Valentine’s Dinner

February 14th

five courses 95

Champagne gl 24 btl 90

Wine Pairing: 45

TASTING MENU

The First Spark

Golden beet & gondhoraj lime caviar

Phyllo shell filled with a smooth, sweet golden beet mousse. Topped with vibrant "caviar" made from Gondhoraj lime juice, spherified for a bursting tang. A stunning, bright bite.

Second Course

A Garden Duet

Charred Corn & Kerala Crab Chaat | Coconut "Raita" Cloud | Pickled Shallots | Curry Leaf Dust

Deconstructing a street-style chaat into an elegant, layered plate. Sweet crab and smoky corn meet the cool, airy coconut foam and the tangy punch of quick-pickled shallots. Light, refreshing, and texturally thrilling.

(For Vegetarian, Crab will be replaced with Avocado)

Third Course 

An Embrace of Heat - Murgh angara (flambe)

Chicken marinated in fiery spices. And cooked in tandoor. Topped with chilli oil soil & smoked pepper aioli

or

Sweet potato & lentil galouti | Saffron scented bun | port wine reduction

Patty made from roasted sweet potato, black lentils, mimicking the texture of the classic galouti. Served on a soft, golden saffron-scented mini brioche bun & spiced plum chutney

Palette Cleanser 

A Moonlit Interlude. White Chocolate & Fennel Pan | Rosewater-Scented Granita | Pomegranate Jewels

A crisp, delicate tuile cup (pan) made with white chocolate and fennel seed, filled with a fragrant, slightly icy rosewater granita, and topped with sparkling pomegranate seeds.

Fourth Course

The Heart of the Story

Rosemary-smoked lamb chops | daalia lentil risotto | crispy malai morel | red wine ajus

or

Seared king oyster mushroom medallions| daalia lentil risotto l crispy malai morel | makhani sauce

accompanied with

mini garlic kulcha, daal makhni, saffron rice

Dessert

A sweet finale

Heart shaped White chocolate mousse | Rasmalai | cacao sphere centerd strawberry filling