Char-grilled cottage cheese cubes marinated in Kashmiri chili, crushed coriander, and strained yogurt.

Bone-in young spring chicken steeped in ginger-garlic essence, mustard oil, and home-ground garam masala.

Tender tandoori chicken simmered in a velvety sun-ripened tomato, butter, and fenugreek reduction.

Fragrant aged basmati layered with garden vegetables, saffron milk, caramelized shallots, and fresh mint.

Slow-cooked saffron basmati rice with succulent cuts of marinated chicken, rose water, and kewra.

Golden griddle-crisped fermented crepe smeared with fiery red garlic chutney and spiced potato masala.

Classic layered tandoori flatbread brushed with organic cultured churned butter.

Artisan leavened flatbread baked on clay tandoor, brushed with churned garlic butter and coriander.

Velvety hand-churned yogurt blended with Ratnagiri Alphonso mango pulp, green cardamom, and pistachio slivers.

Decadent dark chocolate brownie served warm with molten ganache core and toasted walnuts.