The Restaurant
Multi-cuisine · all day
The hotel's main table, from breakfast through high tea to dinner.
Breakfast to high tea to dinner, for every table in town
The table here tastes of the Kosi plain. Makhana from its ponds, sattu stirred cold with salt and lemon, and litti roasted over coal beside a chokha of brinjal and tomato. The Restaurant carries the day from an easy breakfast to high tea and a dinner the town dresses up for, and when the terrace cools, the grill at the poolside shack takes the evening.Makhana from the Kosi ponds, cold sattu with lemon, litti roasted over coal beside a brinjal chokha. The Restaurant carries the day, and the poolside shack's grill takes the evening.
BiharWorth It
Litti chokha the way it is made at home, not attempted.
Bihari plates
and a poolside grill, breakfast to late
The dining room for the day; the poolside shack for the evening.
The Restaurant
Multi-cuisine · all day
The hotel's main table, from breakfast through high tea to dinner.
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.