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dinner menu

appetizers

sweet potato shakarkandi, starfruit, crispy okra

kashmiri morels, walnuts, parmesan papad

potato sphere chaat, white pea mash

lamb dahi vada, baked masala beet

assamese pork dumplings, broth, nettle oil, crispy black rice

phulka: chili pork or pulled jackfruit

***

mid-courses

pao bhaji, tempered ricotta vada, lime leaf butter pao

smoked eggplant bharta cornet, goat cheese mousse

tofu medu vadai, madras gunpowder, sambar cream

sweet pickle pork ribs, sundried mango, onion seeds

prawns, butter-pepper-garlic, cauliflower

wagyu pathar kebab, bone marrow, fried garlic +15

***

mains

choice of one

sweet corn & garlic vadai, quinoa, kerala moilee

baked paneer, soy keema, rainbow tomato makhani

arbi shaami, vegetable nihari, walnut & caramelized onion pulao

chicken malai tikka, green chili cream, truffles

branzino, patrani butter, berry pulao

chili crab, sago pongal, cashew pakoda

beef tenderloin, kashmiri apricot & mirchi korma, lotus root, turnips, leafy greens

ghee roast lamb, roomali roti pancakes +10

***

accompaniments

wild mushroom kulcha, truffle butter

hoisin duck kulcha

butter chicken kulcha, sundried fenugreek

asparagus poriyal

black dairy dal with naan: butter, plain, garlic or black garlic

smoked eggplant & bhujiya raita

three chilli potato, curry leaf, coconut

***

desserts

makhan malai, saffron milk, rose petal jaggery brittle, almonds

doda barfi treacle tart, vanilla bean ice cream

coconut & jaggery kheer, banana cashew cheesecake, black rice chikki

banana sticky cake, salted caramel toffee sauce, coconut & jaggery ice cream

khubani ka meetha, apricots & indian clotted cream

three courses 88

four courses 98

choice of any three or four courses and one accompaniment

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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