Pure Pleasure:
       Pear, Orange, Ginger
         My Way:
       Banana, Honey, Soya, Alphonso Mango
         Berry Burst:
       Mixed Berries, Vanilla Bean, Milk.
         Go Nuts:
       Pistachio, Manuka Honey, Natural Bio Yoghurt
         True Blue:
       Blueberries, Pomegranate, Dates, Vanilla Bean, Milk

        

         ABC:
       Apple, Beetroot, Carrot
         Five a Day:
       Broccoli, Carrot, Celery, Spinach, Beetroot
         Vitamin C:
       Orange, Lime, Passion Fruit, Mango, Lemongrass
         Detox:
       Cucumber, Celery, Green Lime
         Stress Buster:
       Pineapple, Orange, Carrot
         Zinger:
       Kiwi, Apple, Pear, Ginger

Mubai Express
         Dhokla: Steamed yellow lentil cakes
         Tandoori Chicken: Char grilled with mustard and fenugreek.
       Palak Gosht: Braised lamb with leaf spinach and spices.
         Tadka Dhal: Tempered yellow lentils.

         Served with cucumber raita, saffron rice and garlic naan

Tandoori Thali
         Tandoori Paneer Tikka: Grilled Indian cottage cheese
         Barra Lamb Chops: Marinated with browned onions, yoghurt
                                                    and garam masala
         Achari Macchi: Char grilled salmon with pickling spices
         Tadka Dhal: Tempered yellow lentils.

        Served with cucumber raita, saffron rice and herb potato naan

Vegetarian Thali
         Dahi Bhalle: White lentil doughnut in tempered yogurt.
         Paneer Makhani: Cottage cheese in a rich tomato sauce.
         Tawa Subzi: Stir fried vegetables.
         Tadka Dhal: Tempered yellow lentils.

         Served with cucumber raita, saffron rice and tandoori roti

Starter
         Broccoli: Tandoori grilled florets marinated with green lime and
                                lemongrass and yoghurt

Main Course
         Salmon: Tandoori grilled steaks rolled in mustard, fennel,
                              chillies, and aniseed.

Accompanied with
         Organic Red Rice and Wholemeal Thyme Roti.

Dessert
         Pomegranate Sorbet or Lychee and Rose Sorbet

Starters
         Sea Scallops
         Lightly grilled with a hint of garlic in a mild saffron sauce.
  King Prawns
         Marinated with garlic, star anise and coriander. Smoked in the
         tandoor and served with a fresh red chilli sauce.
         Lemon Sole
         Encased in a mint and coriander chutney and lightly steamed in
         banana leaves. Chef Mehernosh Mody's speciality.
         Corn Fed Chicken
         Marinated with cream cheese, green cardamom, mace and
         black pepper and grilled in the tandoor.
   Lamb
         Kebabs with smoked red chilli garlic and herbs, complemented
         with a fruit chutney.
         Broccoli
         florets marinated with lime, lemongrass, cheese and grilled in
         the tandoor.
         Chickpeas
         Pastry cases filled with sprouted mung bean and peanuts.
         Served with a medley of chutneys and pomegranate kernels.
         Purple Aubergine
         Roundels filled with a sensational cheese and herb ‘pâté’.
         A speciality from Pondicherry.

Accompanied with
         Organic Red Rice and Wholemeal Thyme Roti.

Main Courses
  Ocean Prawns
         Simmered with roasted coconut, red chillies, ginger and
         smoked tamarind from Kerala.
   Chicken
         Sautéed with coriander, sun dried chillies, turmeric, mustard
         and red onion in Chettinad style.
     Lamb Shanks
         Slow braised with cinnamon, cardamom and cloves finished
         with caramelized onions.
     Beef
         Fillet stir fried with black pepper, coastal spices and
         fresh curry leaves
  Belly Pork
         Slow cooked vindaloo with Goan red chillies, garlic and malt
         vinegar prepared by our chef Francisco Marques.
         Paneer
         Home made cottage cheese koftas simmered in a fresh tomato
         sauce enlivened with fenugreek leaves and cumin.
         Green Okra
         Sautéed with onions, tomatoes and a touch of spice.
         Black Lentils
         Slow cooked overnight on live coals with robust spices and
         finished with cream.

Accompanied with
         New Potatoes
         Tempered with mustard seeds, red chillies and natural yogurt.
         Saffron and Basmati
         Aromatic pillav rice.
         Thyme and Wholemeal
         Tandoori Roti.

Desserts
         Strawberries
         Served fresh glazed with balsamic, crushed black pepper and
         Madagascar vanilla bean ice cream.
         Tandoori Mango
         Cheeks glazed with brown sugar and paprika served with
         Alphonso mango sorbet.
         Raspberry and Rose
         Pudding with crushed Basmati rice and clotted cream.
         Gulab Jamun
         Caramelised milk nuggets dunked in a cinnamon syrup.

Discover the flavours of Asian fruits through this range
of “Artisanal” ice creams and sorbets developed
by the Blue Elephant Group.

Ice-Cream
       • Pistachico
       • Chickoo (Sapodilla/Mud Apple)
       • Green Tea and Madarind
       • Yoghurt with Sundried Mango
       • Madagascar Bourbon Vanilla Bean
       • Milk Jam “Sel de Camargue”

Sorbets
      • Pomegranate
      • Lychee and Rose (No Added Sugar)
      • Indian Tamarind
      • Imperial Passion Fruit
      • Tender Coconut

 MEDIUM HOT

 HOT