Seared with Tandoori Masala, Citrus Yuzu Kosho, Caviar, Crispy Garlic, and Truffle Oil

Wagyu

Avocado, Mango Chutney, and Micro Cilantro

Salmon

Pickled Wasabi, Honey, Curry-Infused Cream Cheese, Pickled Onion, and Cured Ikura

Masala Seared Tuna

Truffle Slice, Crispy Lotus Root, Puffed Rice, Plum Chutney, and Truffle Salt

Truffle

Plain Naan

Trio of Chutney

Masala Papad

Cucumber Raita

Truffle Naan

Josper Grilled Vegetables

Filet mignon, mushroom, broccoli, Thai black pepper

Black Pepper Beef

Lobster tail, basmati, Thai chili, Szechuan sauce

Lobster Fried Rice

Lobster, shrimp, seabass, egg noodles, lemongrass

Seafood Noodle Stir-Fry

Seared wagyu, tandoori masala, yuzu kosho, caviar

Wagyu Temari

Charred octopus, purple cauliflower purée, eel sauce

Tawa Charred Octopus

Kali Dal

Lobster Green Curry

Wrapped seabass, truffle celeriac, Kerala sauce

Banana Leaf Seabass

Angara Wagyu

Saffron rice with salmon, tuna, truffle, or wagyu ✓ Prices vary 24–34

All Temari

Basmati Rice

Whole wheat flatbread baked in the tandoor

Tandoori Roti

Daily Sorbet

Cottage cheese dumplings, cardamom milk, yuzu mousse

Rasmalai

Remove the Wagyu from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper.

Temper and season

Combine the tandoori masala powder, smoked paprika, ground cumin and garlic powder in a small bowl. Gently press about 1 tsp of the dry rub evenly onto both sides of the steak so it forms a thin coating — do not oversmear; you want the beef flavor to remain dominant.

Apply tandoori rub

Heat a heavy cast-iron skillet or carbon steel pan over high heat until smoking hot (about 4–6 minutes). Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving: for a 1–1.25 inch thick steak sear 45–60 seconds per side for rare to medium-rare (A5 Wagyu is best rare). Also quickly sear the edges (1–2 rotations) to render fat. Internal temperature target: 115–120°F (46–49°C) for rare. Because Wagyu has high intramuscular fat, keep cook time short to preserve texture.

Sear

Remove steak to a wire rack or plate and rest 5–7 minutes tented loosely with foil. Residual heat will raise the temperature a few degrees.

Rest

While the steak rests, whisk together 1/2 tsp yuzu kosho, 1 tablespoon fresh yuzu juice (or lemon/lime mix), 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp neutral oil and 1/2 tsp honey in a small bowl until combined and slightly emulsified. Taste and adjust: if too aggressive, add another 1/4 tsp honey; if not bright enough, add a few drops more citrus.

Spoon 1–2 teaspoons of this sauce per portion to finish the plated steak. Reserve the rest for guests to add if desired.

Warm neutral oil (about 1/2 cup) in a small saucepan to 275–300°F (135–150°C) — oil should shimmer but not aggressively bubble. Add the thinly sliced garlic in a single layer and fry, stirring gently so slices separate, until golden brown and crisp, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray, immediately sprinkle with a pinch of salt, and let cool. Watch carefully to avoid burning; garlic will darken quickly.

Slice the rested Wagyu against the grain into 1/4-inch-thick slices (or serve whole if preferred). Arrange on warm plates.

Drizzle a thin ribbon (about 1/2 tsp) of the yuzu kosho citrus sauce across the slices, or place a small pool beside the steak for dipping.

Place a small quenelle or teaspoon of caviar on top of one or two slices (about 1 tsp per portion). Scatter 4–6 pieces of crispy garlic across the steak for crunch.

Finish with a very light drizzle (about 1/2 tsp) of white truffle oil over the beef and microgreens if using. Sprinkle a few flakes of Maldon finishing salt very sparingly — a little goes a long way.

Serve immediately so the caviar stays cool and the steak remains warm.

A5 Wagyu beef steak (or high-grade Wagyu), 6–8 oz

Kosher salt

Black pepper, freshly ground

Neutral high-heat oil (grapeseed or canola)

Tandoori masala powder

Smoked paprika

Ground cumin

Garlic powder

Yuzu kosho (green or red)

Fresh yuzu juice (or substitute 50/50 lemon + lime)

Soy sauce (low-sodium)

Rice vinegar

Neutral oil (grapeseed)

Honey

High-quality salmon or sturgeon caviar

Microgreens (optional)

Flaky finishing salt (Maldon)

Garlic cloves, thinly sliced

Neutral oil for frying

Pinch of salt

White truffle oil

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, and zest the lemon over the fillets. Let sit at room temperature for 10 minutes.

Prepare and season

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and fish is cooked about three-quarters of the way up the side. Flip and cook for an additional 1–2 minutes for medium (internal temperature ~125–130°F / 52–54°C) or longer to desired doneness. Remove from pan and set on a warm tray. Squeeze a little lemon juice over each fillet.

