Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Asparagus Cappuccino

By Executive Sous Chef Shrutika Koli

  • Saute garlic, onion, leeks and celery in butter.
  • Roughly chop the asparagus and add to the pan.
  • Add milk and let it simmer.
  • Blend it till smooth. Once done pass it through a sieve.
  • Add seasonings to taste.
  • Just before serving add a spoon of cream and using a hand blender make it frothy and serve hot.
  • NOTE:- served with a slice of French baguette.


  • Asparagus - 200gms
  • Garlic - 10gms
  • Leeks - 05 gms
  • Celery - 10gms
  • Milk - 150ml
  • Cream - 2tbsp
  • Butter - 10gms