Menus
Every menu is cooked in your kitchen, plated by the chef and priced per guest.
A four-course Italian table built on handmade pasta and slow braises, finished with something sweet and very Italian.
Awadhi classics cooked low and slow — saffron biryani sealed in a handi, a butter chicken twenty-four hours in the making, and a chilled saffron dessert.
A shared mezze table, charcoal-grilled fish and honeyed baklava — relaxed, generous dining made for long evenings with a group.
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