The pasta room
Glass-walled, because there is nothing to hide
Two people start at six. Nine shapes, all by hand, all finished before service. It is the least efficient way to run a kitchen this size and it is the only reason to come.
The list
The pasta room
Two people start at six. Nine shapes, all by hand, all finished before service. It is the least efficient way to run a kitchen this size and it is the only reason to come.
The list
No allocations, no trophy bottles, nothing on the list to impress you. What is there is there because someone here drank it and wanted more. Mark-ups are deliberately low on the expensive half, which is backwards, and on purpose.
Our story
An osteria in the old sense: a short menu, a long lunch, and wine bought by people who drink it. The pasta room is glass-walled and runs from six in the morning. We change the menu when the market changes it, which is often, and we write it out by hand each day because printing it would imply it was settled.
What's cooking
Burrata, datterini, basil oil₹890
The tomatoes come from a farm outside Pune that we have used for six years.
Vitello tonnato₹960
Veal, tuna emulsion, capers, lemon.
Carciofi alla giudia₹740
Artichoke, fried twice, sea salt. October to March only.
Rolled from six. When a shape runs out it is gone until tomorrow.
Tajarin, butter and truffle₹1,650
Forty egg yolks to the kilo. Truffle when there is truffle, and we will tell you when there is not.
Ravioli of pumpkin and amaretto₹1,150
Mantova, more or less. Sweet, savoury, unsettling in the right way.
Ravioli, brown butter, hazelnut₹1,180
🌶Spaghetti alle vongole₹1,320
Clams from the Konkan coast, white wine, a lot of parsley.
🌶Cacio e pepe₹980
Three ingredients. Nowhere to hide.
Brasato al Barolo₹1,780
Beef shin, four hours, polenta.
Branzino, salmoriglio₹1,690
Tiramisu, made at 4pm₹560
So it is eight hours old when you eat it, which is correct.
Affogato, our espresso₹420
A taste of the table
Events
First Tuesday, monthly
One producer, six wines, a menu built backwards from the bottles. Twenty seats at one table.
Late October, annually
Alba white truffle, shaved at the table, for as long as the shipment lasts. It never lasts.
Recognition
Condé Nast Traveller India · 2025
India Restaurant Awards · 2024
For depth in small Italian growers.
Mumbai Food Awards · 2023
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