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.