The Grand Bistro

Cottage cheese marinated in Kashmiri chili and hung curd, roasted in clay oven with bell peppers.

Golden hand-cut fries tossed with aromatic black truffle oil, rosemary, and aged parmesan.

Crispy fried wings tossed in hickory BBQ sauce with toasted sesame and ranch dip.

Tender tandoori chicken simmered in rich creamy tomato and cashew nut gravy with fenugreek.

Black lentils slow-simmered for 24 hours on charcoal, finished with white butter and fresh cream.

Creamy Arborio rice with sautéed forest mushrooms, white wine reduction, and micro-herbs.

Crushed Italian tomatoes, fresh Fior di Latte mozzarella, basil leaves, and cold-pressed olive oil.

Smoked spicy pepperoni slices drizzled with chili-infused hot honey and fresh oregano.

Warm chocolate lava cake served with Madagascar vanilla bean gelato and strawberry coulis.

Espresso-soaked ladyfingers layered with whipped mascarpone cream and dusted with Valrhona cocoa.

Muddled fresh blackberries, lime wedges, crushed mint, topped with sparkling tonic.

16-hour single-origin Arabica cold brew over crystal ice with a float of vanilla sweet cream.