Manthan Mayfair
Manthan
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Modern Indian Fine Dining
valutazione
Recensioni
fotografia
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YELLOW LENTILS, DATES, RADDISH
ROSCOFF ONION, MINT, TAMARIND, SPROUTS
WHITE TURMERIC, CUMIN, STRAWBERRY
RICE LENTIL PANCAKE, SOUTHERN SPICE, CHUTNEY
SEASONAL GREENS, JAFFNA SPICE, GARLIC
HOME-CHURNED BUTTER, PICKLE
SOYA YOGHURT , POMEGRANATE, WHEAT CRISP
SESAME, PEANUT, COCONUT, CHILLI
SEA BASS, GOAN SPICE, BURNT TOMATO
PINK PEPPERCORN, GINGER, CURRY LEAF
PANCAKE, COCONUT, BANANA SHALLOTS
KID GOAT, BONE MARROW SAUCE, BLACK CARDAMON, PARATHA
LAMB, CURRY LEAF, JAFFNA SPICES
BONELESS THIGH, FENUGREEK, TOMATO
TAMARIND, MATHANIA CHILLI, CURRY LEAF, STONE BASS
VINE TOMATO, GARLIC, KASHMIRI CHILLI
BURFORD BROWN EGG, FENUGREEK, STONE FUNGUS
COCONUT, SHALLOTS, CHERRY TOMATO
BEETROOT, YOGHURT, GRAM FLOUR
RAW MANGO, CORN CHAAT, MINT
WILD TIGER PRAWN, QUINOA, MINT
MUSTARD, KASHMIRI CHILLI, FENUGREEK
INDIAN ONION, ROYAL CUMIN, MINT
Cheesecake, Mango Jelly
Orange, Truffle, Chocolate Mousse
A Manthan exclusive. Combination of Besan Ladoo, Gulab Jamun, Shrikhand
Sesame, peanut, coconut, chilli. Wine Pairing: Jacquart, Mosaique Signature, Brut, Reims, Champagne, France
Sea bass, Goan spice, burnt tomato. Wine Pairing: Thelema, Sauvignon Blanc, Stellenbosch, Western Cape, South Africa
Indian onion, royal cumin, mint. Wine Pairing: Ramon Bilbao, Tempranillo, Rioja Reserva, Rioja, Spain
Orange, berries, chocolate soil. Wine Pairing: Quinta do Crasto, Finest Reserve Ruby Port, Portugal
Yellow lentil, date, raddish. Wine Pairing: Jacquart, Mosaique Rose, Reims, Champagne, France
Beetroot, yoghurt, gram flour. Wine Pairing: Cannonball, Chardonnay, California, USA
Vine tomato, Kashmiri chilli, fenugreek. Served with kaali dal, rice & paratha. Wine Pairing: Love by Leoube, Organic Rose, Domaine Leoube, Provence, France
Besan barfi, gulab jamun, srikhand. Wine Pairing: Sauternes Les Garonelles, Lucien Lurton, Bordeaux, France
Starter: Chicken Buttermilk ~ Tomato Chutney. Main: Southern Lamb ~ Curry. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Soya Chop ~ Gooseberry, Green Cardamom. Main: Paneer ~ Butter Masala. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Ghati Masala Prawn ~ Sesame, Peanut, Coconut. Main: Fish Curry ~ Stone Bass. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Sesame, Peanut, Coconut, Chilli (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Sea Bass, Mooli, Peanut, Thecha (Weingut Tesch, Riesling, Nahe, Germany)
Indian Onion, Royal Cumin, Mint (Puente de Salceda, Rioja Reserva, Tempranillo, Rioja, Spain)
Vine Tomato, Kashmiri Chilli, Fenugreek (Humberto Canale, Old Vine Malbec, Patagonia, Argentina)
Slow-cooked Venison, Green Peppercorn, Fennel (De Martino, Estate, Merlot, Maipo Valley, Chile) Served with Kaali Dal, Rice & Paratha
Chilli, Salted Caramel, Chocolate Soil (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)
Onion Coriander Chutney, Radish, Tamarind (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Crispy Jerusalem Cake, Pickle, Strawberry Chutney (Weingut Tesch, Riesling, Nahe, Germany)
Gooseberry, Yoghurt, Green Cardamom (Gavi, Cristina Ascheri, Cortese, Piemonte, Italy)
Tomatoes, Cottage Cheese, Fenugreek (Pretty Gorgeous, Rose, Languedoc-Roussillon, France)
Baby Eggplant, Poppy Seeds, Black Spice (Pete's Pure, Pinot Noir, South-East Region, Australia) Served with Kaali Dal, Rice & Paratha
