NAMASTE
AlthoughhegrewupinthesuburbsoftheNewDelhi,thegrandeuroftheOldDelhicapturedtheimaginationoftheyoungchefwithitsMughalarchitectureandstreetfoodscene.Throughtheconfusinglanesofthisfoodparadisefilledwithsmokeand
spices,chefLiladharlearntvaluablerecipesalongtheway.Butdespitehisurbanupbringingwithdishesrelyingheavilyonmeat,chef’sfascinationwithseafoodandfishhasinspiredhimtomoveclosertothesea.Withthespiritofadventure,chefLiladharstartedhisculinaryjourneyinthecoastalregionsofVietnam,settlingnowatthisbeautifulPearlIslandofAsiasince2015.
TodinehereistoexperiencediningoftheIndiangourmet.Antiquebrasssculpturesandartworkspiceuptherestaurantarea,whilepeacockbluedecorativeplatesandornamentallampshadesallowstheseatingareatopop.Theluxuryhand-painted
wallpaperbydeGournayenchantswithitsfinelyworkedrenderingsoftheschoolsofbrilliantly-shiningfishgleam,epitomizingtheclassictimelessnessofwhitemarbletileswithmirrormosaicsandfillingtherestaurantwiththetouchofislandflair.Allthe
dishesareservedinoriginalIndiancopperwareonIndiansilktableclothwithtouchesofgold.
Themenufeaturessomeofthekeyelementsofthenortherncuisine,suchastraditionalcookingmethodsintandoor(largeclayoven),givingdishestheirdistinctivecharcoalflavor;theinfluenceofroyalkitchensofNizamsandNawabsinbiryanis;and
mouthwateringcurriesfilledwithwarmaromaandcreamyflavor.Hehopestosharethisthroughhisbeloveddishes,soyoucanwholeheartedlyembracethebeautyofhishomecuisine.
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
CHEF LILADHAR RECOMMENDS Someofthechef’smostbeloveddishesthatwilltugatyourheartstrings
Tobeordered24hinadvance.
NORTH INDIAN THALI Literallymeans“roundplate”,thistraditionaldinnerplatterincludesaselectionoftandooristarters,curries,homemadebread,basmatirice,accompanimentsandsweets.InAyurvedicmedicine,Thaliissaidtobeacompleterepresentationofsixtastes(sweet,sour,salty,pungent,
bitterandastringent),whichareessentialforabalancedmealandabalancedbody.750,000
TANDOORI MACHALIThefusionofPhuQuocseabreamwiththickIndianmasalamadeofyoghurtandauthenticspicesenrichesthistandooridishwithout
overwhelmingitsdelicateflavor.Fingerlickinggoodforastarterfortwo,servedwithbasmatiricefortwo.500,000
LIGHT SIPS Indiahasafoodculturethatlovesadrink:beforetheirmeals,duringtheirmealsandtoendtheirmeals,eachoneisuniqueinflavor.
BUTTERMILK
Atraditionalfermentedspicedyoghurtdrinkwithroastedcumin,greenchilles,curryleavesandshallots.Greatasanappetizerordigestif.120,000
MANGO LASSI
Theultimatesummerrefresher,thisiconicyoghurtdrinkismadewiththickyoghurt,sugar,cardamomandfarmfreshVietnamesemangoes.130,000
TOMATO SHORBA
InheritedfromthePersiancuisine,thistangysoupmadefromtomatoes,mildlyspicedcuminseedsandgreenchilieswasonceservedtotheprincesandmaharajasbeforedinner.
150,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
STREETWALA MostofthemajorcitiesinIndiasuchasMumbai,DelhiandKolkataboastsomegreatstreetfooddelicacies.
Simpleyetexotic,herearesomehiddengemsofIndiancuisine,servedwithpappadandchutneys.
