Diwali Menu

Kothimbir vadi is a popular Maharashtrian crispy snack made with fresh coriander leaf, gram flour, chickpea flour.

Vegetable broth flavored with basil, fox nuts and freshly grounded Indian spices.

Pan fried patty made with sponge gourd, green peas and Indian spices.

Spiced cottage cheese cooked in tomato gravy and chef's special blend of freshly grounded Indian spices.

A popular dish of the Banjara a nomadic tribe from Mewar region of Rajasthan made with raw banana and raw turmeric and a blend of Rajasthani spices

Eggplant cooked with fresh tomato and homemade Hyderabadi spices.

Green lentils cooked with fresh garlic, cumin and dried red chilli.

Classic accompaniments.

A rich dessert made with thin layer of, cottage cheese simmered in milk flavored with cardamom saffron and nuts

Kothimbir vadi is a popular Maharashtrian crispy snack made with fresh coriander leaf, gram flour, chickpea flour.

Chicken broth slowly cooked with onion, coriander stem and freshly grounded Indian spices.

Seabass marinated with chef's signature blend of spices and cooked in clay oven.

Chef’s signature creation of carefully selected Australian Mutton which is slowly oked with charred onion, coconut and green chillies along with freshly groundedspices.

Chicken cooked in thick rich cashew nut gravy with a blend of Indian spices.

Eggplant cooked with fresh tomato and homemade Hyderabadi spices.

Green lentils cooked with fresh garlic, cumin and dried red chilli.

Classic accompaniments.

A rich dessert made with thin layer of, cottage cheese simmered in milk flavored with cardamom saffron and nuts

Thin chicken broth slowly cooked with onion, coriander root and freshly grounded Indian spices.

Soup made with basil, mix vegetables, makhana and freshly grounded Indian spices.

Pan fried patty made with sponge gourd, green peas and Indian spices.

Seabass marinated with chef’s signature blend of spices and cooked in clay oven.

Spiced cottage cheese cooked in tomato gravy and chef's special blend of freshly grounded Indian spices.

A popular dish of the Banjara a nomadic tribe from Mewar region of Rajasthan made with raw banana and raw turmeric and a blend of Rajasthani spices.

Chef’s signature creation of carefully selected Australian Mutton which is slowly oked with charred onion, coconut and green chillies along with freshly groundedspices.

Chicken cooked in thick rich cashew nut gravy with a blend of Indian spices.

Eggplant cooked with fresh tomato and homemade Hyderabadi spices.

Green lentils cooked with fresh garlic, cumin and dried red chilli.

A rich dessert made with thin layer of, cottage cheese simmered in milk flavored with cardamom saffron and nuts