Revel in the best of summer with a menu that brings together some of our favourite traditional South Indian dishes with the glorious produce of the summer farmers’ market here in New York. We’ll have sweet, delicate scallop crudo with a crunch from Indian papads and a spicy-sweet kick from a summer fruit purée spiked with green chile. Lamb’s quarters, widely used across India, are one of our favourite summer greens, which we serve here with a hot ghee vinaigrette, lardons, and berries. And it wouldn’t be a summer menu without summer tomatoes, which we blister in a hot pan and serve with crunchy khakara, creamy ricotta, and a piquant ginger chutney. Our main course is pan-roasted salmon served with grilled zucchini and golden summer squash and kaachiya moru, a spicy and cool yoghurt-based curry from Kerala.