Burrata & Bhel
Creamy burrata, puffed rice, tamarind, mint oil.
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“Modern European fine dining, course by course”
Trained in classical French technique, I build seasonal tasting menus that nod to India — burrata with bhel, lamb with rogan jus, a deconstructed mishti doi. Precise, plated, and quietly theatrical.
Creamy burrata, puffed rice, tamarind, mint oil.
Seared scallop, silky purée, capers.
Slow lamb with a clarified rogan reduction.
Aged parmesan, truffle, thyme.
Caramelised yoghurt, jaggery tuile, berries.
A 6–8 course modern European dinner with optional pairings.
Forty-bite canapé service for receptions.
TMTarun M
Jun 2026 · verified booking
“Impeccable. The scallop course was the best thing I ate all year.”
IIshita
May 2026 · verified booking
“Worth every rupee. Theatrical without being pretentious.”
VVivek
Apr 2026 · verified booking
“Stunning food; menu ran a little long for a weeknight.”
“Genuinely better than most restaurants we've been to. Every plate was a moment.”
Most evenings and weekends; message me for your date.
Yes, I work with a sommelier partner for optional pairings, or cook to wines you already have.
A full vegetarian tasting menu is always available and just as considered.
A clear kitchen counter and four power points. I bring everything else.