Dinner Menu
appetizers
sweet potato shakarkandi, starfruit, crispy okra
beet and peanut butter tikki, goat cheese raita
potato sphere chaat, white pea mash
mutton dahi vada, green tomatoes
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 ribs, sundried mango, onion seeds
prawns, butter-pepper-garlic, cauliflower
***
mains
choice of one
wild mushroom kebabs, morel pulao, winter truffles
kadai paneer, stuffed sweet peppers, hearts of palm, sweet potato
sweet corn & garlic scapes vadai, quinoa, kerala moilee
chicken malai tikka, green chili cream, truffles
tandoori salmon, lemon-butter peas, herb oil
prawn koliwada, malvani dried shrimp pulao
butter scallops, sea beans, cauliflower & saffron curry
beef tenderloin, bakarkhani, potato & fenugreek cheela, nihari
ghee roast lamb, roomali roti pancakes (supplement 10)
***
accompaniments
wild mushroom kulcha, truffle butter
green pea & spicy potato kulcha
butter chicken kulcha, sundried fenugreek
asparagus poriyal
black dairy dal with naan
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
pear petha, coconut sago kheer, crispy black rice
fresh mango aamras, almond shrikhand, air-dried berries
three courses 85
four courses 95
choice of any three or four courses and one accompaniment
*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness