Our meal starts off with an Amouse Bouche of Paapri Chaat. He uses spherification to keep the curd inside it so as to not sog through the thin crisp paapri. The next dish in line in the classic Punjabi Chicken Tikka. Although most of the components remain the same, but there is a cucumber jelly at the bottom which combines perfectly with the spicy, hot flavours of the tikka. He then combines the fiery Kasundi from the eastern part of our country with Salmon which takes the combination to a whole new level altogether. There are some sauteed peas below to create a beautiful layer of textures and flavours. Another of his creations puts a humble Nalli Gosht on top of a Polenta Khichdi. The succulent fall off the bone meat works wonders with the Polenta.