Gunpowder Scallops
Seared Kerala scallops, podi butter, curry-leaf crumb, coconut foam
₹895
Ranwar Village · Bandra West · Est. 2019
Saffron& Smoke
A wood-fired tandoor lit at dawn. A larder heavy with Kashmiri saffron. Chef Devika Menon cooks her grandmother's fire food with a brigade's precision.
The idea
Two ingredients name the house. Everything answers to them.
Saffron for the luxury of Indian cooking — the biryanis sealed in pastry, the rasmalai, the slow gold of a good makhani. Smoke for its honesty — the tandoor we light at dawn, the dal finished under a copper cloche, the char on a lamb chop that no gas flame can fake.
We took a hundred-year-old bungalow in Ranwar Village, kept the tiles, and built the kitchen around a single wood-fired oven. The menu changes with the market at Pali Naka. The fire does not.
Read the full storyFrom the pass
The dishes people cross town for
Full menu →
Smoked Kandhari Lamb Chops
48-hour marinated ribs, pomegranate molasses, kachumber, mint chutney
₹1,495
Saffron & Smoke Makhani
Our namesake — tomato makhani smoked over applewood, saffron cream, kasuri methi. With chicken or paneer.
₹995
Saffron Rasmalai Tres Leches
Rasmalai-soaked sponge, three milks, pistachio praline, rose petal
₹495
Smoke & Mirrors
Single malt, lapsang tincture, jaggery, served under a smoke dome
₹745
“The room smells faintly of woodsmoke and cardamom, and the lighting forgives everyone.”
Mumbai Table Review, 2025
Twelve tables, two seatings
The tandoor is lit. Your table isn't — yet.
We hold a handful of tables each night for walk-ins on Chapel Road. For everything else, book ahead.