Navadhanya Menu

(V) Cottage cheese, Fennel, brulee fig’s, Curry leaf and Coriander chutney.

(V) Sweet corn, Ginger, Cumin and Almond flakes.

(v) Wheat bubbles, flavoured water and masala cous cous.

(V) Saffron, yellow chilli, soft cheese, cumin, thahini and chickpeas

Seared Scallops, Green peas puree, Pickled mango and Charcoal leaf.

Deep-fried soft-shell crab, Teja chilli, and Red pepper puree

Jumbo prawns, Mustard, Paprika, Pureed red pepper, Yogurt.

Monkfish, Curry leaves, Garlic, Lemon orzo pulao and mooli raita.

Tender chicken, Soft cheese, Cardamom, Mace, Black olives and Truffle oil.

Rabbit leg, Yoghurt, Malt vinegar with Classic Kashmir

Welsh lamb chops with Raw papaya, Star anise and Malt vinegar.

Cod, Grilled egg plant, Mango, Coriander, Lemon grass and Classic Chennai.

Lobster tail tossed with shallots, Tomatoes, Peppercorns with Basmati rice.

Chicken tikka cooked with creamy tomato sauce and Crushed fenugreek.

Diced chicken with Onions, Tomatoes and 18 varieties of Homemade spices

Duck breast, Fennal, Coconut milk, Tellichery pepper sauce.

Lamb curry finished with classic ‘Southern spices’ and Potatoes.

Slowly cooked lamb ossobuco with Turmeric and Fresh tomatoes.

Fresh cottage cheese, Crushed Fenugreek and Silken Tomato curry.

Roasted baby spring vegetables and yakhni sauce.

Roasted Potatoes, Cumin, Garlic and Spinach puree

Smoked aubergine mash with Garlic, Cumin and Turmeric.

Yellow lentils tampered with Cumin, Garlic and Tomatoes

Black lentils simmered in Creamy tomato gravy, and Fenugreek.

Spiced chocolate ice cream, poached fig and chocolate samosa.

Homemade heritage Carrot fudge with Cardamom and served with Mango kulfi.

Seasonal fresh homemade sorbet

Mixed kulfi, Carrot fudge and Fig and Chocolate All served on a platter to share with the loved ones or maybe not.