Nadru Chips

Homemade lotus root crisps with Himalayan pink salt and a balsamic seasoning, served with caramelised onion chutney.

'Cheddar' & Onion Chakradhara Bits

'Bacon' and sage Indian twiglets made from rice flour and roasted gram daal, served with caramelised onion chutney.

Beetroot Tikkis

Breaded spiced beetroot cutlets with dill emulsion and a balsamic beetroot gel.

Dahi Poori

Mini poori bubbles filled with spiced potatoes, chutneys and a Granny Smith and fennel 'yoghurt'.

'Scallops'

King oyster mushroom 'scallops' seared in dill oil, served with a tomato and garlic sauce, nutmeg mash and carrot 'roe' caviar.

Dabeli, Tamarind, Rosemary

Home-baked bun filled with date-tamarind jam, raw garlic and chilli chutney, Gujarati-spiced potatoes and toasted peanuts, with raw onions, savoury sprinkles, pomegranate and a rosemary 'butter'.

Roasted Aubergine & Cauliflower Samosa Tartlets

Three baked canape-sized samosa tartlets filled with roasted aubergine and cauliflower, with date-tamarind jam, asparagus and coriander chutney, green apple and fennel 'yoghurt' and sous vide spiced cherry tomatoes.

Sambar Vada

A fermented lentil and rice doughnut soaked in a raspberry sambar, finished with tempered curry leaves.

Gobi Manchurian

Double-cooked cauliflower florets tossed in a Manchurian glaze with mixed peppers, finished with dill emulsion and a tomato dust.

Mutter 'Paneer'

Thyme-roasted 'paneer' set in a pea and elderflower jelly, with a rich Punjabi-spiced tomato sauce.

'Butter Chicken'

Marinated tandoori 'chicken' simmered in a creamy vine tomato and fenugreek sauce with thyme-infused butter. With red pepper chokha and whipped sage 'cream'.

'Butter Paneer'

Marinated tandoori 'paneer' simmered in a creamy vine tomato and fenugreek sauce with thyme-infused butter. With red pepper chokha and whipped sage 'cream'.

Keralam Crab Cake

Lion's mane 'crab cake' with a Keralam coconut veloute, curry leaves, basmati rice, red pepper emulsion, dill oil and a sago pappadum.

'Lamb Shank' Chettinadu

Homemade seitan 'lamb shank' in a 21-spice Chettinadu sauce, with tomato tokku, carrot raita and whipped mint cream.

Stuffed Baby Aubergine Chettinad

Stuffed baby Indian aubergine in a 21-spice Chettinad sauce, with tomato tokku, carrot raita and whipped mint cream.

Meitei Daal Chaawal

Lentils of Manipur cooked with an east Indian five spice and an asafoetida tadka. Served with plain rice.

Gujarati Khicadi

A gentle rice and lentil khichadi, cooked with seasonal vegetables and warming Gujarati spice.

Punjabi Chole

Slow-cooked chickpeas in a fragrant Punjabi masala, made for sharing with bread or rice.

Jeera Spiced Rice

Plain Rice

Tamil Parotta

Tomato & Mixed Herb Naan

Special Pizza Naan

A fun, pizza-like naan: tomato and mixed herb naan with raw garlic and chilli chutney, tamarind, tomato tokku, raw onions and mixed peppers.

Smooth Coriander Chutney

Celeriac Aachar

Plain Carrot Raita

Kachumber

Mint, Rosemary or Sage 'Lassi'

A cooling 'lassi', recommended if you are not so keen on the chilli heat.

Smoked Chilli & Curry Leaf 'Yoghurt'

Chopped Green Chillies

Rasmalai

A Bengali classic. 'Paneer' discs soaked in a smooth coconut rabri, served with mango kulfi, toasted cashews and two cardamom wafers.

Shahi Tukda

Indian bread and butter pudding. Gluten-free bread fried in butter, with a pot of Himalayan pink salted caramel rabri, masala chai dessert butter, lime and basil gel, cinnamon toasted pecans and saffron caviar.