Dinner, from dusk
Saanjh
A tasting menu of the evening: smoke, spice and slow fire. Five courses, one long table.
The tasting menu
- I
Smoked beetroot
hung curd, toasted cumin, mustard leaf
- II
Charred corn
chilli butter, lime, wood-fired bhutta
- III
Coastal catch
kokum broth, curry leaf, coconut
- IV
Slow lamb
saffron rice, caramelised onion, mint
- V
Jaggery custard
burnt sugar, cardamom, salted pistachio
Reserve a table
This form is part of a design concept. It does not take real reservations.