Besan Laddoo, Gulab Jamun, Srikhand (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)
YELLOW LENTILS, DATES, RADDISH
ROSCOFF ONION, MINT, TAMARIND, SPROUTS
WHITE TURMERIC, CUMIN, STRAWBERRY
RICE LENTIL PANCAKE, SOUTHERN SPICE, CHUTNEY
SEASONAL GREENS, JAFFNA SPICE, GARLIC
HOME-CHURNED BUTTER, PICKLE
SOYA YOGHURT , POMEGRANATE, WHEAT CRISP
SESAME, PEANUT, COCONUT, CHILLI
SEA BASS, GOAN SPICE, BURNT TOMATO
PINK PEPPERCORN, GINGER, CURRY LEAF
PANCAKE, COCONUT, BANANA SHALLOTS
KID GOAT, BONE MARROW SAUCE, BLACK CARDAMON, PARATHA
LAMB, CURRY LEAF, JAFFNA SPICES
BONELESS THIGH, FENUGREEK, TOMATO
TAMARIND, MATHANIA CHILLI, CURRY LEAF, STONE BASS
VINE TOMATO, GARLIC, KASHMIRI CHILLI
BURFORD BROWN EGG, FENUGREEK, STONE FUNGUS
COCONUT, SHALLOTS, CHERRY TOMATO
BEETROOT, YOGHURT, GRAM FLOUR
RAW MANGO, CORN CHAAT, MINT
WILD TIGER PRAWN, QUINOA, MINT
MUSTARD, KASHMIRI CHILLI, FENUGREEK
INDIAN ONION, ROYAL CUMIN, MINT
Cheesecake, Mango Jelly
Orange, Truffle, Chocolate Mousse
A Manthan exclusive. Combination of Besan Ladoo, Gulab Jamun, Shrikhand
Sesame, peanut, coconut, chilli. Wine Pairing: Jacquart, Mosaique Signature, Brut, Reims, Champagne, France
Sea bass, Goan spice, burnt tomato. Wine Pairing: Thelema, Sauvignon Blanc, Stellenbosch, Western Cape, South Africa
Indian onion, royal cumin, mint. Wine Pairing: Ramon Bilbao, Tempranillo, Rioja Reserva, Rioja, Spain
Orange, berries, chocolate soil. Wine Pairing: Quinta do Crasto, Finest Reserve Ruby Port, Portugal
Yellow lentil, date, raddish. Wine Pairing: Jacquart, Mosaique Rose, Reims, Champagne, France
Beetroot, yoghurt, gram flour. Wine Pairing: Cannonball, Chardonnay, California, USA
Vine tomato, Kashmiri chilli, fenugreek. Served with kaali dal, rice paratha. Wine Pairing: Love by Leoube, Organic Rose, Domaine Leoube, Provence, France
Besan barfi, gulab jamun, srikhand. Wine Pairing: Sauternes Les Garonelles, Lucien Lurton, Bordeaux, France
Starter: Chicken Buttermilk ~ Tomato Chutney. Main: Southern Lamb ~ Curry. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Soya Chop ~ Gooseberry, Green Cardamom. Main: Paneer ~ Butter Masala. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Ghati Masala Prawn ~ Sesame, Peanut, Coconut. Main: Fish Curry ~ Stone Bass. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita Tawa Paratha. Dessert: Coconut ~ Payasam.
Sesame, Peanut, Coconut, Chilli (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Sea Bass, Mooli, Peanut, Thecha (Weingut Tesch, Riesling, Nahe, Germany)
Indian Onion, Royal Cumin, Mint (Puente de Salceda, Rioja Reserva, Tempranillo, Rioja, Spain)
Vine Tomato, Kashmiri Chilli, Fenugreek (Humberto Canale, Old Vine Malbec, Patagonia, Argentina)
Slow-cooked Venison, Green Peppercorn, Fennel (De Martino, Estate, Merlot, Maipo Valley, Chile) Served with Kaali Dal, Rice Paratha
Chilli, Salted Caramel, Chocolate Soil (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)
Onion Coriander Chutney, Radish, Tamarind (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Crispy Jerusalem Cake, Pickle, Strawberry Chutney (Weingut Tesch, Riesling, Nahe, Germany)
Gooseberry, Yoghurt, Green Cardamom (Gavi, Cristina Ascheri, Cortese, Piemonte, Italy)
Tomatoes, Cottage Cheese, Fenugreek (Pretty Gorgeous, Rose, Languedoc-Roussillon, France)
Baby Eggplant, Poppy Seeds, Black Spice (Pete's Pure, Pinot Noir, South-East Region, Australia) Served with Kaali Dal, Rice Paratha
Besan Laddoo, Gulab Jamun, Srikhand (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)
