The Holi festival commemorates the victory of good over evil, brought about by the burning and destruction of the demoness named Holika. Chef Alex Downing creates a vibrant and exotic menu to celebrate this festival, which marks the end of winter and the abundance of the upcoming spring harvest season.
Dinner Menu
Welcome
sparkling aperitif
Canapes
lentil salad on cumin-seed papadum with creme fraiche
miniature potato-pea samosas with date and tamarind chutney
spinach and onion pakora, tomato-cilantro chutney
malai kofta; potato-paneer dumplings, coconut cashew cream sauce, red chili, pickled golden raisin, cilantro
breads: house made woodfired naan, roti, and paratha
First Course
grilled tiger prawn, spicy coconut masala sauce, roasted eggplant salad, watercress, fried chickpeas
Second Course
mung dal, tandoori spiced squab breast, green chili-mint chutney, raita, preserved lemon, pickled red onion
Entree
chaat masala crusted sous-vide lamb rack, saag paneer, vindaloo sauce, cilantro steamed rice, pickled golden raisin
Dessert
coconut cheesecake, toasted sesame crust, grated carrot candied in cardamom syrup, crushed almond and pistachio, yogurt ice
