Restaurant Week Menu JAN 19 - JAN 25 AMUSE BOUCHE LENTIL SOUP FIRST COURSE QUINOA TIKKI& WHITE PEAMASH quinoa | white pea | potato FENNEL PANEER TIKKA tandoor grilled cottage cheese | fennel | peppers KAKORI KEBAB macerated lamb pâté | ginger | green chili | cloves BHAATI MURGSKEWERS char-grilled chicken | chef spice blend | malt vinegar AMRITSARI SNAPPER crisp red snapper | greek yogurt tartar SECOND COURSE PANEER PASANDA stuffed paneer triangles | peach | spicy gravy ROASTED EGGPLANT sauteed peeled eggplant | laccha parantha | mint chutney PINDI CHICKPEAS slow-cooked chickpeas | onion | ginger KERALA FISH CURRY striped sea bass | curry leaves | tamarind NARIYAL CHILI PRAWNS pan-tossed prawns | basil | cherry tomatoes MALVANI CHICKEN CURRY stewed spring chicken | coconut milk CHICKEN TIKKA MASALA grilled chicken | yogurt | house blend spices LAMB GUSHTABA minced lamb meatballs | spicy gravy DESSERTS MANGO KULFI COCONUT PAYASAM CARDAMOM ICE CREAM DAL HALWA Lunch $35 | Dinner $55 per person for all four courses. Tax & 20% Gratuity is additional. No substitutions please.
