Citrine:Ambience:Bright;cheery,lively;buzzing.Just how a coffee shop should be.They have a breakfast buffet laid-out daily;with a couple of local specalities laid-out too.We wanted to try some different breakfast dishes during our stay. Breakfast like a king; The concept of cutting chau has caught up in nashik in a big way and was pleasantely surprised to see tht here to in a crate they serve on the table in cutting chai glass tea.This has a strong flavour of ginger,cardomon powder and good old assam tea.Nice! Bihari Delicacy:Stuffed litti:Born in mumbai this is one cuisine which i feel starved for as its not readily available:Hence my level of happiness was beyond compare.Mixture for stuffing,Roasted chanadal,kalonji,ajwain,chopped greenchilliginger,garlic,onion,achar of pickle,salt very little,mustard oil 2tbsp.Dough:Wheatflour,refined oil,ajwain,salt make stiff dough.Then stuff the mixture roll into round balls and roast in tandoor,when hot dip in ghee,then it bcmes buttery soft. Aloo choka:Roasted potato,roasted redchilli,choppedonion,greenchilli,chopped coriander,gingergarlic,limejuice,salt to taste.Mix it well and half mash add mustard oil from top Bharthekachoka:Same as aloo choka only difference being whole tomatoes roasted are added.Had to go the extra length to describe;how cud i not. Bengali breakfast:This is a typical trafitional bengali breakfast.Simple yet easy on the palate. Luchi Cholar Dana:Luchi is made with plainflour;oul;warmwater kneaded into a stiff dough then deep-fried.Puffed up;ready to be devoured super-hot.The lentil is made from bengal gram.It has cinnamon stick flavour coming thru with grated ginger;pinch of tumeric,cumin,chilli.This was soft;velvety dal prepared with love. Mumbaiya Breakfast:Pavbhaji:Made with a blend of spices and mixed vegetables.Medium-spicy;this was served with multigrain pav on prior request. Northindian breakfast:Gobi Paratha:Simple yet nutritious;spicy this was packed with flavour Dine in Style: Brocolli galouti:Pureed boiled brocolli;whole spices:cardomon,maze,cloves,ginger,greenchilli,corianderleaves;pansear. Soya galouti:Boil soya then mashed;whole spices;redchillipowder,cashewpaste browned,onionpaste browned,few drops kewra essence,panseared with ghee Soyachaap:Marination curd;deghi mirchi,redchillipowder,garammasala powder,black salt,white salt,cashewpaste browned.3hours then tandoored. Paneer lifafa stuffed:Stuffing ghee garlicginger brown,redchillipowder,deghipowder,tomatoketchup.Cheese drynuts,corianderleaves,greenchilli,cardomonpowder,put in salamander and gratedamulcheese. Tandoori aloo:Boiled with turmeric salt and deep fry.Stuff with cheese crispy potato;greenchilli,coriander,cardomonpowder,raisins.Korma gravy. Soya cheese rolls:Finely grind the chaap in mixi.Stuff with cheese,coriander,curryleaves,greenchilliginger.Makhani gravy Under the helm of executive chef the team does spoil u with variety of choices;but do request on pre-order.Happy Eating!