푸라바스 - 사우스 켄징턴

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut, pomegranate chutney, Jerusalem artichoke puree

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

mustard, curry leaves tempered asparagus and pine nut with coconut.

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

Gulab jamun and red currants baked with almond cream and vanilla ice cream

jumbo prawn marinated in kashmiri chilli paste, lemon juice kasoundi mustard

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

mustard, curry leaves tempered asparagus and pine nut with coconut

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

toffee sauce, raspberry sorbet, nougat tuile

Domus-Picta Valdobbiadene Superiore Prosecco Brut

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Cave de Turckheim Reserve Riesling 12.5%

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Foundstone Chardonnay Unoaked 13%

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

VA Reserve Collection Grovers 14%

Chateau delmond

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

strawberry and blueberry compote, pistachio nougat

assortments of papadums, garlic tomato chutney and tempered mango chutney

mint sauce, chopped onion, pickle

dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys

pan fried naan breads with harissa butter / wasabi butter / anchovy’s butter

assorted tempuras in vodka batter asparagus tips, baby corn, padron peppers, baby aubergine, onion, chilli and dates jam, tamarind chutney and lime clotted cream

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

grilled ash coated goats’ cheese and walnut balsamic dressing

Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

regenerated traditional kathi roll from calcutta, savory chicken tikka tart, onion, peppers, garlic and coriander chutney and balsamic glazed onions

traditional lamb trotter soup finished with confit leg of lamb

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

beer batter fried caffreal masala marinated fillet of guilt head bream, minted green peas and home made tartare sauce

kashmiri chilli and mustard marinated tandoori butternut squash in dry chilli, cumin and garlic oil dressing, roasted desiccated coconut and pinenuts with dollop of greek yoghurt

cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of mixed wild mushroom tossed in butter, coriander, garlic and tomatoes

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

boneless chicken legs marinated in fried almond and onion paste, dried rose petals

curried yoghurt, coriander chutney pickled cucumber and radish salad

fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

three jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard

pan fried barberry duck tossed with blend of southern roasted spices and curry leaves potato mousseline, confit baby carrots

grilled venison steak on the bed of black pepper, green chilli & tomatoes masala, onion bhaji rings

chicken tikka cooked with pickled silver skin onion and onion tomato masala

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa

slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise

slow cooked lamb shank in pickling spices

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

prawns cooked in blend of spices dry chilli, cinnamon, black peppers, cloves and vinegar

halibut fillet, coriander and almond pesto wrapped in courgette flower and steamed in banana leaves on bed of tomato, onion, curry leaves, fennel and tamarind

chef shilpa’s own recipe of fish curry

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora

traditional rice dish cooked with prawn and fragrant spices

traditional rice dish cooked with chicken and aromatic spices

traditional rice dish cooked with lamb and fragrant spices

tandoori chicken breast in rich creamy butter and tomato sauce

chicken tikka cooked with onion and onion tomato masala

traditional preparation of black lentils slow cooked overnight, mildly spiced

creamy spinach with brown garlic and dry fenugreek leaves

bhindi masala given a twist with dry and fresh pomegranate

baby aubergine in sesame seeds, tamarind onion tomato masala

dry preparation of diced paneer and coloured peppers

mustard, curry leaves tempered asparagus and pine nut with coconut

mustard, curry leaves tempered asparagus and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

sweet bread made with coconut, cashewnut and cream

Kheema Naan G D

red millet steamed dough bread (gluten free)

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut, pomegranate chutney, Jerusalem artichoke puree

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

mustard, curry leaves tempered asparagus and pine nut with coconut.

