Our chefs and service brigade

Specialist kitchens, not generalists

A chef who makes excellent dal makhani is not the person to roll sushi. Our brigade is split by discipline — Indian regional, Mughlai and tandoor, Pan-Asian and wok, European and pasta, Middle Eastern and grill, and a dedicated pastry team — so every counter is run by someone who cooks that food every week.

• Indian regional and Mughlai kitchen with tandoor team
• Pan-Asian wok, dimsum and sushi team
• European pasta, pizza and grill team
• Middle Eastern mezze and charcoal team
• Pastry and dessert counter team

The service side of the brigade

Food quality collapses without service. We staff uniformed stewards to fixed guest ratios, brief them on the menu before doors open so they can answer dietary questions correctly, and put one supervisor in charge of the timing sheet who stays with you until the last guest leaves.

How to book us

Call or WhatsApp +91 96731 98867 with your date, venue and rough guest count. We send a written per-plate quote the same day, arrange a tasting so you can adjust dishes and spice levels before paying in full, then lock the counter plan, staff count and timing sheet with a single supervisor who stays with you through the event.