The Grand ZDC Hotel
Luxury Palace & Resort
Crisp urad-dal stuffed whole wheat puris with slow-simmered artisanal asafoetida potato curry.
Green tea leaves brewed with crushed green cardamom, cinnamon quill, saffron strands, and almond shavings.
Organic poached eggs over toasted English brioche, smoked Scottish salmon, and black Périgord truffle sauce.
Flattened heritage rice with roasted peanuts, curry leaves, fresh grated coconut, and organic honey yoghurt.
Aged aged basmati layered with royal garden vegetables, ittar, saffron, and mint, sealed in earthen pot.
Tender farm chicken braised gently with brown onion paste, cashew cream, green cardamom, and charoli nuts.
Soft house-churned cottage cheese simmered in crushed vine tomatoes, dried fenugreek, and sweet cream.
Slow-cooked whole black lentils simmered continuously for 24 hours with churned white butter and tomato puree.
Assorted artisanal tandoori breads baked live in charcoal-fired clay ovens.
Flaky handmade parcels stuffed with sweet winter peas and khoya, paired with tamarind mint reduction.
Finest mince lamb kebab marinated in 52 royal spices, served on warm saffron milk bread.
Delicate almond meringue shells filled with rich saffron white chocolate ganache.
Silken lamb patties so delicate they melt upon the tongue, perfected for the toothless Nawab of Awadh.
Tender lamb shanks simmered overnight with bone marrow broth, vetiver essence, and ginger juliennes.
Lotus root dumplings stuffed with figs and apricots, served in a rich velvety Kashmiri saffron gravy.
Crisp ghee-fried bread steeped in cardamom syrup, smothered in condensed rabri and gilded with gold leaf.