Main Dining Room

A Group Affair

Tastings

 

Main Dining Room


TASTING MENU

$150 per person | $75 wine pairing
ENTIRE TABLE PARTICIPATION REQUIRED

TASTING MENU

UTTAPAM

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

FIVE PEPPER MUSHROOM

seared royal trumpet, five green pepper coulis, orange marmalade

or

FIVE PEPPER SCALLOP

seared diver scallop, five green pepper coulis, orange marmalade

CORN KHICHDI

corn smut, roasted corn, sweet corn puree, three lentils, turmeric

SALONI MACCHI

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

or

TANDOORI PANEER

house made cheese, apricot chutney, apples, brulee apricot

KALAKKI

sous-vide egg, kongu nadu curry, sol kadi foam, white truffles

or

FLOATING RICE CAKE

kongu nadu curry, sol kadi foam, white truffles

SLOPPY PAO

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

or

KEEMA PAO

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

MUSHROOM KORMA

mushroom korma, daal tadka, pulao rice, garlic naan

or

CONFIT DUCK

tellicherry duck, daal tadka, pulao rice, garlic naan

ANAAR-KESAR

saffron custard, almond oat crunch and pomegranate-hibiscus sorbet

or

JUNOON WALK

banana shrikhand mousse, chicory opera cake, cinnamon

ENTIRE TABLE PARTICIPATION REQUIRED
AKSHAY BHARDWAJ-EXECUTIVE CHEF

 


TASTING MENU

THREE COURSES $82, FOUR COURSES $98 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

MADRAS PULLED DUCK

braised duck and lauki, smoked tomato chutney,
compressed apricot

SMOKED MASALA RIBS

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

KEBAB

LAL MIRCH KA PANEER

house made cheese, apricot chutney, apples, brulee apricot

VEGETABLE SEEKH KEBAB

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

CRAB SEEKH KEBAB

garlic chilli aioli, apple-pomegranate kachumber relish

SALONI MACCHI

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

GHOST CHILI MURGH TIKKA

tandoor chicken thigh, figs, grapes, cashew garlic sauce

LAMB BOTI KEBAB

tandoor roasted lamb loin, mint and green chili, smoked eggplant

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

KACCHE AAM KI SUBZI

raw mango, jaggery, fennel, soya & summer vegetables

LOBSTER MOILEE ( SUPPLEMENT $5 )

coconut milk, fenugreek, turmeric, heirloom tomato

RED SNAPPER

pan seared snapper, aloo beans poriyal, madras curry

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, almond puree, masala corn

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

MA’S RICE PUDDING

candied almonds, puffed rice, caramelized banana

WHITE CHOCOLATE PASSION

elianza mousse, shrikand, passion fruit sorbet

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

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