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Roasted figs stuffed with a honey-nut mixture, topped with sweetened ricotta and served alongside rose water poached dates.
Rose flavored pastry filled with raspberry and lychee crème, topped with glazed raspberries, mascarpone swirls, and mini macaroons.
Creamy lemon cheesecake on a ginger biscuit base topped with a raspberry and rosewater sauce. A decadent summertime dessert.
A fragrant vegetarian biryani layered with marinated mushrooms and topped with fresh coriander omelettes, then baked to perfection.