✦SignatureSahi Gulab Jamun
Warm khoya dumplings in cardamom and rose syrup.
III
Cuisine 03 / 06 · Sweet · Theatrical
Mithai & Sweet Counter
"Kesariya rasmalai, dusted with saffron and pistachio."
The kitchen
The sweet table — Indian mithai poured from brass, ice cream from the parlour cart, and a small cake & pastry counter for the late evening.
Standing sweet counter, mithai brass on the table, ice-cream cart.
Notes from the house
- ◆Halwa kept on a low flame all evening, ladled warm.
- ◆Rasmalai chilled, finished at the counter with saffron and pista.
- ◆Cake counter refreshed through the hours; seasonal pastry rotation.
The Menu
Mithai & Sweet Counter, course by course
3 courses · 9 dishes · Standing sweet counter, mithai brass on the table, ice-cream cart.
Course 01
01Mithai
- ✦Signature
SeasonalMoong Dal Halwa / Gajjar Halwa
Slow-cooked lentil or carrot halwa, ghee, almond, silver leaf.
✦SignatureKesariya Rasmalai
Saffron-soaked rasmalai, slivered pistachio.
Gulab Ki Kheer
Slow-cooked rice kheer, rose, cardamom.
Course 02
02Ice Cream Parlour
Scooped to order from the cart.
Vanilla
Madagascar vanilla bean, slow-churned.
Strawberry
Real strawberry, sweet cream.
Chef's pickButterscotch
Caramelised butter, almond crunch.
Chocolate
Dark Belgian chocolate, deep and clean.
Course 03
03Cake & Pastry Counter
✦SignatureCake & Pastry Counter
A small standing counter, refreshed through the evening — eclairs, tartlettes, opera slices and a seasonal cake.
Previous cuisine
Indo-Chinese
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