Wild prawns seared on open coals with spicy green chili thecha, toasted coconut relish, and roasted garlic.

Crispy smoked beetroot patties stuffed with creamy goat cheese, tamarind coulis, and chilled saffron dahi.

Crisp semolina shells filled with warm spiced ragda yellow peas, sweet hung curd, pomegranates, and sev.

Prime grass-fed lamb ribs grilled over hardwood coals infused with wild mountain herbs, mace, and cultured ghee.

Pasture chicken thighs steeped 24 hours in Mathania chilies, cold-pressed mustard oil, and hung curd, blistered in clay pit.

Fresh farm paneer marinated in clotted cream, crushed green cardamom, toasted white peppercorns, and charred peppers.

Mangrove crab braised in stone-ground coconut milk, cracked Tellicherry black pepper, sizzled curry leaves, and charred lime.

Aged basmati and tender baby mutton slow-braised for 14 hours in sealed handi with royal saffron and smoked mint raita.

Heirloom Bihari village recipe: mutton, whole charred garlic bulbs, raw mustard oil, and coriander in sealed earthen pot.

Black urad lentils slow-simmered for 24 hours with vine tomatoes, cultured butter, and infused with smoldering dhungar smoke.

Wild-fermented sourdough naan baked on clay walls, brushed with roasted confit garlic and black truffle oil.

Warm milk-kneaded festive flatbread brushed with pure saffron infusion and wild orange blossom essence.

Steamed long-grain basmati with whole green cardamom, cloves, and golden saffron butter.