Cook

While the salmon rests, prepare the avocado salad. Halve and pit the avocados, dice into 1/2-inch pieces, and place in a bowl. Add 1/4 cup finely diced red onion and 1/2 cup halved cherry tomatoes. Sprinkle 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning.

Make the quick mango chutney while the salmon cooks or ahead of time. In a small bowl combine 1 cup diced ripe mango, 1/4 cup finely diced red bell pepper, 1/4 cup finely minced red onion, 2 tbs rice vinegar, 1 tbs honey, 1 tsp grated fresh ginger, and 1/2 minced jalapeño if using. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir well and let sit 5–10 minutes for flavors to meld. If you prefer a looser chutney, add 1–2 tbs warm water or another teaspoon of rice vinegar.

Plate warm salmon fillets on individual plates. Spoon 2–3 tablespoons of mango chutney on top of or beside each fillet. Place a generous scoop (about 1/2 cup) of avocado salad alongside the salmon. Drizzle the avocado salad very lightly with 1 tsp extra-virgin olive oil if desired.

Finish with a small handful of micro cilantro on top of the chutney and salmon for a fresh, herbaceous note. Serve with lemon wedges on the side for additional acidity.

salmon fillets (skin-on, 6–7 oz each)

olive oil

kosher salt

freshly ground black pepper

lemon (zested and juiced)

ripe avocados

red onion (finely diced)

cherry tomatoes (halved)

lime juice (fresh)

cilantro (fresh, chopped)

salt

black pepper

ripe mango (peeled, diced)

red bell pepper (finely diced)

red onion (finely minced)

rice vinegar

honey

fresh ginger (grated)

jalapeño (seeded and minced, optional)

micro cilantro

extra-virgin olive oil

lemon wedges

Pat the tuna loin dry with paper towels. In a small bowl combine 2 tbs neutral oil, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the spice-oil mixture evenly over all sides of the tuna. Let rest at room temperature for 10 minutes while you prepare other components.

Prepare and marinate tuna

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare (adjust to 60–90 seconds per side for medium-rare), turning to get even crust on all sides. Remove the tuna to a cutting board and rest 3–4 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

Sear the tuna

Whisk together 2 tsp prepared wasabi paste, 2 tbs rice vinegar, 1 tbs mirin, 1 tsp sugar and a pinch of salt until sugar dissolves. Taste and adjust: it should be tangy with a bright wasabi heat. Transfer to a small bowl and refrigerate until serving. (Can be made up to a day ahead.)

In a small bowl, beat 4 oz softened cream cheese with 2 tsp honey, 1 tsp mild curry powder, 1 tsp lemon juice and 1/4 tsp salt until smooth. Chill briefly if needed to firm slightly. Transfer to a squeeze bag or small spoon for plating.

Place 1/2 cup thinly sliced red onion in a small container. Warm 3 tbs rice vinegar, 1 tbs water, 1 tsp sugar and 1/4 tsp salt just until sugar dissolves (about 15–20 seconds in microwave) then pour over the onions. Let sit at least 10 minutes (or refrigerate up to 2 days). Drain lightly before using.

Gently mix 2 oz rinsed, drained salmon roe with 1 tsp light soy sauce and 1/2 tsp mirin in a small bowl. Cover and refrigerate for 15–30 minutes to lightly cure and flavor. Keep chilled until assembly.

On a serving plate arrange tuna slices in a single layer or slightly overlapping fan. Dot small quenelles or thin lines of the honey curry cream cheese across the tuna using a spoon or squeeze bag.

Place small spoonfuls of pickled wasabi beside or atop select slices for bright heat. Scatter a few pickled onion ribbons across the tuna.

Spoon small clusters (teaspoon-sized) of the cured ikura strategically over the tuna to add briny pops.

Finish with microgreens, a light sprinkle of toasted sesame seeds, and serve lemon wedges alongside for optional brightness. Serve immediately so the tuna remains rare in the center.

sushi-grade tuna loin

neutral oil (canola or grapeseed)

garam masala

ground coriander

prepared wasabi paste

mirin

granulated sugar

cream cheese (softened)

mild curry powder

lemon juice

red onion (thinly sliced)

water

salmon roe (ikura), rinsed and drained

light soy sauce

microgreens or baby cilantro

toasted sesame seeds (white or black)

Preheat oven to 160°C (325°F). Butter or lightly oil a shallow 20x20 cm (or equivalent) baking dish or use individual small ramekins for portioning.

Preheat and prepare

In a small saucepan, heat milk and heavy cream over medium heat until just steaming (do not boil). Remove from heat and let sit 2 minutes. In a medium bowl, whisk the egg yolks and whole egg gently with miso, salt, and white pepper. Slowly temper the warm milk-cream into the egg mixture in a steady stream, whisking constantly to avoid scrambling.

