In the morning, the café whips up various savory selections for bleary-eyed breakfasters. The green eggs and ham ($7.50) features two any-styled eggs and ham served open faced on toast with pesto and are best eaten while in a box with a fox. Wake up your sweet tooth with the powdered-sugared cinnamon french toast on swirl bread ($7); add bananas or berries for an additional $1.50. Compliment a.m. eats with a hot tea ($2), organic coffee ($2, large), or coffee and espresso-powered hammerhead (large, $3.50), among other sips.
Over the past four decades, Starbucks has bloomed from a single coffee shop in Seattle's Pike Place Market to more than 17,000 stores responsible for caffeinating 55 countries. The company’s smiling, green-aproned baristas have become the mascots of many people’s morning routine, pouring cups of dark, medium, and blonde roast for coffee purists and adding shots of caramel or white chocolate to more elaborate espresso creations and treats such as a Frappuccino blended beverage.
Concerned with more than flavour, Starbucks strives to fill its menu with responsibly sourced coffee, cocoa, and tea that protect the farmers and bioregions they come from. These efforts have earned the company a spot on Ethisphere's 2013 list of the world's most ethical companies.
The name Annapurna, which means to be filled completely with food in Sanskrit, hints at a sprawling buffet and busy kitchen. Jumbo shrimp and boneless chicken marinated in a spicy yogurt cook inside a traditional Indian clay oven, and bite-sized bits of lamb simmer in a curry infused with Andhra spices and herbs. Chefs simmer milk, crafting it into thick paneer cheese, which pairs with a spiced gravy to fill out the range of vegetarian items. The scents of cardamom, cumin, chili, and pickled mangos fill the air. At the lunch buffet, heated pans hold mounds of rice, creamy sauces, and frozen popsicles that won’t give up information.
The cooks at Bawarchi Express accommodate guests' busy schedules by quickly plating portions of simmered Indian entrees. As they griddle savory dosas and garnish rice-based biryani dishes with vegetables or goat, their clay tandoor oven roasts pieces of chicken until tender and subtly smoky. Although the eatery boasts outdoor seating for alfresco dining, it also packages take-out orders for guests hoping to enjoy their meals while flying a kite.