| Dish No. 1: Madras Masala Dosa (Crispy rice/lentil crepe stuffed with mildly seasoned potato and pea marsala with coconut chutney), served with Baron Philippe de Rothschild Mouton Cadet (France) |
| Dish No. 2: Chicken 65 (Tender crispy chicken pieces in a spicy batter), served with Bertani Due Uve (Italy) |
| Dish No. 3: Prawn Khorma with Paratha (with coconut milk and light chilli with flaky griddle bread), served with Casillero Del Diablo Chardonnay (Chile) |
| Dish No. 4: Buttered Panneer with Basmati Rice (tomato and cashew gravy), served with Rothschild Vin de Pays d’Oc Syrah (France) |
| Dish No. 5: Vegetable Briyani with Raita (Aromatic Basmati rice & vegetables), served with Hugel & Fils Sylvaner (France) |
| Dish No. 6: Kesari (Roasted Rava with nuts and raisins), served with Gustav Adolf Schmitt Niersteiner Spätlese (Germany) |
