Modern Indian tasting menus built on grandmothers' recipes, seasonal produce and a little theatre. Private dining, masterclasses and pop-ups across India.
I learnt to cook standing on a stool next to my Nani, watching her slow-cook nihari through the night. Fifteen years later — after culinary school in Paris, two years in Copenhagen kitchens and opening three restaurants — I still cook with her patience.
My food is Indian at heart, curious in technique, and always seasonal.
Melt-in-mouth lamb galouti on a saffron sheermal crisp, finished tableside with clove smoke.
Papdi, tamarind gel and yoghurt snow, served under a cloche of mint smoke.
Slow-reduced milk kulfi with rose petal jam and pistachio praline.
An intimate 8-course dinner cooked live in your home or a venue of your choice — for anniversaries, proposals and celebrations. Call +91 98765 43210.