Indian Sharing Buffet

Paneer marinated in yoghurt, spices, and mustard oil, grilled until lightly charred and served with mint and coriander chutney.

Minced lamb with finely chopped onions, coriander, and spices, shaped onto skewers and grilled to perfection with a mint-yoghurt dip.

Crisp papri topped with spiced potatoes, tamarind and mint chutneys, sweetened yoghurt, and pomegranate seeds.

Fresh prawns marinated in red chilli, garlic, and ginger, flash-cooked in the tandoor and served with lemon wedges.

Steamed gram flour cakes with turmeric and ginger, topped with tempered mustard seeds and curry leaves, served with coconut chutney.

Tender chicken simmered in a rich, creamy tomato gravy with a hint of fenugreek, finished with a swirl of butter.

Slow-cooked lamb curry with Kashmiri chillies, yoghurt, and aromatic spices, creating a deep red, flavourful gravy.

Cottage cheese and potato dumplings stuffed with raisins and nuts, simmered in a creamy tomato and cashew nut sauce.

Delicate fish fillets in a mildly spiced coconut milk curry with curry leaves, mustard seeds, and green chillies.

Layers of basmati rice and spiced vegetables, slow-cooked in a sealed pot to meld flavours, served with raita and papadums.

Slow-cooked black lentils and kidney beans, enriched with butter and cream for a luxurious, velvety texture.

Smoked aubergine mashed and cooked with tomatoes, onions, garlic, and spices, garnished with fresh coriander.

Garlic, cheese, and spiced potato stuffed naans, baked in the tandoor until golden and crispy.

Fragrant basmati rice tempered with cumin seeds, ghee, and curry leaves — perfect for soaking up curries.

Soft deep-fried milk dumplings soaked in a warm saffron-infused sugar syrup, served with crushed pistachios.