Discover the unique flavours of the Western Indian province of Maharashtra – light, flavourful and sophisticated, with a hint of the tropical coast. These are special regional dishes, uncommon in restaurants, but regularly cooked in homes, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world.

Sabudana Vada — Fried Tapioca Pearl & Peanut Fritters  $6
Crispy on the outside and soft on the inside, this is a mixture of tapioca pearls, peanuts and potatoes, spiced with chilli and toasted cumin; served with coconut chutney and yogurt.

Matki Usal with Poha — Moth Bean Curry with Flattened Rice  $12
Legume curry spiced with red chilli, coconut, coriander seed, cumin, fennel seed and black peppercorn, mellowed with tomatoes; served with poha, flattened rice with turmeric.

Chicken Roulade with Fenugreek  $14
Roulade is a sophisticated French technique of deboning poultry and then rolling it into a tight cylinder before poaching. The elegant round discs of tender meat are then seared and served with a mild curry of onion, ginger, garlic, tomato and chilli, and garnished with fenugreek leaves sautéed with garlic. Served with delicate basmati rice scented with cumin seeds.

Combo Plate — Matki Usal + Chicken Roulade $16
With choice of basmati or poha rice

Mango Shrikhand — Hung Yogurt with Saffron and Mango  $6
Fresh yogurt is strained overnight until thick and creamy, then flavoured with sugar, green cardamom, saffron and mango puree.

Prix Fixe Menu
App + Main + Dessert: Veg $23 • Chicken $25 • Combo $27

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Ketan Dongre hails from Nagpur, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then, he has worked at O&B, The Ritz Carlton, and The St. Regis Hotel. IG: @foodbyketan

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