SAMOSA TraditionalIndianstreetlightbite-adeepfriedtriangularpastrywiththedesiredfilling:
lamb 200,000chicken 180,000vegetable 160,000
CHICKEN 65 Introducedin1965byA.M.Buhari,apioneerinsouthIndiancuisine,thistraditionalsnackisfriedwithgarlic,
ginger,redchilies,andtossedwithcurryleaves.180,000
ONION ALOO PAKORA Aquintessentialchaipartner,theseIndianfrittersmadeofonion,potato,corianderandgreenchilieshaveacrunchyturmericexterior
andasoftcenterwitheverybiteunravelinganewflavor. 160,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
FROM THE TANDOOR Cookinginacharcoalfiredtandoor-anIndianclayoven-allowsfoodjuicestomixand,combinedwithhightemperatures,
givesamazingflavors,crispycoatingsandincrediblemeattenderness.Allservedwithpappadandchutneys.
MIXED TANDOORI PLATTER Tantalizeyourtastebudswiththisdegustationplatter:tandooriprawns,lambseekhkebab,fishtikka,chickentikkaandacharipaneertikka.
(45minutes)480,000
TANGADI KEBAB Adeliciousmeltinmouthappetizerpreparedbysoft,moistchickendrumstickmarinatedinIndianspices,cashewnutsandcreamcheese
290,000
TANDOORI PRAWNS (D) LocalprawnsmarinatedinyoghurtandIndianspices
270,000
LAMB SEEKH KEBAB Delicatelyspicedmincedlambonskewers
250,000
GARLIC FISH TIKKA (D) Catchofthedaymarinatedwithgarlicandyoghurt
230,000
ZAFRANI MALAI CHICKEN TIKKA
Chickencookedinamarinadewithyoghurt,cheese,ginger,garlic,corianderandchilies.220,000
CHICKEN TIKKA (D) Bonelesschickenmarinatedinlightlyspicedyoghurtmarinade
220,000
ACHARI PANEER TIKKA (V) (D) Cottagecheeseandvegetablesmarinatedinpickleandyoghurtmarinade
180,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
HANDIWALA It’shardtoimagineIndiancuisinewithoutbeingexposedtoitsmouthwateringcurries.Thewordcomesfromtheword"Kari'"inthe
TamillanguageinIndia,referringtotheblendofdifferentspices.Servedwithsteamedbasmatirice,pappadandpickles.
PRAWN KORMA (N) FromthekitchensoftheNizamofHyderabad:localprawnscookedinacashewandsaffrongravyhasawonderfulmildandnuttyflavor.
450,000
CHICKEN KORMA (N) Tenderchickensimmeredinacreamyfragrantgravyofamildlyspicedcashewnutandsaffron–adishderivedfromthePersianstews.
380,000
LAMB VINDALOO (N) ThissucculentredcreamydishfromGoaismadeoflambcookedwithpotatoesinahighlyflavorfulmixtureofatangytomatogravy.
430,000
CHICKEN VINDALOO AtraditionalGoanchickencurrywithafieryredcolorandaslighttangfromvinegar,broughttotheregionbyPortuguesecolonists.
390,000
LAMB SAAGWALA (D) Adeliciouslambcurrywithcreamyspinachgravy,greenchiliesandcilantrooriginatesfromthenorthwestregionofIndia.
430,000
BUTTER CHICKEN (D) (N)
AtraditionalPunjabichickenmakhanioriginatedinDelhiiscookedwithhomechurnedbutterandspicedtomatogravywiththeperfectblendofspices,lendingacertainsweetnesstothepalate.
400,000
CHICKEN TIKKA MASALA (N) EmperorBaburwasafraidofchokingonthebones,soheorderedhischefstocookbonelesschickenintandoor.Theresultisthischarcoal-
bakedchickentikkatossedinyogurt,garlicandspices,whichistheninfusedinaspicyonionandtomatogravy. 390,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
FISH MADRAS (N)
FromthesmallfishingvillageofMadraspatnam(nowChennai):spicytangyfishcurrycookedwithtomatoes,toastyspicesandtoppedoffwithcurryleaves.
380,000
DAL MAKHANI (V) (N) Aclassiccomfortfoodforyogis–Punjabistyleblackbeansandkidneybeanscookedwithspicestoppedwithcreamandbutter.
360,000
SHAHI PANEER (V) (D) NorthIndiancurrymadehomemadeIndiancottagecheeseandtomatobasedspicygravylacedwithIndiancurryspices.
360,000
PALAK PANEER AsmoothandcreamyspinachsauceinfusedwithIndianspicesbecomesadeliciousbaseforpan-searedhomemadecottagecheese.
