Bay Leaf
Multi-cuisine
The main restaurant. Ask for the Assamese dishes. This is the state to eat them in.
Lunch 12:30–3:30 pm · Dinner 7:30 pm–12:00 midnight
The resort's table, set in the green
At Bay Leaf the room looks into the valley's green, and the meal to ask for is Assamese. Khar opens it, pitikas of potato come sharp with mustard oil, duck is cooked down slowly with ash gourd, short-grained joha rice sits beside it all, and a fish curry soured with ou tenga brings it to a close. Afterwards the evening stretches out, unhurried, at Baron & Baroness.Bay Leaf looks into the valley's green, and the meal to ask for is Assamese, from khar to a fish curry soured with ou tenga. The evening then stretches out at Baron & Baroness.
AssamIts Own Way
Masor tenga at Bay Leaf, properly sour and properly thin.
Sour, smoke and khar
Assamese cooking at Bay Leaf, all day
Bay Leaf for the table, Baron & Baroness for afterwards.
Bay Leaf
Multi-cuisine
The main restaurant. Ask for the Assamese dishes. This is the state to eat them in.
Lunch 12:30–3:30 pm · Dinner 7:30 pm–12:00 midnight
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.