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Reviews — 8
They offered a Special Takeaway Menu during the lockdown. We ordered Hyderabadi Chicken Dum Biryani and a Vegetable Biryani. They were both excellent. The flavors were perfect for both. It was well cooked and delivery was also done very well and in the most hygienic manner.
Good delicious food, awesome ambience... Enjoyed live music.... Evening well spent...
Food was good. But I was surprised that this five star establishment didn't have a nursing room. I had to take my baby to the yoga room on the 5th floor to feed him. Ridiculous.
Fabulous restaurant for the ambient and the food. Everything delicious. You feel at home and soft traditional live music make everything enjoyable. Really kind service
Good food and ambience with live music.. mostly with north west Indian cuisines..good service and hospitality.. wash room maintenance could improve far better.. spacious parking lot both bikes and car.. wheel chair accessible entrance
The space is dimly lit and choke filled with antiques from India. The food is traditional North Indian stuff and it's lovingly made. They can make the food spicier upon request. The ambience is great and the food is good.
Ember restaurant in Le Meridien, Kochi introduces diners to North West Frontier cuisine with a perfect blend of food, art, and music. The recipes vary from Pakistan, Balochistan, Kashmir, Delhi, Punjab, and Lucknow. Most of the ingredients are locally sourced, except some that are intrinsic to the North, such as some of the spices, which are brought in from Punjab.
Stepping into Ember, one cannot help but notice the first sights that catch the eye – which are the ornate decorations upon the wall, comprising rich artworks and paintings. The artworks are from local artists and there are a few paintings which are for sale. The music perfectly complemented the artistic ambiance as the restaurant played classical and Hindustani music.
Among the popular dishes is the Dhaniya Murgh and is said to be favoured over Butter Chicken. Balti Gosht – mutton that is cooked with pepper, Palak Paneer Kofta, Turra Chicken Kebabs are some of their signature dishes.
The starters consisted of Turra Kebab, which was sumptuous pieces of supple chicken marinated in garlic, black salt, pounded coriander, and infused yoghurt. It was accompanied with Jheenga Kali Mirch – Malabar coastal prawns marinated in lemon, ground black pepper, and garlic scented cream. The flavours of Avadh were brought into Kochi with the mouthwatering and extremely tender and delicate lamb Galouti Kebab, along with its vegetarian version in mushroom, Malai Khumb in Galavat. Dahi ke Kebab was a novelty that is sure to take the Malayali palates by surprise, with its deliciously sour flavour and cottony texture.
Known for their heavy starters, our stomachs were already brimming with the goodness of the heavenly delicacies, when the main course streamed in. The chef’s special Balti Gosht, which is a robust lamb delicacy from the region of Gilgit-Baltistan arrived in a charming copper bucket-shaped vessel. Huge chunks of Palak Paneer ke Koftey ensured that our bellies would be bursting at the seams as we dunked into the silken spinach gravy with the delightfully fresh, flaky, and crispy Butter Naan and Bharme Paneer Kulche. The delectable meal was washed down with some exquisitely luxurious and satiny smooth Rasmalai.
No dining experience is complete without a satisfying service and the extremely warm and friendly courtesy extended by the staff at Ember is definitely one of the highlights. Well versed and knowledgeable about the dishes, the service staff was a pleasure to interact with, who helped in picking out the appropriate choices for us.
Stepping into Ember, one cannot help but notice the first sights that catch the eye – which are the ornate decorations upon the wall, comprising rich artworks and paintings. The artworks are from local artists and there are a few paintings which are for sale. The music perfectly complemented the artistic ambiance as the restaurant played classical and Hindustani music.
Among the popular dishes is the Dhaniya Murgh and is said to be favoured over Butter Chicken. Balti Gosht – mutton that is cooked with pepper, Palak Paneer Kofta, Turra Chicken Kebabs are some of their signature dishes.
The starters consisted of Turra Kebab, which was sumptuous pieces of supple chicken marinated in garlic, black salt, pounded coriander, and infused yoghurt. It was accompanied with Jheenga Kali Mirch – Malabar coastal prawns marinated in lemon, ground black pepper, and garlic scented cream. The flavours of Avadh were brought into Kochi with the mouthwatering and extremely tender and delicate lamb Galouti Kebab, along with its vegetarian version in mushroom, Malai Khumb in Galavat. Dahi ke Kebab was a novelty that is sure to take the Malayali palates by surprise, with its deliciously sour flavour and cottony texture.
Known for their heavy starters, our stomachs were already brimming with the goodness of the heavenly delicacies, when the main course streamed in. The chef’s special Balti Gosht, which is a robust lamb delicacy from the region of Gilgit-Baltistan arrived in a charming copper bucket-shaped vessel. Huge chunks of Palak Paneer ke Koftey ensured that our bellies would be bursting at the seams as we dunked into the silken spinach gravy with the delightfully fresh, flaky, and crispy Butter Naan and Bharme Paneer Kulche. The delectable meal was washed down with some exquisitely luxurious and satiny smooth Rasmalai.
No dining experience is complete without a satisfying service and the extremely warm and friendly courtesy extended by the staff at Ember is definitely one of the highlights. Well versed and knowledgeable about the dishes, the service staff was a pleasure to interact with, who helped in picking out the appropriate choices for us.
