“I grew up spending a lot of time around fresh produce, herbs and flowers. This has created an innate inclination towards using locally sourced ingredients, which is organically expressed in our menu.” That philosophy manifests in dishes like the Avocado and Jicama Pani Puri, elevated with a Latin twist of green plum aguachile, or the Cheeky Not a Nigiri, where langoustine meets Goan balchao spices and Chinese XO sauce—a cross-cultural explosion of heat and umami.

Each course is tied to an Indian region. From the Thar Desert, there’s white asparagus ‘rice’ with pandan kadhi and anise-scented broth—subtle yet layered. The Deccan Plateau brings smoky coconut kushiyaki with sharp yuzu rasam, marrying South Indian soul with Japanese finesse. Along the Coastal Plains, lobster tail in Alleppey curry with pickled carrot pays homage to Kerala’s backwaters. The Northern Plains and Himalayas offer heartier fare: king oyster noodles with morel shoyu and Mughlai-style kebab paired with sourdough scarpetta for sauce-mopping indulgence. Desserts are just as ambitious — from the ocean-inspired oyster pearl bursting with rambutan and seawater, to banana-hazelnut tortellini in miso caramel and a pour of South Indian filter coffee, seamlessly bridges East and West. Each course, including the soulful Sadya, a tribute to Kerala’s harvest feast, reflects a confident, contemporary voice in Indian cuisine — one that’s bold, emotional and unmistakably global.