Grand Royal Mughlai & Traditional Dum Pukht Feast

Aged basmati rice, succulent prime lamb shank, saffron broth, and golden caramelised onions sealed in clay.

Country chicken wok-seared in fresh tomatoes, organic desi ghee, rock salt, and green chilies.

Finely minced chicken whipped with double cream, green cardamom, almond paste, smoked on olive wood charcoal.

Boneless baby mutton simmered in a copper vessel with roasted cashews, roasted coriander, and rich cream.

Whole tender spring chicken skewered over open hickory coals, served with fragrant cardamom pilaf.

Arabian Sea jumbo prawns infused with star anise, lemongrass, kewra essence, and long-grain royal basmati.

Three artisan breads: Golden Roghani coated in milk and sesame seeds, Kalonji Naan, and Garlic Butter Kulcha.

Tender beef tenderloin cubes marinated in raw papaya, red Kashmiri peppers, ginger-garlic nectar.

Fresh cottage cheese cubes folded in velvet sun-ripened tomato gravy, fenugreek leaves, and churned white butter.

Slow-simmered buffalo milk reduced with broken basmati, crushed pistachios, cardamom, and edible 24k silver leaf.

Hand-rolled khoya dumplings drenched in wild rose-water syrup, stuffed with green pistachios and almond paste.

Infusion of traditional botanical herbal distillate, crushed mint, basil seeds (tukh malanga), and sparkling fizz.