Three layered dessert, plum compote served on a crumbly besan halwa biscuit with a cardamom pista cream on the side.
Aromatic chicken, marinated and cooked in a hot tomato sauce, served on a bed of greens with a coriander mash.
Scallops served with a curry cream on a crisp potato wafer and tangy keri.
Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala.
Duck breast slices are served on a bed of onion rice, topped with a citrus caramel sauce.
Duck breast and foie gras served on a bed of lettuce, drizzled with dressing, walnuts and shisho leaves.
Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash.
Duck breast cooked with spices, cream cheese, tomatoes and yoghurt. Served with tawa roti.
Twice marinated duck breast pieces put on a skewer and grilled.
Fried sweetcorn cake served with a thick creamy hung curd and drizzled with mango salsa.