It is a different menu, here is the description of the courses from Rose Brooks blog on 4/2/2022.
Top: Dahi Bhalla, a chickpea and tomato croquette served with tamarind sauce and garnished with yogurt, mint, chili and pomegranate., and accompanied by an Austrian Grúner Veltliner. Centre left: Tawa Macchi with spiced prawns = marinated sea bass with curry and cucumber salad, served with Chateau Recougne sauvignon blanc. Centre: palate cleanser of sweet tangy mango granita infused with cumin, mint, and chaat masala. Centre right: main dish of lamb korma, pilau rice and cashews accompanied by Lagar de Codegua Chilean cabernet sauvignon. Bottom: trio of desserts. rajbhog, similar to gulab jamun, a cheese fritter soaked in honey: cardamom-infused kulfi (Indian ice cream), and carrot halvah, accompanied by Torrevento Dulcis in Fundo Moscato Reale di Trani from Apuglia, Italy.