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

Gulab jamun and red currants baked with almond cream and vanilla ice cream

jumbo prawn marinated in kashmiri chilli paste, lemon juice kasoundi mustard

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

mustard, curry leaves tempered asparagus and pine nut with coconut

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

toffee sauce, raspberry sorbet, nougat tuile

Domus-Picta Valdobbiadene Superiore Prosecco Brut

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Cave de Turckheim Reserve Riesling 12.5%

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Foundstone Chardonnay Unoaked 13%

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

VA Reserve Collection Grovers 14%

Chateau delmond

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

strawberry and blueberry compote, pistachio nougat

Pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chili, clams and samphire pakora

Mustard, curry leaves tempered asparagus and pine nut with coconut

Traditional preparation of black lentils slow cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

Strawberry and blueberry compote, pistachio nougat

Jumbo prawn marinated in Kashmiri chilli paste, lemon juice kasooni mustard

Melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of mixed wild mushroom tossed in butter, coriander, garlic and tomatoes

French trimmed lamb chop marinated in cloves, cinnamon and kasooni mustard, parsnip mash and lamb jus

Chef Shilpa’s own recipe of fish curry

Malvan is a scenic town in west coast of Maharashtra. A traditional recipe modernised and presented by Chef Shilpa

Mustard, curry leaves tempered asparagus and pine nut with coconut

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

Toffee sauce, raspberry sorbet, nougat tuile

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut, pomegranate chutney, Jerusalem artichoke puree

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

mustard, curry leaves tempered asparagus and pine nut with coconut.

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

Gulab jamun and red currants baked with almond cream and vanilla ice cream

jumbo prawn marinated in kashmiri chilli paste, lemon juice kasoundi mustard

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

mustard, curry leaves tempered asparagus and pine nut with coconut

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

toffee sauce, raspberry sorbet, nougat tuile

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

strawberry and blueberry compote, pistachio nougat

assortments of papadums, garlic tomato chutney and tempered mango chutney

mint sauce, chopped onion, pickle

dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys

Brown garlic, chilli and coriander butter

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

grilled ash coated goats’ cheese and walnut balsamic dressing

Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

regenerated traditional kathi roll from calcutta, savory chicken tikka tart, onion, peppers, garlic and coriander chutney and balsamic glazed onions

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of pink oyster mushroom tossed in butter, coriander, garlic and tomatoes

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

boneless chicken legs marinated in fried almond and onion paste, dried rose petals

black pepper, cheese, cashew and lemon marinated chicken with spicy coleslaw and watercress salad

fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

three jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard

pan fried duck tossed with blend of southern roasted spices served with baby potatoes, baby carrots, celery

guinea fowl gently braised in mild coconut sauce and spring vegetables(baby leeks, green peas, green beans)

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa

slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise

rich creamy cashewnut and yoghurt sauce with a special blend of spices

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

prawns cooked in blend of spices dry chilli, cinnamon, black peppers, cloves and vinegar

Shrimps, squid, mussels cooked in coriander, chilli and coconut with samphire pakora

chef shilpa’s own recipe of fish curry

traditional rice dish cooked with prawn and fragrant spices

traditional rice dish cooked with chicken and aromatic spices

tandoori chicken breast in rich creamy butter and tomato sauce

chicken tikka cooked with onion and onion tomato masala

traditional preparation of black lentils slow cooked overnight, mildly spiced

creamy spinach with brown garlic and dry fenugreek leaves

bhindi masala given a twist with dry and fresh pomegranate

baby aubergine in sesame seeds, tamarind onion tomato masala

dry preparation of diced paneer and coloured peppers

mustard, curry leaves tempered asparagus and pine nut with coconut

mustard, curry leaves tempered asparagus and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

Parisienne potato tempered with panchpuran (five seeds), chilli & dry mango powder

sweet bread made with coconut, cashewnut and cream

Kheema Naan G D

red millet steamed dough bread (gluten free)

Domus-Picta Valdobbiadene Superiore Prosecco Brut

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Cave de Turckheim Reserve Riesling 12.5%

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Foundstone Chardonnay Unoaked 13%

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

VA Reserve Collection Grovers 14%

Chateau delmond

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chili, clams and samphire pakora

