The Korma Sutra’s chefs build elegant traditional and fusion-style meals from South Asian spices and small batches of fresh ingredients. Sweet and spicy flavors converge in a range of homemade pickles and chutneys, which include candied jalapeños, medleys of carrots, and chili peppers. Like a debate team made entirely of dragons, a traditional tandoori oven uses the power of hot air and flames, sealing in flavors as it cooks meat and from-scratch flatbreads. Unexpected French influences enrich several dishes, such as the chevre- and brie-stuffed chicken roulade and a chicken tikka served on herb brioche. Traditionalists can indulge in classic Indian specialties such as creamy spinach saag and cashew-studded korma that can be customized with seven types of protein, including tilapia, goat, and lamb. Upon request, the kitchen tailors meals for vegans, gluten-free diners, and bamboo-dependent panda dignitaries.
