3 COURSE

Christmas

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Small Plates

(Choice of 2)

Rice & Cassaval Poppadums

(Inspiration - Rajasthan)

Heirloom Tomatoes Potatoes Chaat

Sprinkle of Ground Dry Mango Powder, Mixed Chili Cumin Dressing (Inspiration - Banares)

Crispy Baby Potatoes

Sweet & Sour Sauce, Turmeric Aioli (Inspiration - Kolkata)

Malai Broccoli

Marinated in Cashew Cream, Drizzle of Chili Oil (Inspiration - Lucknow)

Tandoor Spiced Chicken

Charred Leek, Basil & Mint Chutney (Inspiration - Delhi)

Lamb Chops

Delhi Chili Spice Marinate, Vindaloo Potato (Inspiration - Goa)

Entrees

(Choice of 1)

Served with Dal Makhani, Garlic Naan, Rice & Mint Chutney

Tempered Vegetable Au Gratin

Vegetables with In-house Blend of Spices & Gratinated with Amul Cheese

Roadside Chicken

Slow Pressure-Cooked Chicken Infused with Blend of Fragrant Spices

Charcoal Grilled Sea Bass

Turmeric Chili Potato Mash, Coriander & Green Pea Vinaigrette

Lamb Chop Nihari

Rack of Lamb Braised with Onions and Spices

Dessert – Sweet Tooth

Jalebi with Rabri

Gram and White Flour Funnel Cake Soaked in Sugar Syrup Served on Vanilla Sponge Pastry with Reduced Milk Saffron Khoya.

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