Flying Elephant Menu

Punjabi spiced hummus with garlic naan crisp.

Pearl sago crisp with beet pachadi.

Indian spiced roasted foxnut.

Indian street taco with spiced pulled lamb.

Wild mushroom kebab, katafi tart and San Miniato truffle.

Charred burrata with Ajwa dates relish and mint frosting.

Papad-coated paneer with korma.

Tawa masala wagyu strip on toasted brioche.

Creamy charred prawns with ker ki lonji.

Keema samosa with Burmese khao suey.

Puchka with tuna, avocado, ponzu and tulsi.

Smoked corn-fed chicken in a full-bodied tomato masala.

Mozzarella with heirloom and cherry tomato kut.

Portobello, shimeji and spinach.

Slow-cooked duck with Madras spice.

Soft-shell crab, Amritsari battered, with mango salad and saffron yoghurt.

Spicy stewed lamb with corn espuma and laal maans.

Baby lamb leg with spiced yoghurt, flambéed with rum.

Creamy prawn curry with coconut and curry leaves.

Chilean seabass with bamboo shoot and North East Indian spices.

Herbaceous chicken seekh with anjeer chutney.

Roasted lamb chop with spiced yoghurt and pickled mashed potato.

Spicy cheese and charred corn-fed chicken with tulsi.

Honey-glazed beet with spicy mascarpone and masala plum coulis.

Cottage cheese with spiced cream and basil.

Succulent corn-fed baby chicken with chutney trio.

Slow-cooked black lentils finished with butter and cream.

Choose steamed rice or fragrant green peas pulao.

Soft naan with garlic or cheese.

Layered paratha served Malabar or lacha style.

Classic whole wheat tandoori roti.

Malai gajar halwa, cream cheese and gin.

Ras malai, almond and soft mascarpone.

Gulab jamun with strudel vanilla gelato and rum.