lunch menu
first 17 -
idli-sambar, jackfruit podimas
sweet potato shakarkandi, kohlrabi, crispy okra
pao bhaji, tempered ricotta vada, lime leaf butter pao
tofu medu vadai, madras gunpowder, sambar cream
kolhapuri chicken salad, golden cashew, chickpea pearls
sweet pickle ribs, sundried mango, onion seeds
***
second 24 -
uttapam, roast onion chutney: wild mushroom or curry leaf lamb
potato kofta, punjabi kadhi, achari mirch
sweet corn khichdi, corn nuts, khakra crisp
baked cod, amritsari masala butter, potato grits, preserved lemon
chicken tikka meatballs, smoked tomato makhani
***
accompaniments 10 -
black dairy dal
smoked eggplant & bhujiya raita
kadhai sesame vegetables
naan: butter, plain, garlic or black garlic
kashmiri morel pulao, pine nuts
choice of kulcha:
wild mushroom; green pea; butter chicken; hoisin duck
***
desserts 15 -
makhan malai, saffron milk, rose petal jaggery brittle, almonds
doda barfi treacle tart, vanilla bean ice cream
fresh mango aamras, almond shrikhand, air-dried berries
two course lunch
first, second, accompaniment 44
​
three course lunch
first, second, accompaniment, dessert 54
*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
***clarified with milk