YELLOW LENTILS, DATES, RADDISH
ROSCOFF ONION, MINT, TAMARIND, SPROUTS
WHITE TURMERIC, CUMIN, STRAWBERRY
RICE LENTIL PANCAKE, SOUTHERN SPICE, CHUTNEY
SEASONAL GREENS, JAFFNA SPICE, GARLIC
HOME-CHURNED BUTTER, PICKLE
SOYA YOGHURT , POMEGRANATE, WHEAT CRISP
SESAME, PEANUT, COCONUT, CHILLI
SEA BASS, GOAN SPICE, BURNT TOMATO
PINK PEPPERCORN, GINGER, CURRY LEAF
PANCAKE, COCONUT, BANANA SHALLOTS
KID GOAT, BONE MARROW SAUCE, BLACK CARDAMON, PARATHA
LAMB, CURRY LEAF, JAFFNA SPICES
BONELESS THIGH, FENUGREEK, TOMATO
TAMARIND, MATHANIA CHILLI, CURRY LEAF, STONE BASS
VINE TOMATO, GARLIC, KASHMIRI CHILLI
BURFORD BROWN EGG, FENUGREEK, STONE FUNGUS
COCONUT, SHALLOTS, CHERRY TOMATO
BEETROOT, YOGHURT, GRAM FLOUR
RAW MANGO, CORN CHAAT, MINT
WILD TIGER PRAWN, QUINOA, MINT
MUSTARD, KASHMIRI CHILLI, FENUGREEK
INDIAN ONION, ROYAL CUMIN, MINT
Cheesecake, Mango Jelly
Orange, Truffle, Chocolate Mousse
A Manthan exclusive. Combination of Besan Ladoo, Gulab Jamun, Shrikhand
Sesame, peanut, coconut, chilli. Wine Pairing: Jacquart, Mosaique Signature, Brut, Reims, Champagne, France
Sea bass, Goan spice, burnt tomato. Wine Pairing: Thelema, Sauvignon Blanc, Stellenbosch, Western Cape, South Africa
Indian onion, royal cumin, mint. Wine Pairing: Ramon Bilbao, Tempranillo, Rioja Reserva, Rioja, Spain
Orange, berries, chocolate soil. Wine Pairing: Quinta do Crasto, Finest Reserve Ruby Port, Portugal
Yellow lentil, date, raddish. Wine Pairing: Jacquart, Mosaique Rose, Reims, Champagne, France
Beetroot, yoghurt, gram flour. Wine Pairing: Cannonball, Chardonnay, California, USA
Vine tomato, Kashmiri chilli, fenugreek. Served with kaali dal, rice & paratha. Wine Pairing: Love by Leoube, Organic Rose, Domaine Leoube, Provence, France
Besan barfi, gulab jamun, srikhand. Wine Pairing: Sauternes Les Garonelles, Lucien Lurton, Bordeaux, France
Starter: Chicken Buttermilk ~ Tomato Chutney. Main: Southern Lamb ~ Curry. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Soya Chop ~ Gooseberry, Green Cardamom. Main: Paneer ~ Butter Masala. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Starter: Ghati Masala Prawn ~ Sesame, Peanut, Coconut. Main: Fish Curry ~ Stone Bass. Served with Lasooni Palak Saag, Tadka Dal, Steamed Rice, Raita & Tawa Paratha. Dessert: Coconut ~ Payasam.
Sesame, Peanut, Coconut, Chilli (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Sea Bass, Mooli, Peanut, Thecha (Weingut Tesch, Riesling, Nahe, Germany)
Indian Onion, Royal Cumin, Mint (Puente de Salceda, Rioja Reserva, Tempranillo, Rioja, Spain)
Vine Tomato, Kashmiri Chilli, Fenugreek (Humberto Canale, Old Vine Malbec, Patagonia, Argentina)
Slow-cooked Venison, Green Peppercorn, Fennel (De Martino, Estate, Merlot, Maipo Valley, Chile) Served with Kaali Dal, Rice & Paratha
Chilli, Salted Caramel, Chocolate Soil (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)
Onion Coriander Chutney, Radish, Tamarind (Gobillard, Tradition, Brut, Hautvillers, Champagne, France)
Crispy Jerusalem Cake, Pickle, Strawberry Chutney (Weingut Tesch, Riesling, Nahe, Germany)
Gooseberry, Yoghurt, Green Cardamom (Gavi, Cristina Ascheri, Cortese, Piemonte, Italy)
Tomatoes, Cottage Cheese, Fenugreek (Pretty Gorgeous, Rose, Languedoc-Roussillon, France)
Baby Eggplant, Poppy Seeds, Black Spice (Pete's Pure, Pinot Noir, South-East Region, Australia) Served with Kaali Dal, Rice & Paratha
Besan Laddoo, Gulab Jamun, Srikhand (Sauternes, Les Garonelles, Lucien Lurton, Bordeaux, France)