An ingredient-led, emotionally intelligent dining room in Mehrauli, where a spectrum of spice, smoke, citrus and earth comes together – bold yet balanced, soulful yet surprising tasting menus curated by Chefs Megha Kohli and Noah Louis Barnes.
An ingredient-led, emotionally intelligent dining room in Mehrauli, where a spectrum of spice, smoke, citrus and earth comes together – bold yet balanced, soulful yet surprising – in a 12-course tasting curated by Chefs Megha Kohli and Noah Louis Barnes.
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Offered in both vegetarian and non-vegetarian expressions, the 12-course tasting sets spice, smoke, citrus and earth in conversation – not collision. A seasonal progression that moves with balance and intent: vegetable-forward interludes alongside seafood and slow-craft meats; bright acidity meeting layered spice; fire and smoke grounded by warmth and comfort. Expressive, artful, and gourmet without pretence.
The culinary bar, curated by Fay Baretto, mirrors the kitchen’s flavour arcs with agave-led signatures, clarified citrus, spice-forward infusions, and thoughtful non-alcoholic pairings. Pairings are optional; the full programme is available à la carte.
