The Menu

Hand-crimped pastry filled with spiced potato, green peas, and toasted cumin

Bombay-style crispy prawns with curry leaf tempura and lime aioli

Papdi chaat, dahi puri, and aloo tikki with tamarind and mint chutneys

Hand-minced lamb with charred onion, fresh mint, and pomegranate raita

Chargrilled cottage cheese with bell peppers, onion, and tandoori spices

Mint-infused yogurt marinade with smoked paprika, charred in the clay oven

Half chicken marinated overnight in saffron yogurt with charred lemon

Scottish salmon fillet with dill, mustard seed, and charred cherry tomatoes

Leavened bread baked in the tandoor with roasted garlic and butter

Tiger prawns in a fiery red marinade with lime and ajwain

24-hour marinated thighs in a velvet tomato reduction with cashew cream

Slow-braised lamb shoulder in a Kashmiri chilli and fennel reduction

Fresh spinach and house-made paneer with tempered garlic and green chilli

Sea bass in a coconut and kokum broth with curry leaves and mustard seeds

Black lentils simmered overnight with tomato, cream, and whole spices

Saffron-infused basmati layered with slow-braised lamb and caramelized onions

Seasonal vegetables with aromatic basmati, fried onions, and fresh herbs

Free-range chicken pieces layered with fragrant rice and mint

Soft milk dumplings in warm rose and cardamom syrup

Pistachio, mango, and saffron-cardamom ice cream served on a marble slab

Soft cottage cheese patties in chilled saffron and pistachio cream