Coal-Roasted Baingan
Whole eggplant, smoked over coal, folded into a mustard-and-garlic mash.
₹385Modern Indian Kitchen · Navi Mumbai
Dinner starts with
a cracked cardamom pod.
We grind our own spice blends every morning, char everything that can take heat, and plate it without fuss. No fusion gimmicks, just Indian cooking taken seriously.
What we won't cut
Three things we don't compromise on.
01
Spice, ground daily
Whole spices are toasted and ground each morning in small batches. It changes by the day, and that's the point.
02
Fire, not gas
Our tandoor and grill run on coal. It's slower and harder to control, and the food tastes like it.
03
Produce, sourced close
Vegetables come from three farms within 60km. Menu changes when the season does.
On the table tonight
A few things people come back for
Malabar Prawn Curry
Kerala prawns in a coconut and kokum curry, finished with curry leaf oil.
₹620Tandoori Leg of Lamb
Slow-marinated 24 hours, finished in the tandoor, served with mint chutney.
₹895Tables go fast on weekends.
We hold most of our seating for walk-ins, but weekend dinner slots are worth booking ahead.
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