Pali Hill brings Indian flair to festive menu
Pali Hill Fitzrovia has launched a unique festive menu, created by celebrated head chef Avinash Sashidhara.
The chef's seasonal additions blend the best of British produce with traditional specialities based on home recipes and ancient techniques of India.
The new menu is inspired by regional flavours of Mumbai's diverse culinary landscape, with Sashidhara's classical training and Bangalore upbringing feeding into dishes that are warming and packed with flavour.
Popular menu items such as Chettinad-style veal shin paired with flakey rotis; lamb biriyani; and home-style chicken curry, are joined by kulcha topped with fontine, mixed wild mushrooms and black truffle; grilled octopus with Jerusalem artichoke, cumin and black cardamon; and bottle gourd kofta immersed in cashew cream, kashmiri saffron and toasted pine nuts.
The chef's summer hit, Alphonso mango cheesecake, has been replaced with a festive chai panacotta with warm ginger custard, while a pomegranate ice gola is also offered.