Highlight

FINCH 9 COURSE VEG MENU

AMUSE BOUCHE
• Crispy Pappadum Canapés

FIRST COURSE (STREET FOOD)
• Quinoa Bhel Poori
o A Healthy Version Of Mumbaiya Bhel Made With Quinoa, Puffed Rice, Onion, Tomato, Green Chilli, Green Coriander, and Tangy Chutney.

SECOND COURSE (APPETIZER)
• Palak Patte Ki Chaat
o Baby Spinach Coated With Gram Flour Batter Deep Fried And Topped With a Variety Of Indian Namkeens, Spicy Mint Chutney, Tangy Ginger Chutney, Sev, Sweet Curd & Fresh Pomegranate.

THIRD COURSE (SOUP)
• Molecular Guchhi & Tomato Coriander Shorba Spheres
o Gucchi Mushroom Served With Indian Style Tempered Tomato Coriander Soup Spheres.

FOURTH COURSE (SALAD)
• Tangy and Crispy Bitter Gourd Salad
o Crispy Karela, Onion, Chilli, Tamarind Dressing.

FIFTH COURSE (SMALL PLATE)
• Tehri Arancini
o Amalgamation Of Indo-Italian Cuisine Where Arancini Made With Popular North Indian Staple Tehri.

SIXTH COURSE (KULCHA)
• Truffle Mushroom Kulcha (With Truffle Oil)

SEVENTH COURSE (SORBET)
• Spiced Orange Sorbet
o Sweet Oranges Blended With A Medley Of Indian Spices Like Star Anise, Cinnamon, and Clove.

EIGHTH COURSE (VEGETABLE ENTRÉE)
• Jackfruit Biryani with Raita Sphere
o Aromatic Jackfruit Biryani Served With A Molecular Gastronomy-Inspired Yogurt Sphere and Papad Crisps.
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• Chole Bhature Taco
o Bhature Taco Filled With Chole Masala, Served With Sour Cream and Tomato Salsa.

NINTH COURSE (DESSERT)
• Gajar Halwa Spring Roll with Ice Cream
o Carrot Halwa Wrapped In Spring Roll Sheet And Deep Fried.