Chef Tailored Menus

ALL INDIA TRIP- 9 Course

Welcome Course: Cocktail

Mughals Rose Garden
Kettle one grapefruit & rose vodka, raspberry, sandalwood infuse, orange peel & lemon zest (0 proof available)

Course 2 – Veg Tandoori Grilled

Tandoori Cauliflower Steaks
Thick slice of cauliflower marinated in tandoori spices and grilled to perfection, served with a mint-coriander chutney and a sprinkle of pomegranate seeds.

Course 3 – Non Veg Tandoori Grilled

Tamarind Chicken Grilled Mini skewers
Tender spiced chicken, cinnamon infused tamarind chutney rolled, char grilled & drizzled with honey dried sesame Appetizer

Course 4 – Southern Breads

Kori Gassi Kulcha
Mangalorean coconut-based chicken curry stuffed in stuffed kulcha bread, served with a tangy pickle.

Course 5 – Vegetarian Main Course

Hibiscus Cashew & Coconut Pulao
Savory rice dish cooked with coconut milk, tandoori carrots, curry leaf, lentil and black mustard temperting

Course 6 – Non-Vegetarian Main Course

Mutton Nihari with Kerala Paratha
Slow-cooked, spiced mutton stew paired with multilayered bread from kerala, combining flavors from North and South India.

Course 7 – Tamarind & black salt sorbet

Lime, Jaggery, Black salt & pepper

Course 8 – Dessert

Reduced Kheer with Mango, Shrikhand
A mango & sticky rice duet with, roasted almons, sesame and shrikhand

Course 9 – After dinner (1oz)

Taylor Fladgate 10 years

SWEET MEMORIES OF SOUTH INDIA

Course 1 – Appetizer

Pepper & Cashew Raja Special
Roasted cashew nuts coated with a pepper, chopped cucumber, red onion & coriander seasoning, lemon.

Course 2 – Soup

Mango Chicken & Curry Leaf Soup
A refreshing mango-based soup with a hint of curry leaves, blended with a touch of black pepper & cumin.

Course 3 – Salad

Karamani Sundal (Black Bean Salad)
A spicy & tangy salad made with black beans, grated coconut, green chilies, & tempered with mustard seeds & curry leaves.
Vegetarian main course

Course 4 – Curry

Stuffed Brinjal Curry
Small eggplants stuffed with a spicy, aromatic mix of peanuts, coconut, & spices, cooked in a tangy tamarind sauce.

With

Course 5 – Rice

Asparagus/Cod/Chicken Pulao

A fragrant rice dish made with pearl millet & spiced asparagus or cod or chicken, seasoned with cloves, cardamom, & bay leaves.

Course 6

Dessert
Coconut & Saffron Kulfi
A sweet creamy hearty ice cream served

A VISIT TO MAHARASHTRA

Course1 – Welcome Cocktail

Jalapeno Alfonso Margarita

Course 2 – Appetizer

Spiced Sweet Potato Fritters
Crunchy fritters made with spiced sweet potato, lentils, and herbs, served with a tangy date chutney.

Course 3 – Soup

Coconut and Ginger Soup
A fragrant coconut soup with a hint of ginger, flavored with curry leaves and black pepper.

Course 4 – Appetizer

Maharashtrian Spicy Prawn Stir Fry
Flavorful prawn fritters tossed with crunchy peppers, Maharashtrian spices, lemon & cilantro

Course 5-Curry

Bombay Banana Blossom Kofta Curry
Deep-fried banana flower & veg dumplings in a creamy black pepper and garlic shahi cashew sauce

With

Course 6 – Tamarind Rice

Tangy rice flavored with tamarind, peanuts, and a unique blend of spices.

Course 7 – Dessert

Spiced Jaggery and Coconut Cake
A rich, moist cake made with jaggery and coconut, flavored with cardamom and topped with a light coconut glaze.