Jaji

Bolani Triangles

Roasted winter squash–filled flatbread with crispy leeks and green chutney, vegan and vibrant

Ducktu

Confit duck dumpling served with miso‑ginger consommé and charred leeks, a theatrical small bite

My Jigar

Silky chicken liver mousse on housemade brioche with toasted seeds, pomegranate, and pine nuts

Shola‑Qorooti Croquettes

Mung bean sticky‑rice croquettes with caramelized onion, walnut‑qoroot aioli and mint oil

Tikka Wagyu Steak Skewer

Top sirloin skewer glazed with pomegranate‑ginger syrup, halal and gluten‑free

Chapli Wagyu Beef (3)

Wagyu ground‑beef patties with sumac‑naan and chutney, halal and gluten‑free

Whole McFarland Trout

Whole trout with jalebi, green‑cardamom‑chili crisp, herb salad and sour‑orange‑saffron rice

Qarot and the Hen

Herbed whole Cornish hen with qabuli pallow, heirloom carrots, golden raisin and toasted almond

Saffron Ice Cream

Vegan saffron ice cream with coconut, hibiscus and lime zest

Green Cardamom Basque Cheesecake

Basque‑style cheesecake with kumquat marmalade and orange gel, gluten‑free possible