Gymkhana
Menu with Prices in the UK

Minced tender kid goat simmered with fresh fenugreek, garam masala, and ginger, topped with crispy potato salli and served with warm buttered pav brioche buns.

Two double-cut British lamb chops steeped in raw papaya, mustard oil, tandoori spices, and Kashmiri chilli, char-grilled in the clay oven and served with walnut chutney.

Jumbo wild tiger prawns marinated in roasted garlic, crushed black pepper, and carom seeds, fire-roasted with lemon and mint.

Creamy cottage cheese cubes marinated in Bengali mustard (kasundi), spiced yoghurt, and bell peppers, tandoor-roasted with mint chutney.

Flaky sustainable Atlantic cod fillets coated in carom seed spiced gram flour batter, crisp-fried and served with tart tamarind chutney.

Succulent guinea fowl breast marinated in smoked red chilli, mace, and royal cumin, served with red onion salad.

Hand-chopped duck mince infused with green chillies, mint, and cardamom, wrapped in diced sweet peppers and roasted over glowing charcoal.

Slow-braised British pork cheek steeped in Goan toddy vinegar, garlic, Kashmiri red chillies, and cinnamon.

Crisp spiced potato patties with pomegranate pearls, date-tamarind reduction, sweetened yoghurt, and crunchy chickpea sev.

Melt-in-the-mouth Highland wild venison patties ground with chana dal, black cardamom, and topped with pickled red onions.

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

Fragrant aged basmati rice cooked dum-style with British wild muntjac venison, saffron, caramelized onions, and Kewra water, sealed under a flaky pastry lid and served with pomegranate mint raita.

Free-range chicken thighs marinated in brown onion yoghurt paste, layered with scented basmati rice, saffron, and fresh mint leaves.

Kashmiri morels and wild forest mushrooms layered with spiced aged basmati rice, scented with black truffle and rose water.

Extra-long grain Dehradun aged basmati rice steamed with fragrant cloves and green cardamom pods.

Basmati rice gently braised with Kashmiri saffron strands, ghee, and golden shallots.

Charred tandoori chicken tikka simmered in a velvety San Marzano tomato, cashew nut, and fenugreek makhani gravy enriched with churned butter.

Traditional Bihari earthen pot slow-cooked British mutton shoulder with whole garlic bulbs, mustard oil, and whole roasted spices.

Wild king prawns simmered in freshly pressed coconut milk, dried kokum, green chillies, and aromatic coriander seeds.

Whole black Urad lentils and red kidney beans slow-simmered over charcoal for 24 hours with vine tomatoes, garlic, cream, and butter.

Toor and moong lentils tempered with clarified butter, cumin seeds, garlic, shallots, and fresh green chillies.

Cottage cheese and sweet green garden peas cooked in a rich, creamy sauce infused with fresh fenugreek leaves and green cardamom.

Smoky char-grilled paneer cubes folded into a spiced onion-tomato gravy with bell peppers and roasted ground coriander.

Clay-oven roasted aubergine pulp mashed and tempered with mustard oil, green chillies, cumin, and fresh ginger.

Baby potatoes pricked and fried, then slow-braised in a rich yoghurt gravy scented with fennel powder and dried ginger.

Fresh baby okra sautéed on high heat with crisp double onions, amchur dry mango powder, and carom seeds.

Selection of three freshly baked tandoor breads: Garlic Coriander Naan, Laccha Paratha, and Plain Roti.

Clay-oven baked leavened bread brushed with garlic butter and fresh coriander leaves.

Decadent naan stuffed with Cheddar, minced morels, and finished with Italian black truffle butter.

Crispy, multi-layered wholewheat flatbread cooked with clarified butter on the tawa.

Handkerchief-thin soft unleavened bread hand-stretched and cooked over an inverted wok.

Whole wheat bread baked directly against the hot terracotta clay oven wall.

Greek-style churned yoghurt with fresh garden mint, roasted cumin, and sweet ruby pomegranate seeds.

Thick creamy yoghurt infused with roasted golden garlic and Kashmiri red chilli oil.

Roasted and fried lentil pappadums served with mint coriander chutney, sweet mango pickle, and spiced tomato relish.

Traditional dense pistachio and saffron kulfi served with soaked basil seeds, cornstarch vermicelli, sweet rose syrup, and reduced rabri cream.

Caramelised reduced milk dumplings soaked in saffron-rose syrup, served warm with green cardamom clotted cream.

Crispy fried golden spirals soaked in saffron syrup, served with chilled pistachio rabdi.

Valrhona 70% dark chocolate ganache infused with subtle Kashmiri chilli warmth, paired with ginger ice cream.

Aged basmati rice simmered in sweetened whole milk with saffron, chopped pistachios, and silver leaf.

Tanqueray No. Ten gin, house quinine and bergamot tonic water, pomegranate pearls, and fresh pink grapefruit slice.

Single malt Scotch whisky, curry leaf infused syrup, tonic bitters, and egg white foam.

Aged dark rum, Darjeeling black tea, fresh lime juice, nutmeg, and clarified milk punch.

Crisp Indian premium malt lager crafted for rich, spicy cuisine.

Chilled smooth yoghurt beverage blended with pure Ratnagiri Alphonso mango pulp and cardamom.

Refreshing churned spiced buttermilk with roasted cumin seeds, black salt, and fresh coriander.

Iconic bold and spicy Indian fizzy cola served in glass bottles.

Assam black tea simmered with fresh milk, green cardamom, cloves, ginger, and cinnamon.

Prestigious single-estate loose leaf champagne-of-teas from the Himalayan foothills.