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.
Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash.
Duck breast seared, served with a hot spicy chutney mix on a tower of herbed rice.
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.
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.
Creamy soup made with sweet corn, cream and spices.
Mutton cubes cooked with spices, yogurt and milk. Served with zeera rice.
Stunning flavors added to potatoes that are grilled on the charcoal, and then encased in a pancake full of flavor. It's chatpatta, it's snacky and different!
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.
Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.
Carrot shreds and rice cooked in with milk, khoya and green cardamom powder to create a delectable sweet dish. Straight from Pakistan's gawal mandi, this gajrella is exquisite.