Main Dining Room

A Group Affair

Tastings

 

Main Dining Room


TASTING MENU

$135 per person | $75 wine pairing
ENTIRE TABLE PARTICIPATION REQUIRED

TASTING MENU

UTTAPAM

south Indian pancake, onions, tomato, cilantro, caviar/finger limes

ROOT VEGETABLE PUCHKA

semolina puff, chaat masala, potato, cilantro dashi

or

TUNA PUCHKA

semolina puff, chaat masala raw tuna, cilantro dashi

MUSHROOM SHORBA

seared royal trumpet, paneer, avocado, custard apple and citrus shorba

or

SCALLOP SHORBA

seared diver scallop, paneer, avocado, custard apple and citrus shorba

TRUFFLE KHICHDI

black winter truffles, masoor daal, turmeric

SLOPPY PAO

pao, tomato, potato, cilantro butter, garlic chili chutney

WINTER VEGETABLE MOILEE

fennel, parsnip, salsify, butternut squash tadka, coconut tamarind curry

or

SNAPPER MOILEE

butternut squash tadka, curry leaf, mustard seed, coconut tamarind curry

KOFTE DUO

yogurt stuffed winter vegetables, mushrooms, saffron cashew korma sauce, cranberry chutney

or

DUCK DUO

aged duck breast, confit duck leg, tellicherry peppercorn sauce, cranberry chutney

ANAAR-KESAR

saffron custard, almond oat crunch and pomegranate-hibiscus sorbet

or

JUNOON WALK

banana shrikhand mousse, chicory opera cake, cinnamon

$135 per person | $75 wine pairing
ENTIRE TABLE PARTICIPATION REQUIRED
AKSHAY BHARDWAJ-EXECUTIVE CHEF

 


THREE COURSES $75, FOUR COURSES $85 PER PERSON
INCLUDES DAAL, RICE, BREAD AND RAITA WITH MAIN

APPETIZER

LOTUS SALAD

pickled lotus root, lotus chips, market greens,
mango chili vinaigrette

EGGPLANT CHAAT

crispy eggplant, raita, tamarind chutney, red onion,
chaat masala

LAHSOONI GOBI

crispy cauliflower, tomato-garlic chili chutney

FIVE PEPPER SCALLOP

five green pepper coulis, orange marmalade

SHRIMP BUTTER PEPPER GARLIC

shrimp, pepper garlic sauce, pao

SMOKED MASALA RIBS

charcoal smoked pork ribs, vindaloo spice rub,
watermelon radish achaar

KEBAB

LAL MIRCH KA PANEER

house made cheese, apple ginger chutney, apple fennel salad

VEGETABLE SEEKH KEBAB

sweet potato, glazed fennel and bok choy, spiced fruit chutney

TANDOORI OCTOPUS

purple potato aioli, achari purple potato, market radish

SALONI MACCHI

atlantic salmon, beet raita, sous vide beets, candy cane beets

GHOST CHILI MURGH TIKKA

tandoor chicken thigh, pistachio puree, spaghetti squash, sun-dried tomatoes

LAMB BOTI KEBAB

tandoori lamb loin, dandicut carrot chutney, tamarind glazed brussel sprouts

MAIN

MUSHROOM KORMA

royal trumpet, pioppini mushroom, maitake, saffron cashew sauce

ARTICHOKE MATTAR

sunchoke, artichoke hearts, green peas, tomato sauce, fenugreek

HARA KOFTA

mustard greens, paneer dumpling, preserved lemon relish,
green chili

NIZAMI PANEER

stuffed paneer, cranberry, almonds, khoya, tomato sauce

SOOKHI SUNCHOKE

sunchoke puree, crispy sunchoke, aamchur, ajwain, black salt

LOBSTER MOILEE ( SUPPLEMENT $5 )

coconut milk, fenugreek, turmeric, heirloom tomato

MURGH LABABDAR

tandoor grilled chicken, tomato sauce, fenugreek

TELLICHERRY DUCK

dry-aged normandy duck breast, tellicherry peppercorn sauce

LAMB CHOPS ( SUPPLEMENT $5 )

farm raised lamb chops, caramelized cauliflower puree,
ghee roasted romanesco

SHAHI LAMB SHANK

black cumin yogurt curry, garam masala, potato salli

LAL MAS

goat meat, red chili sauce, garlic, coriander, garam masala

Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.


ACCOMPANIMENTS – RICE – BREADS

DAAL MAKHNI

black lentil, kidney bean, chickpea, tomato cream sauce

YELLOW DAAL TADKA

masoor, channa, toor daal, green chili

ZAFFRANI ZUCCHINI PULAO

saffron, seared zucchini, seasonal berries

GARLIC NAAN

garlic, cilantro

HARA PARATHA

spinach, kale, green peas

JUNOON SPICED NAAN

za’atar, paneer, gruyere

DESSERTS

THE DRUNKEN SHAHI TUKRA

saffron cake, Amrut rum, cardamom rabri

A PASSION FOR CARDAMOM

white chocolate-cardamom mousse, passion fruit sorbet

MA’S RICE PUDDING

candied almonds, puffed rice, caramelized banana

KULFI POPS

mango, paan leaf, rose petal & saffron-cardamom

FALOODA

chocolate matka, almond kulfi, rooh afza rabri

SORBET TASTING

alphonso mango, pomegranate-hibiscus and jackfruit


AKSHAY BHARDWAJ-EXECUTIVE CHEF
GUSTAVO TZOC – EXECUTIVE PASTRY CHEF
Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of
food borne illness.

PLEASE NOTIFY YOUR SERVER OF ANY ALLERGY / DIETARY RESTRICTIONS.

20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE