2. It offers a coastal take on modern Indian cooking.
The menu was built specifically for this stretch of coastline. In addition to offering Karma favorites, the team worked on developing dishes that reflect both Indian regional cooking and South Florida’s palate.
“We focused on dishes that are coastal, like Amritsari snapper, mango shrimp, and Malvani chicken curry, a coconut milk-based chicken dish from India’s coast, rather than butter chicken or tikka masala,” Mahajan says.
A la carte staples from the D.C. restaurant — from signature tandoor breads to lobster masala and Pindi chickpeas — also appear alongside the new dishes created for Ayre. (Don’t miss Karma’s signature chèvre and herb naan, a goat cheese-stuffed version served piping-hot that tastes like a cheesy Indian flatbread.)
Plates are vibrant, aromatic and artfully presented. As each course is dropped, servers explain which region of India the ingredients in a dish originate from, enhanced with local twists that are specific to South Florida.
For those who want to see the full range, there are three-, five-, and seven-course tasting menus (the route that most guests opt for). “We encourage guests to choose the tasting menu experience, specifically the five-course option, as it offers the most comprehensive expression of the menu,” Mahajan says.
