Wood-fired. Slow-cooked. Served with heart.
Where Wood Smoke Meets Home
An independent neighbourhood restaurant on Sardar Patel Marg — wood-fired grills, seasonal Indian plates and European comfort food in a warm brick-and-timber dining room.
Featured Dishes
Signature plates our guests keep coming back for — fired, slow-braised and finished at the pass
Smoked Burrata & Charred Pepper
Creamy burrata lightly smoked over oak, charred bell peppers, basil oil and grilled sourdough.
Charcoal-Grilled Lemon Chicken
Half bird, charred lemon, garlic toum, wood-fired potatoes and pickled chilli.
Dark Chocolate & Sea Salt Tart
70% Valrhona, salted caramel, cocoa nib — made fresh every morning.
Hyderabadi Lamb Biryani
Ghee-roasted basmati, saffron milk, caramelised onions, mint raita on the side.
48-Hour Lamb Chops
Smoky lamb chops, burnt garlic jus, pickled onions and charred lime.
Dal Makhani
Black lentils slow-cooked overnight with butter, cream and a whisper of smoke.
Current Offers
Good food, even better value — limited time only
Weekend Brunch for Two
Any brunch board + two cold brews + dessert to share — Sat & Sun 11am to 3pm.
Valid until 30 Dec 2026 · Dine-in only
Early Table — 20% Off
Dine before 7pm Monday to Thursday and get 20% off your entire food bill.
Valid until 31 Jan 2027 · Reserve online
Our Menu
A preview of what's cooking — see the full menu for the complete spread
Our Chefs
The culinary talent behind every dish — fire, finesse and a lot of tasting spoons
Arjun Mehta
Executive Chef & Co-founder
Wood-fired grills · Modern Indian
Formerly at Indian Accent, New Delhi. Obsessed with live fire, dry-ageing and the perfect char on a lime.
Niharika Rao
Head Chef — Pastry & Bread
Desserts · Wood-fired bread
Le Cordon Bleu alum. She ferments her own butter, laminates croissants at 5am, and believes dessert should never be too sweet.
Imran Qureshi
Chef de Cuisine
Biryani · Curries · Tandoor
Third-generation biryani maker from Lucknow. His Hyderabadi lamb biryani takes 14 hours from marinade to dum.
What Our Guests Say
"The burrata salad was a revelation — smoky, creamy, perfect. And the staff remembered our anniversary from last year."
Jaipur · Regulars since 2021
"That lemon chicken is the best I've had outside the Middle East. Charred skin, juicy inside, toum that makes you close your eyes."
Visited for weekend brunch
"We booked the chef's table for ten. The biryani dum service at the table was theatre — and the taste lived up to it."
Corporate dinner, 12 guests
Latest Stories
Recipes, firewood chronicles and farm visits
12 Aug 2026
Why We Cook With Wood — And Why It Matters
Oak, mango wood and a 400°C grill: what live fire does to flavour that gas simply can't.
28 Jul 2026
Behind the Biryani: 14 Hours From Pot to Plate
From the overnight marinade to the dum seal — a day in the life of our most-ordered dish.
04 Jul 2026
Meet the Farmers: 40km From Farm to Pass
Winter radish, heirloom tomatoes and ghee from Kukas village — our hyperlocal winter sourcing.
Reserve Your Table
Book your dining experience — we hold tables for 15 minutes and can't wait to serve you.
Make a Reservation