Cured Ilish Roe Tart

Beautifully cured Ilish roe nestled in a crisp tart shell, accented with green mango gel, pickled onion caviar, and a silky mustard-seed yogurt mousse.

Aloo Posto & Truffle Dumpling

Delicately spiced potato, nutty poppy seed, earthy shiitake mushroom, and aromatic truffle oil.

Black Sesame Chitoi Pitha

A tender beetroot chitoi pitha layered with earthy black sesame bhorta, roselle and tomato gelée, and micro red spinach.

Compressed watermelon and musk melon served with paneer, fresh mint, mustard-honey dressing, and lightly pickled chilies.

A clear and aromatic bottle gourd consommé infused with dried shiitake and white pepper, finished with sesame oil, roasted garlic milk foam, and gourd-leaf tempura.

Twice-cooked aubergine with chickpea batter, red vinegar glaze, bael emulsion, and coriander aioli.

Silken corn custard chawanmushi with steamed corn, confit tomatoes, salted egg yolk sauce, and crisp fried curry leaves.

Succulent prawn, creamy coconut, and fragrant ginger.

Miso-glazed barramundi, paired with in-house kashundi beurre blanc and taro mousse.

A bright sorbet of lotkon or roselle, lightly perfumed with white pepper.

Aam Dudh Bhaat

Mango sorbet layered with toasted rice mousse, milk crèmeux, and mango gel.

OR

Mignardise

A selection of gur canelé, velvety milk chocolate macarons, artisanal bonbons, and white chocolate & passionfruit macarons.