Named after the flower that never fades, amaranta is dedicated to innovation and artistry in Indian cuisine. Our menu boasts of heritage and haute cuisine, where regional meets rejuvenation. With dedicated dishes that explore timeless recipes and authentic flavours, you will experience a journey in authentic Indian food-creatively paired, innovatively presented for a truly fine dining experience.

SOUP Tomato and raw mango rasam chakalu Pumpkin and ginger cappuccino curry leaf arancini Pondicherry pouillabaisse seafood broth with curry leaf, green chilli, tomato French Bouillabaisse with an Indian influence

APPETIZERS Barkat ki chaat Hyderabadi tomato kut, burratta, date chutney, spiced peanuts “Net-Bread” aubergine with palipalayam spices Bombay bustle green pea chutney, smoked aubergine, cucumber yoghurt, “kothimbir wadi” Galawat young jackfruit and raw banana galouti, spiced fruits Kolkata street box jhal muri, aloo kabuli, phuchka, radha ballavi, ghugni Malai mushroom king oyster mushrooms, morel, chilli sauce Indian Ocean lobster “sorshe” aloo bhaja, avocado tartare, kasundi mustard Mosaic chilli and curry leaf crusted scallops, moilee sauce “Pollichattu” pan seared seabass in banana leaf, smoked kokum, chilli, homemade banana crisps “Burrah” New Zealand lamb chops cooked in the tandoor, burhani raita “Net-Bread” chicken with palipalayam spices Ranchorizo 63° golden egg, Goan pork chorizo, korma, flaky bread

MAIN COURSE e Punjab lotus root, fox nuts, green peas jalapeno, pickled onion, cheddar cheese kulcha ar chickpea flour cake, spiced green peas, tempered yoghurt, onion fritters Tin Chettinad curry, green poriyal, yellow lentil C.P. cottage cheese kofta, spinach, corn crisp, parmesan biscuit Fruit custard spiced tomato, sweet potato, aubergine, corn sauce Kochi scallop, lobster, seabass, green poriyal, rice noodles, Kerala curry Dilli butter chicken by amaranta, garlic naan Kashmir slow braised lamb spare ribs “tabakmaaz”, spinach and lotus root, beetroot chips Chettinad braised lamb shank, tandoori loin of lamb, cauliflower and quinoa rice, coin parotta Junglee maas baby pork ribs, pickled root vegetables, chipotle and raw sugar glaze AMARANTA CLASSICS Catch of the day Tiger prawns Lobster (per 100 g) Crab (per 100 g)

Goan peri peri, butter pepper garlic or chilli ginger basil

Moplah vegetable biryani Kerala sh curry amaranta chicken curry Andhra lamb pepper fry Moplah lamb biryani

SIDES Kurkuri bhindi crisp fried okra Lehsuni palak spinach tempered with garlic, whole spices Aloo roast roast potatoes with tomato, cumin, coriander, curry leaf Tomato pappu Andhra lentil preparation made with garlic, curry leaf, tomatoes Dal amaranta black lentil, kidney beans, yellow lentil BREADS AND RICE Sun-dried tomato, basil, burratta kulcha Spinach, goat’s cheese, pine nut kulcha Jalapeo, pickled onion, cheddar cheese kulcha Ajwaini laccha, naan, Malabar parotta Bacon and egg appam, plain classic appam Steamed rice, unpolished rice Bacon and coriander fried rice