Our Chefs
The culinary talent behind every plate — fire, time 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. He built our grill station by hand and still lights it himself every morning at 9am.
Niharika Rao
Head Chef — Pastry & Bread
Desserts · Wood-fired bread
Le Cordon Bleu alum. She ferments her own butter, laminates croissants at 5am, bakes our 36-hour sourdough and believes dessert should never be too sweet. Every tart shell is blind-baked by her team before sunrise.
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, and he refuses to serve it if the seal isn't tight enough to hold the steam.
Vikram Desai
Sous Chef — Tandoor & Bread
Tandoor · Naans · Kulchas
Tandoor at 480°C is his office. He can tell the naan's doneness by the sound it makes when it hits the wall — and pulls it with a single, confident hook.
Priya Singh
Chef — Cold Larder & Salads
Salads · Vegetarian small plates
Vegetarian by choice, relentless by nature. She sources our winter vegetables directly from farmers in Kukas and treats a beetroot like it deserves to be the star.
Samuel Fernandes
Bar Lead & Beverage Curator
Cocktails · Ferments · Coffee
Goan-born, Jaipur-based. He ferments our kombuchas, fat-washes our bourbon for the smoked Negroni and dials our cold brew until the sum is exactly 19 grams to 300ml.