By, Chef Pujan Sarkar
Canapés
PANI PURI
Passion Fruit Water, Avocado, Mango
MEDU VADA DOUGHNUT
Kara Chutney, Sambar Leather, Coconut Podi
Course 1
YOGURT CHAT (V)
Yogurt Mousse, Tamarind Mint, Raspberry Chaat Masala
Course 2
* SCALLOP - BALCHAO
Uni Malai Curry, Finger Lime, Caviar
MUSHROOM - MOMO (V)
Chanterelle Shorba, Chili Oil, Truffle
Supplement CourseUS$16.00
LAMB KEEMA
Potato Textures, Peas, Masala Babka
TIGER SHRIMP XEC XEC
Miso, Bengal Chili, Gooseberry Chutney
CHICKEN GUSHTABA
Amul Cheese Fondue, Leeks, Burgundy Truffle
HAMACHI BHEL
Young Millet, Red Onion, Buttermilk Sol Kadhi
PINK GUAVA & CHILI SORBET
Course 3
ORGANIC SACH PANEER POLLICHATHU (V)
Curry Leaf, Malabar Curry, Ginger
GUNPOWDER SEABASS
Baby Courgette, Bay Shrimp, Alleppey Curry
LAMB CHOP BURRA
Shammi Kabab, Mint, Tomato, Nihari
Accompaniments To Share
Black Dairy Dal . Garlic Naan . Saffron Rice
TENDER COCONUT PAYASAM
Milk Ice Cream, Coconut Caramel, Coconut Cryo, Rhubarb
BESAN BARFI CHOCOLATE OPERA
Pistachio Ice Cream, Orange Chutney, Gold
TASTING MENUUS$95.00
WINE PAIRINGUS$55.00