Mustard, curry leaves tempered asparagus and pine nut with coconut

Traditional preparation of black lentils slow cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Monk fish tail marinated in pickling spices

Melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

French trimmed half rack tandoori lamb chop marinated in light and fragrant spices, pickled raw papaya and carrot salad with coriander chutney

Chef Shilpa’s own recipe of fish curry

Malvan is a scenic town in west coast of Maharashtra. A traditional recipe modernised and presented by Chef Shilpa

Delicate flavoured salsify tossed in mild fennel flavoured yoghurt sauce

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

pistachio ice cream, raspberry coulis

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Smoked lighly spiced with cardamom, brown onion and green chilli spiced cakes, watercress, roasted peppers and feta salad

melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

baby aubergine in sesame seeds, tamarind onion tomato masala

chicken chunks cooked with coconut, chilli, curry leaves and tamarind

tandoori chicken breast in rich creamy butter and tomato sauce

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Halibut cooked in Chef Shilpa’s special blend of spices

Brown butter | Rum & Raisin | Salted Caramel

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut, pomegranate chutney, Jerusalem artichoke puree

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

mustard, curry leaves tempered asparagus and pine nut with coconut.

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

Gulab jamun and red currants baked with almond cream and vanilla ice cream

jumbo prawn marinated in kashmiri chilli paste, lemon juice kasoundi mustard

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

mustard, curry leaves tempered asparagus and pine nut with coconut

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

toffee sauce, raspberry sorbet, nougat tuile

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

strawberry and blueberry compote, pistachio nougat

assortments of papadums, garlic tomato chutney and tempered mango chutney

mint sauce, chopped onion, pickle

dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys

Brown garlic, chilli and coriander butter

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Smoked lighly spiced with cardamom, brown onion and green chilli spiced cakes, watercress, roasted peppers and feta salad

Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Shredded chicken cooked with curry leaves, coriander and black peppers, layered in crispy, buttery pastry, lemon gel and pickled onions

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

French trimmed half rack tandoori lamb chop marinated in light and fragrant spices, pickled raw papaya and carrot salad with coriander chutney

black pepper, cheese, cashew and lemon marinated chicken with spicy coleslaw and watercress salad

Sage flavoured spicy and juicy venison mince kebab skewer, quince and sultana chutney, sushi ginger

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

Monk fish tail marinated in pickling spices with thousand layers crispy potatoes

pan fried duck tossed with blend of southern roasted spices served with baby potatoes, baby carrots, celery

guinea fowl gently braised in mild coconut sauce and spring vegetables(baby leeks, green peas, green beans)

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa

slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise

rich creamy cashewnut and yoghurt sauce with a special blend of spices

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Prawns cooked blend of whole dry kashmiri chilli, garlic, blackpepper, coconut and tamarind sauce

Halibut cooked in Chef Shilpa’s special blend of spices

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora

traditional rice dish cooked with prawn and fragrant spices

traditional rice dish cooked with chicken and aromatic spices

tandoori chicken breast in rich creamy butter and tomato sauce

chicken tikka cooked with onion and onion tomato masala

traditional preparation of black lentils slow cooked overnight, mildly spiced

creamy spinach with brown garlic and dry fenugreek leaves

bhindi masala given a twist with dry and fresh pomegranate

baby aubergine in sesame seeds, tamarind onion tomato masala

dry preparation of diced paneer and coloured peppers

Mustard, curry leaves tempered savoy cabbage and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

Dry preparation of diced paneer and coloured peppers

sweet bread made with coconut, cashewnut and cream

Kheema Naan G D

red millet steamed dough bread (gluten free)

Domus-Picta Valdobbiadene Superiore Prosecco Brut

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Cave de Turckheim Reserve Riesling 12.5%

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Foundstone Chardonnay Unoaked 13%

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

VA Reserve Collection Grovers 14%

Chateau delmond

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chili, clams and samphire pakora

