Smoked Aubergine Bharta
Coal-roasted aubergine, smoked yoghurt foam, saffron flatbread cracker. Vegetarian. Gluten-free option available.
Hotel Sahyadri
Reserve a tableTHE MENU
A six-week seasonal menu
The menu changes every six weeks with the season and the produce. Below is the current edition — small plates to start, mains anchored in wood-fire and slow-braise, and a short, focused dessert list. The tasting menu is the chef's edit of the night.
To start the evening
Galouti Kebab
A modern read on the Lucknow classic — slow-cooked lamb, 18 spices, finished with a rose-saffron glaze and served on a single warm parantha.
Bombay Chaat, Reimagined
Crisp papdi shells filled with a yoghurt-tamarind sphere, micro-coriander, and a single drop of green-chilli oil. One bite, three textures.
Alleppey Tiger Prawn
Wild-caught Alleppey prawn, grilled in banana leaf, green-coconut moilee, curry-leaf oil. A modern read on a Kerala classic.
From the wood fire
Aged Coorg Wagyu
120-day aged wagyu from a single estate in Coorg, finished over charcoal with a black-pepper jus and a smoked-pumpkin chutney. Served medium-rare unless requested otherwise.
Awadhi Dum Biryani
A two-day biryani — basmati from Dehradun, sealed and slow-cooked over dum with saffron, kewra, and your choice of lamb shank or jackfruit. Served with a burani raita.
Garden Thali, Chef's Edit
A vegetarian plate built around the day's best produce — three sabzis, a dal, a chutney, freshly milled atta roti, and a small portion of saffron rice. Changes daily.
Tandoor Bread Service
A four-bread tasting — saffron kulcha, garlic naan, lacha parantha, and a sourdough roti with stone-ground gram. Best ordered for the table.
Desserts & pairings
Gulkand Cheesecake
Rose-petal preserve folded through a soft cheesecake, saffron-pistachio crumble, chilled rosewater consommé poured at the table.
The Gilded Gimlet
Our signature cocktail — gin infused with kaffir lime and gondhoraj, finished with a touch of jaggery and a single edible gold leaf.
The Sommelier's Pour
A three-glass pairing curated by our sommelier — old-world red, new-India white, and a fortified close. Designed to follow whichever main you order.
The Tasting Descent
Seven courses, the chef's edit of the season. Vegetarian and pescatarian versions available with 24-hour notice. Allow two and a half hours.