I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. That's 24-hour slow-cooked fillets sitting on Vadouvan-spiced king oyster mushrooms (the hidden curry) and roasted potato foam. The pickled onion and soy pickled tomatoes were interesting. The meat had a unique texture, closer to chicken than lamb. It was gamey, yet not gamey enough.