VERBIAGE
Swagatam
The first course of our menu and the concept for this course is SENSES. The name of the dish is THE
PILLOW. So basically we went for a chaat preparation where we are serving a puffed papdi which has a
corn filling and on top of it we have a dollop of mint coriander chutney, date tamarind chutney and dahi ki
chutney along with jeeravan masala dust.
Aarambh
That’s the second course of our menu and the concept for this course is Ayurveda. So here we have
focused on gunas of Ayurveda i.e Sattvic, rajasic and tamasic. For Sattvic we have a potli which has a
sprouts filling and the leaf we have used here is young Colocasia leaves also known as bhaji ke patte,
Similarly for rajasic we have a potli which is has a chicken filling
And for tamasic we have a mutton filling
All three variation share beetroot and a tomato sauce accompanied with a salad which has Triphala
dressing
So we are giving three options for the guest to choose here i.e veg chicken and mutton.
Yusa
The next course in our menu and the concept for this course is 2 states. So the whole idea was to connect
dishes from two different states and combine and present them as a whole dish. So the name of the dish is
Cheena Thukpa. Cheena poda from odisha and thukpa from Ladakh. So cheena poda is usually sweet but
we have made a savoury version where we infused the milk with pancha phutana. So the Chenna is the
centre piece for both the veg and the non veg. For veg we have a veg broth also we have made vegetables
caviar to give a bite and for garnish a coriander tuile and scallion crisps. For the non veg we have paya
thukpa broth with bits of mutton and the same garnish.
Tavakshiram
That’s the next course in our menu and the concept for this course is millets. As this year is the year of
millets we thought we should include millet in our menu. So I present you Textures of Millet. The
inspiration for the dish came from a very famous comfort food curd rice. The first element is a millet mix
of Kodo & Proso which we are using in place of rice, second is Dahi mousse, third is Ragi khakra,
followed with puffed barley, chilli oil and curry leaf oil.
Madhyam The next course is madhyam which offers 3 options to the guest. DHAAB CHINGRI -
"Daab Chingri," is often prepared in honor of Durga Puja. Daab Chingri is a classic Bengali
delicacy with its roots in Bengal's rich culinary tradition. This dish features prawns cooked in a
flavorful gravy made from coconut milk and a paste of mustard also called KASUNDI, all
prepared inside a tender young coconut shell.
JUNGLI MAAS - Jungle maas is a dish that originated when kings went hunting with a simple
cook. It features meat slow-cooked in buttermilk and red Mathania chilies, creating a thick,
sweet, and tangy gravy. This 900-year-old tradition which blends unique flavors.
PURBATAK WITH vidhur ka saag- The world's first recipe book, "Manas Ullhas," written
around a millennium ago by King Someshwar III of the Chalukya dynasty in India included a
dish known as "Purbhatak" that utilized whole eggplant, highlighting the timeless use of this
ingredient .
VIDHUR KA SAAG _ "Vidhur Ka Saag" is a symbol of autonomy and independence. When
Krishna visited Hastinapur, he preferred Vidurani’s simple meal of saag, roti, and dahi,
emphasizing devotion over material offerings. In another story, Krishna cherished the
unintentional offering of banana peels by Vidurani, highlighting the importance of love and
devotion behind gestures.
Lehanya
Get ready for a flavor-packed journey in our next course 'Lehanya' This is a Guava Chilli Sorbet, where
the sweetness of ripe guavas meets a hint of fiery chili. It's a balance that will tickle your taste buds and
leave you craving for more with every spoonful. We hope you thoroughly enjoy this fusion of sweet and
spicy.
Rasya
After Lehanya we have rasya, topic for this course is Produce of home where using various food items
which are produced in indian houses and used throughout a season or year.
Here we have 3morsels, first is goyna bori with kasundi and guava murabba, second is karanji stuffed
with savoury filling of lotus stem and bamboo shoots third is papad with gundruk. To accompany we have
smoked pumpkin sauce.
Madhuram
Our last course is Madhuram. Bachpan, or childhood, is the theme on which our final dessert course is
based—a delightful journey down memory lane to relive your favorite childhood treats.
Close your eyes and imagine a scorching summer day during your vacation. You rush home, and your
mother welcomes you with an icy-cold Rooh Afza drink. Inside, your grandma is busy preparing
'Kharwas,' and you grab a ghee-sugar roti before running to hug your father, who surprises you with a
cream roll from Abdul Chacha’s bakery, along with those beloved 'Kiss Me' chocolates for just 25 paise.
Life felt perfect back then, didn't it? Oh, how we wish we could turn back time.
We've tried to recreate those cherished childhood flavors in a single dish. It stars 'Kharwas', crowned with
Rooh Afza-flavoured Shrikhand, nestled on a delicate puff pastry, accompanied by saffron-flavored
custard. To complete the experience, we've added a 'Churi' crumble and a 'Kiss Me' sauce as a spiced
caramel element.
Our hope is that this dessert stirs up fond memories of your childhood and fills your heart with nostalgia
