Overnight slow-simmered prime lamb shanks in marrow broth with 32 Lucknowi spices, ginger juliennes, and saffron infusion.
Aged long-grain royal basmati rice cooked in sealed clay handi with succulent marinated chicken, mint, and saffron steam.
Fresh Norwegian salmon steak seared in cold-pressed extra virgin olive oil with garlic roasted baby potatoes and broccoli.
Pleated bamboo-steamed dumplings filled with minced mountain mushrooms, farm vegetables, paneer, and fiery garlic chili dip.
Peruvian organic tri-color quinoa, charred peppers, hass avocado, organic tofu or free-range egg, and lemon-herb vinaigrette.
Flame-grilled spice patty, melted aged farmhouse cheddar, caramelized balsamic onions, and house paprika relish in brioche.