Chef Arup's Table
A word about the Experience
Mughlai cuisine is strongly influenced by the Turkey-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. Mughlai cuisine is renowned for its richness and aromatic flavour due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. A few authentic handpicked recipes for you by Chef Arup.
Menu - June 4-6 & 11-13
A traditional Indian Mango based drink with fresh sweet basil.
Minced mutton and ground chickpeas patty
Dum Ghost Biryani
Slow cooked tender lamb with aromatic flavoured long grain rice
Mango mousse with pistachio crumble.