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With two unique venues under one roof, Chef Atul Kochhar presents two ​distinctly different culinary experiences highlighted with an ambience to match!

LIMA will be the city's first lounge bar that will specialise in Ceviches from Peru, Grills from Brazil and Street Cuisine from Mexico. LIMA is a mix of excellent homegrown ingredients, out there cooking techniques, a riot of colour and the sassiest music ever. An extensive menu of tantalizing small plates and the most exotic cocktails, make LIMA one the hottest lounge bars to open in recent times.

Brush Up On South American Foods


Ceviche is a seafood dish popular in the coastal regions of Latin America.[2] The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.


The National Peruvian drink made from Grape

Pisco Sour

National cocktail of Peru prepared with Pisco, fresh lemon juice, sugar syrup, egg white and Angostura bitters


Peruvian dish of raw fish is comparable to Japanese sashimi or Italian Carpaccio

Ceviche or Cebiche

The most emblematic Peruvian dish, ceviche consist of marinated cubed raw fish fillets served with its citrusy, spicy marinade known as Tiger’s milk


The term applies to all the various types of capsicum, both sweet peppers and hot chilli peppers. Chillies and other peppers are the very foundation of the Peruvian culinary tradition


This is a traditional type of Peruvian dish, based on a highly seasoned dough of mashed Purple potatoes and formed into a pie, cakes or smaller savories


A sauce widely used in South America, particulary Argentina, Paraguay and Uruguay,the ingredients include parsley, oregano, garlic, vinegar, salt and vegetable oil. It is mainly served as an accompaniment to grilled meats but is also used in sandwiches or to marinate fish or chicken.


Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cookery. Tiradito differs from ceviche in two ways: a tiradito is sliced, while a ceviche is cubed.


This name is given to any dish prepared using huancaina sauce,a yellow creamy sauce made from queso fresco, cream, Aji Amarillo chilli, red onions and seasoning


Peruvian dish of raw fish is comparable to Japanese sashimi or Italian crudo or carpaccio,with the addition of a spicy sauce


Cassava, manioc or yucca.

Salsa Criollo

A type of red onion relish dressed with vinaigreete, It is Served as an accompaniment to many Peruvian dishes.

Queso Fresco

This is a type of soft, creamy-white curd cheese made mostly from cow’s milk but can also be made from a combination of cow’s and Goat’s milk


The Quinoa plant is a species of goosefoot that produces small,nutritions seeds in avariety of colours, the most popular of which are black, red and white. Regarded as a superfood, quinoa is an excellent source of protein and essential amino acids.

From beachside reggae ton to back alley salsa, tango from the hidden nightclubs and backyard samba, LIMA will feature a specially curated mix of music.

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