BONSOUTH is a buffet place with a global grill and they have included all the basic entities of the entrées, the main course and the desserts but with a focus on South-Indian delicacies (not Idli-Dosa). Well, Bonsouth is not a typical South Indian place where you get the idli-dosa. The staff is very courteous and humble, and will guide you through each entity if needed. Categorically, I had . Mocktails - I commenced my bonsouth journey with a PEACH ICED TEA. Those dealing with chemicals would love this as it is served in a measuring cylinder. Measuring about half a litre, this drink is a perfect blend of peach, lime and lemon. The sweetness wasn't overpowering and it was refreshing with a nice balance of citrus flavour. It is a must try drink, and it also, didn't have any fizz. Then, I had the CUMIN COCKTAIL which looked like cola. You should totally go for it if you like jeera (cumin). It had a mild cumin touch to the cola cocktail flavor and it was a cool drink. I just had a sip as I can't consume much cumin and I also, detected a little chatpata taste of it. Then, the CUCUMBER SQUASH was something new which I tried. Although, I am not as impressed by it as it was just a squash of cucumber, and I couldn't detect the ingredients as I had only a sip because it tasted really weird. Then, came the weirdest name a drink can have - PALANG TOD. It is a combination of Red-Bull energy and an espresso shot. It kind of tastes like a cough syrup and is a little bitter. Appetisers - I started with the nitrogen based CHAAT ICECREAM. The ice-cream had a mild strawberry taste to it but it was infused with chilly powder and served with farsaan. It had a tinge of tamarind chutney and a mint leaf placed over it. It was a flavorful combination with the taste buds constantly tingling between hot and sweet flavors. I also had the TANDOORI LAJAWAB TANGDI and it's marination was so flavorful and the chicken was beautifully cooked. Tender and juicy it was succulent, but the marination couldn't reach the inner side of the chicken and the chicken was only marinated from the outside. The SRI-LANKAN CHICKEN was beautifully cooked. It had a nice turmeric and cumin flavor and it was served boneless which made it really relishing. It was garnished with scallions and tasted really well. The GARLIC PRAWNS were well marinated and chilly seeds were sprinkled over it to enhance it. If grilled properly, it tasted really well with the garlic flavor. It had a nice crisp on it but the tail scales came in between and it kind of hampered the scene as you can't eat those scales and have to remove it. The main attraction was the CHAAPLI KEBABS. Minced mutton mixed with different ground spices and garnished with coriander and fried till dark brown are the best version of mutton kebabs I have ever had. I just couldn't stop eating it. If you are here, you should have it at any cost. . Main course - I started my mains with the CHICKEN CAFREAL. It had a beautiful flavor which was because of the mixture of coriander and chillies. The fusion was really good and this Goan dish was well justified. The chicken was very nicely cooked and was nice and white with tender pieces. The PEPPER SHRIMP curry was thick and consistent. It went well with the curry leaves and small bell pepper pieces along with the tomato-onion paste. The shrimps were cooked well and the flavour was infused in it which enhanced its taste.