Vedaa

Slow-roasted forest mushrooms finished with truffle oil and chive cream

Charred vine tomatoes, fresh basil, a whisper of smoked garlic

Classic Indo-Chinese broth crowned with crisp fried noodles

Crystal-clear broth infused with lemongrass, galangal and coriander root

Prawns and calamari in a fiery Thai broth with kaffir lime

Crisp greens, cucumber, olives and barrel-aged feta in lemon oregano dressing

Char-grilled chicken, romaine hearts, sourdough croutons and parmesan snow

Candy-striped beetroot, toasted quinoa, orange segments and citrus vinaigrette

Smoked cottage cheese in a fiery red chilli marinade, charred over coal

Spinach, green peas and potato patties with mint yoghurt

Golden kernels tossed with burnt garlic, spring onion and cracked pepper

Button mushrooms filled with spiced cheese, finished in the clay oven

River sole in a carom-spiced gram flour crust with chaat masala

The Madras classic — curry leaf, red chilli and tempered yoghurt

Batter-fried chicken lollipops glazed in a sweet chilli sauce

Crumb-fried jumbo prawns with wasabi aioli and lemon dust

Overnight-marinated spring chicken, smoked yoghurt and Kashmiri chilli

Cream-cheese marinated chicken morsels, delicate and melt-in-mouth

Hand-minced lamb with roasted spices, rolled on iron skewers

Tiger prawns steeped in carom, yoghurt and mustard oil

Whole silver pomfret, coastal spices and burnt lemon

Silken cottage cheese in a cardamom-cream marinade

Potatoes stuffed with dried fruit and paneer, coal-kissed

A royal procession of our finest kebabs — serves two

Black urad simmered eighteen hours over embers, finished with white butter

Hand-torn paneer folded into a rich tomato and cashew gravy

Velvet cottage-cheese dumplings in a royal saffron cream

Fresh-pressed spinach, garlic tempering and soft paneer

Chickpeas slow-cooked with anardana and black tea

Tandoor-roasted chicken in the original makhani tomato butter

Lamb braised with ratan jot, fennel and dry ginger

Coconut, kokum and toddy vinegar with seer fish

Golden rice crepe, spiced potato, gunpowder and trio of chutneys

Cloud-soft steamed cakes with lentil stew and coconut chutney

Thick griddle pancake studded with shallots and green chilli

Fermented lentil doughnuts with sambar for dipping

Laced rice hoppers with a gentle coconut-milk stew

Dosa wrapped around fiery Chettinad chicken with black pepper

Flaky layered bread with a deeply roasted country-chicken curry

Hand-pulled noodles tossed with julienned vegetables and burnt garlic

Smoky noodles, chicken slivers and house-pounded schezwan paste

Fragrant rice with five-spice, spring onion and sesame

Sichuan peppercorn, dried chillies and roasted cashew

Silken tofu in a numbing chilli-bean sauce

Garden vegetables simmered in fresh-pounded green curry and coconut

Pak choi, broccoli and snow peas in a light oyster-style glaze

Wok-tossed prawns in a sweet, hot and tangy chilli glaze

San Marzano tomato, fior di latte and basil on wood-fired crust

Four artisan cheeses with a drizzle of wild honey

Roast chicken, capers, smoked scamorza and lemon zest

Bronze-cut pasta in a garlic-chilli tomato sugo

Ribbon pasta folded through parmesan cream and nutmeg

Carnaroli rice, porcini, aged parmesan and white truffle oil

Free-range chicken, rosemary jus, pomme purée and grilled asparagus

Lemon-butter beurre blanc, capers and buttered greens

Seasonal vegetables layered with saffron rice and birista

Aged basmati and tender chicken sealed in the handi, with mirchi ka salan

Slow-braised lamb, rose water and kewra under a saffron crust

Coastal prawns with green masala and caramelised onion

Simply steamed, perfectly fragrant

Basmati tempered with ghee-roasted cumin

Comforting rice and lentil porridge with a ghee tadka

Cooling yoghurt rice with pomegranate and curry-leaf tempering

Leavened white-flour bread brushed with cultured butter

Roasted garlic, coriander and a butter glaze

Stuffed with molten cheese and green chilli

Whole-wheat, blistered over live coals

Sixteen-layer flaky whole-wheat bread

Gram-flour bread with onion, ajwain and green chilli

A curated selection of four signature breads

Warm saffron dumplings over reduced-milk rabri with pistachio

Feather-light chenna discs steeped in saffron milk

Hand-churned kulfi, rose falooda and basil seeds

Espresso-soaked savoiardi under mascarpone clouds

Molten 70% dark chocolate heart with vanilla bean gelato

Caramelised crust, silken centre, berry compote

Chilled coconut-milk pudding with palm jaggery

Walnut brownie on a hot iron plate with chocolate pour-over

Ask for tonight's creation — always seasonal, always golden

Sweet, salted or masala — hand-shaken over crushed ice

Old Delhi lemonade with black salt and roasted cumin

Ratnagiri mangoes churned with creamy curd and cardamom

Orange, watermelon, pomegranate or the day's market pick

Vanilla bean, Belgian chocolate or roasted almond

Assam leaves brewed with ginger, cardamom and lemongrass

Peaberry blend, frothed the traditional davara way

Double-shot espresso under velvet microfoam