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.
Beautifully cooked fish served on a bed of potato salad and spinach.
Soft koftas made of potatoes and baby prawns, served with sauce and tamarind sauce.
Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.
A tangy bhindi-zucchini mixture served on toasted French bread, drizzled with a freshly made fig chutney.
Crab meat cooked with masalas and rolled in a corn parantha, drizzled with a freshly made chutney.
Salad made with carrots, cucumber, red onion, tomatoes and sweet corn, sprinkled with spices and topped with hung curd.
Mutton cubes cooked with spices, yogurt and milk. Served with zeera rice.
Fish fillet pieces dipped in creamy mixture of rice flour, eggs, cornflour and spices, shallow fried and served with a dried dates sauce.
A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.