What's shifting is the format, shorter tasting menus, more intentional cocktail programmes, rooms designed to be experienced and not just eaten in

The menu respects that chaat's appeal was never really about complexity, it was about contrast, sweet against sour, crunchy against soft, hot against cold, and it builds every course around preserving that contrast rather than replacing it with something more "refined."

What 1.5 Degree has managed to do here goes beyond just making a good plant-based dessert. It's proof that "clean" and "indulgent" don't have to be mutually exclusive, and that oat milk, when handled properly, can genuinely go toe to toe with dairy in a category as texture-obsessed as ice cream.