India's Top 20 by CloudChef
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4:30 p. m. - 9:30 p. m.
11:45 a. m. - 9:30 p. m.
Artículos destacados
Small Plates
- Dadar Vada Pav$7.00 • 75% (8)This is not an ordinary Vada Pav. The perfect golden potato vada in a soft pav with sweet and spicy chutneys and a secret dry garlic chutney. This is a Vada pav from the streets of Dadar. 1ct per portion
- Avocado Papdi Chaat - Thomas Zacharias$14.00 • 100% (4)Mashed avocado & crunchy papdi tossed in lip-smacking chutneys sprinkled with sev. Vegan, Nut free. Created by Thomas Zacharias - Ex Chef Partner @ TheBombay Canteen (Asia's top 50) Ex Le Bernardin (3 Michelin Star)
- Dahi Bhalla$12.00 • 100% (4)Soft fried lentil dumplings topped with masala yogurt, chutneys. Teleport to the street food bazaars of North India with every bite. Portion Size- 4 Pieces. Gluten Free, Nut Free
- Butternut Squash Soup - Thomas Zacharias$10.00A soup made to nourish the soul. Sweet butternut squash is gently simmered with coconut milk - topped with a vibrant curry leaf oil, zesty chili oil, and toasted pumpkin seeds.
Created by Thomas Zacharias - Ex Chef Partner @ The BombayCanteen (Asia's top 50) Ex Le Bernardin (3 Michelin Star).
Big Plates
- Rajasthani Paneer Masala$22.00 • 88% (9)A tightrope walk of sweet, sour and smokiness. Whole Spice and smoke infused ghee in a caramelised onion base. Torched sweet and sour cherry tomatoes.
- Chicken Ghee Roast - Ettan$26.00 • 80% (5)Chicken pieces slow cooked in Ghee with Kundapuri Spices & Byadgi Chillies served on a Kallappam. Created by the pioneer of Cal-Indian cuisine - Chef Sri who has consistently achieved 2 Michelin Stars at the Taj Campton Place since 2008.
- Lucknowi Chicken Pulao$22.00 • 66% (6)Succulent Chicken Pieces in aromatic rice and spices from the Nawabs kitchen. Gluten Free
- Amritsari Chana Masala$16.00Dhaba style stewed chickpeas cooked in caramelized onion, tamarind and house roasted spices.
- Dal Makhani$18.00Overnight slow simmered dal (lentil) with tomatoes and butter cooked to the perfect creamy texture you know from the best restaurants in Delhi. Vegetarian, Nut Free and Gluten Free. Contains Dairy.
- Vellore Chicken Curry - Ettan$25.00Coconut, Roasted Chilies and the Chef's homemade spice mix simmered with juicy chicken pieces. Created by the pioneer of Cal-Indian cuisine - Chef Sri who has consistently achieved 2 Michelin Stars at the Taj Campton Place since 2008.
- Palakoora Pappu (Spinach Dal) - Chalapathi Rao$12.00Simple, healthy and delicious split lentils cooked with fresh spinach and ghee Gluten Free. Nut Free From the kitchen of Masterchef Chalapathi Rao from the decorated Simply South, Hyderabad. Chef Rao is a judge on Masterchef Telugu and was the former brand custodian at the celebrated Dakshin at ITC Hotels.
- Chana Pulao - Sherry Mehta$16.00Dum pulao made with black garbanzo, slow cooked in Lucknowi spices, layered with fragrant basmati rice.
Curated by Gormei, a Culinary Experiences Specialist. - Kerala Vegetable Stew -Thomas Zacharias$22.00 • 100% (3)Fresh seared veggies simmered in coconut milk, infused with spices from the rainforests of Kerala.
Created by Thomas Zacharias - Ex Chef Partner @ The BombayCanteen (Asia's top 50) Ex Le Bernardin (3 Michelin Star).
Accompaniments
- Tawa Parantha (2)$4.00 • 62% (8)Whole wheat flatbread seared on a cast iron pan till blistered. 2 pieces. Vegetarian
- Kerala Porotta (2)$5.00 • 87% (8)Flaky layered flour paratha, seared and hand pulled. Vegetarian
- Steamed Rice$5.00Steamed aged basmati rice.
- Curry Leaf Lemon Rice$7.00Steamed rice tossed in grated coconut, curry leaf and boriya chillies. Vegan, Dairy free, Nut free, Gluten free.
- Kallappam (2)$6.00 • 100% (3)Soft fermented rice batter kallappam seared on a cast iron pan. 2 pieces. Vegetarian
Beverages
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