CHEFS SPECFIALS

A REFRESHING COMBINATION OF MANGO, JICAMA, RED CABBAGE, GOURMET DRESSING, AND MICROGREENS.

VEGETABLE DUMPLINGS DELICATELY COMBINED WITH CHIC PEA LENTILS AND A BLEND OF SPICES, ELEGANTLY PRESENTED IN A GLUTEN-FREE SHELL.

ORGANIC CHICKEN INFUSED WITH BYADAGI CHILLI, TENDERLY TOSSED IN A FLAVORFUL SOUTH INDIAN TADKA.

Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.

GOURMET SAUCE INFUSED WITH TAMARIND ENVELOPED IN A SUCCULENT TANDOORI RACK OF LAMB.

TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.

ORGANIC CHICKEN COOKED IN A FRAGRANT KASHMIRI SAFFRON-INFUSED LENTIL SAUCE.

GRILLED WILD-CAUGHT HALIBUT, PHOOL MAKHANA (FOX NUT) KADI WITH BABY SPINACH.

CHARTREUSE YELLOW, APEROL, MEZCAL/TEQUILA, ORGANIC CINNAMON

CIROC PASSION VODKA, DRAGON FRUIT. CRANBERRY JUICE, ORANGE LIQUOR