Make custard base

Stir in 1 teaspoon of black truffle oil into the custard mixture. Taste and adjust seasoning carefully — truffle oil is strong; the miso adds savory depth.

Add truffle oil

Strain the custard through a fine mesh sieve into the prepared dish/ramekins to remove any coagulated bits. Place the dish(es) into a roasting pan and add enough hot water to reach halfway up the outside of the baking vessel (bain-marie). Bake for 25–35 minutes for a shallow pan (or 18–22 minutes for small ramekins) until the custard is set at the edges but still slightly wobbly in the center.

Bake custard

Remove from water bath and cool 10 minutes, then chill in refrigerator 30 minutes to firm up (optional but makes slicing cleaner). Cut into 8 equal rectangular slices to place on toasted bread or flatbread bases.

Cool and portion

Toast baguette slices or warm the crisp flatbread until lightly golden and crisp. Place each truffle custard slice on a base right before plating to keep crispness.

Toast bases

Place thin lotus slices into a bowl of cold water with 1 tablespoon lemon juice for 5 minutes to prevent browning and remove surface starch. Drain and pat very dry with paper towel.

Prepare and brine

Combine rice flour, cornstarch, and 1/2 tsp salt in a shallow plate. Heat neutral oil in a wide saucepan to 180°C (350°F). Lightly dust lotus slices with the flour mixture, shaking off excess. Fry in small batches 45–90 seconds until puffed and crisp and very lightly golden. Remove with a slotted spoon to paper towels to drain. Sprinkle a light pinch of extra salt while warm.

Dust and fry

In a small skillet over low heat, melt butter. Add light brown sugar and a pinch of salt; stir until sugar dissolves and mixture becomes slightly syrupy (about 1–2 minutes). Remove from heat and quickly fold in puffed rice so each piece is lightly coated. Spread on parchment to cool and set — the sugar coating will firm slightly but remain crisp. Break into small clusters for garnish.

Combine quartered plums, sugar, rice vinegar, grated ginger, minced garlic, chili flakes, soy sauce, and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until fruit breaks down and mixture thickens to a jammy chutney, 12–18 minutes.

Cook plums

Taste and adjust balance: add a little more sugar if too tart, a splash more vinegar if too sweet, or a pinch more salt. Remove from heat and cool. For a smoother finish, pulse briefly with an immersion blender or strain lightly — leave some texture for interest.

Finish

To assemble each portion: spread about 1 teaspoon of plum chutney onto each toasted base. Place a slice of chilled truffle custard on top of the chutney.

Arrange a few pieces of crispy lotus root adjacent or lightly leaning on the custard slice for height and crunch.

Scatter a small handful of puffed rice clusters around and on top for additional textural contrast (about 1 tablespoon per portion).

If using fresh truffle, shave a very thin slice or two over the custard immediately before serving. Lightly sprinkle about 1/8 teaspoon truffle salt over each portion (adjust to taste) — the truffle salt is strong so use sparingly.

Garnish with microgreens or chive tips and serve immediately so the toasted base and lotus chips remain crisp.

whole milk

heavy cream

large egg yolks

eggs (whole)

white miso (or light soy-miso blend)

freshly ground white pepper

black truffle oil (fine quality)

thin baguette slices or crisp flatbread

fresh lotus root (peeled, thinly sliced 1–2 mm)

rice flour

cornstarch

fine sea salt

neutral oil for frying (canola or peanut)

puffed rice (unsweetened, snack type)

butter

light brown sugar

pinch of fine salt

plums (ripe, pitted and quartered)

ginger (fresh, grated)

garlic (minced)

red chili flakes

soy sauce

black truffle (fresh, optional, very thin slices)

truffle salt

microgreens or chive tips (for garnish)

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and aromatic.

Activate yeast

In a large mixing bowl whisk together plain yogurt, milk, and vegetable oil until smooth.

Mix wet ingredients

Add the flour and salt to the yogurt mixture. Pour the activated yeast mixture into the bowl. Using a wooden spoon or your hand, stir until a shaggy dough forms.

Combine dry and wet

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands with a little water and continue kneading.

Knead dough

Lightly oil the inside of the mixing bowl, place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm draft-free spot for 1 to 1½ hours, until doubled in size.

First rise

Punch the dough down gently to release air. Transfer to a floured surface and divide into 8 equal pieces (about 70–80 g / 2.5 oz each). Shape each piece into a smooth ball and dust lightly with flour.

Portion dough

Cover the dough balls with a damp towel or plastic wrap and rest 20–30 minutes to relax the gluten; this makes rolling easier.

Rest balls

Place a heavy cast-iron skillet or nonstick pan over medium-high heat. Preheat until very hot (about 3–5 minutes). If you have a pizza stone or tandoor, preheat that to high heat instead.

Heat cooking surface

Working with one dough ball at a time, press it with your fingers to flatten slightly. On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape about 6–8 inches long and 1/8 to 1/4 inch thick. Alternatively, gently stretch by hand for a more rustic texture. Dust off excess flour.