Rasika West End

Crispy puris piled high with diced potatoes, raw mangoes, gram flour vermicelli, and tangy chutneys.

Golden-brown phyllo pastry samosas stuffed with sweet potatoes, served with rich cranberry chutney.

Golden potato patties served in a savory white pea and chickpea stew with mint and tamarind chutneys.

Creamy avocado and sweet banana tossed with cumin, chili powder, and sweet tamarind date chutney.

Pan-seared eggplant slices layered with spiced potatoes in a rich jaggery peanut sauce.

Pan-fried green garbanzo patties mixed with raisins, mango, and chili garlic chutney.

Crispy purple potato dosa seasoned with mustard seeds, curry leaves, and coconut chutney.

Sea bass fillet wrapped in banana leaf, steamed with coconut, mint, and cilantro paste, with kachumber salad.

Spicy crab meat tossed with black pepper and garlic, encased in crispy phyllo pastry.

Pan-seared sea scallops glazed with spiced honey and burnt garlic-red pepper sauce.

Broiled spiced lamb wrapped in flatbread with kachumber salad and mint chutney.

Crispy spiced cauliflower florets tossed with mustard seeds, green chilies, and curry leaves.

Skewered minced chicken kebabs with mint, coriander, and green chili.

Minced lamb seekh kebabs seasoned with garam masala and truffle oil.

Rich smoky eggplant relish with fresh ginger.

Sweet and tangy tomato preserve with golden raisins.

Sweet and spiced traditional mango preserve.

Crispy traditional lentil crackers.

Healthy roasted lentil wafer with smoky edges.

Tender chicken in a velvety pistachio and cashew nut korma sauce with green cardamom.

Succulent tandoori-charred lamb chops infused with mace, cardamom, cashew nuts, and ginger.

Vibrant tandoori salmon fillet seasoned with Kashmiri chili, cinnamon, and black pepper.

Classic juicy tandoori chicken tikka chunks served with mint chutney.

Platter featuring tandoori salmon, chicken tikka, and truffle seekh kebab.

Traditional leavened flatbread baked in a tandoor.

Whole wheat rustic flatbread.

Fluffy naan topped with roasted minced garlic and fresh herbs.

Multi-layered flaky whole wheat bread.

Flatbread stuffed with spiced onions and aromatic sage.

Naan spiced with green chilies and finished with extra virgin olive oil.

Stuffed bread filled with creamy goat cheese and herbs.

Aromatic long-grain steamed basmati rice.

Basmati rice cooked with mixed garden vegetables and whole spices.

Tangy lemon-infused rice tossed with crunchy cashews and mustard seeds.

Halibut chunks simmered in a creamy Goan coconut curry with Kashmiri chili and tamarind.

Pan-seared red snapper filet wrapped in banana leaf with curry leaves, served with lemon cashew rice.

Shrimp in a rich, aromatic Bengali cashew nut curry with cinnamon, clove, and bay leaf.

Luxurious lobster tail cooked in a spiced onion, tomato, ginger, and green chili gravy.

Cottage cheese cubes in a nutty gravy of peanuts, coconut, and sesame seeds with saffron rice.

Traditional mixed vegetable stew with sweet potato, plantain, and eggplant in green masala.

Broiled chicken in a velvety, buttery tomato fenugreek sauce.

Juicy chicken simmered in a vibrant green herb gravy from fresh mint and coriander.

Fall-off-the-bone braised lamb shank in a fiery Saoji spiced gravy.

Rich duck breast cooked in a tangy peri-peri vindaloo sauce with pearl onions over coconut rice.

Tender baby eggplants and potatoes simmered in a spiced 'Goda' masala gravy.

Crispy okra tossed with caramelized onions, lemon juice, and black pepper.

Fresh cauliflower florets and green peas sautéed with cumin and turmeric.

Smooth pureed spinach tempered with garlic, onions, and green chilies.

Paneer and potato dumplings stuffed with sweet apricots in rich cashew sauce.

Portobello, cremini, and oyster mushrooms with green peas in a bold black pepper sauce.

Dry stir-fry of carrots and green beans with tempered mustard seeds, lentils, and cashews.

Rich, slow-simmered black lentils infused with tomatoes, garlic, and butter.

Cooling whipped yogurt mixed with grated fresh cucumber, roasted cumin, and mint.