Rivivi la semplicità e il calore della tipica cucina casalinga indiana in cui da generazioni si tramanda il culto e la tradizione delle spezie.
Relive the simplicity and warmth of typical Indian homestyle cooking, where the cult of age-old flavors is handed down to the next generation
Indian & Asian Tasting Menus
Plant Based (Vegan)
available at the restaurant
Dinner Menu
Antipasti / Starters
classico street food di Nuova Delhi; polpetta di patate condita con yogurt, chutney alla menta, tamarindo e arachidi con ceci in guazzetto aromatizzato al liquore di Goa
classic street food of New Delhi; crispy potato dumpling on a bed of spicy chickpeas garnished with mint chutney, tamarind and yogurt
lingotto di ricotta indiana marinato con chutney verde cotto nel forno tandoor servito con pan brioche, salsa alle melanzane
homemade cottage cheese marinated & cooked in the tandoori oven
served on a buttery bun with an aubergine chutney
bocconi di pollo marinati allo zafferano cotti nel forno tandoor, serviti con chutney al lime
boneless chicken in a saffron infused marinade, charred in the tandoori oven, served with a lime chutney
polpette di pesce in crosta di pane servite con zuppetta di pomodoro e cocco agropiccante
served on a hot & sour tomato and coconut soup
with spicy “thesa”
straccetti di agnello in cinque spezie avvolti in un taco di pane
con salsa allo yogurt e julienne d’insalata
strips of lamb in 5 spices wrapped in a taco of flat bread, garnished with yogurt & spicy salad
tasting of four starters, 29. per guest (minimum two orders)
Mains / Secondi
creamy black lentils slow cooked with fava beans accompanied by crispy cottage cheese dumplings in a creamy cashewnut sauce
piatto completo con lenticchie gialle, purea di melanzane saltata con spezie, patate e cavolfiori al cumino
platter with yellow lentils, purè of fresh eggplant, and cumin infused potatoes & cauliflower
tipical plate from Hyderabad; basmati rice cooked with mixed vegetables in a hot mix of spices, served with vegan yogurt
boneless tandoori chicken in a well seasoned rich tomato blend
piatto tipico di Aurangabad: paese nativo di Gagan; teneri bocconcini di pollo marinati con spezie tostate con cocco in guazzetto piccante, e uovo sodo grattugiato
typical plate from Aurangabad:Gagan’s Hometown; tender chicken marinated and cooked in a paste of dry roasted spices & fresh coconut to a delicious hot curry
gamberoni marinati e saltati in una salsa di mango con foglie di curry e semi di senape
spiced jumbo shrimps seared in a mango based curry tossed with curry leaves & mustard seeds
delectable lamb shank slowcooked in tomato & onion gravy with spicy “Kashmiri mirch”
galletto intero, marinato in due modi diversi, con lime e chaat masala, cotto nel forno tandoor, servito con chutney verde, patate e insalata
whole chicken in two different marinades, lime & chaat masala, charred in the tandoori oven, served with a spicy salad & potatoes
Breads / Pane
fried crispy bread with spicy tomatoes, onions, chaat masala, red chillies and coriander
stuffed with potatoes & cauliflower
THE A S I A N TWIST
While the asian cuisine takes inspiration from exotic herbs and spices, serving up an intriguing list of elevated dishes.
Antipasti
crispy sea bass rolled in rice paper with peanuts, apple kiwi sauce
in rice paper with wakame seaweed, bean srpouts & vegetables in sanbaizu’ vinaigrette
steamed dumplings stuffed with shrimps, Japanese broth & bread crumbs
raviolo croccante ripieno di costine di maiale balinesiane cotte a bassa temperatura con maionee okonomiyaki
crispy ravioli with okonomiyaki mayo
tipico panino asiatico fatto in casa ripieno con battuta di manzo condito con chili garlic sauce, aceto di riso e olio di sesamo con cipolle al saké
typical asian bread stuffed with beef tartar dressed with chili garlic sauce, rice vinegar, seasam oil and saké’s onions
Piatti principali
cilet with gochujong tomato reduction, fermented chillies & asian salad
steamed dumplings stuffed with shrimps, Japanese broth & bread crumbs
filetto d’ombrina scottato con tipica curry tailandese aromatizzata al lemongrass e zenzero, leggermente piccante, riso
Sea bass cooked in a typical thai curry with lemongrass and ginger, sligthly spicy, rice
petto d anatra al tamarindo, cotta a bassa temperatura per 24 ore, con chilli garlic sauce e insalata asiatica
duck breat slow cooked at low tempertaure for 24h, with chilli garlic sauce and asian salad
SOME TRADITIONAL CHOICES
Un tocco internazionale
with Maldon salt, capers, anchovies, egg sunny side up, and pan brioche
con cozze, vongole e gamberetti sfumate al vino bianco
with clams, mussels & shrimps in white wine sauce
fatti in casa, con ragù di cinghiale al rosmarino fresco
coscia di pollo cotto a bassa temperatura con crema di champignon e riso basmati
slowcooked chicken legs cooked at low temperatures with cream of mushrooms and served with basmati rice
with Maldon Salt and roasted potatoes
Dessert
homemade ice cream with mango, pistacchios, almonds & cardamom
con gelato alla vaniglia
warm chocolate cake with vanilla icecream
with cinnamon infused custard cream
homemade ice cream with pistacchios, almonds & cardamom
mousse al cioccolato montata all’acqua faba
ravioli al vapore ripieni di burro d’arachidi e cioccolato fondente
steamed ravioli stuffed with peanut butter & dark chocolate