Mustard, curry leaves tempered asparagus and pine nut with coconut

Traditional preparation of black lentils slow cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Monk fish tail marinated in pickling spices

Melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

French trimmed half rack tandoori lamb chop marinated in light and fragrant spices, pickled raw papaya and carrot salad with coriander chutney

Chef Shilpa’s own recipe of fish curry

Malvan is a scenic town in west coast of Maharashtra. A traditional recipe modernised and presented by Chef Shilpa

Delicate flavoured salsify tossed in mild fennel flavoured yoghurt sauce

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

pistachio ice cream, raspberry coulis

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Smoked lighly spiced with cardamom, brown onion and green chilli spiced cakes, watercress, roasted peppers and feta salad

melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

baby aubergine in sesame seeds, tamarind onion tomato masala

chicken chunks cooked with coconut, chilli, curry leaves and tamarind

tandoori chicken breast in rich creamy butter and tomato sauce

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Halibut cooked in Chef Shilpa’s special blend of spices

Brown butter | Rum Raisin | Salted Caramel

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

A romantic blend of gin, lychee juice, rose syrup, lime Cointreau, balanced with bitters, raspberry florals

Celebration of love, blending raspberry, strawberry with fresh lime mint, topped with crisp lemonade

A romantic blend of gin, lychee juice, rose syrup, lime Cointreau, balanced with bitters, raspberry florals

Celebration of love, blending raspberry, strawberry with fresh lime mint, topped with crisp lemonade

Pan seared scallop, beetroot balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves cardamom

Lightly smoked, spiced with cardamom, brown onion green chilli spiced cakes, watercress, roasted peppers feta salad

Cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

Red chilli, ginger, garlic tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams samphire pakora

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter Naan or Garlic Naan or Tandoori Roti

Raw banana fried dumplings served in creamy nutty sauce

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter Naan or Garlic Naan or Tandoori Roti

Pistachio mousse raspberry jelly

Pistachio mousse raspberry jelly

black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut, pomegranate chutney, Jerusalem artichoke puree

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

mustard, curry leaves tempered asparagus and pine nut with coconut.

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

Gulab jamun and red currants baked with almond cream and vanilla ice cream

jumbo prawn marinated in kashmiri chilli paste, lemon juice kasoundi mustard

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

red chilli, ginger, garlic and tamarind marinated grilled red snapper in coconut, ginger, green chilli, clams, samphire pakora served with steamed rice

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

mustard, curry leaves tempered asparagus and pine nut with coconut

traditional preparation of black lentils slow cooked overnight, mildly spiced

butter naan, garlic naan, tandoori roti

toffee sauce, raspberry sorbet, nougat tuile

pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

strawberry and blueberry compote, pistachio nougat

assortments of papadums, garlic tomato chutney and tempered mango chutney

mint sauce, chopped onion, pickle

dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys

Brown garlic, chilli and coriander butter

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Smoked lighly spiced with cardamom, brown onion and green chilli spiced cakes, watercress, roasted peppers and feta salad

Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Shredded chicken cooked with curry leaves, coriander and black peppers, layered in crispy, buttery pastry, lemon gel and pickled onions

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

French trimmed half rack tandoori lamb chop marinated in light and fragrant spices, pickled raw papaya and carrot salad with coriander chutney

black pepper, cheese, cashew and lemon marinated chicken with spicy coleslaw and watercress salad

Sage flavoured spicy and juicy venison mince kebab skewer, quince and sultana chutney, sushi ginger

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

Monk fish tail marinated in pickling spices with thousand layers crispy potatoes

pan fried duck tossed with blend of southern roasted spices served with baby potatoes, baby carrots, celery

guinea fowl gently braised in mild coconut sauce and spring vegetables(baby leeks, green peas, green beans)

breast of chicken cooked with coconut, chilli, curry leaves and tamarind

malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa

slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise

rich creamy cashewnut and yoghurt sauce with a special blend of spices

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Prawns cooked blend of whole dry kashmiri chilli, garlic, blackpepper, coconut and tamarind sauce

