Garlic Pepper Crab
Daarukhana selects crab from the Philippines for its soft texture, rather than the traditional prawns for this dish. Cooked with garlic and onions, the flavourful crab meat is served on thayir sadam (curd rice), and topped with cauliflower florets and a sprinkling of spices and leaves.

Amaranth Avocado and Corn Bhel
This vegetarian dish combines Indian bhel with a Mexican-style guacamole. Bhel is a popular savoury snack in India made from puffed rice, vegetables and citric juice. Beautifully plated, this option is decorated with edible flowers, golden beetroot and rock chives.

Burra Short Rib
Burra means “marinated” and these USDA Prime short ribs are marinated with Indian spices and slow cooked for 48 hours, and served with baby potatoes cooked with mustard and rosemary. Three house-made dipping sauces – roasted pineapple, raw mango and tomato chilli – are served on the side.

Chilean Sea Bass Moilee
Using a traditional South Indian method, juicy Chilean sea bass is perfectly seared and served on a layer of chopped beans. This signature dish is served with a creamy house-made coconut curry, which brings a mix of sweetness and spiciness.

Chicken Tikka Masala
Daarukhana preserves the authentic flavours of this classic Northern Indian dish with its traditional recipe. Chicken is marinated with spices and cooked in masala sauce. The aroma of the mixture of ground spices further elevates the flavours of the dish.

Indian Bread
Indian bread is served with all main courses at Daarukhana. Inspired by French ingredients, mushroom puree and truffles are added to create an especially aromatic and luxurious naan bread.

Airy Milk Cake
According to Indian history, Airy Milk Cake is a prestigious dessert exclusively for royalty. Cream and saffron, one of the most expensive spices, combine in a cake with a texture that melts in the mouth. It is topped with almonds, pistachios and rose petals to symbolise elegance and nobility.

Chef's Profile
Executive Chef Valice Francis has long been a fan of experimentation, so working at Daarukhana gives him the perfect opportunity to inject his knowledge of Western methods into Indian dishes. His passion for cooking first emerged when he was growing up in Delhi. On entering the industry, Francis underwent strict training with a number of renowned chefs that gave him a strong foundation in Western and Indian cuisine. He realized that he could apply the detailed techniques and culinary science of French and Italian cooking, such as the use of liquid nitrogen, to create inspiring and innovative Indian dishes.