Amuse-Bouche

Thandai Espuma with Saffron Caviar & Almond Crumble (D) – Aromatic thandai mousse topped with edible flowers and almond dust, a chilled start to the festival of colors

Appetizer (Choice of One)

Awadhi Mushroom Éclair (D)(G) – A delicate cardamom-scented choux shell filled with melt-in-the-mouth mushroom galouti, finished with dehydrated curry leaf dust

OR

Duck Galouti Éclair (D)(G) – A delicate cardamom-scented choux shell filled with melt-in-the-mouth duck galouti, finished with dehydrated curry leaf dust

Palate Cleanser

Guava Chili Sorbet with Kala Namak Air – A playful nod to Holi street flavors, guava, chili, and black salt balanced in a refreshing sorbet

Entrée (Choice of One)

Jackfruit & Morel Kofta with Kashmiri Chili Walnut Sauce (G)(N)(D) – Crisp kofta stuffed with morel chunks & dust, served over silky chili walnut emulsion and beetroot crisps

OR

Seabass Moilee with Gunpowder Crumb – Pan-seared seabass glazed in Alleppey moilee, finished with curry leaf oil and crisp gunpowder crumbs

Dessert

Bhang Panna Cotta with Betel Leaf Dust & Fennel Meringue – A subtle and sophisticated twist on traditional Holi flavors

D - Dairy | G - Gluten | N - Nuts

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