Mir Zafar Ali:
Pan Seared eringi with black truffle cream , chive emulsion
Mir Zafar Ali:
Blue swimmer crab with cucumber panna cotta and charred zuchinni ,
Mir Zafar Ali:
KODO MILLET AND BALLOON VINE LEAF RISOTTO, MILLET PUFF, AND SPRING VEGETBALES
Mir Zafar Ali:
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Mir Zafar Ali:
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Mir Zafar Ali:
Home made fetteccini with wild mushroom , fresh peas, and mascarpone
Mir Zafar Ali:
Pan fried Scallop with chared asparagus, pea mousseline and bouillabaisse sauce
Mir Zafar Ali:
Asparagus panna cotta with blue swimmer crab and ginger saffron aioli
Mir Zafar Ali:
At work
Mir Zafar Ali:
Petit fours
Mir Zafar Ali:
Fresh Ice
Mir Zafar Ali:
Break fast cassarole
Mir Zafar Ali:
IMG_20170826_204055_Bokeh
Mir Zafar Ali:
Tart
Mir Zafar Ali:
IMG_20170802_221731_Bokeh
Mir Zafar Ali:
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Mir Zafar Ali:
Petit desserts
Mir Zafar Ali:
White asparagus risotto with green asparagus flan
Mir Zafar Ali:
Venison , pistachio and couscous
Mir Zafar Ali:
Tuna tartare with green apple and aged balsamic jelly
Mir Zafar Ali:
Breads selection
Mir Zafar Ali:
Squab and truffles
Mir Zafar Ali:
Pistachio and cream cheese
Mir Zafar Ali:
Strawberry tart
Mir Zafar Ali:
Blue swimmer crab with asparagus
Mir Zafar Ali:
Cocks comb saffron
Mir Zafar Ali:
Venison , pistachio and couscous
Mir Zafar Ali:
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Mir Zafar Ali:
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Mir Zafar Ali:
Saffron risotto with fritto misto
