The Menu

Seared Kerala scallops, podi butter, curry-leaf crumb, coconut foam

Slow-roasted beet kebab, saffron warqi paratha, smoked cashew cream

Ratnagiri alphonso, tamarind glass, sev, yoghurt snow, mint oil

Tiger prawns off the coals, Goan recheado, burnt lime, curry-leaf aioli

Blue swimmer crab, black pepper, shallots, appam crisp

48-hour marinated ribs, pomegranate molasses, kachumber, mint chutney

Cream-cheese marinade, almond dukkah, green chilli relish

Free-range chicken, Kashmiri chilli, mustard oil, charred spring onion

Whole portobello, pickled onion petals, truffle-makhani espuma

Our namesake — tomato makhani smoked over applewood, saffron cream, kasuri methi. With chicken or paneer.

Poached halibut, first-press coconut, kokum, curry leaf, lemon rice

Black urad simmered 18 hours, ghee-smoked tableside under a copper cloche

Braised beefless jackfruit rib, kolhapuri masala, bhakri, onion salad

Kashmiri morels, aged basmati, saffron ittar, sealed in pastry — 25 minutes

Overnight lamb shank, bone-marrow gravy, ginger julienne, khameeri roti

Rasmalai-soaked sponge, three milks, pistachio praline, rose petal

70% dark chocolate, lapsang smoke, sea salt, silver leaf

Saffron jalebi pulled to order, chilled rabri, raspberry sherbet

Peaberry mousse, chicory caramel, tuile, condensed-milk ice cream

Single malt, lapsang tincture, jaggery, served under a smoke dome

Gin, saffron-honey cordial, lemon, brut sparkling

Reposado, tamarind, kala namak rim, bird's eye chilli

Kokum, coconut, soda, kaffir lime — zero proof

Bourbon washed with chai masala, palm jaggery, orange coin