Pravaas - South Kensington Menu

chicken tikka cooked with onion and onion tomato masala

traditional rice dish cooked with prawn and fragrant spices

traditional rice dish cooked with chicken and aromatic spices

traditional rice dish cooked with lamb and fragrant spices

grilled ash coated goats’ cheese and walnut balsamic dressing

Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

regenerated traditional kathi roll from calcutta, savory chicken tikka tart, onion, peppers, garlic and coriander chutney and balsamic glazed onions

roasted aubergine and coriander chutney, sweet drop peppers, balsamic pearls, pine nuts podi and coriander oil.

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut and pomegranate chutney, jerusalem artichoke puree

smoked paprika, palm vinegar, cloves, garlic marinated squid, grilled courgette, grilled tomatoes and roquette

cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of mixed wild mushroom tossed in butter, coriander, garlic and tomatoes

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

minced chicken skewers, sultanas fried cashew, chilli flakes, fried onion, mint and coriander

curried yoghurt, coriander chutney pickled cucumber and radish salad

fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard

slow cooked venison ribs, pearl barley and lentils and black garlic pickle

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa

slow cooked lamb shank in pickling spices

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

halibut fillet, coriander and almond pesto wrapped in courgette flower and steamed in banana leaves on bed of tomato, onion, curry leaves, fennel and tamarind

chef shilpa’s own recipe of fish curry

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora

bhindi masala given a twist with dry and fresh pomegranate

baby aubergine in sesame seeds, tamarind anion tomato masala

dry preparation of diced paneer and coloured peppers

mustard, curry leaves tempered asparagus and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

sweet bread made with coconut, cashewnut and cream

minced lamb stuffed bread

Flaky layered bread made from whole wheat flour

red millet steamed dough bread (gluten free)

gulab jamun and red currants baked with almond cream and vanilla ice cream

jalebi and raspberry caviar

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

pistachio clotted cream salted caramel

mango lime watermelon