Amaltas

Signature chaat of the house — tamarind, yoghurt snow and amaltas blossom.

Hand-pounded morel galoutis, silk-soft, smoked over charcoal.

Seared scallop, gondhoraj lime beurre blanc, curry-leaf crumb.

Overnight dum short rib, bone-marrow nihari gravy, saffron sheermal.

Raw jackfruit dum biryani, burnt onion raita, kewra smoke.

Whole lobster in coconut moilee, curry leaf and kokum.

Slow-roasted duck, fiery Chettinad masala.

Set Bengali yoghurt crémeux, nolen gur caramel, puffed rice.

Laburnum-honey parfait, sea salt, toasted buckwheat.

Aged rum, tamarind, jaggery bitters.

Single-estate pot, first-press.