Feast of The Sea Set Menu
- First Bites
- CRAB PACHADI (CR, D, M)
- GREEN PEA & GOAT CHEESE CHOP (D, G)
- PEPPER CHICKEN TART (D, G, N, M)
- Warm Kulcha (D, G, N, M)
- Crispy Lotus Root, Chutneys
- Mini Delights
- Select one
- MALVANI LAMB CHOPS - Potato Poriyal, Garlic Yogurt (D,M)
- CASHEW COD 65 - Red Chili, Curry Leaf, Egg Appam (E,N)
- CRAB KHURCHAN - Butter Garlic Lump Crab, Chili Cheese Baby Naan (CR,M,N)
- CUCUMBER MINT SORBET
- with Chilli Chaat Masala
- Entrée
- Select one
- CHICKEN BHARTA (D, G, N, E) – Pulled Chicken, Soft-Cooked Duck Egg, Mughlai Paratha
- LAMB SHANK BIRYANI (D, N) – Aromatic Short Grain Rice, Cucumber Raita, Date Chutney
- DAAB CHINGRI (CR, M, N) – Prawns Cooked in Tender Coconut, Ground Mustard, Steamed Rice
- Sweet Endings
- Select one
- GAJAR HALWA (D, N, G) – Carrot Cake, Roasted Pineapple, Frozen Ginger Yoghurt
- SWEETCORN KULFI (D, G) – Salted Caramel, Coconut Crumble
Chef Hari Nayak’s à La Carte Menu
- Appetizers
- SHISHO LEAF CHAAT (D) – Yoghurt, Lentil Fritter, Chutneys
- PARMESAN PANEER TIKKA with Mint Dip (D)
- CASHEW COD 65 (E, F, N) – Red Chilli, Curry Leaf, Egg Appam
- CRAB KHURCHAN (D, CR, G, D) – Butter Garlic Lump Crab, Chilli Cheese Baby Naan
- MALVANI LAMB CHOPS (D, M) – Potato Poriyal, Garlic Yoghurt
- Entrées
- CHICKEN BHARTA (D, G, N, E) – Pulled Chicken, Soft-Cooked Duck Egg, Mughlai Paratha
- BUTTERNUT MENASKAI (SE) – Roasted Squash, Red Chilli Tamarind Sauce
- SPINACH PANEER KOFTA (D, N, G) – Shahi Rezala, Burnt Butter
- DAAB CHINGRI (CR, M, N) – Prawns Cooked in Tender Coconut, Ground Mustard, Steamed Rice
- LAMB SHANK BIRYANI (D, N) – Aromatic Short Grain Rice, Cucumber Raita, Date Chutney
- Baked Goods
- ROTI (D, G) – Whole Grain, Rumali or Malabar Paratha
- NAAN (D, G) – Plain, Garlic or Cheese
- Warm Kulcha (D, G, N, M) – Crispy Lotus Root, Chutneys
- Sweet Delights
- MANGO BHAPA DOI (D) – Berry Chutney, Rice Crumble
- GAJAR HALWA (D, N, G) – Carrot Cake, Roasted Pineapple, Frozen Ginger Yoghurt
- SWEETCORN KULFI (D, G) – Salted Caramel, Coconut Crumble
Chef Kishan Singh’s à La Carte Menu
- Appetizers
- CHOLE SAMOSA (D, G) – Fried Turnovers Stuffed with Potato, Tamarind and Yoghurt Sauce
- MURGH CHANDI TIKKA (D) – Cream and Yoghurt–Marinated Chicken Thigh, Cardamon
- HARIYALI FISH TIKKA (D, F, N) – Reef Fish Tikka, Green Herb Marinade , Mint Chutney
- GOSHT PUDINA SEEKH (D) – Minced Lamb Kebab, Garlic-Saffron Sauce, Mint Sauce
- Entrées
- VEGAN SOY CHAAP MASALA (N, V) – Plant-Based Soy Chaap, Cashew and Onion Gravy
- SUBZ DIWANI HANDI (D, N) – Royal Seasonal Vegetable, Cashew and Cream Gravy
- CHICKEN TIKKA MASALA (D, N) – Chargrilled Chicken, Onion and Tomato Masala
- WAGYU BEEF CHETTINAD (D, G) – Roasted Coconut, Malabari Paratha
- BARAABARU SIGNATURE RAAN (D, N) – Slow-Cooked Baby Lamb Leg, Bone Marrow Gravy
- GRILLED LOBSTER MUSALLAM (D, N, CR) – Rumali Roti, Mussalam Sauce
- Biryani
- Layered Basmati Rice, Mace, Cardamom, Mint, Coriander, Saffron, Raita
- Seasonal vegetable (D, G, N)
- Chicken (D, G, N)
- Lamb (D, G, N)
- Prawn (CR, D, G, N)
- Sides
- STEAMED RICE
- CUCUMBER MINT RAITA (D) – Yoghurt Mixed with Cucumber, Cumin and Fresh Mint
- SAFFRON PULAO (D, N) – Saffron-Flavoured basmati rice
- CHATPATA ALOO (D) – Baby Potatoes with Cumin Seeds and Mango Powder
- YELLOW DAL TADKA (D) – Yellow Lentils Tempered with Cumin and Garlic
- BHINDI JAIPURI (V) – Fried Ladyfinger with Tangy Spices
- BARAABARU BLACK DAL (D) – Black Lentils with Tomato, Cream and Fenugreek
- SAAG PANEER (D) – Cottage Cheese Cooked with Spinach and Mustard
- Sweet Delights
- HOT GULAB JAMUN with Vanilla Ice Cream (D, G, N)
- RASMALAI (D, G) – Poached Cheese Dumpling
(M) Mustard, (SE) Sesame, (A) Alcohol, (MO) Molluscs, (CO) Corn, (VG) Vegan, (D) Dairy, (G) Gluten, (CR) Crustaceans, (E) Egg, (N) Nuts, (SO) Soy, (F) Fish
Please advise your server of any dietary restrictions.