Zaika Taal

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Plats phares

• Served with raita.
• The chef ’s signature curries, each with its own character and style.
• Succulent monkfish skewered and charred with
• herbs and spice, for a smoky, delicate finish.
• King prawns infused with saffron yoghurt and
• subtle aromatics, chargrilled to a tender bite.
• Seared scallops enriched with garlic and
• cream, finished with a touch of warming spice.
• Salmon fillet in spiced batter
• fried crisp in the Punjabi street style.
• Seabass marinated in bold coastal spices
• fried until crisp and aromatic.

Emplacement