The art of spicing in Indian cuisine is arguably the most sophisticated and complex in the world. In other cuisines, spices tend to be used in isolation or in simple combinations. Indian cooking relies on an intimate knowledge of the way spices work together. Aside from flavour, it is important to consider the texture and the sequence in which the spices are added and how long they are cooked for.
Pre-Starter
Perfectly paired with a glass of Henri Ehrhart Cremant Brut Harmonie
Poppadum
Lime pickle, mango chutney and raita
Jalpaan / Starter
Perfectly paired with a glass of Henri Ehrhart Pinot Noir
Lamb Shami Kabab
Lamb mince patties, mint & coriander chutney
Onion Bhaji
Finely sliced onion, spiced gram flour batter (ve)
Mukhya Bhojan / Main Course
All curries are served with basmati rice, chef's vegetable side dish and traditional Indian bread. Perfectly paired with a glass of Henri Ehrhart Pinot Gris Element Terre
Butter Chicken
North Indian style, simmered in butter, chilli and coriander cream
Tofu and Seasonal Vegetable Curry
Cooked in a Delhi style vegan curry sauce (ve)
Mistaan / Desserts
Perfectly paired with a glass of Henri Ehrhart Gewurztraminer Element Terre
Gulab Jamun
Pistachio crumble, saffron syrup, vanilla custard (v)
Ginger and Orange Rice Pudding Brûlée
Honey poached pears, cashew nut ice cream (ve)
