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Carpaccio of cured organic salmon with onion seeds, horseradish ‘raita’
Tandoori breast of Anjou squab pigeon
English asparagus with fennel, coriander and chilli
Black Leg chicken breast filled with spinach and apricot, morel korma sauce
Smoked saddle of lamb with Chettinad spices, spinach poriyal
Baked green pea and corn parcel, potato cauliflower stir fry
Hyderabad style lamb mince with green peas and mint
Rajasthani sangri beans with fenugreek and raisin