates, main course and dessert.
The restaurant is done up in bright hues, is spread over quite a large area with a lavish terrace, and has a variety of seating options.
Inviting Décor
The interiors have been designed by well-known fashion designer Anshu Arora, while Ayeshe Sadr and Ishaan Dasgupta of 211 Studio have contributed to bringing alive the walls with art. Artists have explored a whimsical and surreal dreamscape on the walls through their paintings.
The boat shaped space inspires elements of a submarine —from round windows, a semi-enclosed dining space, an indoor and outdoor bar – which is flanked by a giant wave of enchanting murals.
The cosy interior dining space of The Fatty Bao in Delhi brings a refreshingly classy vibe. The dining space is flanked by a glass wall on one side and overlooked by surreal murals, each with its own storyline.
هذه القصة مأخوذة من طبعة February/March 2017 من Food & Beverage Business Review.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة February/March 2017 من Food & Beverage Business Review.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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