CHEF TASTING LOBSTER TASTING SADYA TASTING

FIRST FIRST FIRST

SEARED SCALLOP LOBSTER BISQUE southern succotash black truffle butter coconut

SECOND SECOND SECOND

RAVA & PRAWN MASALA DOSA LOBSTER SALAD coconut chutney CHILI PANEER onion chutney

THIRD THIRD THIRD

DUCK CONFIT LOBSTER RISOTTO GOBI CARPACCIO duck demi-glace saffron cream peshawari besan chilla mango pickle

INTERMEZZO INTERMEZZO INTERMEZZO

FOURTH FOURTH FOURTH

RACK OF LAMB LOBSTER blackberry demi-glace garlic naan mango chutney aloo methi dahi pakori

FIFTH FIFTH FIFTH

PANCHAMRIT HAZLENUT & SPICED rasmalai, pineapple chutney saffron, chai spice vanilla genoise, pistachio rabri CHOCOLATE CAKE & honey yogurt with praline crunch berries & pistachios chocolate crémeux & chantilly, dark chocolate ice cream FINALE FINALE FINALE AMARETTO CHAI AMARETTO CHAI & BISCUITS MALABAR COFFEE & biscotti Chef ’s signature blend Chef ’s signature blend house-made cookies chocolate ganache samosa

145 175 125

The Chef defi nes her cuisine as a combination of cultures, philosophies and cooking techniques. Sourced from local purveyors and the Gulf waters, our food is inspired by the Awadhi style of cooking – the art of cooking over a slow fi re, with the subtle use of spices and herbs to create delicate fl avors. Much of the food is cooked in tandoors and wood-burning ovens in the style of the Indian North-West Frontier Province. Our dishes are inventive but authentic to the traditions and style of north .

Join us on a journey and experience our signature dishes with these tasting menus.