The Hands Behind The Fire
Meet Our Chefs
Four cooks, three generations of recipes, one very hot tandoor.
Home · Chefs
The Kitchen Family
Trained in Hyderabad, Lucknow and London — united by a love of real fire cooking.
Arjun Rao
Head Chef · Tandoor
Third-generation tandoor cook from Hyderabad. Arjun runs the clay oven and writes our grill menu every season.
Meera Nair
Sous Chef · Curries
Meera grinds every masala in-house and guards the 1998 makhani recipe like family treasure — because it is.
Vikram Shah
Grill Chef · Kebabs
Vikram shapes two thousand seekhs a week and still insists on hand-mincing — no machines touch his lamb.
Divya Menon
Chef · Breads & Desserts
Divya slaps forty naans an hour onto the tandoor wall, then finishes service with gulab jamun cheesecake.
How We Work
One Pass, No Shortcuts
Spices are roasted and ground every morning. Bread dough proofs for six hours. The tandoor is lit at ten and never relit — service runs on its first, fiercest heat.
- Masala ground fresh daily, never pre-mixed
- Naan slapped to order, straight from the wall
- Tasting panel every Friday before the weekend rush
What We Cook By
Fire First
Gas is backup. Wood, coal and clay do the talking in our kitchen.
Family Recipes
Three generations of home cooking sit behind every menu card.
Guests As Family
Regulars get remembered orders; newcomers get extra chutney.