360,000
TOOR DAL TADKA (V) (N) Yellowlentilssimmeredwithspicesgetsitsdistincttastefromaflavorfulandaromatictemperingofcumin,corianderandgarlic.
310,000
MIXED VEGETABLE CURRY (V) (N) Ahordeofcolorfulandjuicyveggiesandthevibrantspicesinthishomestylevegetariandishgiveitagreatdepthofflavor.
300,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
TAWA WALA MASALA Thesedrycurriesarecookedwithverylittleliquidwhichisallowedtoevaporate,leavingtheotheringredientscoated
withthespicemixture.Servedwithcrispynaanbread.
RAILWAY MUTTON PEPPER FRY (N) OriginatedinBritishRajcolonial-era,thisdishwasservedonlongdistancetrainsandmadeofsautéedlambwithgreenpeas,assortmentof
spicesandherbs.430,000
ACHARI MURGH (N) Anaromatic,flavorfulandtangyNorthIndianchickendishmadewiththesamespicesthataretypicallyusedtomakehomemadepickles,
alsoknownasachar.410,000
FISH MASALA (N) AlighterchoicewithmaximumflavorfromKeralastate-tangyfishinaspicyandthickgravycookedwithagenerousamountofaromatics.
390,000
BAINGAN MASALA (V) FriedeggplantchunkswithIndianspicesmixedwithtomato,onion,masalaandfreshcorianderleavesformingthisexoticNortherndish.
340,000
CHANA MASALA (V) AclassicPunjabidishmadeofchickpeascookedwithonion,tomatoesandcilantroleaves,givingspicywithsomesourcitrusnotes.
340,000
ALOO GOBI MATAR (V) Simpleyetdelicious,thisPunjabirecipeallowsthehumblehome-stylepotato,cauliflowerandpeastoshinethroughtomatopureesauce.
320,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
BIRIYANI OriginatedfromPersia,BiriyaniwasbroughttoIndiabytheMughals.FromtheroyalkitchensofNizamsandNawabs,adelicacywhere
themeatandvegetablesarecookedalongwiththerice,spicesandherbs.Servedwithraitha,pappadandpickles.prawn 420,000lamb 420,000chicken 380,000vegetable 330,000
ACCOMPANIMENTS
RAITHA (V) Indianyogurtwithdicedcucumber,onionandtomatomixedwithspices
105,000
CHANNA CHAAT (V) Chickpeaswithlime,coriander,chatmasala,onionandgreenchilies
105,000
BASMATI RICE (V)
TypicalIndianlong-grainrice60,000
NAAN (V) (D)
FlatwheatbreadcookedinthetandoorovenPlain/garlic 80,000Cheese 150,000
LACCHA PARATHA (V)
Layeredwholewheatbreadcookedonagriddle60,000
TANDOORI ROTI (V)
Wholewheatbreadcookedinthetandooroven50,000
(V) – vegetarian (D) – contains dairy (N) – contains nuts allpricesarequotedinVietnamDongandsubjectto5%servicechargeand10%VAT
DESSERTS Renownedfordecadenceandexcitingflavours,herearesomeofourhomemadesweetscreatedtodelightyouintheendofyourmeal.
GULAB JAMUN
AfavouriteofEmperorShahJahan:milksolidbaseddessertdeepfriedandsteepedinsweetrosewater,servedwithvanillaicecream.180,000
COCONUT BURFI
Grainysquaresmadefromfreshgratedcoconut,driedfruits,cardamomandreducedmilk.180,000
CARROT HALWA
Butterydessertwithcarrots,milk,sugarandflavoredwithcardamom.180,000
MISHTI DOI
Bengal’sfavorite-fermentedcreamytreatmadewithmilk,curdculture,cardamomandsaffron.165,000
KULFI
Himalayanice-creamwithsaffron,pistachio,cardamomandfreshcream.80,000/scoop
HOMEMADE ICE CREAM
Vanilla,strawberry,chocolate,pistachio,coconut,Vietnamesecoffee,greentea,caramelizedbanana,rumandraisin.70,000/scoop
HOMEMADE SORBET
Lemon,passionfruit,mango,raspberry,watermelon.70,000/scoop