Seared fresh okra simmered in a buttermilk broth drizzled with clarified butter, cumin, and fenugreek

Slow stewed red bell peppers pureed with cashews, green cardamom, and chiles topped with yogurt and shredded paneer

Lamb chops grilled with ginger, fennel, cardamom, and garlic served with a fenugreek-cream sauce

A street food classic, these bite-sized crackers are topped with mango, potato, red onion and drizzled with two chutneys: one spicy and savory, the other sweet and tart.

Fried calamari coated with spiced chickpea flour and served with a tomato-nigella sauce

Shredded green papaya flavored with roasted mustard seeds, crushed peanuts, Thai chiles, and fresh lime

A favorite from the city of Patiala in northwestern Punjab, these crispy potato cakes are stuffed with fresh mint, chiles, and red onion accompanied by a tamarind-date sauce and mint-cilantro chutney

Large shrimp seared with a fiery red chile and vinegar paste served with organic baby greens dressed with a ginger-golden raisin vinaigrette and topped with seasoned potato straws

Warm baby beets with fresh curry leaves and ginger over organic greens dressed with a golden raisin vinaigrette and topped with shredded paneer and cayenne-candied pistachios.

Boneless chicken marinated in cream, ginger, and garlic, then roasted in a clay-oven and served with a cashew-raisin sauce

Ginger and chile spiked tapioca fritters with peanuts served with a roasted coconut and sesame seed sauce.

Tender all-natural chicken breast marinated in roasted yellow split peas and garlic served in a spinach-black peppercorn sauce ~ Served with wild mushroom basmati rice

Pacific halibut prepared with a fresh coconut-mint paste and steamed in a banana leaf ~ Served with wild mushroom basmati rice and eggplant and tomato

Large shrimp rubbed with fennel, cardamom, garlic, red chiles, and mustard oil and poached in coconut milk ~ Served with mint and garbanzo bean basmati rice and seasonal vegetable

Influenced by the Portuguese colonization of Goa, a western Indian state, this classic dish of braised pork has an assertive sauce of freshly ground spices and garlic & more.

Saffron-marinated grilled paneer served with a red chile-raisin sauce with basil, peanuts, and raspberries ~ Served with mint and garbanzo bean basmati rice

Colorado rack of lamb rubbed with ginger, garlic, black cardamom, and black cumin braised in a robust fennel-tomato sauce ~ Served with wild mushroom basmati rice and eggplant and tomato pate

A dish reflective of tastes from the southwestern Konkan coast: wild Alaskan salmon seared with turmeric and poached in a coconut milk-malt vinegar & more.

Grilled beef tenderloin rubbed with Kashmiri chile and served with a wild mushroom sauce ~ Served with smashed sweet potatoes and seasonal vegetable

Persian influenced cumin basmati rice layered with a hearty, squash-lentil stew individually baked and topped with buttery puff pastry ~ Served with mint and cucumber yogurt and lentil wafers

Marinated in yogurt, garlic, ginger, and fresh ground spices served with a buttery fenugreek sauce ~ Served with mint and garbanzo bean basmati rice and coconut chile spinach

Grilled filet mignon rubbed with coarsely cracked Tellicherry peppercorns and cardamom ~ Served with Yukon smashed potatoes with red chiles and seasonal vegetable

Large shrimp with fennel, garlic, and sweet Hungarian paprika ~ Served with wild mushroom basmati rice and a cabbage & cucumber slaw with fresh coconut, roasted peanuts, and lime