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