Moai Kitchen

Charred fresh cottage cheese cubes infused with Kashmiri degi mirch, ajwain, and bell peppers.

Smoky grilled chicken marinated in roasted tandoori spices, hung curd, and mustard oil.

Nutritious spinach, green peas, and fresh herb kebabs blended with roasted gram and royal cumin.

Tender charred florets steeped in rich cardamom cream, roasted green chillies, and melted cheddar.

Flash-fried salt and pepper squid rings tossed with fresh kaffir lime, crushed coriander, and roasted garlic dip.

Crisp carom-scented river sole goujons fried in cold-pressed mustard oil with tart amchur and mint glaze.

Tender tandoor-roasted chicken in a rich, velvety tomato butter gravy with hand-crushed fenugreek.

Black lentils slow-cooked overnight over glowing embers with cultured white butter and vine tomatoes.

Double-stacked artisan patty, caramelized onions, aged cheddar, crisp romaine, and secret sauce on brioche.

Crispy golden russet potatoes tossed in black truffle oil, fresh parsley, and microplane parmesan.

Batter-crisped sweet corn kernels tossed with chaat masala, freshly squeezed lime, and coriander.

Hand-smashed Hass avocado with jalapeño, lime, pico de gallo, and warm blue corn tortilla crisps.

Fresh fettuccine ribbons enveloped in velvety roasted garlic cream and cracked tellicherry pepper.

Penne tossed with crushed San Marzano plum tomatoes, spicy Calabrian chillies, and torn sweet basil.

Ribbons of egg pasta tossed with sautéed porcini mushrooms, white truffle oil, and aged parmesan.

Wood-fired 48-hour fermented dough with San Marzano sauce, fresh mozzarella, Puglia burrata, and basil.

Crispy pepperoni, spicy nduja paste, fior di latte, and a finish of artisan wildflower chili hot honey.

Bianca base with roasted wild forest mushrooms, thyme, smoked provolone, and white truffle oil drizzle.

Warm fudgy Belgian chocolate brownie drizzled with hot dark ganache and Madagascar vanilla bean gelato.

Espresso-soaked savoiardi biscuits, velvety mascarpone sabayon, and high-fat Dutch cocoa dust.

Slow-baked New York style cheesecake infused with Kashmiri saffron strands and ground green cardamom.

Zesty muddled lime, crushed spearmint, cane sugar, and sparkling mineral soda over cracked crystal ice.

18-hour slow-steeped Arabica single-origin cold brew poured over clear ice blocks with cocoa notes.