Bowl and Barbeque

Coal-grilled chicken tikka with smoked yoghurt marinade.

Cream-marinated chicken skewers, silky and rich.

Whole pomfret slathered in coastal masala and tandoor-charred.

Charred paneer in dahi-spice marinade with bell peppers.

Cream-cheese chicken kebabs with mace and cardamom.

Garlic-marinated mutton chunks, slow-grilled.

Bone-in mutton chops with a rich tandoori masala.

Melt-in-the-mouth raw-banana galouti kebab on mini-roomali.

Stuffed baby potatoes in cashew-paneer masala, tandoor-charred.

Stuffed button mushrooms with herbed cheese, tandoor-grilled.

Pepper-forward chicken soup with mushrooms and shoots.

Light, citrussy vegetable soup with fresh coriander.

Charred paneer over jeera rice, peppers and tandoori sauce.

Pickle-spiced chicken thighs over saffron pulao.

Slow-roasted pork belly, hoisin glaze, sticky rice.

Crispy falafel, hummus, tabbouleh and pickled veg.

Bulgogi-style beef, kimchi, sesame rice and gochujang.

Smooth tahini hummus with warm pita and olives.

Tabbouleh, baba ganoush, hummus, pickles and pita.

Smoky charred peppers, zucchini and corn, dressed in olive oil and chilli.

Black urad dal smoked with embers and finished with butter.

Spiced tandoor aloo rolled in roomali roti with mint chutney.

Indo-Italian fusion risotto with bhuna mushroom masala.

Made-to-order masala dosa with sambar and chutneys.

Crispy puri, chutneys and yoghurt assembled to order.

Pick your pasta, sauce and toppings — tossed at the station.

Thick mango milkshake topped with ice cream and dry fruits.

Slow-cooked rice pudding, saffron, pistachio shards.

Warm fudge brownie smoked over embers, served with ice cream.

Caramelised grilled pineapple with chilli sugar and lime.