A tasting across India

Charcoal-grilled cottage cheese, mint emulsion, saffron oil.

Cream-marinated chicken skewers with cardamom smoke.

Sweet corn tossed with tamarind, chilli and micro herbs.

Cottage cheese in silky tomato-cashew gravy, kasuri methi.

Slow-cooked black lentils, 24 hours over embers.

Spinach dumplings in almond-cream gravy.

Tandoor chicken folded into velvet tomato reduction.

Kashmiri lamb curry, Mathania chilli, whole spice bouquet.

Sea bass in roasted coconut and pepper masala.

Sourdough base, buffalo mozzarella, black truffle oil.

Tandoori chicken, red onion, mint yogurt drizzle.

Butter paneer on garlic naan base.

Aged Angus patty, smoked cheddar, brioche bun.

Portobello, truffle mayo, caramelised onion.

Wok-tossed chicken in ginger-garlic soy glaze.

Silk noodles, julienne vegetables, house sauce.

Crispy paneer tossed with bell peppers and chilli.

Aged basmati layered with lamb, sealed and slow-cooked.

Saffron rice, root vegetables, rose water finish.

Charred tikka layered in fragrant long-grain rice.

Warm milk dumplings, cardamom syrup, edible gold leaf.

Rasmalai reimagined as a cloud-soft cheesecake.

Saffron kulfi, rose syrup, basil seeds, vermicelli.

Bourbon infused with masala chai, bitters, orange peel.

Rose, lychee, lime, sparkling water.

Alphonso mango, hung curd, cardamom, pistachio.