CHEFS SPECFIALS

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

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

PAN-SEARED PRAWNS SERVED WITH A TANGY TOMATO CREAM SAUCE INFUSED WITH MUSTARD AND CURRY LEAVES.

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

TANDOORI RACKOF LAMB ELEGANTLY ENVELOPED IN A CARDAMOM-INFUSED NUTTY SAUCE.

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

ORGANIC CHICKEN SIMMERED IN A SAFFRON-INFUSED LENTIL SAUCE

GRILLED HALIBUT ACCOMPANIED BY MUSTARD GREEN PURÉE AND CORN FOOGATH.

DISARONNO AMARETTO, BAILEYS IRISH CREAM, CRÈME DE CACAO, BLUE CURAÇAO PISTACHIO

LIMONCELLO, ABSOLUT CITRON, FRESH LEMON JUICE, IDUKKI CARDAMOM INFUSION (SPRING SPECIAL)