Celebrate the festive season€¦ · Dal Tadka (v) Cumin and garlic tempered yellow lentils Videshi Ombhl (v) Brussel sprouts and chestnuts tossed with jaggery Basket of breads, onion

Celebrate the festive season

BY ATUL KOCHHAR

THE FESTIVE SEASON IS A TONIC FOR OUR SOULS.

IT MOVES US TO THINK OF OTHERS R ATHER THAN OF

OURSELVES. IT DIRECTS OUR THOUGHTS TO GIV ING.

B.C. Forbes

The Restaurant and Front Terrace

The

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Bar

The

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Allergen information available on request. Please inform us of your specific allergy or dietary requirement when ordering. Whilst we have strict controls in place to reduce the risk of contamination, unfortunately it is not possible for us to guarantee

that our dishes will be 100% allergen or contamination free.



AMUSE BOUCHE

STARTERMini Platter of

Duck seekh kebab, wild sea bass kempu and Gangtok organic vegetable momo

MAINSServed Sharing-Feast Style

Til Dia Maas Pulao Black sesame marinated seafood cooked with aromatic rice

Chasa Zemma Tossed crispy chicken with Tibetan yerma pepper

Lamb Kelli Chana Kentish lamb rump served with traditional Manipur gram curry

Main Course served with:

Dal Tadka (v) Cumin and garlic tempered yellow lentils

Videshi Ombhl (v) Brussel sprouts and chestnuts tossed with jaggery

Basket of breads, onion salad and raita (v)

DESSERTSticky Toffee Pudding (v)

Cinnamon minced pie, chilli caramel sauce

AMUSE BOUCHE

STARTERPlatter of

Golden vegetable seekh kebab, baby cauliflower kempu and Gantok organic vegetable momo (v)


Khumbi Pulao (v) Griddled assorted wild mushroom masala pulao

Tibetan Jackfruit Masala (v) Jackfruit simmered in black spices and stir fried with peppers

Shakarkand Kelli Chana (v) Roasted sweet potato with traditional Manipur gram curry


Dal Tadka (v) Cumin and garlic tempered yellow lentils


Basket of breads, onion salad and raita (v)



MERRY MENUA Kanishka Sparkle Cocktail on Arrival

MERRY VEGETARIAN MENUA Kanishka Sparkle Cocktail on Arrival

(v) vegetarian Menus are subject to change. Vegan menus are available. Minimum 8 people dining. (v) vegetarian Menus are subject to change. Vegan menus are available. Minimum 8 people dining.





COCKTAIL & CANAPESKadai paneer, dhokla, chicken momo, pickled shrimps

STARTERTandoori mixed Grill of

Goose kolapuri tikka, malai sea bass and stuffed potato


Sagolir Manxo Country lamb curry flavoured with black pepper and cumin

Paturi Maach Spiced sea bream grilled in banana leaf

Murg Daak Bunglow Traditional chicken curry from colonial guest houses of East India


Sarson Saag Paneer (v) Slow cooked mustard greens saag and paneer curry


Dal Makhani (v) 24 hours cooked buttered black lentils

Kashmiri saffron pulao, basket of breads, onion salad, raita and mixed pickle (v)



COCKTAIL & CANAPESKadai Paneer, dhokla, vegetable momo, wheat bubble (v)

STARTERTandoori mixed Grill of

Subzi seekh kebab, mushroom and white truffle gelawati and stuffed potato (v)


Sagolir Jackfruit (v) Stir-fried jackfruit flavoured with black pepper and cumin

Kaddu Channa (v) Spiced butternut squash and chickpeas stack

Mutter Mushroom Malai (v) Green peas and mushrooms simmered with fenugreek in a creamy onion masala


Sarson Saag Paneer (v) Slow cooked mustard greens saag and paneer curry


Dal Makhani (v) 24 hours cooked buttered black lentils

Kashmiri saffron pulao, basket of breads, onion salad, raita and mixed pickle (v)



(v) vegetarian Menus are subject to change. Vegan menus are available. Minimum 8 people dining. (v) vegetarian Menus are subject to change. Vegan menus are available. Minimum 8 people dining.

JOLLY MENUA Kanishka Sparkle Cocktail on Arrival

JOLLY VEGETARIAN MENUA Kanishka Sparkle Cocktail on Arrival





(v) vegetarian Menus are subject to change. Vegan menus are available. Minimum 2 people dining.

