Inventive Land and Sea Tasting Menus

We pair our slow-braised lamb shank with crisp lotus stem chips. This adds a playful crunch and textural contrast to the tender, fall-off-the-bone meat.

Our lamb shikampuri is rich with boursin cheese and wrapped in crisp urad dal kataifi. Here, it is paired with a South African red wine, a meeting of flavours both vibrant and refined.

A close-up of the lamb shikampuri, showcasing the delicate, crispy kataifi wrapping and the single pickled onion petal on top. It’s a dish of intricate textures and deep flavours.

Where south meets soul. This is our Chettinad chicken keema, a richly spiced minced chicken dish served with bright lemon seviyan and crunchy sago puffs for texture.

A closer look at the Chettinad chicken keema, topped with a nest of lemon and zucchini seviyan. The dish is layered with both depth and detail.

Our smoked duck shaami is a refined take on the classic kebab, topped with crispy seviyan and a sweet barberry chutney. It's a perfect balance of smoky, sweet, and savoury.

A classic chicken seekh kebab is reimagined with a French beurre blanc sauce and a fresh shirazi salad. It’s a cross-cultural conversation on a plate.

A traditional gujiya pastry is given an inventive twist, filled with savoury duck and served with a Manipuri black rice bhel for a surprising crunch.

Our rawa-crusted sea bass is served with a delicate sol kadhi sauce and a side of Koshihikari rice. The semolina crust provides a perfect crunch against the flaky fish.