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Curated Regional Tables · Cooked Over Charcoal

Six regions. Six fires.

Six regions of India, each curated as a complete table and cooked slow over charcoal. Start with one.

WEST BENGAL

The Bengal Table

Where mustard oil and panch phoron do all the talking.

  • Misti Pulao
  • Cholar Dal
  • Niramish Aloo Dum
  • Luchi
  • Mishti Doi
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PUNJAB

The Punjab Table

A table that feeds you like you matter.

  • Steamed Basmati
  • Dal Makhani
  • Paneer Tikka Masala
  • Butter Naan
  • Gajar ka Halwa
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GUJARAT

The Gujarat Table

Where sweet, sour and spice negotiate on every plate.

  • Steamed Rice
  • Gujarati Dal
  • Undhiyu
  • Thepla
  • Shrikhand
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KERALA

The Kerala Table

Where coconut is king and spice is currency.

  • Ghee Rice
  • Parippu Curry
  • Avial
  • Appam
  • Payasam
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RAJASTHAN

The Rajasthan Table

Where scarcity bred the most ingenious food.

  • Jeera Rice
  • Dal Bati
  • Gatte ki Sabzi
  • Bajre ki Roti
  • Churma
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AWADH · LUCKNOW

The Awadh Table

Where patience became a cooking technique.

  • Yakhni Pulao
  • Dal Sultani
  • Dum Aloo Awadhi
  • Sheermal
  • Shahi Tukda
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