Curry-leaf tempered coastal squid rings dusted with rice flour and black pepper, served with spiced kokum aioli.

Boneless chicken thigh cured in crushed black cardamom, yellow mustard oil, and hung curd, roasted over charcoal.

Slow-roasted hill beets spiced with amchur and roasted cumin, stuffed with artisanal goat cheese and toasted pine nuts.

Slow-simmered black urad lentils cooked overnight on charcoal embers with fresh churned white butter and vine tomato reduction.

Artisanal paneer batons poached in a rich Awadhi gravy of turmeric, Kashmiri saffron, crushed melon seeds, and fragrant kewra.

Tender jackfruit chunks and dried Himalayan morels cooked on dum with aged Dehradun basmati rice and whole aromatic spices.

Multi-layered flaky whole wheat bread cooked on an inverted tawa and brushed with cultured butter.

Aged long-grain basmati rice scented with Kashmiri Mongra saffron threads, green cardamom, and toasted brown onions.

Traditional leavened bread baked against clay-oven walls, brushed with roasted garlic butter and fresh coriander.

Single-origin Chikmagalur roasted coffee folded into 70% dark chocolate with Kerala vanilla sea salt and almond crunch.

Wild blackberry compote baked in a crisp almond meal crust with reduced saffron rabri and toasted melon seeds.

Cold-steeped Malabar kokum with fresh holy basil, sweet basil seeds, and raw cane jaggery over crushed ice.

Slow-brewed green tea with whole Kashmiri saffron strands, green cardamom pods, cinnamon bark, and sliced toasted almonds.

Zero-proof distilled botanicals with charred star anise, burnt orange twist, and clove aroma smoke.