A welcoming opening designed to awaken the palate and set the tone for the evening, offering a choice of a celebratory wine or a handcrafted non-alcoholic infusion.

Suggested pairing: Brut Rose or Prosecco

Non-alcoholic Lychee and Rose Spritz

A composed soup selection, vegetarian or non-vegetarian, served alongside a seasonal garden salad of tender greens, citrus, and fresh herbs.

Chef’s accents include pickled radish, cold-pressed citrus oil, and micro herbs, bringing brightness and balance to the course.

Suggested pairing: Sauvignon Blanc or Grüner Veltliner

Ginger-Citrus Cooler (NA)

A curated tasting of contemporary vegetarian kebabs exploring contrast in texture, spice, and warmth.

The platter includes Dahi Kebab, Beetroot Galouti, Hara Bhara Kebab, and Falafel.

Suggested pairing: Albarino or Vermentino

Char-grilled selections prepared in the tandoor, highlighting smoke, spice, and balance.

Options include Tandoori Prawn, Tandoori Salmon, and Tandoori Lamb Chops.

Suggested pairing: Albarino (seafood)

Grenache or GSM blend (lamb)

Refined vegetarian dishes showcasing depth and comfort, including Mushrooms and Truffle Saag, Achari Paneer Tikka Masala, and Nawabi Malai Kofta.

Suggested pairing: Chardonnay or Viognier

A selection of classic and contemporary non-vegetarian dishes, including Pan-Seared Mango Maachi, Shank Lal Maas (Lamb Shank), Shrimp Moilee, Lamb Rogan Josh, Elevated Butter Chicken, and Thai Shrimp Curry.

Suggested pairings: Chardonnay or Vermentino for seafood;

Syrah or Rioja Reserva for lamb and slow-braised meats;

off-dry Riesling for spice-forward preparations.

A composed dessert course offering traditional Indian sweets with a refined finish, including Vanilla Ice Cream with Gulab Jamun, Diamond Kheer, Moong Dal Halwa, and Malpua with Rabdi.

Suggested pairing: Late-harvest Riesling or Moscato d’Asti
Saffron-Vanilla Cream (NA)