Signature Subcontinent Dining

BREAKFAST

Welcome Beverage Service

Freshly Squeezed Juices

Orange | Green Apple | Grapefruit | Carrot-Ginger | Still or Sparkling Mineral Water

Artisan Bakery Basket

Served Warm

Cold Starters

Fresh Fruit Melange Melon | pineapple | berries | kiwi and mango with a hint of lime syrup

Mango & Coconut Chia Parfait Alphonso mango puree layered with coconut milk chia pudding | cardamom granola and toasted coconut flakes.

Cold Moong Sprout & Beet Salad Lightly steamed sprouted moong | roasted beetroot | shaved fennel and mustard seed vinaigrette.

Main Courses

Bombay Toast Masala Benedict Turmeric-spiced potato cakes | poached eggs | tomato chutney hollandaise and curry leaf crisps

Awadhi Egg Akuri on Saffron Brioche Soft-scrambled eggs with caramelized onions | tomatoes and spices - served on toasted saffron brioche with herb oil.

South Indian Breakfast Platter Mini ragi dosa | steamed idli | upma croquette | coconut chutney trio and sambar upma.

Cardamom Pancakes with Rabri & Berry Compote Delicate pancakes infused with elaichi | served with chilled rabri cream | berry compote and rose-pistachio crumble.

Cheese Plate

Herb Marinated Paneer cubes | Chenna Cheese balls | Bandel Cheese
Served With: Mango & Chilly chutney | walnuts and oat biscuits

Hot Beverages

LUNCH / DINNER

Caviar

Presented with a traditional selection of finely chopped chives | grated egg | sour cream and lemon
Served With: melba toast and blinis

Soups

Charred Corn & Coconut Shorba Roasted corn puree blended with coconut milk | tempered with mustard seeds and curry leaves | finished with kaffir lime zest and micro coriander.

Spiced Raw Mango & Red Lentil Broth A tangy lentil base blended with kaccha aam (raw mango) | tempered with mustard seeds and ginger - topped with crispy curry leaf fritters.

Dips/Hors d'oeuvre

Spiced Yogurt & Roasted Cumin Dip Hung curd whisked with toasted cumin | chili oil and black salt.

Kala Chana Paste with Coriander Oil Pureed black chickpeas with garlic | cumin and a swirl of coriander-infused oil.

Green Herb Burrata with Tomato Chutney Creamy burrata subtly infused with mint and coriander | paired with spiced tomato relish and ajwain lavash.

Salad

Green Leaf Salad

Main Courses

Kashmiri Chicken Roganjosh with Saffron Pulao Slow-cooked boneless chicken in aromatic fennel-yogurt gravy. Accompanied by saffron basmati rice and walnut raita.

Hyderabadi Lamb Shank Biryani Slow-cooked lamb shank layered with fragrant rice | served with raita and mirchi ka salan.

Malabari Seared Sea Bass Coconut curry leaf reduction with tempered mustard
Served With: lemon rice and okra.

Paneer Pasanda with Saffron Almond Rice Stuffed paneer pockets filled with dry fruits and khoya, gently cooked in a royal almond-rich gravy.
Served With: saffron-infused almond rice and laccha onion salad.

Desserts

Gajar Halwa & Rabri Slow-cooked carrot halwa enriched with ghee and khoyaServed with a side of chilled rabri (thickened milk) Garnish: Slivered almonds, cardamom dust.

Phirni Trio Three small portions in bowls: Rose Phirni | Saffron Phirni | Paan Phirni
Served With: a fennel sugar wafer or mini dried rosebud.

Seasonal Fruits

Chocolates Fine luxury chocolates

Light Bites

Mini Paneer Kathi Roll Soft roomali-style wrap with spiced paneer, bell peppers & mint chutney
Served as a cut roll, secured with edible gold pick

Mini Chicken Kachori (Rajasthan) Flaky kachori shell stuffed with spiced onion mix
Served with date-tamarind chutney drizzle and fennel dust