Succulent tiger prawns in a feather-light batter, drizzled with black truffle aioli and micro herbs.

Velvety pumpkin bisque infused with Kashmiri saffron, crowned with edible gold leaf and toasted pumpkin seeds.

Heirloom tomatoes, burrata, basil oil and aged balsamic pearls on a bed of crisp romaine.

Tandoor-charred chicken in a silky tomato-cream gravy finished with kasoori methi and a swirl of butter.

Paneer and potato dumplings simmered in a rich cashew-saffron gravy, finished with fresh cream.

Seared A5 Wagyu, ponzu pearls, pickled ginger and a whisper of truffle salt.

Warm gulab jamun on a saffron-rabri pool, scattered with pistachio dust and 24K gold flakes.

Espresso-soaked ladyfinger shards, mascarpone snow and a bittersweet cocoa tuile.

Spiced chai-infused custard beneath a crackling caramel crust.

Champagne, saffron-pearl syrup and a spritz of orange blossom.

A Bordeaux grand cru — deep ruby, notes of cassis, cedar and graphite. By the glass.

A guided journey through Chef Malhotra’s seasonal signatures, with optional wine pairing.