May 25 : At Flint, breakfast is envisioned as more than just the start of the day, it is a slower, more intentional experience built around comfort, conversation, and thoughtful cooking. Curated by acclaimed chefs Rahul Akerkar and Jaydeep Mukherjee, the breakfast menu reflects a culinary philo
sophy that balances refinement with familiarity, bringing together elevated techniques, quality ingredients, and deeply comforting flavours.
Drawing inspiration from global breakfast traditions, the menu moves seamlessly between timeless classics and distinctive signatures. Guests can indulge in cast iron shakshuka, Bharoochi akuri with grilled maska rolls, Ceylon hoppers with vegetable stew, and Flint’s signature Eggs Benny layered with spicy crab cakes and velvety hollandaise. The breakfast griddle offerings, from deep pan waffles to brioche French toast, are equally indulgent, finished with beurre noisette, smoked honey, fruit compote, and whipped cream. Alongside this sits an extensive beverage programme featuring specialty coffees, ceremonial matcha, kombuchas, functional smoothies, and slow-crafted brews designed to complement unhurried mornings.
Widely recognised for shaping some of India’s most celebrated hospitality and dining experiences, Chef Rahul Akerkar and Chef Jaydeep Mukherjee bring to Flint a collective vision rooted in ingredient-led cooking, understated elegance, and warm hospitality. Every element of the breakfast experience, from the artisanal bakes and comforting plates to the carefully crafted coffee programme, has been designed to feel inviting, relaxed, and effortlessly memorable.
At Flint, mornings are meant to be savoured, with thoughtfully crafted plates, comforting flavours, and the kind of atmosphere that invites you to stay awhile.