Chef Shyam's Table
A word about the Experience
Chef Shyam’s culinary journey began 16 years ago. He likes the idea of mixing different flavours & giving it a homely touch. He loves creating his own dishes and has been doing this since he was barely 10. He grew up watching his mother cook, especially how she made her rotis with ghee. The first time he tried doing the same, he ended up using a lot of oil and burning his feet. But that didn’t stop him from entering the kitchen again. Cooking has gone on to be a passion and now his life.
CUMIN, MINT, HONEY & LEMON WATER
SMOKED SOY CHAAP (V)
Smoked in a charcoal tandoor, the soy chaaps are marinated in hung curd, mustard oil, yellow chilli, ginger, garlic & black salt – served with guacamole, raw mango chutney & spicy scallions.
SHROOM WROOM (V)
Fresh button mushroom cooked in spicy cashew sauce – served with baby chilli garlic naan & cumin, onion pulao & mixed vegetable pickle.
CAJUN SPICED FISH TIKKA (NV)
Mahi Mahi fish marinated with cajun spices, parsley & mustard oil – served with guacamole, raw mango chutney & spicy scallions.
HOME STYLE CHICKEN CURRY (NV)
Slow cooked boneless chicken in a creamy tomato sauce served with baby chilli garlic naan, cumin, onion pulao & mixed vegetable pickle.
RED PUMPKIN KHEER
Slow cooked pumpkin with jaggery cardamom & coconut milk – topped with pistachio & roasted coconut.