Saffron Lobster Bisque

Velvety Maine lobster bisque infused with Kashmiri saffron, topped with crème fraîche, micro herbs, and a delicate lobster medallion

Truffle Spiced Burrata

Imported Italian burrata crowned with black truffle shavings, golden beet carpaccio, pomegranate pearls, and a saffron-infused honey drizzle

Tandoori Foie Gras

Pan-seared Hudson Valley foie gras with a whisper of tandoori smoke, mango-cardamom chutney, toasted brioche, and edible gold leaf

Wagyu Kofta Tartare

Hand-cut A5 Wagyu beef tartare seasoned with cumin, coriander, and sumac, served with quail egg yolk, crispy lavash, and truffle aioli

Cardamom Scallop Crudo

Diver scallops thinly sliced with cardamom oil, yuzu gel, pickled jalapeño, crispy capers, and a turmeric vinaigrette

Saffron-Braised Lamb Rack

French-trimmed New Zealand lamb rack slow-braised in saffron and rosewater jus, served with pomegranate reduction, gold-dusted pistachio gremolata, and truffle parsnip purée

Butter Poached Halibut

Pacific halibut gently butter-poached with lemongrass and kaffir lime, plated over saffron-scented cauliflower velouté, caviar pearls, and crispy turmeric quinoa

Masala-Spiced Wagyu Tenderloin

8oz A5 Wagyu beef tenderloin kissed with a bespoke masala rub, accompanied by smoked bone marrow, truffle-potato fondant, and a 24-hour reduced demi-glace

Cardamom Duck Breast

Moulard duck breast roasted to perfection with cardamom-orange glaze, served with wild mushroom risotto, pickled cherries, and crispy duck confit spring roll

Royal Paneer Royale

House-crafted heirloom paneer grilled over charcoal, bathed in a 40-spice makhani reduction, garnished with gold leaf, saffron foam, and dehydrated rose petals

Dark Chocolate & Chili Sphere

Valrhona 72% dark chocolate sphere melting tableside with warm salted caramel, revealing spiced berry compote, chili praline, and vanilla bean cream

Saffron Panna Cotta

Silky Kashmiri saffron panna cotta with honeycomb tuile, mango caviar pearls, rose-cardamom gel, and crushed pistachio dust

Masala Chai Crème Brûlée

Classic French crème brûlée reimagined with house-blended masala chai custard, caramelized sugar crust, and garnished with crystallized ginger and star anise

Spice Junction Old Fashioned

Pappy Van Winkle bourbon stirred with cardamom-smoked sugar, Angostura bitters, and a hand-torched orange peel, served over a single carved crystal ice sphere