Seven menus, curated by occasion

• Signature gin and kokum

  Kokum, curry leaf, tonic.

• Smoked old fashioned

  Cinnamon smoke, jaggery, orange peel.

• Guava chilli margarita

  Pink guava, chilli salt rim.

• Zero-proof shrub

  Tamarind, jaggery, soda, no alcohol.

Vegetarian

• Malai broccoli

  Cardamom cream marinade, charcoal-grilled, smoked chilli oil.

• Subz gulnar seekh

  Winter vegetable seekh on a cinnamon stick, mint and pomegranate.

• Truffled mushroom galouti

  Slow-cooked mushroom mince on ulta tawa parantha, black truffle.

• Paneer tikka phulka taco

  Charred paneer, burnt garlic chutney, folded in a warm phulka.

• Corn and water chestnut shammi

  Sweet corn, singhara, cracked pepper, yogurt.

• Palak patta chaat cup

  Fried spinach leaf, sweet curd, date chutney, boondi.

• Khumb ki galouti bruschetta

  Morel and button mushroom, aged cheddar, saffron thread.

• Chukandar shorba shot

  Beetroot and ginger broth, coconut cream, curry leaf.

Non-vegetarian

• Mini butter chicken kulcha

  Slow-simmered makhani, fresh kulcha, white butter.

• Mutton seekh on cinnamon sticks

  Hand-minced seekh, char-grilled, burnt onion raita.

• Amritsari fish bites

  Ajwain batter, carom crust, jaljeera aioli.

• Murgh malai tikka

  Cheddar and cream marinade, green cardamom, mint chutney.

• Kakori kebab cup

  Silken mutton kebab, saffron, served in a crisp pastry shell.

• Chicken chettinad slider

  Pepper masala, curry leaf mayo, milk bun.

• Tandoori lamb chop

  Twelve-hour marinade, hung curd, pickled onion.

• Keema pao bite

  Spiced lamb keema, buttered pao, coriander and green chilli.

• Chaat counter

  Papdi, aloo tikki, dahi bhalla, assembled to order.

• Golgappa bar

  Six waters — jaljeera, hing, imli, pudina, aam, mirch.

• Tawa counter

  Kulcha, parantha and tawa vegetables, finished at the station.

• Indo-Chinese wok

  Chilli paneer, hakka noodles, burnt garlic greens.

• Pasta station

  Two sauces, fresh herbs, aged parmesan, tossed to order.

• Dosa counter

  Thin ghee roast, four podis, coconut and tomato chutney.

• Kebab grill

  Live sigri, veg and non-veg skewers, rested and carved.

Vegetarian

• Paneer lababdar

  Tomato and cashew, kasuri methi, ghee.

• Dal makhani

  Overnight urad, white butter.

• Subz biryani

  Sealed handi, whole spice, burani raita.

Non-vegetarian

• Butter chicken

  Charcoal tikka, makhani, fresh kulcha.

• Gosht rara

  Mutton mince and shank, green chilli, roti.

• Murgh dum biryani

  Long-grain basmati, saffron, mint.

• Kesar phirni

  Broken rice, saffron, roasted almond, clay pot.

• Rasmalai shots

  Chilled rabri, pistachio, rose.

• Gulab jamun cheesecake

  Baked cheesecake, warm jamun, cardamom crumb.

• Paan kulfi

  Betel leaf, gulkand, fennel, dark chocolate shell.

• Motichoor and mascarpone jar

  Layered ladoo crumble, vanilla mascarpone.

• Dark chocolate and chilli tart

  Seventy percent ganache, Kashmiri chilli, sea salt.