Halibut cooked in Chef Shilpa’s special blend of spices

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora

traditional rice dish cooked with prawn and fragrant spices

traditional rice dish cooked with chicken and aromatic spices

tandoori chicken breast in rich creamy butter and tomato sauce

chicken tikka cooked with onion and onion tomato masala

traditional preparation of black lentils slow cooked overnight, mildly spiced

creamy spinach with brown garlic and dry fenugreek leaves

bhindi masala given a twist with dry and fresh pomegranate

baby aubergine in sesame seeds, tamarind onion tomato masala

dry preparation of diced paneer and coloured peppers

Mustard, curry leaves tempered savoy cabbage and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

Dry preparation of diced paneer and coloured peppers

sweet bread made with coconut, cashewnut and cream

Kheema Naan G D

red millet steamed dough bread (gluten free)

Domus-Picta Valdobbiadene Superiore Prosecco Brut

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Cave de Turckheim Reserve Riesling 12.5%

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Foundstone Chardonnay Unoaked 13%

red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams, samphire pakora served with steamed rice

VA Reserve Collection Grovers 14%

Chateau delmond

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Pan seared scallops, beetroot and balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chili, clams and samphire pakora

Mustard, curry leaves tempered asparagus and pine nut with coconut

Traditional preparation of black lentils slow cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

Monk fish tail marinated in pickling spices

Melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

French trimmed half rack tandoori lamb chop marinated in light and fragrant spices, pickled raw papaya and carrot salad with coriander chutney

Chef Shilpa’s own recipe of fish curry

Malvan is a scenic town in west coast of Maharashtra. A traditional recipe modernised and presented by Chef Shilpa

Delicate flavoured salsify tossed in mild fennel flavoured yoghurt sauce

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter naan, garlic naan, tandoori roti

pistachio ice cream, raspberry coulis

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

Smoked lighly spiced with cardamom, brown onion and green chilli spiced cakes, watercress, roasted peppers and feta salad

melt in mouth pan fried finely minced smoked lamb kebab marinated in saffron special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom

Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce

baby aubergine in sesame seeds, tamarind onion tomato masala

chicken chunks cooked with coconut, chilli, curry leaves and tamarind

tandoori chicken breast in rich creamy butter and tomato sauce

maharashtrian style lamb preparation cooked in spice blend of cloves and chilli

Halibut cooked in Chef Shilpa’s special blend of spices

Brown butter | Rum & Raisin | Salted Caramel

crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream

A romantic blend of gin, lychee juice, rose syrup, lime & Cointreau, balanced with bitters, raspberry & florals

Celebration of love, blending raspberry, strawberry with fresh lime & mint, topped with crisp lemonade

A romantic blend of gin, lychee juice, rose syrup, lime & Cointreau, balanced with bitters, raspberry & florals

Celebration of love, blending raspberry, strawberry with fresh lime & mint, topped with crisp lemonade

Pan seared scallop, beetroot & balsamic salad, curried cauliflower puree, brown butter, chilli and lemon dressing, parmesan tuille

Chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves & cardamom

Lightly smoked, spiced with cardamom, brown onion & green chilli spiced cakes, watercress, roasted peppers & feta salad

Cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade

Red chilli, ginger, garlic & tamarind pulp marinated grilled red snapper in coconut, ginger, green chilli, clams & samphire pakora

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter Naan or Garlic Naan or Tandoori Roti

Raw banana fried dumplings served in creamy nutty sauce

Traditional preparation of black lentils slowly cooked overnight, mildly spiced

Butter Naan or Garlic Naan or Tandoori Roti

Pistachio mousse & raspberry jelly

Pistachio mousse & raspberry jelly