VILVAS

A silky, warming soup with the earthy sweetness of pumpkin and the richness of coconut milk.

Clear spiced broth steeped with moringa leaf, cracked black pepper and ginger.

Slow-simmered lamb trotter broth, bone marrow essence, whole spice reduction.

Chana & lima beans with cucumber, tomato, onion, green chili & coriander and citrus dressing.

Poached chicken, shaved coconut, fresh coriander & spiced yogurt dressing.

Artisan paneer, avocado, puffed rice, and house-crafted tamarind-mint chutneys.

Boiled peanuts, red chili, curry leaf, mustard seed & lime finish.

Beetroot potato patty, whipped yogurt with tamarind reduction.

Sauteed mushrooms, edamame, charred corn, sesame & ginger glaze.

Banana blossom spiced with Chettinad masala, fried crisp, served with coconut chutney.

Spiced potato & pea filling in hand-folded pastry, served with mint & tamarind chutney.

Dry-tossed lamb with cracked black pepper, fennel, curry leaf & Madurai spice blend.

Chicken tossed in gunpowder, finished with ghee, curry leaf & mustard.

Coastal white fish in a turmeric-spiced rice flour batter, fried crisp, with green chutney.

Dry-fried chicken with fresh coriander, green chili & Andhra spice tempering.

Tender calamari with a rice flour & semolina crust, coastal spices & lime aioli.

Paneer marinated in cardamom cream, hung yogurt & rose water, then clay roasted.

Lamb chops marinated in raw papaya, Peshawari spices & mustard oil, charred over fire.

Classic tandoori marinade of yogurt, ginger, garlic & Kashmiri chili, clay-fired.

Tandoor grilled chicken marinated in hung yogurt, cream cheese, white pepper and cardamom.

Atlantic salmon marinated with ajwain, mustard & dill, finished in the tandoor.

A silky blend of pineapple and coconut milk, slow-reduced to enhance its natural sweetness.

Dual-layered dumpling of soft paneer and avocado, simmered in velvety onion-tomato reduction.

Southern-style white kurma with mixed vegetables, coconut milk.

Baby eggplant braised in a peanut, sesame & tamarind gravy.

Black lentils slow-cooked overnight with cream & tomato reduction.

Slow-simmered yellow moong tempered with clarified ghee, cumin seeds and fresh ginger.

Fire-roasted eggplant with cumin and ground coriander seeds.

Fresh spinach slow-braised with paneer, ginger, garlic & a cream finish.

Paneer in a rich royal makhani gravy with butter, kasuri methi & cream.

Tender okra spears pan-seared with caramelized pearl onions in a silken semi-dry gravy.

Chicken simmered in coconut milk, fennel, curry leaf and aromatic Malabar spices.

Tender chicken slow-simmered in a dark-toasted spice emulsion of coriander and red chilies.

Royal Rajasthani lamb curry with yogurt, mathania chili, mustard oil & a slow finish.

Kerala-style fish in a delicate coconut and turmeric curry with curry leaf & green chili.

The iconic butter chicken, tomato silk, kasuri methi, butter & cream.

Tikka marinated chicken with Kashmiri chili smoke, hung yogurt & saffron finish.

Portuguese Goan fire curry with potatoes, palm vinegar, Kashmiri chili & whole spices.

Mughal-style chicken korma slow-cooked in heavy cream & whole spices.

Slow-braised chicken, fresh spinach, fenugreek leaf & green herb reduction.

Aged basmati rice with seasonal vegetables, saffron, caramelised onion & traditional dum seal.

Authentic dum biryani with slow-cooked boneless chicken, saffron & kewra.

Tender lamb, aged basmati rice, whole spices, saffron & rose water.

Overnight fermented rice & urad dal batter, cooked on cast iron, coconut chutney & sambar.

Mysuru red chili chutney spread dosa with potato masala & coconut chutney.

Seasonal garden vegetables, light spices, fermented dosa & tomato chutney.

Aged farmstead cheese with spreaded potato filling dosa.

Thick stone-ground rice & lentil pancake with caramelised onion, green chili & tomato.

Stone-ground uttapam topped with paneer, bell pepper & seasonal vegetables.

Hand-stretched leavened bread, tandoor blistered, brushed with butter.

Tandoor naan finished generously with cultured butter glaze.

Slow-roasted garlic, herb butter & charred finish.

Smoked chili, roasted garlic, butter & coriander.

Stuffed with whipped cream cheese, tandoor blistered & butter glazed.

Saffron-scented naan with dried fruits, pistachios & Kashmiri spices.

Flatbread made from whole wheat, baked crisp in the clay oven.

Flatbread made from whole wheat, baked crisp, served with butter.

Whole wheat flatbread, intricately folded, cooked to a golden finish on the tawa.

Flaky, layered flatbread made from refined flour, rested and hand-coiled.

Tissue-thin whole wheat bread, stretched wide and draped over an inverted griddle.

Perfectly steamed aged basmati rice with a delicate saffron infusion.

Cool, refreshing yogurt with heirloom cucumber and aromatic toasted cumin.

Sun-dried lentil and black pepper papadums, roasted over clay oven.

Slow-cured house mango pickle, a cherished traditional condiment.

Double-fried bread, saffron rabri, fresh blueberries & cardamom reduction.

Chettinad black rice slow cooked in coconut milk, jaggery & cardamom.

Saffron-set rice pudding topped with toasted almond crumble & rose water.

First-flush Darjeeling tea-soaked sponge, mascarpone cream & cocoa dust.

Assorted soft drinks and sparkling waters.

House-blended chai with cardamom, ginger, cinnamon & whole spices.

Traditional filter coffee with slow-drip decoction & steamed milk.

Fresh Alphonso mango, hand-churned yogurt & cardamom.

Chilled yogurt, rose syrup, cardamom.

Ancient cold-infused raw sugarcane jaggery and sun-dried ginger root, brightened with fresh lime juice.