A four-course journey through India's unexplored regions. Leave it to the GOAT
Chef's table
Tell us what you can't eat.
We'll take care of the rest.
We'll take care of the rest.
A four-course journey built around what’s coming through the kitchen that day : regional, seasonal, and driven by what we’re excited to cook right now. The menu moves with the kitchen, not a script.
— A recent journey may have included
Dahi Chaat Bomb
Crisp chaat shell, cumin potato, yogurt, tamarind, mint chutney, pomegranate, sev
Mushroom Pepper Fry Tart
Medley mushroom pepper fry, caramelised shallot, curry leaf, coconut custard
Koonthal Thenga Kothu
Squid, coconut, shallots, curry leaves, green chilli, black pepper
Afghani Tawa Chicken
Malai-marinated chicken thigh, caramelised onion, green chilli, smoked cashew cream
Golmorich Murgi
Ghee-tempered chicken thigh, crushed black pepper, caramelised onion, smoked cashew crème
Meen Manga Curry
Market fish, tomatoes, shallots, coconut, raw mango, curry leaves, green chilli
Mango Tres Leches
Mango-soaked sponge, three milk syrup, seasonal mango, whipped cream
Served with butter naan and steamed rice for the table. The menu changes regularly — new discoveries from our travels, seasonal ingredients, and whatever the kitchen is most excited about that day.