Haute Cuisine Indienne
NAVYA
Where the tandoor meets the beurre blanc.
Chapitre I
The North
Dum pukht & the slow fire
From Awadh's sealed pots and Punjab's clay tandoors: saffron, green cardamom and reductions cooked for hours until they turn to velvet.
Chapitre II
The South
Coast, leaf & coconut
The Malabar coast: curry-leaf veloutés, coconut emulsions, sour kokum and Tellicherry black pepper.
Chapitre III
La France
Technique as devotion
Beurre blanc, demi-glace, sous-vide precision and laminated pastry, the French grammar we use to write in Indian spice.
Le Plat Signature
Saffron lobster, bathed in a velouté of curry leaf & coconut.
Breton lobster poached in saffron butter, served with a curry-leaf velouté and Malabar coconut. It is the dish we started Navya with.
Cardamom Mille-Feuille
Saffron Smoke Sonata
Enter the Maison
“We cook the way memory tastes: slowly, with fire, and with complete precision.”