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lunch menu

first 17 -

idli-sambar, jackfruit podimas

sweet potato shakarkandi, kohlrabi, crispy okra

pao bhaji, tempered ricotta vada, lime leaf butter pao

tofu medu vadai, madras gunpowder, sambar cream

kolhapuri chicken salad, golden cashew, chickpea pearls

sweet pickle ribs, sundried mango, onion seeds

***

second 24 -

uttapam, roast onion chutney: wild mushroom or curry leaf lamb

potato kofta, punjabi kadhi, achari mirch

sweet corn khichdi, corn nuts, khakra crisp

baked cod, amritsari masala butter, potato grits, preserved lemon

chicken tikka meatballs, smoked tomato makhani

***

accompaniments 10 -

black dairy dal

smoked eggplant & bhujiya raita

kadhai sesame vegetables

naan: butter, plain, garlic or black garlic

kashmiri morel pulao, pine nuts

choice of kulcha:

wild mushroom; green pea; butter chicken; hoisin duck

***

desserts 15 -

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

doda barfi treacle tart, vanilla bean ice cream

fresh mango aamras, almond shrikhand, air-dried berries

two course lunch
first, second, accompaniment 44

three course lunch

first, second, accompaniment, dessert 54

*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

***clarified with milk

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