Pork Momo Sapta Country style pork belly dim sum and pepper stir-fry

Tandoori Lobster Tikka Lobster tikka spice with Naga chilli, classic coriander chutney

Maach Paturi Kasundi mustard marinated steamed Loch Durat salmon wrapped in a banana leaf

Champagne Sorbet (v)

Mutton Biryani Baked aromatic rice and mutton, served with smoked garlic raita

Or

Poora Haah North East Indian style roast duck with moong khar

All mains are served with a basket of breads and tadka dal (v)

Chacklet Aur Rasmalai (v) Cottage cheese dumpling in dark chocolate sphere, white chocolate malai

Vegetable Momo Sapta (v) Country style organic vegetable dim sum and pepper stir-fry

Atul‘s Signature Paneer Tikka (v) Naga chilli spiced paneer, cumin scented berry compote

Dhokla Chaat (v) Steamed gram flour savoury sponge, grilled kohlrabi and sorrel chutney

Champagne Sorbet (v)

Tarkari Biryani (v) Baked aromatic rice and organic baby vegetables, served with smoked garlic raita

Or

Mochar Niramesh Kofta (v) Banana blossom koftas simmered in a coconut, cumin and ginger curry

All mains are served with a basket of breads and tadka dal (v)

Chacklet Aur Rasmalai (v) Cottage cheese dumpling in dark chocolate sphere, white chocolate malai


FESTIVE FEASTServed as Tasting Menu

A Kanishka Cocktail on Arrival

FESTIVE FEAST VEGETARIANServed as Tasting Menu

A Kanishka Cocktail on Arrival

BOXING DAY BRUNCH MENU with a Lychee Bellini on Arrival

STARTERSVenison boti skewers, pear and chocolate chutney

Butter chicken samosa, pickled onions

Spiced butternut squash soup, shallot bhajia (v)

MAINSTenga seabass curry, vermicelli, shrimp pickle

Tandoori quail egg pulao, cranberry raita

Root vegetable kofta, flaky paratha (v)

DESSERTSGor rice pudding brulee (v)

Peanut chikki butter parfait (v)

Baked pineapple with coconut sorbet (v)

SIDESBrussel sprouts porial (v)

Buttered black lentils (v)

Pomegranate and hing aloo (v)



(v) vegetarian Menus are subject to change. Vegetarian menu are available upon request.

NEW YEAR‘S EVE VEGETARIAN3 Courses, a celebratory Cocktail on Arrival

and Petit Fours with Coffee or Tea

5.30pm–7.30pm

7.30pm–9.30pm and also 9.30pm–midnight, includes a glass of Champagne






STARTERSPalak patta chat, yogurt, tamarind and pomegranate (v)

Beef boti skewers, chilli chutney

Atul‘s signature chicken tikka pie, cumin scented berry compote

MAINSTenga lobster masala, Tingmo

Tandoori quail and egg pulao, cranberry raita

Jackfruit kofta, flaky paratha (v)




SIDESBeans porial (v)


Bamboo shoot stir fry (v)

Bread basket (v)

STARTERSPalak patta chat, yogurt, tamarind and pomegranate (v)

Organic vegetables momo, smoked tomato chutney (v)

Mizoram style tofu, peppers and spring onion stir-fry (v)

MAINSCountry paneer masala, Tingmo (v)

Tandoori subzi and soya nuggets pulao, cranberry raita (v)

Jackfruit kofta curry, flaky paratha (v)




SIDESBeans porial (v)


Bamboo shoot stir fry (v)

Bread basket (v)


NEW YEAR‘S EVE3 Courses, a celebratory Cocktail on Arrival

and Petit Fours with Coffee or Tea

5.30pm–7.30pm

7.30pm–9.30pm and also 9.30pm–midnight, includes a glass of Champagne

SIGNATURE CHRISTMAS COCKTAILS

Kanishka Sparkle Spiced orange liqueur, Christmas spice red wine reduction, prosecco

Christmas Martini Apple and pear spiced gin, apple Vermouth, pear liqueur

KANISHKA’S AMAZING BELLINIS

Mango and Thyme · Passionfruit and Chilli · Spiced AppleOrange and Clove · Lychee Bellini · Blackcurrant · Winter Berries

NON-ALCOHOLIC

Rose and Cardamom Rose & green cardamom syrup, ginger ale

Apple and Berry Sparkle Roast apple and winter berry seedlip spice, ginger ale, ginger shrub

AFTER DINNER COCKTAILS

Kanishka Espresso Martini Vodka, Mr Black Liqueur, espresso, masala

Kanishka Alexander Cognac or advocaat, masala infused chestnut liqueur,

chocolate liqueur, cream



CANAPÉS & BOWL FOOD

FESTIVE COCKTAILSCreated by our Mixologist Nick Smith

CANAPÉS Minimum order of 20 canapés per selection

SavourySmashed avocado on crispy bread (v) (ve)

Wheat bubble with honey yogurt and tamarind (v) Dhokla – Savoury sponge with sweet lemon vinaigrette (v) (gf) (ve)

Kadai paneer and capsicum skewer (v) (gf)Mangalorean fried fish kempu, tamarind ketchup

Crispy chicken momo OR vegetable momoShrimps pickle on Madras lentil crackers (gf)

Blue cheese malai chicken tikka with fig chutney (gf)Atul‘s signature chicken khurchan tartlets, berry jam

