Non-Veg Menu


Curried Goat Samosa – Irani Samosa

Seafood & Coconut Bisque – Samudri Shorba

Okra and Lotus Root Crisps – Bhindi aur Kamal Kakri


King Scallops – Samudri Khazana

Glazed with a delicate saffron and garlic butter emulsion with fresh green peppercorns.

Swiss Chard – Karwari Macchi

Fillets marinated in coastal spices, rolled in semolina and fried to perfection. Served with a green mango and ginger dip.

Guinea Fowl – Teetari Anardhana

Fillets steeped in nutmeg, mace, pomegranate seeds and grilled in the tandoor.

Main Courses

Tiger Prawn – Kerala Konj Kari

Curry enlivened with roasted coconut, robust red chillies, coriander, ginger and smoked tamarind from Kerala.

Free Range Chicken – Murgh Makhanwalla

Braised in rich tomato sauce with a touch of spice enriched with butter and kasturi methi leaves.

Welsh Lamb Chops – Adrak Ke Panje

Marinated with coriander, ginger, cloves, cinnamon and char grilled in the tandoor.

Swiss Chard – Saag Aloo

Stir fried with seed potatoes, cumin, ginger and green chillies.

Black Lentils – Ma Ki Dhal

Slow cooked with red kidney beans and spices, enriched with cream.


Pomegranate – Anar Ka Raita

Kernels and natural yoghurt with a touch of paprika and cumin.

Basmati Rice – Kesari Matter Pillav

Pillav with green peas and enhanced with saffron and fragrant cumin seeds.

Tandoori Breads – Roti Ki Tokri

Wholemeal Thyme Roti Onion and Garlic Naan.



L’Assiette Du Chef Hamari Pasand Ki Mithai

Lychee and Rose Pannacotta
Alphonso Mango and Yoghurt
Pistachio and Chocolate Samosa

Mysore Coffee or Chai Masala

Served With Petit Fours.