Blog
Stories, recipes and behind-the-scenes — from farm to fire to plate
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.
18 Jun 2026
The Tasting Table — How We Cost a New Dish
Every plate goes through 12 tastings, three costing sheets and one brutal service test.
02 Jun 2026
Pastry at 5am — Why Niharika Bakes Before Sunrise
The quiet hour, the first croissant, and why lamination is an act of patience.
14 May 2026
Why Our Negroni Is Smoked at the Table
Cherry wood, a cloche, and a 30-second ritual that changes how you taste Campari.