Gymkhana Mayfair
Menu with Prices in the UK

Crisp semolina hollow puris filled with spiced potato, sprouted moong, sweet tamarind, and chilled jaljeera cumin mint water.

Rich spiced scrambled duck eggs cooked with sweet native British lobster tail, ginger, and green chillies, served with layered Malabar paratha.

Crisp gram-flour battered wild prawns seasoned with ajwain carom seeds, served with crushed mint-coriander chutney and mooli radish.

Crisp wheat wafers, spiced crispy cassava chips, boiled potatoes, sweetened curd, tamarind glaze, and crunchy chickpea sev.

Golden Punjabi vegetable samosas crushed over spiced chickpea curry, sweetened yoghurt, pomegranate seeds, and fresh coriander.

Minced British kid goat simmered slowly with fresh fenugreek leaves, green chillies, and warm spices, crowned with crispy potato matchsticks and soft buttered pao buns.

Gymkhana's legendary goat keema topped with rich, spiced pan-sautéed goat brain (bheja), crisp potato salli, and toasted pao.

Shredded wild British guinea fowl tossed in a dark, aromatic dry masala of Tellicherry black pepper, curry leaves, and coconut slivers, with flaky paratha.

Minced wild Norfolk muntjac venison skewered with green chillies, mint, and royal garam masala, flame-grilled and served with green chilli relish.

Colossal wild tiger prawns steeped in toasted garlic, yellow chilli, and mustard oil, charred smoky in the tandoor with roasted red pepper chutney.

Free-range Halal chicken thighs marinated in sun-dried Punjabi fenugreek, Kashmiri chilli, hung curd, and mustard oil, roasted blistered over charcoal.

Artisanal organic paneer curd cheese cubes marinated in pickling spices, charred with red peppers and Spanish onions.

Two thick-cut prime Yorkshire lamb chops marinated for 24 hours in raw papaya, crushed spices, and ginger, seared pink over blazing coals.

Line-caught wild stone bass fillet coated in crushed ajwain seeds, turmeric, and Kasundi mustard, charred in the clay oven.

Tender broccoli florets marinated in green cardamom, soft cream cheese, and fenugreek leaves, blistered smoky over tandoor embers.

Gymkhana's crowning 2-Michelin-star signature: tender wild muntjac venison layered with aged basmati rice and saffron beneath a baked flaky puff pastry lid, served with cool pomegranate raita.

Charcoal-tandoored Halal chicken tikka simmered in a velvet tomato, butter, cream, and Kasuri methi makhani gravy.

Jumbo wild prawns simmered in a silky golden coconut milk curry with dried sour kokum, Kashmiri chillies, and fresh curry leaves.

Slow-braised tender Halal lamb shank cooked in a fiery, deep red gravy of Mathania chillies, cloves, and smoked mustard oil.

Fragrant aged basmati rice layered with Kashmir dried morel mushrooms, baby turnips, sweet peas, and saffron, served with garlic burrani raita.

Baby Indian purple aubergines simmered in a tangy tamarind, jaggery, and crushed peanut sauce.

Soft handmade paneer cubes cooked in a rich, buttery tomato sauce perfumed with green cardamom and Punjabi fenugreek.

Yellow toor and moong lentils tempered with sizzling golden browned garlic, cumin seeds, dried red chillies, and ghee.

Whole black urad lentils and kidney beans slow-simmered over low charcoal for 24 continuous hours with butter, ripe tomatoes, and cream.

Baby potatoes twice-fried until deeply crisp, tossed in amchur mango powder, roasted cumin, and black salt.

Creamed mustard greens and winter spinach cooked with sweet golden corn kernels and ginger julienne.

Chilled whipped Greek-style curd folded with sweet pomegranate arils, fresh mint, and roasted cumin.

Diced English cucumbers, vine tomatoes, red onions, and coriander tossed in lemon juice and chaat masala.

Soft, pillowy clay-oven baked naan brushed with garlic butter and fresh coriander.

Tandoor-baked naan stuffed with sautéed wild forest mushrooms and finished with white truffle oil and sea salt.

Traditional tandoor-baked leavened bread generously brushed with melted salted butter.

Crisp, multi-layered wholewheat flatbread cooked with ghee in the tandoor.

Handkerchief-thin soft unleavened flatbread tossed paper-thin and baked on an inverted dome.

Extra-long grain Dehradun basmati rice aged two years and steamed to fragrant fluffy perfection.

Aged basmati rice infused with Kashmiri saffron threads, whole cardamom, cloves, and golden sweet onions.

Traditional dense Indian ice cream infused with royal Kashmiri saffron, roasted pistachios, sweet basil seeds, falooda noodles, and chilled rabri.

Golden milk-solid dumplings soaked in warm saffron-cardamom syrup, served with churned rose petal ice cream and edible silver leaf.

Silky 72% Valrhona dark chocolate ganache infused with green cardamom, served with stem ginger ice cream.

Slow-cooked Turkish dried figs and toasted English walnuts simmered in sweetened milk and ghee, served with clotted cream gelato.

Refreshing churned sorbet made with 100% Ratnagiri Alphonso mango pulp, lime juice, and crystal mint leaves.

Tanqueray No. Ten gin, house tonic cordial, toasted curry leaves, fresh lemon juice, and silky egg white foam.

Aged Jamaican rum, Ceylon Arrack, Darjeeling black tea, fresh citrus oleo-saccharum, topped with Billecart-Salmon Champagne.

Dry London gin stirred with bespoke spiced kaffir lime and cracked black pepper cordial.

Rich, chilled smoothie made with pure Ratnagiri Alphonso mango pulp, thick organic yoghurt, and green cardamom.

Traditional chilled spiced buttermilk tempered with roasted cumin seeds, fresh mint, ginger, and black salt.

India's premier crisp, refreshing lager brewed to complement rich tandoori grills and curries (5.0% ABV).

British mineral still water bottled in glass supporting clean water initiatives.

Crisp British sparkling spring water.

Single-estate second flush Assam black tea brewed with whole milk and warming spices.