A Symphony of Flavors

Pristine Padma Hilsa slow-cooked in a pungent mustard oil reduction, served with aromatic Govindobhog rice.

The soul of Old Dhaka. Mutton marinated for 12 hours with secret spices, layered with saffron rice.

Giant river prawns slow-simmered in a rich, creamy gravy made of coconut milk, flavored with mild spices.

Daily fresh Atlantic salmon and tuna nigiri, accompanied by intricate dragon rolls and grated wasabi.

Crispy-skinned Peking style duck, glazed with a fiery Szechuan blossom honey and ground pepper reduction.

Handcrafted crystal shrimp dumplings and open-topped chicken shumai steamed in traditional bamboo baskets.

Carved to order. Australian Angus beef seasoned with rosemary, thyme, and roasted garlic.

Rich Atlantic lobster reduction finished with cognac and a touch of Crème Fraîche.

Creamy Arborio rice cooked with pan-seared wild mushrooms and finished with shaved truffles and parmesan.

Gold-leafed Rasmalai, artisanal Sondesh, and miniature baked Rosogolla.

Prepared fresh at the station with organic milk and hand-crushed Sicilian pistachios.