Twenty acts, one curtain.
The procession is served to the whole table as one continuous performance. Counter scenes and a cellar of pairings sit alongside it for those who want to write their own running order.
Crisp lentil shards under tamarind glaze, pomegranate pearls and a breath of edible gold to raise the curtain.
Chilled coconut and saffron broth poured at the table over cured kingfish and toasted curry leaf.
Ember grilled prawn lacquered in black pepper and jaggery, finished with a coil of fermented chilli oil.
Charred heirloom vegetables, green mango kanji and a brittle of cumin caramel for crackle.
Slow simmered black lentil enriched with aged butter and bone marrow, gilded along the rim.
A theatre of aged pickles revealed under a dome of clove smoke, served with warm millet roti.
Tandoor lamb shoulder glazed in fermented honey and Kashmiri chilli, carved tableside.
Cardamom milk cake under spun sugar and saffron leaf, a sweet final bow to the night.