Autumn Tasting Menu

Hokkaido scallop, finger lime, white soy, shiso oil, crispy quinoa.

Chanterelle, black truffle emulsion, puff pastry, micro thyme.

Hand-minced lamb with raw papaya, fresh ginger and house garam masala, grilled over charcoal in our clay tandoor. Served with green chutney and pickled onion rings.

A modern take on Delhi street food — creamy Italian burrata on a bed of crispy papdi, tamarind water, pomegranate arils and sev. One bite changes everything.

Barramundi fillet marinated in ajwain, mustard oil and hung curd, flash-fired in the tandoor. Finished with chaat masala and squeeze of kalamansi.

Pressed patties of spinach, green peas and potato, spiced with cumin and chilli, pan-seared golden. Served with a cooling mint-cashew sauce.

Mumbai fishermen's fried prawns — crisp rice-flour batter seasoned with Konkani spices. Served with kokum ketchup and fried curry leaves.

Cottage cheese marinated in a tangy achari (pickling spice) blend, charred in the tandoor, finished with a drizzle of mustard oil and fresh coriander.

Salsify puree, charred endive, plum gastrique, duck jus.

Braised fennel, saffron beurre blanc, trout roe, sea beans.

Hazelnut brown butter, pickled mustard seeds, black garlic reduction.

A rich lentil and coconut milk soup from Tamil Nadu, perfumed with curry leaves and a touch of tamarind. Finished with a swirl of coconut cream.

A refined version of the storied Mughal slow-cook — lamb bone broth simmered overnight with star anise, cardamom and black pepper. Topped with crispy shallots and fresh ginger julienne.

A light, tangy Goan tomato soup spiced with black pepper and coconut. Dairy-free, gluten-free and utterly comforting.

The original slow-cooked black lentil dal, simmered for 18 hours over a wood flame with ripe tomatoes, ginger and finishing cream. Non-negotiable on our menu since 2014.

Silken organic tofu in a vibrant, iron-rich spinach gravy spiced with fenugreek and white pepper. Our vegan answer to palak paneer, done with intention.

Forest mushrooms and fresh garden peas in a fragrant Punjabi masala. Earthy, warming and deeply satisfying.

Slow-cooked raw jackfruit koftas in a Rajasthani dum gravy — smoky, tangy and completely plant-based.

Black chickpeas cooked in a roasted coconut and coriander masala. A classic from the toddy shops of Thrissur — honest and full-flavoured.

Thick-cut cottage cheese in a smoky, cashew-enriched tomato gravy. Unapologetically indulgent.

A whole slow-roasted lamb leg — marinated 48 hours in saffron, rose water, yoghurt and Lucknawi spices, then slow-cooked for six hours. Served tableside, carved to order. For 2–3 guests.

The dish that defined a generation — our version uses free-range chicken, charcoal-fired in the tandoor before arriving in a velvety tomato and cream gravy perfumed with Kashmiri chilli.

King fish simmered in a fiery coconut and kokum gravy from old Goa. Served with red rice and pappad.

A punchy, aromatic curry from Tamil Nadu's Chettinad region — kalpasi, marathi mokku and star anise give it an unmatched depth. Not for the faint-hearted.

Kashmiri valley lamb slow-cooked in a brick-red gravy of Kashmiri chillies, fennel and dried ginger. A recipe unchanged since 1985 in the Malhotra family kitchen.

Dum-cooked in a sealed pot with aged basmati, caramelised onions, saffron milk and whole spices. Served with mirchi ka salan and burani raita.

Leavened wheat dough stretched and slapped against the inner wall of the tandoor, finished with cultured butter and nigella seeds.

Multi-layered whole-wheat flatbread cooked on the tawa — flaky, buttery, irresistible.

A crowd favourite — roasted garlic and dried fenugreek leaves baked into the surface of our signature naan.

Stuffed with spiced potato and onion, baked in the tandoor and finished with white butter. A pilgrimage-worthy bread from Punjab.

Aged Basmati cooked in a light vegetable stock with whole spices and a generous pinch of Kashmiri saffron.

Seasonal vegetables layered with fragrant basmati in a sealed pot — dum-cooked slow, served with raita.

Steamed basmati tempered with cumin in ghee. The perfect companion for any curry.

A hybrid that shouldn't work and absolutely does — warm khoya soufflé with rose-water coulis and a scoop of pistachio kulfi. Order at the start of your meal.

Hung curd panna cotta scented with cardamom, topped with Alphonso mango gel and a tuile of saffron.

Bittersweet 70% dark chocolate ganache in a semolina halwa crust. Warm, dense and deeply satisfying.

House-made pistachio and rose kulfi served over vermicelli noodles with sabja seeds and rose syrup. A street-food classic, elevated.

Bengali sweetened yoghurt baked into a no-crust cheesecake, finished with date caramel and crushed cashew brittle.

Thick, chilled Alphonso mango blended with whole-milk yoghurt, a pinch of cardamom and saffron strands.

Our house blend of Darjeeling first-flush, fresh ginger, cardamom, clove and black pepper. Served with a small plate of jaggery.

A non-alcoholic sparkling sherbet of rose water, lychee, basil seeds and sparkling water. Refreshing and delicate.

Whisky infused overnight with masala chai spices, smoked over clay in a replica tandoor, served on a single ice sphere with a cardamom-sugar rim.

Kokum extract, fresh mint, black salt and sparkling water — Goa's answer to the aperitivo. Light and appetite-opening.