Inventive Vegetarian Indian Tasting Menus
We treat vegetables with the same respect and complexity as our meat-based dishes. Our vegetarian menus prove that familiar, plant-based ingredients can be the most surprising part of the meal.
Our paneer lasagna is a study in comfort and creativity. Layers of soft paneer are stacked with smoked aubergine and finished with a rich goji berry makhani sauce poured tableside.
Not just paneer, but paneer dressed for the occasion. Here, it is baked and rolled with a savoury filling, then sliced and served with a vibrant coriander pesto and charred tomato.
A closer view of our baked paneer rolls, showcasing the intricate layers and the dollop of cream that balances the flavours. It’s a dish that is both classic and new.
A modern interpretation of a winter classic, paneer with tadka saag. The paneer is scored and grilled, served alongside a creamy spinach puree and garnished with delicate edible flowers.
This is our achari paneer, served with a charred coriander curry and pickles. The dish balances the tang of pickling spices with the smokiness of the curry for a complex flavour profile.
A delightful blend of tender jackfruit and creamy sweet potato podimas, served in a rich, spiced coconut curry. This comforting dish is a perfect example of our inventive vegetarian offerings.
Seasonal vegetables, tossed in a fragrant tadka, are nestled in a crisp tart shell. A velvety sauce is poured over the top, creating a celebration of homestyle comfort, plated with finesse.
The final garnish of a crispy fried curry leaf is placed on our seasonal vegetable tart, adding an aromatic and textural finishing touch.
A spoonful of the flavourful tadka-tossed vegetables being placed into the tart shell. Every component is carefully assembled to create the perfect bite.
Our saag tart is a harmony of flavours, with tossed vegetables, roasted almonds, and a rich makhani sauce. It brings tradition and creativity together on one plate.
About The Garden on a Plate
You will notice our vegetarian nihari uses elephant yam and white asparagus instead of traditional meat. We apply the same slow-cooking patience to these vegetables as we would to a stew, building deep, complex flavours that hold their own against any hearty main course.
Vegetables are not sides in our kitchen. Whether it is the paneer lasagna with goji berry makhani or our saag tart with roasted almonds, every dish starts with the produce itself. We use smoking, grilling, and slow-braising techniques to tease out textures and depths you might not expect from standard vegetable preparations.
Our vegetarian tasting menu allows you to experience this full range of our kitchen's philosophy without compromise. It is a complete journey, from our inventive takes on street food starters to desserts like our mishti doi cannoli, all crafted to stand alone as a cohesive, satisfying meal. When you book a tasting experience, you are getting the same level of technical execution and service as any of our signature menus. We designed this for those who want to explore the boundaries of Indian flavour without needing a meat-based foundation to ground the plate.
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