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Work from Roseate
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Solo working in a new, inspiring, clean environment provides bright solutions. Create your own office space in the comfort of a luxury hotel. Appeal to digital nomads who are working on the move once again, and avail exclusive benefits from ‘Care by Roseate’.
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KNOW MORE
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Never Leave
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We are back to serve you.
Recreate unforgettable memories once again while you dig into pure indulgence amidst the most picturesque setting. With utmost safety and hygiene standards, we welcome you again.
breakfast for two | wi-fi | one main meal- lunch or dinner | pick and drop within the radius of 20 kms | guaranteed early check-in and late check-out | evening turndown and chef curated chocolates| complimentary upgrade to next category
INR 13999 AI
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Chi Ni is now open
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Chi Ni welcomes you back to the most exquisite dining experience promising delicious oriental cuisine in the magical landscape setting of The Roseate.
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EXPLORE
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Mithai by Roseate
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Celebrate every occasion with our range of delectable mithai. Choose from our gourmet selection of authentic traditional mithai from different parts of India.
To place your order, call us at
+91 9910018050
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ORDER NOW
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Treat for teachers
5th September 2020 |
Teachers deserve more appreciation and recognition than they usually get. It’s a great time to express gratitude towards your teachers by treating them with a delicious meal box.
Order a meal box now & get a surprise gift voucher or you can also dine with us and spoil your teacher with our compliments.
To place your order, call us at
+91 9910018050
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From the Chef’s Corner
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Broccoli & Almond Soup
INGREDIENTS:
Broccoli-100 gms | Garlic-10 gms | Olive oil-20 ml | Butter 10 gms | Veg stock 100 ml | Cream/ milk (optional)-20 ml | Almond-20 gms | Almond flakes (garnish)-5 gms |
Salt - to taste | Black pepper-2 gms
Method:
For the soup:
Melt butter in a large saucepan.| Add the garlic and onions, cook until the onions are softened, avoid any coloring to occur.|
Add chopped broccoli and potato.| Let them sweat (with the lid on) for a few mins and add soaked and peeled almonds.| Add vegetable stock, top up if it doesn't cover the vegetables, and bring it to boil. | Leave to cook until the vegetables are tender, for about 15 mins.| Leave to cool, then blend and strain fine sieve.| Add milk/ cream if desired. | Serve hot.
Garnish:
Toast the almond flakes until they become golden in color. | Arrange a pepper mill with freshly toasted black pepper.
The Final Presentation:
Pour piping hot soup in a soup bowl, garnish with toasted almond flakes and freshly cracked black pepper.
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Meetings, Conferences Weddings and Events
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EXPLORE
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