Tender chicken in a velvety tomato-butter gravy, slow-cooked with 14 aromatic spices and finished with fresh cream.

Whole black lentils slow-cooked overnight with butter and cream, finished with a smoky ghee tadka.

Juicy prawns in a coconut milk masala with roasted coconut, curry leaves and a touch of raw mango.

Kashmiri-style slow-braised lamb in a deep fragrant gravy of fennel, cardamom and Kashmiri chillies.

Aged Basmati rice layered with slow-cooked mutton, caramelised onions and saffron, sealed and dum-cooked.

Basmati rice with seasonal vegetables and aromatic whole spices, cooked in a sealed handi.

Wok-tossed jasmine rice with scrambled eggs, spring onions and a drizzle of sesame chilli oil.

Pillowy leavened bread baked in tandoor, brushed with compound garlic butter and fresh coriander.

Flaky, multi-layered whole-wheat paratha cooked on a cast-iron griddle with clarified ghee.

Amritsari-style bread stuffed with spiced potato and paneer, baked in tandoor with white butter.

Warm milk-solid dumplings soaked in rose and cardamom syrup, served with a quenelle of vanilla ice cream.

Dense frozen dessert made with reduced full-fat milk and Alphonso mango pulp, served on stick.

Dark chocolate fondant with a molten centre, served warm with salted caramel gelato and candied hazelnuts.

Chilled rice pudding with saffron, pistachios and rose water, set and served in a traditional clay pot.

Thick chilled yoghurt blended with Alphonso mangoes, a pinch of cardamom and a drizzle of honey.

South Indian decoction coffee brewed fresh, served with frothy hot milk in a brass tumbler-davara set.

Fresh muddled lime, mint and sugar over crushed ice, topped with soda and a splash of rose syrup.

House-blend black tea simmered with ginger, cinnamon, cardamom and whole pepper. Served in a kulhad.