he modern sophistication of I-Chin's interior is only matched by its complex cuisine which meshes the culinary traditions of India and China.

Sino-Indian cuisine, a culinary trend that is sweeping across India, lays its foundation with the dominant flavors of regional Indian cooking while echoing the distant flavors of south-east Asia.

Shredded chicken chardonnay with fermented black bean and tomato sauce, walnut prawns glazed with a creamy grand marnier sauce, lobster tails coated with a ginger scallion shaoxing sauce with bokchoy are just a tease of the tasty mains Chef/Owner Vik Lulla serves up daily. Presentation is here as important as the food itself.