Modern Indian kitchen · Indiranagar, Bengaluru
Slow fire.
Old recipes.
Your table.
A modern Indian kitchen where everything passes through fire — a clay tandoor, a coal sigri and an iron tawa — cooked from family recipes, served the way they were meant to be eaten.
- Status
- Today’s hours
- For two
- ₹1,200
- Dietary
- 23 of 34 dishes vegetarian
What people come back for
Three dishes, cooked the long way.
Chef’s pickPaneer Tikka
₹365पनीर टिक्का
Malai-marinated cottage cheese, peppers and onion, charred on the sizzler.
Chef’s pickButter Chicken
₹465मुर्ग़ मखनी
Tandoor-charred chicken in tomato, butter and fenugreek gravy.
Chef’s pickHyderabadi Mutton Biryani
₹595बिरयानी
Kacchi-style: raw marinated mutton and aged basmati cooked together, dum-sealed.
Lit at 6 am, every dayOur kitchen
Everything passes
through fire.
A chulha is the clay stove most Indian homes cooked on for generations. We named the restaurant after it because that’s how we still cook — over flame, slowly, the way our grandmothers did.
- 01
Tandoorतंदूर
A clay oven at 400 °C. Kebabs, tikkas and every bread on the menu come off its walls.
- 02
Sigriसिगड़ी
An open coal grill for the slow-smoked plates — and the dal, which finishes overnight on its embers.
- 03
Tawaतवा
A wide iron griddle for dosas, parathas and the weekend South Indian lunch.
A taste of the menu
Small plates & slow curries
Small plates
- Dahi Puri₹245
Crisp puris, spiced potato, sweet yoghurt, tamarind and mint chutneys, sev.
- Beetroot Tikki₹285
Beetroot and peanut patties on hung-curd raita with pickled onion.
- Kozhi Varuval₹395
Chettinad-style dry-roasted chicken, curry leaves, black pepper.
- Masala Omelette Pav₹225
Street-style omelette, green chilli, coriander, buttered pav.
Curries
- Dal Chulha₹325
Black lentils simmered overnight on the dying embers, finished with cream.
- Paneer Lababdar₹385
Cottage cheese in onion, tomato and cashew gravy.
- Laal Maas₹545
Rajasthani mutton curry with smoked Mathania chillies.
- Kerala Fish Curry₹525
Seer fish, coconut milk, kokum and curry leaves.
The room
Warm light, long tables, no rush.
Private dining
A room for up to 20, for birthdays, office dinners and family get-togethers.
Weekend thali
Saturday and Sunday lunch: a full thali that changes every week.
Jain & vegan
Most dishes can be made without onion and garlic, or without dairy. Just ask.
Come and eat
Book in a minute.
We confirm on WhatsApp.
Pick a day, a time and how many of you are coming. We’ll message you back to confirm — usually within the hour during service.
This week
- Mon
- 7 pm–11 pm
- Tue
- 12 pm–3:30 pm, 7 pm–11 pm
- Wed
- 12 pm–3:30 pm, 7 pm–11 pm
- Thu
- 12 pm–3:30 pm, 7 pm–11 pm
- Fri
- 12 pm–3:30 pm, 7 pm–11:30 pm
- Sat
- 12 pm–3:30 pm, 7 pm–11:30 pm
- Sun
- 12 pm–3:30 pm, 7 pm–11 pm