Expect the restaurant to present 'Indian food in a relaxed and playful (and more contemporary) way; still paying homage to the flavours of the subcontinent, but with a renewed focus on high-quality produce and contemporary technique'. With many of the dishes taking inspiration from the street carts and roadside shacks from Karachi to Kerela - with much of the menu being cooked around wood and charcoal grilling.
Chef-Patron Chet Sharma has worked as a development chef for some of Europe’s most celebrated restaurants, among them the two-Michelin starred Mugaritz in San Sebastian and also Simon Rogan's iconic restaurant L’Enclume. The design incorporates mango wood and sandstone furnishings and walls adorned with antique brass and abstract prints. There's also a a 20-seat terrace with rattan chairs and foliage aplenty.
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Raw beef pepper fry with dry-aged Dexter top round with a coconut ash dosa and ginger pickle; Gondhoraj scallop with scallop roe chaat masala and jalapeño and a Sigree section of skewers which includes Green Chukh Masala thigh, 4-pepper lobster and a Dagad Phool lamb rump.
The Champagne Lassi with vodka, Napalese cherry blossom tea and fermented rose petal and the Ice Gola with tequila, calamansi, apple marigold and chaat masala.