Carte

Crispy pastry shells, spiced potato hash, sweet yogurt, tamarind reduction, and fresh pomegranate arils.

Semolina crisps filled with beluga caviar, spiced chickpea mousse, and infused mint water.

Cream-marinated chicken, charcoal-grilled, finished with cardamom butter.

Slow-braised lamb shank, smoked with clove and cardamom, rich saffron reduction.

Tandoor-roasted chicken tikka simmered in a velvety tomato-fenugreek sauce.

Slow-cooked lamb shank bone-in, infused with saffron, rose water, and aromatic spices.

Tiger prawns in a light coconut curry with curry leaves and mustard seeds.

Tandoor-baked bread brushed with cultured butter.

Flaky layered bread with roasted garlic and coriander.

Valrhona dark chocolate shell, Alphonso mango mousse, cardamom soil, pistachio gelato.

Warm milk dumplings, rose syrup, and edible gold.