Hand-folded pastry, spiced potato & pea, smoked tamarind chutney.
Appetizers
Malai-marinated cottage cheese, charred in the tandoor, mint yogurt.
Melt-in-the-mouth minced lamb, 25 spices, rose petals, silver leaf.
Glass noodles and julienned vegetables, crispy shell, sweet chilli.
Main Course
Tandoor-charred chicken in silken tomato-butter gravy, kasuri methi.
Black lentils simmered 24 hours, smoked butter, fresh cream.
Dum-sealed basmati, saffron, kewra, served with mirchi ka salan.
Cottage cheese in tomato-cashew gravy, ginger juliennes.
Kashmiri chillies and fennel, braised shoulder of lamb.
Hand-rolled pasta, black truffle cream, aged parmesan.
Breads
Garlic, butter and truffle naans, blistered at 480°.
Flaky whole-wheat layers, brushed with ghee.
Desserts
Warm saffron dumplings, cardamom custard, gold leaf.
70% dark chocolate, salted caramel core, vanilla bean ice cream.
Slow-reduced milk, saffron, pistachio brittle.
Beverages
Honey-infused bourbon, lemon, edible gold dust.
Tea-infused gin, citrus, lavender tonic.
Fresh mint, lime, soda — as made in Old Havana.
Seafood
Corn-flour crust, chilli-lime aioli, charred lemon.
Chilli-garlic butter, charred lemon, micro greens.
Kingfish in coconut-kokum curry, steamed rice.