A coal-fired kitchen rooted in the soul of Awadhi cuisine — re-imagined for a new evening, plate by plate.
Every plate that leaves our pass passes through flame — be it the wood-coal sigri, the tandoor's belly, or the cast-iron tawa worn smooth by decades of use.
Chef Aarav Mehta trained in Lucknow before bringing his obsession with low-and-slow smoking to a modern dining room. Twelve regions. Forty-seven spices. One philosophy: respect the ingredient.
Eight seats, eight courses, one evening across the chef's counter. Reserved three weeks ahead.
The Saffron Room hosts twelve guests beneath a hand-painted ceiling. Bespoke menus on request.
A leisurely afternoon of chaat trolleys, dum biryani opened tableside, and house-pressed cocktails.
We accept reservations up to 60 days in advance. For groups of six or more, kindly ring the kitchen.