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Tasting Menu Feb09

The 6 course Jugalbandi tasting menu begins with a seared sea scallop served with a kokum and lime leaf foam, chilli and garlic mash. The second course is a choice of chicken marinated in black spices and masala cheese or crispy duck with chat masala. The third course is a tandoori grouper fillet marinated in ginger and chillies served with upma cous cous in a champagne and cardamom sauce. Course four is a spiced wild mushroom rice with mini papadums and tomato makhni ice cream. Course five is a classic Kashmiri lamb dish cooked with diced lamb in a rich onion and tomato sauce served with saffron rice.

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Sriram Gudlavalleti
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28 views

Tasting Menu Feb09

The 6 course Jugalbandi tasting menu begins with a seared sea scallop served with a kokum and lime leaf foam, chilli and garlic mash. The second course is a choice of chicken marinated in black spices and masala cheese or crispy duck with chat masala. The third course is a tandoori grouper fillet marinated in ginger and chillies served with upma cous cous in a champagne and cardamom sauce. Course four is a spiced wild mushroom rice with mini papadums and tomato makhni ice cream. Course five is a classic Kashmiri lamb dish cooked with diced lamb in a rich onion and tomato sauce served with saffron rice.

Uploaded by

Sriram Gudlavalleti
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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JUGALBANDI MENU / TASTING MENU

6 courses

BHUNA RATTAN
Seared spice crusted hand dived sea-scallop / Scallop in kokum and lime leaf ‘foam’
chilli and garlic mash

****

KALA AUR MALAI MURG / MURGHABI CHAAT


‘Goosnargh’ chicken marinated in black spices and masala cheese/ Crispy duck with ‘chat’ masala

****

TANDOORI MACHLI
Tandoori Grouper, marinated in ginger & chillies, ‘upma’-Indian cous-cous,
in a champagne and cardamom sauce

****

KHUMBI TAMATRI KHICHIDI


Spiced wild mushroom rice, mini papadum & tomato ‘makhni’ ice cream

****

KOH-E-ROGANJOSH
A classic Kashmiri dish cooked with diced ‘Herdwick’ lamb in a rich onion & tomato sauce, saffron rice

****
RESHMI MITHAI
Pinekernal, cashew & pistachio brittle with silky chocolate mousse, masala tea ice cream

£ 39.00 exc. Wine


£ 68.00 inc. Wine

Glass of Champagne G.H Mumm, “Cordon Rouge”, Brut NV, Reims, France
Glass of Yalumba ‘Y Series’ Viognier 2007, South Australia, Australia
Glass of Chateau Kefraya “La Rosėe du Chateau” 2007 Bekaa Valley, Lebanon
Glass of Cerasuolo di Vittoria DOCG 2007, Planeta, Sicilia, Italy
Glass of Yalumba Bush Vine Grenache 2007, Barossa, Australia
Glass of Mas Mudigliza Maury 2006, Dimitri Glipa & Muriel Samson, France

Chef-Patron
Sanjay Dwivedi

Vegetarian and Seafood Tasting Menu available upon request

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