Wedding Breakfast
& Lunch Buffet Menu

Steamed rice cakes, cloud-light and tender, served warm.

Rice and moong dal porridge, tempered with whole pepper, cumin and curry leaf.

Urad dal doughnut, crisp at the edges and pillow-soft within.

Small, thick rice pancakes dotted with onion, tomato and coriander. Mixed vegetables — no cheese.

Semolina halwa bright with pineapple and saffron, folded with cashews and golden raisins.

Coconut, mint and tomato — three colours, three moods for dipping and spooning.

Toor dal stewed with vegetables and a freshly ground house masala.

Fiery lentil-chilli powder, mixed with a swirl of sesame oil over idly.

Dark roast decoction tempered with steamed milk and unrefined sugar.

Cardamom-infused black tea, poured from a height to froth the milk.

Toor dal and jaggery sweet, simmered slow in ghee with fried cashews.

Gulab Jamun: soft milk solids in rose-scented syrup.

◇ Gulab Jamun

Cool yoghurt relish with cucumber, tempered with mustard.

Sweet-sour raw mango relish tempered with mustard and curry leaf.

A regal medley of seven vegetables bound in coconut, curd and coconut oil.

Lady's fingers in a buttermilk-laced gravy with coconut and green chilli.

Rice and toor dal slow-cooked with tamarind, spice and a hint of ghee.

A thin, peppery, tamarind-tomato broth — bright with garlic and coriander.

Steamed Sona Masoori, the quiet canvas for every curry and dal.

Plain toor dal, cooked soft and placed atop rice as the first blessing.

Warm clarified butter, poured in a golden stream over paruppu and rice.

Green beans and split lentils, dry-fried with coconut and red chilli.

Baby potatoes in chilli and turmeric, fried crisp and golden.

Thin raw banana slices, fried to a fragile amber crunch with salt and pepper.

Sun-dried lentil wafer, fried to a blistered, shattering crisp. Small to medium size.

Crisp toor dal fritters, studded with whole peppercorns and curry leaf.

Tamarind rice coated in fried peanuts, mustard seed and dried chilli.

Soft whole-wheat flatbreads, blistered briefly over an open flame.

Cottage cheese in a rich, buttery tomato gravy with kasuri methi.

Cool, lightly set yoghurt folded into rice, tempered with mustard and curry leaf. The closing note.

Aged mango cured in mustard, fenugreek and gingelly oil. Use sparingly.

Sweet mango blended with cool yoghurt, cardamom and a touch of rose water.