The bright welcoming space with mirrored walls and blond timber and black granite flooring brings you to a chiq dining environment. It uses beautiful silks as dividing spaces, and has view out in to the heart of KL City.

The Restaurant can seat 140 and has two private rooms and a smoking area. Clever colour co-ordination paired with austere furniture sets you off on your journey of Indian gastronomic delight. In contrast the city stands majestically calm outside the glass window, the view is certainly something else, especially at night.

The Northland Group was founded in 1991 and has achieved stellar growth over the last decade. We are a well diversified group that began with international trading and has expanded towards property development. Currently the group has undertaken 300 acres. Development in South Africa. Other activities of the group include Project Consulting, Engineering and Information Technology Development. The strength of the Northland Group lies in the diversity of its products and services. The Group has a proven track record in the business sector, under the guidance and leadership of their strong management team we are poised to meet the challenges in the new millennium.

The extensive range in the menu reflects the wide variety offered in menu to choose for non vegetarians and vegetarians alike. The only thing that could make it easier would be some on signature dishes. Through continuous effort by the management to search the renowned five star hotels and luxury resorts, the chefs are hand picked for their experience in traditional coupled with their talent as well as versatility in approach for a trendy view towards to Indian cuisine.

Chef Madan Lal.previously worked in several five-star hotels in India and Sri Lanka - specializes in the North Indian dishes.

Chef Bala.has decades of experience in various local top - north Indian restaurants specializes mostly in south Indian dishes among which includes all the traditional favorites and some lesser known specialties and vegetarians are well catered for.

Chef Shobha Singh Kunwar.very dish is cooked inside a traditional Tandoor - an Indian charcoal oven- without the use of oil, thus making the food a healthier choice, previously worked in several five star hotels in Indian and Sri Lanka as Tandoori chef.