Wiki's Catering

Private Dining · Est. Tradition · Curated Fusion

A Seven-Course Journey Through Modern Indian Fusion

Course One

Amuse-Bouche

a whisper to begin

Pani Puri Caviar tamarind pearls, mint consommé, micro coriander

Course Two

Small Plates

the opening notes

Tandoori Hamachi Crudo yuzu-kachumber, black salt, crispy curry leaf

Truffled Mushroom Galouti porcini, saffron brioche, aged balsamic reduction

Burrata & Heirloom Chaat pomegranate, tamarind foam, puffed amaranth

Course Three

From the Sea

currents of the coast

Malabar Lobster Risotto coconut curry, curry leaf oil, pickled ginger

Miso-Glazed Black Cod kokum reduction, charred bok choy, ginger ash

Course Four

Palate Cleanser

a pause between verses

Rose & Cardamom Granita gulkand, lychee, edible silver leaf

Course Five

From the Land

the heart of the hearth

Wagyu Short Rib Nihari bone marrow naan, saffron foam, smoked marrow butter

Duck Breast & Vindaloo Jus fig chutney, turmeric polenta, crispy shallot

Lamb Rogan Josh Wellington phyllo crust, minted pea purée, tamarind glaze

Course Six

Vegetarian

gardens of the east

Paneer Tikka Ravioli makhani velouté, kasuri methi oil, parmesan crisp

Charred Cauliflower Steak black garlic korma, crispy okra, pine nut dukkah

Course Seven

Dessert

a sweet farewell

Saffron Crème Brûlée pistachio tuile, cardamom ice cream, rose petal

Gulab Jamun Cheesecake rose syrup glaze, almond praline, gold leaf

Chai Affogato masala-infused espresso, kulfi, candied ginger

Genuss, der verbindet.