Vegetarian Menu

Starters
Shingora
From East to West, the ever popular vegetable samosa,
with a ‘khata-meeta’ tamarind sauce.
Farsaan
Steamed yellow lentil cakes layered with green herb chutney and tempered with mustard seeds. Pan fried colocassia leaf
roulades garnished with fresh coriander.
Dahi Puri
Popular vegetarian roadside fare of melt-in-the-mouth snacks,
drizzled with yoghurt, chutneys and gram flour crisps.
 
Main Courses
Aloo Dum
Whole stuffed potatoes steeped in a buttery tomato sauce,
spiced to perfection.
Naintara Do Pyaz
Stir fried okra with onions,tomatoes and a touch of spice.
Saag Khumb
Stir fried field mushrooms and leaf spinach with kadai spices.

Accompaniments
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Tandoori Naan
Tandoori baked leavened bread in a classic tear drop shape.
Gajar ka Raita
Crunchy carrots and raisins in a tempered yogurt sauce.

Dessert
L’assiette du chef
The chef’s selection of his favourite desserts
       

Non-Vegetarian Menu

Starters
Roasted Chilli Seekh Kebab
Luscious lamb kebabs with smoked chilli, sun-dried tomatoes,
and herbs, complemented with a fruit chutney.
 Sunhere Samosa
Golden triangles of minced chicken and vegetables.
served with mango chutney.
Dahi Puri
Popular vegetarian roadside fare of melt-in-the-mouth snacks,
drizzled with yoghurt, chutneys and gram flour crisps.
 
Main Courses
Kerala Meen Kari
Tillapia fillets simmered with coconut, chillies,
ginger and tinged with smoked tamarind.
Poulet Rouge
Shredded chicken simmered in a buttery cream sauce
with rustic spices.
Saag Khumb
Stir fried field mushrooms and leaf spinach with kadai spices.

Accompaniments
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Tandoori Naan
Tandoori baked leavened bread in a classic tear drop shape.
Gajar ka Raita
Crunchy carrots and raisins in a tempered yogurt sauce.

Dessert
L’assiette du chef
The chef’s selection of his favourite desserts
       

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