Amaltas takes its name from the tree that turns Delhi's avenues gold each May. Our kitchen honors the classics — slow dum biryani, silky dal makhani, kebabs from a blazing tandoor — while composing them with the Peninsula's best produce. The room is intimate: jewel tones, brushed brass, and a chef's counter facing the fire.

Vegetarian · Vegan · Gluten-free options

whipped yogurt, tamarind, pomegranate, sev

silken lamb kebab, saffron, warm ulte tawa paratha

smoked chili, mint, pickled onion

Malai Halibut Tikka

cream-marinated halibut, kasundi mustard

black lentils simmered overnight, smoked butter

saffron rice, sealed and slow-steamed, raita

warm rose syrup, pistachio, saffron rabri