Starting November 9 through November 14, celebrate the Hindu Festival of Lights with a special five-course menu by Chef Mayank Itswal. The restaurant will be illuminated with lanterns and lights playing into Diwali’s theme of choosing light over dark. Menu highlights include Dal Pakwan made of flour-cumin crisp, chana dal creamux, tamarind chutney, cilantro, Serrano and 24 karat gold, the Palak Murg comprised of Chargrilled chicken morsels, spinach, fenugreek and beetroot leaf crisp and the Besan Ladoo a dessert comprised of gram flour praline and white truffle chocolate soil.