Crafted, Course by Course

Whole-wheat flatbread stuffed with spiced mashed potato, served with butter and yoghurt.

Griddled flatbread filled with crumbled paneer, ginger and green chilli.

Cauliflower and coriander stuffed prantha, finished with ghee.

Minced lamb, garam masala and onion folded into a flaky flatbread.

Charred yoghurt-marinated chicken thigh, mint chutney, pickled onion.

Hand-folded pastry with spiced potato and peas, tamarind glaze.

Char-grilled paneer, bell pepper and onion, smoked masala.

Skewered spiced minced lamb, chargrilled, served with mint yoghurt.

Slow-simmered tomato and butter curry with tandoori chicken.

Silken tomato-cashew curry with home-set paneer.

Slow-cooked black lentils finished with cream and smoked garlic.

Kashmiri red-chilli lamb curry, slow braised, warming spice.

Hand-spiced black tea simmered with milk, cardamom and clove.

Double espresso, steamed milk, velvet microfoam.

Chilled yoghurt blended with Alphonso mango pulp.

Warm milk dumplings soaked in cardamom-rose syrup.

Slow-cooked rice pudding, saffron, toasted almonds and pistachio.

Soft paneer discs in chilled saffron-cardamom milk.