Your journey of food, great wines and the overall experience at Pravaas pays homage to the rich roots of Indian cuisine, drawing inspiration from the diverse regional flavours and cherished recipes passed down through generations. The team’s commitment is a celebration of the culinary heritage that weaves a tapestry of tastes within Indian food, and each dish crafted in the kitchen is a dedicated labour of love, with the Pravaas chefs infusing their expertise and passion into every creation.
The goal that the team have goes beyond exceptional taste, instead, it is about encapsulating the soulful essence of Indian culinary traditions. At the heart of the kitchen, the team uphold traditional cooking techniques that have withstood the tests of time. The outcome is a seamless fusion of tradition and innovation presented on your plate. Spices, in this kitchen, are not just ingredients, they are the very soul of each of the dishes. The Pravaas team carefully sources the finest spices, each with its unique history and purpose, thoughtfully chosen to enhance the authentic tastes that characterise Indian cooking.
For starters, enjoy richado masala fried squid with smoked paprika, palm vinegar, cloves, garlic marinated squid, grilled courgette, grilled tomatoes and roquette, or a dish of melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread. For your main, try the red snapper and palourde moilee made with red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora. Round off with a dessert, such as the shahi tukra, made of crispy brioche bread, reduced saffron milk, stewed apple and rose and pistachio whipped cream.