Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev.

Panko breadcrumb chicken strips with paprika, honey and sesame.

Baby gem, red radish, pineapple, kasundi mustard salad.

Black pepper and curry leaf spiced pulled lamb in a taco shell, guacamole, spring onion.

Cottage cheese marinated in yoghurt, curry leaves and mustard.

Chicken marinated in cream, fenugreek leaves, cardamom and mace.

Fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander.

Chicken cooked with pickled silver skin onion and onion tomato masala.

Succulent pieces of chicken cooked with coconut and byadgi chillies.

Lamb on the bone, slow cooked in brown onion paste, peppercorn and Kashmiri chilli.

Maharashtrian-style lamb preparation cooked in a spice blend of cloves and chilli.

Prawns cooked in ginger, curry leaves, chilli and tomatoes.

Chef Shilpa's own recipe fish curry.

Creamy spinach with brown garlic and dry fenugreek leaves.

Bhindi masala given a twist with dry and fresh pomegranate.

Roasted aubergine, fresh cooked with diced tomato, diced onion, roasted ground cumin seeds and fresh ginger julienne.

Yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic.

A traditional preparation of black lentils, slow cooked overnight, mildly spiced — a restaurant speciality.

Rhubarb compote and coulis, cinnamon crumble and candied ginger.

Masala chai sauce, vanilla ice cream.