The Menu

Wild mushroom, black truffle, tamarind and mint snow.

Fire-roasted tomato, basil oil and cumin lavash.

Black lentils, cultured butter and smoked chilli.

Free-range chicken, Kashmiri chilli and burnt lime.

Charred paneer, smoked tomato, pickled onion and coriander.

Spiced lamb, saffron aioli, onion jam and brioche.

Hand-cut ribbons, Kashmiri morels, saffron and parmesan.

Wok-tossed tiger prawns, fermented chilli and spring onion.

Valrhona chocolate, rose, raspberry and pistachio.

Saffron, pistachio praline, cardamom and silver leaf.

Gin, kokum, grapefruit, basil and tonic smoke.

Single-origin coffee, green cardamom and jaggery cream.