The most important element of cooking is that it should taste good. The uphill task of any meal is following the ladder of taste, which is supposed to increase as the meal moves through each course, like hiking in an adventure of taste. It’s a challenge that we take throughout 22 dishes, making sure each course tastes good but also something different.
Coming from India and living in Bangkok, I have evolved to give sweet, sour, salty, and spicy in the same bite, like four members of a rock band.
We believe that if we serve you something spicy, it shouldn’t be regrettable later.
Also, we believe in the purity of the ingredients, its seasonality & sustainability, which reflects on how it leaves an impression of its terroir of origin.
Some items taste better when they are raw and while some can only be cooked lightly to elevate their fate. Others need complete transformation in cooking to taste better, which is a primary job of a chef, to take something ordinary and make it taste extraordinary. No one likes a raw potato but when cooked, it becomes so versatile and so tasty where it can take any form, texture, shape and still be so tasty. Even the pungency of wasabi, which is a core essential for balancing sushi.
I am putting my life, my inspirations, and ingredients I have tasted so far as my goal is to make sure that you as a guest, feel my ideas and thoughts through the ingredients I put on your plate.