The menu

Crisp risotto, Kashmiri saffron, black truffle and smoked tomato.

Fire-softened aubergine with toasted sesame, bright pomegranate and a restrained green chilli dressing.

Shattered crisp pastry over warm spiced chickpeas, tamarind yogurt and pomegranate.

Aged basmati, slow-cooked lamb, saffron, roasted nuts and mint raita.

Charred chicken folded through a deep tomato sauce with fenugreek and cultured butter.

A whole lamb shoulder roasted slowly with black cumin and caramelised onion, carved at the table.

Beef shoulder cooked slowly with black cardamom and caramelised onion until spoon-soft.

Tiger prawns folded through a coastal coconut curry with curry leaf and gentle red chilli.

Aged basmati tossed with wild mushrooms, a whisper of truffle oil and crisp shallots.

Charcoal grilled, mint yogurt, charred lemon and soft herbs.

Bone-in chicken marinated overnight, fired in the tandoor and finished with lime.

Hand-minced lamb seasoned with green chilli and mint, grilled over charcoal.

Salmon marinated with carom seed and hung yogurt, fired in the tandoor and finished with lemon.

Buttery pastry, pistachio ganache, cardamom and dried rose.

A soft milk-soaked sponge with saffron cream and roasted almond.

A quiet, dark chocolate mousse lifted with cardamom, sea salt and good olive oil.

Black tea, warm spice, saffron and steamed milk.

Cold-pressed pomegranate, fragrant lime leaf and bright soda.

Bourbon stirred with jaggery and bitters, finished under a wisp of smoked oak.

Ripe Alphonso mango blended with yogurt and a little cardamom.