Aerated yoghurt, potato and chana chaat, homemade crisps, garnished with pomegranate seeds, fresh coriander, and crunchy sev

A baked aubergine dish made with sun-dried tomatoes with walnuts, and hung yoghurt with a sophisticated underlying spice blend

Curried baby potatoes wrapped in miniature flaky, puffed flatbread

Melt-in-your-mouth pan-seared patties, spiced with pickled fresh yellow turmeric

Indian cottage cheese stuffed with pickling spices, charcoal-grilled in the tandoor to smoky perfection

A classic Bhutanese and Tibetan chilli-cheese soup made with seasonal produce

A classic Kerala fish fry served with a mildly spiced carrot salad and a quick spritz of lime juice

Andhra-style spiced prawns cooked in traditional clay earthenware, served on crispy appams with a tomato chutney

Aromatic bamboo-skewered chicken in black sesame paste, cooked on binchotan

An ancient barbeque charcoal-chicken recipe made during royal hunts

Lip-smacking Moplah spicy duck, generously coated in a thick blend of curried spices, served with rice flour ‘shoru chakli’ (soft, crêpe-thin pancakes), and a fresh fruit salsa

Succulent mutton skewers grilled over charcoal and wrapped in a tender paratha

Succulent, slow-marinated beef fillets grilled on granite

A Yantra innovation of the all-time favourite butter chicken stuffed in a wholewheat tandoori puffed bread