spiced jaipuri minced goat, baked ‘muscovy’ duck egg
fragrant gravy, cumin and black pepper
stuffed naan slow cooked in tandoor.
straight out from tandoor, best enjoyed with local classics.
with black salt, pomegranate and tamarind
with kerala prawn’s bisque and curry leaves
with “tijara” vegetables, gremolata and baguette
with pickled sorrel leaves, jaggery
with hand pound spices, mint chutney
with curry leaves and lime