1n The #FrugalIndian 8 course lunch served the “Thauleee” style: A “lounge” style preserve of the fruit of the Mangifera Indica tree, subtly seasoned with Egyptian cumin, handpicked nigella, raisiny pimentos from the Vale of Cashmere & exotic resin of the rare Afghan ferula tree.

2n An exotic transcontinental fusion of Andean high mountain tubers, cooked with African & Indian spices, the subtle undertones of Siberian fennel & predominated by the hand pounded extract of desiccated young mango

3n green lentils served in the exotic “dhaull” style of the central Indian plateau, simmered overnight on embers of rare mesquite coal, delicately flavoured with aliates & the rare umami rich berries of the Solanum plant

4n caramelised buttery apple gourds, pan roasted with yellow pigeon lentils, floured simply with redolent grassy flavours of Moroccan cumin, served in the Indian “subjeee” style, dye a brilliant yellow with curcuma, harvested in the Himalayan foothills

5n a warm & comforting potage of red legumes served in “rajma” style of the warriors of the poonjab region. Cooked to buttery tenderness in a simple yet incdrebily complex sauce of red nightshade berries, and a combination of rare forest pimentos

6n Highly seasoned fritters of “chana” lentils, cooked over coals in the “kebob” style, then simmered in a rich yoghurt pan sauce, flavoured with the chef’s secret combination of herbs & spices unique to “maarwadeee” tribe from the deserts of rajpootana

7n a refreshing summer gazpacho of fresh yogurt, lacto-fermented in the “rayta” style, mildly seasoned with dried Tunisian mint, and freshly roasted hand pounded cumin, served with chickpea flour croutons in the “booondhee” style for textural contrast.

8n refreshingly tangy mangifera fruit, semi dried in the glorious heat of the Indian summer sun & preserved in intoxicating first press extract of the heritage Indian mustard seed and flavoured with “aachaaar” spices.