After launching several new dishes and giving some of the classics a makeover, Indus's new head chef, Anil Kumar, continues to take the restaurant down a more contemporary route with a new tasting menu.

It's the first time in Indus's decade-long history that they've served their dishes in a sequence of single portions.

Taking inspiration from the different culinary regions of India, the meal starts off with a play on Indian street snack of deep-fried bread, puri, in the form of a semolina puff with mango cream and kaffir lime dust.

Along the way, you’ll also find Punjabi makai pudina corn soup with mint oil, and our favorite course, methi malai jhinga tiger prawn with smoked broccoli puree, fenugreek powder and beetroot cracker, inspired by the seafood culture in Goa.

The highlight is a Hyderabadi-style chicken dum biryani, made by layering rice and chicken in a small clay pot, sealing it with roti dough and cooking it for at least three hours.

A non-vegetarian set costs B1,600 while the vegetarian set is B1,400. Opt for the wine pairing for an extra B1,000.