Fodor's Travel

"There's also a famed suckling pig vindaloo and oodles of well-spiced game—like guinea fowl pepper fry—while the saffron pistachio kulfi falooda (a sort of sundae) with wild basil seeds is surprisingly fine."

Dominic Rowntree

"It was a milky blend of rose jelly, vermicelli, basundi and wild basil seeds which tasted, quite simply, delicious."

Binita Shah

"The saffron falooda was so indulgent and amazing and definitely the best falooda I have had in a long time."

Meher Varma

"The desserts are super; especially the saffron pistaschio kulfi falooda topped with wild basil seeds that could soon have a serious following."

Brummell Magazine

"Should you have room for dessert, the selection of flavours of kulfi falooda, from saffron pistachio to Alphonso mango, or perhaps the classic jaggery caramel custard – made from the unrefined cane sugar typically consumed in Asia – is sure to satisfy."

Try This For - Media

"Stave off the sadness with the rose kulfi falooda (rose jelly and vermicelli with wild basil seeds to the unitiated) and forget ever going back to your local curryhouse, you've been well and truly spoilt."

Su-Lin Lee

"Desserts were very good indeed. A Rose & Rhubarb Kulfi Falooda was a ball of rose kulfi with rose petal jam, braised rhubarb, jelly bits, basil seeds and vermicelli, all served with a small pitcher of sweetened reduced milk for pouring over."

Natalie Chassay

"Check out some of the nouveau Indian desserts, too, such as the Rose kulfi falooda, with its interesting combination of rose and wild basil flavours."