Good taste,
in a bow tie.

Cauliflower steak glazed in fiery Goan rechado masala.

Olive-marinated cottage cheese, char-grilled in the tandoor.

Creamy malai chicken — three ways, three textures, one plate.

The kitchen's playful take on a Hyderabad street classic.

Old-Delhi style slow-cooked korma — rich, royal, unhurried.

Velvety tomato-butter paneer with flaky triangle paratha.

Fragrant coconut green curry with steamed jasmine rice.

Silky parmesan cream, cracked pepper, fresh herbs.

Spirited tomato, garlic and chilli — the fiery Roman classic.

San-Marzano tomato, fior di latte, basil on a blistered crust.

Sealed-pot dum biryani, saffron rice, mirchi ka salan.

Garden vegetables and paneer layered in fragrant dum rice.

Portuguese-Goan “sawdust” pudding — cream, vanilla, biscuit.

Dark chocolate lava, oozing centre, vanilla bean ice-cream.

Fresh-pressed, spirit-free coolers for the designated goat.