Royal 10 Course Menu

PG-0102 (10)
Amuse Bouche

Course 1 Chef special amuse bouche Amuse Bouche literally translated from French as “ mouth amuser ” Let our chefs creatitivity prepare you for the gastronomic feast to follow with this bite sized hors d’œuvre

PG course 2
Galawati Kebab and Foie Gras

Pan Seared Star Anie Foie gras served with Alphonso Mango Murabba styled caviar with Galawati Kebab tender minced meat cooked in the style of the true indian nawaabs. Pan grilled lamb patty on a bed of soft puffy bread *** Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. ‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days. The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.

PG course 1
Wild Mushroom Cappucino Shorba

Wild mushroom cappuccino shorba laced with trufle oil A true blue Mélange of flavours wild mushrooms cooked in an indian style shorba with a hint of cappuccino and laced with trufle oil ** A soup preparation was not customarily a part of the Indian food culture. The Mughal rulers of India propagated the use of thin broths or gravies that were served as appetizers before meals in Northern India. These were very similar to soups referred to as shorbas. Shorbas were prepared by simmering meat and vegetables in water with an array of aromatic herbs. The thin broth was then separated from the vegetables and served separately

PG course 3
Norwegian Salmon and Hokkaido Scallops

Tava Grilled Hokkaido scallops on roasted fennel seeds served with bell pepper coulis smoked norwegian salmon served with saffron aioli and avruga caviar *** Fennel is native to the Mediterranean, where wild fennel still grows. Although exact dates are lost to the sands of time, fennel was likely first cultivated in either Greece or Italy and was used for both medicinal and culinary purposes.

PG course 5
Duck marinated with hand pound spices

Duck marinated with hand pound spices topped with foie gras cream served on crispy carom seed ( Ajwain ) bread *** Tadka or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or garnish to the dish. In Indian cooking, Ajwain is often part of the Tadka in a dish. It is used in small quantities and almost always used cooked. Like coriander, cumin and fennel, Ajwain belongs to the Apiaceae family of plants. When distilled, Ajwain produces Thymol. It has been used for ages past as a medicinal ingredient in Ayurveda

PG course 7
Main Course 1 : Braised Lamb Shank

Braised lamb shank with lucknawi rogan foam Stir Fry Seasonal garden vegetables infused with burnt garlic served on a bed of eggplant served with a tasting of classsical indian biryani pulao *** Rogan josh in Persian is an aromatic lamb dish which is one of the signature recipes of Kashmiri cuisine. Roughan means "clarified butter “ or "fat" in Persian, while juš (alternatively romanised josh), gives the figurative meaning of "intensity" or "passion" and ultimately derives from the verb jušidan meaning "to heat or boil". Rogan josh thus means cooked in oil at intense heat

PG course 10
Chef Special Sorbet

Palate cleansers, by nature, are used in the middle of a meal to remove lingering flavors from the mouth so that the next course may be enjoyed with a fresh perspective. The French also use them as an all-important digestive, to avoid heartburn, indigestion, and to stimulate the appetite for the next course Allow our chefs to use their imaginations on these interesting sorbet flavors to prepare you for the courses to follow.

PG course 6
Main Course 2 : Signature Butter Chicken

Butter chicken served in a smoked tomato tart shell tasting portion of dal punjab grill pygmy mirchi paratha pygmy pudina paratha *** Butter chicken or “ Murgh Makhani” is the dish most people identify with as Indian food. The roots of butter chicken probably trace back to the Mughal era of India and legend has it that the dish was made for the first time in the Moti Mahal restaurant in old Delhi. It was made with tomato gravy and fenugreek with some leftover Tandoori chicken that the chefs experimented with

PG course 9-1

Malibu phirni with coconut coffee air bubbles pistachio frosty in chilled watermelon shell coated with sugar candies ** Phirni is believed to have originated in Kashmir during the Mughal Era in India. In its traditional form, phirni is a simple milk and rice based sweet dish which is very popular in North India and Pakistan. There are a number of offshoots of the traditional phirni with the more popular ones being badaam ( or almond ) phirni, Mango Phirni and Rice Phirni

Petit Four

Chef Special selection of the choicest indian desserts We hope you enjoy this small journey through the development of Indian cuisine that our chefs have worked to Create.

Please find below the links to the menus . We would be happy to personalize these exquisite meals for you