Desserts

Traditional slow-churned kulfi over rose falooda vermicelli, topped with nuts.

Warm chocolate cake with a molten centre, served with a scoop of vanilla ice cream.

Slow-cooked grated carrots simmered in milk, ghee and cardamom, served warm.

Soft paneer discs steeped in chilled, saffron-infused thickened milk with pistachios.

Two warm milk-solid dumplings soaked in fragrant rose-cardamom syrup.

Two spongy paneer balls in light sugar syrup — soft, juicy and delicately sweet.