With the takeover @ Cocotte, Meat Smith challenges you to rethink Indian cuisine, especially with their rendition of biryani. As a traditionalist, I admit that I remain sceptical but this dish isn't without its merits. The warm, deep flavours of the saffron aioli complement the fresh crab meat and uni, and they go well with both the tangy pico de gallo and the light, refreshing crunch of herbs and cucumbers. Puffed rice is used instead of basmati (odd, but interesting) to give it a light texture. The soft-boiled quail eggs are also cold-smoked to impart a hint of smokiness with each bite. For those who want all the flavours but none of the guilt of having biryani, this may be up your alley (if you have $25 somewhere to spare)!