London Fitzrovia's Pali Hill has unveiled its winter menu which is a comforting feast of dishes inspired by India’s diverse culinary range.
Head Chef, Avinash Shashidhara (previously River Café and Hibiscus) has developed a seasonal menu to draw in guests from the cold, bustling streets of London for a taste of traditional home Indian dishes, and alongside an innovative wine and cocktail list.
The new menu brings together the regional flavours of Mumbai’s vast culinary communities and ingredients sourced from local and high-quality suppliers, combining Shashidhara’s classical training and inspiration from his upbringing in Bangalore, for dishes that are packed full of flavour with surprising details.
His most popular dishes on the menu, like Chettinad style Veal shin, unctuous and punchily spiced, paired with layered flakey rotis; lamb biriyani headily perfumed, and homestyle Chicken curry, are joined by dishes including Kulcha topped with fontina, mixed wild mushrooms and black truffle, Grilled octopus with Jerusalem artichoke, cumin & black cardamon, and Bottle gourd kofta immersed in cashew cream, kashmiri saffron & toasted pine nuts.
Shashidhara's summer hit, Alphonso mango cheesecake, is replaced with a festive Chai Panacotta with warm ginger custard. Or for something fruity and light, Pomegranate ice Gola is Shashidhara's garnet bright dessert of choice.
Tucked away from the bustling Christmas shops on Oxford Street, Pali Hill is perfectly placed for diners to escape the excess of festive shopping and find themselves in a tranquil cocoon for predinner drinks at the secret bar Bandra Bhai downstairs, or for feasting with friends in the restaurant.