Sit back and relax with this new pan-Asian spot’s delicious grub and cocktails

The bartender’s special White C cocktail flavoured with Yuzu, fresh ginger and elderflower was brought in first as we soaked in the welcoming and opulent ambience.
Thai money bag
Thai money bag

We found ourselves at the newly revamped Syn Asian Grill and Bar this week while searching for a relaxed space in town to catch up with friends. The bartender’s special White C cocktail flavoured with Yuzu, fresh ginger and elderflower was brought in first as we soaked in the welcoming and opulent ambience.

We sipped on the supremely delicious cocktail while our appetisers arrived, starting with the Drunken chicken in chilli basil sauce that was generously tossed along with scallions and garlic, which added oodles of flavour to every bite. The Ebi fry with Tonkatsu was a delicious finger food as well, with the sauce adding a sweet-spicy twist to the dish.

From the vegetarian options, we tried the Thai money bag with spicy water chestnuts whose crispy exterior won brownie points. The Vietnamese mango rolls packed with flavourful and crunchy vegetables wrapped alongside sweet mango slices made the simple yet wholesome appetiser stand out. A wide array of scrumptious dim sum arrived soon after, served with delicious scallion, chilli oil and ginger dips. The truffle oil infused edamame dumplings were buttery with an enjoyable nutty aftertaste. We also liked the Cream cheese mushroom dumplings whose beautiful purple hued wrapping reminded us of delicious food from Studio Ghibli movies. Forbidden Apple, a whiskey based stiff cocktail flavoured with basil, peach and apple that balanced the flavours from the dim sum.

Cream Cheese Mushroom Dumplings
Cream Cheese Mushroom Dumplings
Ebi Fry with Tonkatsu
Ebi Fry with Tonkatsu

For soup, we were served the incredibly comforting Singaporean laksa, with a nutty yet supremely light broth. Mains took us for a tour across the continent starting with vegetarian Bibimbap served with pickled cucumber and a sweet-spicy sauce topped with sesame seeds.

The Shrimp tempura with udon noodles came next, with a delightfully flavourful broth. The Hiyayakko, a Japanese cold tofu dish topped with scallions and pickled radish, was refreshing with simple flavours. A coconut water and lemongrass flavoured cocktail - long caribbean was a well-suited pairing to go with the mains.

The Oven roasted chicken katsu with Sticky rice was a star dish among the mains, served with a slightly sweet coconut based gravy, topped with crispy chicken slices. “We have revamped the menu to include signature dishes from countries across Asia and customised them to suit the local palate,” says Manpreet Singh Malik, executive chef at Taj Deccan.

Soon, it was time for dessert and we got to try the Strawberry tres leches. The strawberry compote offset the creaminess of the sponge beautifully. We also tried the home made Chocolate hazelnut ice cream with a hint of salt, a classic dessert one can never go wrong with.

Rs 2,500 for two.

At Banjara Hills.

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