Venison keema kulchan naanSarawak black pepper marinated and charred Kentish lamb cutlets (gf)

Sweet

Pistachio and milk fudge (gf)Chocolate and chilli brownie

Gulab jamun with vanilla malai

BOWL FOOD Minimum order of 15 bowls per selection

Vegetarian biryani (v)Butter chicken khichadi, poppadum and pickle

Alleppey kofta curry with vermicelli upma (v) (ve) Seabass malai curry, jeera rice (gf)

Lamb biryani (gf)Onion fritters kadhi with red rice (v) (gf)

(v) vegetarian (ve) vegan (gf) gluten-free

WHITE WINEPinot Grigio Luna, Cecilia Beretta, Veneto, Italy

Fiano Masseria, Bianca, Puglia, Italy

Picpoul de Pinet Domaine de Morin Langaran, Languedoc

Pasaria Torrentes, Salta Argentina

Ana Sauvignon Blanc, Malborough, New Zealand

Kung Fu Riesling, Charles Smith Wines, Washington , USA

Creation Viognier, Walker Bay

Soave Classico Monte Carbonare Suavia

Bakestone Chardonnay Cellars, South Coast California0

Chablis Domaine Vincent Dampt, Yonne, Burgundy

RED WINE

Cabernet Sauvignon Dominio del Toyo, Famatina Valley, Argentina

Merlot Belverdere, Cecilia Beretta, Veneto, Italy

Journeys End The Pastors Blend Cab Merlot, Stellenbosch

Valpolicella Classico La Dama, Veneto, Italy

Tomero Malbec, Mendoza, Argentina

Battle of Bosworth, Puritan Shiraz, Mclaren Vale, Australia

Cote-du-Rhone, Villages les Becs Fins, Rhone Valley

Pinot Noir, Eradus, Malborough, New Zealand

Dry Creek Vineyards Heritage Zinfandel, Sonoma, USA

Paolo Conterno Baralo Riva del Bric, Langhe Piemonte

Chateau Lagrange a Pomerol, Bordeaux

ROSÉ WINE

Filarino Sangiovese Rosato Rubicone, Tuscany Italy

DESSERT WINE

Sticky Mickey Late Harvest Sauvignon Blanc, Marlborough, New Zealand

CHAMPAGNE & SPARKLINGProsecco Vaporetto, Veneto, Italy

Taittinger Brut La Francaise, Reims

Taittinger Brut Rose Cuvee Prestige, Reims

Ridgeview Sussex, England

Bollinger Special Cuvee, Ay

GIN & TONICS

Tanqueray

Portobello Road

Ophir

Jin Dea

Da Mhile Seaweed Gin

WHISKIES & COGNAC

Remy Martin VSOP

Hennessy XO

Balvenie Doublewood 12yr

Balvenie 14yr Caribbean Cask

Glenfiddich 15yr

Glendronach 18yr Allardice

Ailsa Bay Peated

Laphroaig Triple Wood

Lagavulin 16yr

Talisker Port Ruighe

Amrut Fusion

Tomatin 18yr Oloroso Sherry Finish

Dalmore Port Cask 14yr

EVENTS DRINKS MENUA sample from our master list curated by our sommelier

EVENTS DRINKS MENUA sample from our master list curated by our sommelier

FACIL IT IES & FURTHER INFORMATION

Amanda Ferreira t. +44 (0) 203 978 0978

e. [email protected]

17–19 Maddox Street, Mayfair, W1S 2QH London

www.kanishkarestaurant.com

CONTACT USCAPACITY:

Full Venue: 120 seated – 170 standing

The Restaurant: 70 seated – 100 standing

The Garden Room: 50 seated – 70 standing

The Garden Private Room: 20 seated – 30 standing with private terrace: 30 seated – 40 standing

Menu cards can be printed and dedicated to your requirements

Place cards can be supplied for your own use

Candles are supplied to suit your table layout

Non-amplified musical entertainment can be arranged. You are welcome to organise your own musicians should you prefer.

DJ’s or dancing only available for Full Venue hires

Please note that there is no lift or disabled access to the Garden Room

Cloakroom provided

There is no room hire charge, however we kindly request a minimum spend on food and beverages

All prices include VAT; a 12.5% service charge applies

2am licence available on application.

17–19 Maddox Street, Mayfair, W1S 2QH London

t. +44 (0) 203 978 0978 e. [email protected]

kanishkamayfair #kanishkamayfairwww.kanishkarestaurant.com

BY ATUL KOCHHAR

But today, well lived, makes every yesterday a dream of happiness, and

every tomorrow a vision of hope.

Documents

Celebrate the festive season€¦ · Dal Tadka (v) Cumin and garlic tempered yellow lentils Videshi Ombhl (v) Brussel sprouts and chestnuts tossed with jaggery Basket of breads, onion