By Chef Pujan Sarkar
Canapés
PANI PURI
Hawk Creek Farm, SF - Passion Fruit Water, Avocado, Mango
ECLAIR
Maple Leaf Farm, Sonoma - Duck Galouti, Apricot Leather, Nasturtium
Course 1
YOGURT CHAAT
Yogurt Mousse, Tamarind Mint, Raspberry Chaat Masala
Course 2
(choose one)
SCALLOP BALCHAO
Uni Malai Curry, Seabuckthorn Chutney, Caviar
BONE MARROW KHURCHAN MOREL
Madras Curry, Chili Oil, Truffle
Supplement Course
$14 Each
KERALA CHICKEN WING
Hemp Seed Chutney, Buddha’s Hand Aioli
TIGER SHRIMP XEC XEC
Miso, Fermented Gooseberry, Nira Garlic Chutney
LAMB KEEMA
Potato Textures, Peas, Masala Babka
Sorbet
PINK GUAVA & CHILI SORBET
Course 3
(choose one)
STUFFED CHICKEN FARCHA
Smoked Butter Sauce, Baby Radish Achar
COAL ROASTED BARRAMUNDI
Crab Cutlet, Bengal Mustard Curry, Kadumbuttu
LAMB CHOP BURRA
Shammi Kabab, Mint, Tomato, Nihari
Accompaniments To Share
Black Dairy Dal, Garlic Naan, Saffron Rice
Dessert
(choose one)
RASMALAI TRES LECHES
Saffron Syrup, Rabri Foam, Raspberry Compote, Gold
CHOCOLATE MURMURA PAVE
Fudge Caramel, Black Rice Papad, Buttermilk Ice Cream
Final
PETIT FOUR