The Hindu Business Line : A virtual feast

As you enter The Fox in Gurgaon, you will see the restaurant's art gallery with a collection of wildlife paintings on display. These are a feast for the eye. Locating the restaurant shouldn't be a problem, as it is housed in Vatika — First India Place — in the heart of the city.

A breathtaking, ornate designer bar stands as the grand centrepiece. With its soothing lights and stainless steel finish, the bar immediately casts a spell on you.

The restaurant can seat about 100 people. Elegant furniture and furnishings match the marble and wooden flooring.

Another interesting feature of the restaurant is the absence of `solid' walls anywhere inside, which complements the theme of the décor — fluidity. While two of the walls represent the Northern and Southern hemispheres — an effect created by the use of flickering lights — the third wall is a glass curtain, and the fourth is a wooden wall with display panels for artwork. The credit for the décor goes to Viren Wakloo, principal architect of Matra Architects.

Guests are also treated to live music played by a band. On Tuesdays (known as Tully Tuesday) the happy hours begin at 8 p.m.

As you settle down, a waiter greets you with a warm smile. The menu is so extensive that it can quite confuse you — from aperitifs to branded scotch to vodka and cognac, it's all there. We ordered our scotch and pina colada and allowed the soothing décor to take over. Next we turned our attention to the food — which the Fox is famous for, and found a menu for its one-world cuisine. "The food evolves in tandem with our chef's passion, dissolving all perceivable boundaries between cuisines... . and varied textures and colours paint a vivid picture on your plate and the taste leaves an indelible mark on your palate," says Head Chef Sanjeev Takyar.

Once you are through with the drinks or starters, you can move on to the main course and take your pick from a menu that features delectable fare from all over the world. You could pamper your palate with a Thai delicacy in the first course and then dig into continental delights in the next.

Among the continental non-veg, Zurich chicken and lamb burgundy were my favourites. Chicken Adobo, an Indonesian delicacy, could be another dish worth trying. Coming to the dessert — whether it is the decadence of dark chocolate or litchi coupe or shahi tukra, you have it all here.

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