The Art of
Dining.

Slow-cooked black lentils, smoked tomato, truffle butter, and a soft cream finish.

Tender tandoori chicken in a tomato-cream sauce finished with smoked butter and fenugreek.

Soft fish simmered in coconut milk, curry leaf, turmeric, and green chilli.

Salmon with a crisp charcoal edge, served over lemon rice and herb oil.

Stuffed paneer in a saffron-white gravy with delicate kofta and almond crumble.

Slow-cooked lamb in a deep red chilli sauce with smoked yoghurt and marrow richness.

A layered biryani of wild mushrooms, aged rice, truffle oil, and crispy onions.

Fragrant saffron rice with cashews, raisins, and ghee-roasted whole spices.

A shareable board of hummus, baba ganoush, smoked olives, pickled vegetables, and house crackers.

Creamy burrata over warm roasted tomatoes, kasundi oil, basil, and toasted seeds.

Silky cheesecake with mango compote, saffron cream, and pistachio crumb.

Rose-scented panna cotta with raspberry coulis, pistachio dust, and mint.

Chicken thigh marinated in coriander, mint, green chilli, and yogurt, finished over charcoal.

Paper-thin roomali rotis served warm with smoked ghee and onion salad.

Soft kulcha brushed with truffle butter, garlic, and micro herbs.