Our Journey, who we are and what we do......

Our journey started with a simple question from the better half “Can you make it healthy? What ensued then was endless tasting sessions, food trials and arguments… After a brief sabbatical to India back to the basics, the restaurant finally started in November 2014. We owe our presence to you the customers and our critiques who have motivated us to work hard at getting better.

Anil Karhadkar


Elegant interior and design

Our ‘keep it simple’ philosophy reflects in the decor. The restaurant is designed to seat up to 40 guests and makes an ideal venue for small parties/ events.

Seat up to 40 guests

Food photography

We provide a fully functional kitchen, to backup our food photography service. With an endless array of props, backgrounds and equipment to hand go on and allow the foodie in you to explore and rediscover your culinary acumen.

This is a sample of the equipment on hand. Please ask if you need anything and chances are we will have it on site:

  • Elinchrom 500 BXRi lighting setup.
  • Bowens Gemini Pro lighting setup.
  • Nikon D700 & D810 professional cameras with high speed lenses to match.
  • Mamiya RB67 & Bronica medium format film cameras with polaroids to backup.
  • Sekonic light meters.
  • Various reflectors, grids and diffusers with tripods and monopods.


Our food values

Our carefully designed menus represent various regions of India.

Our food is prepared using an amalgamation of the finest ingredients & cooking techniques. We have taken a new approach to cooking by incorporating the following:

  • Use rapeseed oil in our cooking.
  • Substitute oils and cream with lentil puree and yoghurt.
  • We use natural tenderisers like dairy and nutmeg against any artificial tenderising agents.
  • We are working to eliminate allergens on site in a structured manner without compromising on flavours and textures.
  • Lots to choose for the most discerning diets! We provide gluten free, vegan and cater for most dietary requirements.
Why not book a cookery session with us on a lazy Sunday afternoon?

Join us on our journey of discovering food….

About Me

Having passed out of hotel school in 1994. My first job was at ‘The Leela Kempinski, Mumbai’. A 5 star super deluxe leading hotels of the world property with 42k7 bedrooms and banqueting for up to 4,500 guest. Here I had the opportunity to learn the ropes and work with various local Maestros and expatriate chefs.

An opportunity came to join a pre-opening 121 bedroom property and I joined Le Royal Meridien Mumbai as a Sous Chef, responsible for a 24 hour multi cuisine restaurant and banqueting, besides In-room dining and the lounge bars. Here i not only had the privilege of working with the best of teams but also was a trainer for ‘Commitment to Excellence’ programmes.

I moved to the United Kingdom in 2003 and had the privilege of working in food factories and coming back to hotels as a Group Executive Chef. I am also privileged to work as a Development Chef for leading retail chains and worked with prominent bankers on retail franchise operations. I dropped anchor in 2015 at my current restaurant to pursue a dream which would not have been possible with out my peers, superiors various teams who have contributed immensely to my never ending learning curve.


What people say....