Signature Plated Dishes and Modern Indian Menus

Chicken Keema in the pan, ready for its Truffle Pav. One of the dishes we served at a 200-guest wedding dinner.

This is my Podi Marinated Roasted Sea Bass. The fish is crusted with a flavorful podi spice mix and served on a bed of coconut and cucumber banchan with a tempered tamarind and coconut milk nage.

A playful and sophisticated dish I call 'Teetar ke Do Aage Teetar'. It features a quail roulade stuffed with bacon and chestnut, served with a perfectly fried quail egg and a rich chorizo jus.

Inspired by the classic Mughlai stew, this is my Shoulder of Kid Bannur Lamb. The lamb is slow-cooked nihari-style until tender and served with mini sheermal bread and an onion and water chestnut kachumber.

My take on the Greek appetizer, Halloumi Saganaki. I use fresh halloumi from Begum Victoria Cheese, pan-seared until crisp, and serve it over a vibrant, smoky pepperonata with confit garlic.

A dish that celebrates luxury. This is A5 Japanese Wagyu Nigiri, lightly seared and glazed with Tamari, then topped with Osetra Caviar and mustard cress for a buttery, melt-in-your-mouth experience.

For a true showstopper, I present Wagyu Phal on a hot stone. The rich, tender meat is served with sirka onions and mint sauce, creating an interactive and unforgettable main course.

A closer look at the Podi Marinated Roasted Sea Bass from my 'Sounds of India' menu. The fish is perfectly cooked and sits on a bed of fresh greens, ready for the sauce.

My modern interpretation of a South Indian classic. This Chicken 65 Roulade is made by sous-viding the chicken breast, serving it over a refreshing cabbage poriyal, and finishing with a flavorful sauce.