01Regional Indian
From the Coastlines to the Courts
Awadhi, Bohri, Chettinad, Bengali, Parsi, Konkani — composed by chefs born to each tradition, not interpreted from a book.
Ramaya Grand
A Kitchen, an Atelier
From the conversation that opens a menu to the last petit-four of the evening — the Ramaya Grand kitchen is a craft of its own, composed for the family at its centre.
The Kitchen
A Cuisine of
Memory & Ceremony
Our kitchen is an atelier of its own — a brigade of chefs, halwais, and sommeliers who treat each celebration as a long composition, not a buffet. The menus begin in conversation: a grandmother's recipe, a hometown ingredient, a course the bride has loved since childhood.
From there, we build outward — pairing the heirloom with the unexpected, the regional with the worldly, the everyday with the quietly extraordinary. Every ingredient is sourced with care, every dish is plated with intent.
— The Ramaya Grand Kitchen
At the Pass
Rohan Mehta
Head of Gastronomy
Trained in the kitchens of Mumbai, refined in Lyon and Bangkok, Rohan returned home with a single conviction — that Indian celebration cuisine deserved the rigour of a tasting menu and the generosity of a grandmother's table, at once.
He leads a brigade of forty chefs, halwais, and pastry artisans — each one chosen for a single craft, and trusted to bring it to the family's table without compromise.
The Cuisines
Four Kitchens, One House
Each cuisine is led by a chef who has spent a lifetime inside it — and each menu, in the end, is composed for the family at its centre.
01
02Pan-Asian
Tokyo to Bangkok, At the Table
A sushi pass, a Cantonese wok station, a Thai betel-leaf course — modern Asian gastronomy plated with the precision of its origin.
03European
Continental & Mediterranean
French saucework, Italian primi, Spanish small plates, and Levantine mezze — a worldly counterpoint, never an apology.
04Heirloom
Vegetarian, Without Compromise
A vegetarian programme designed as a destination, not a dietary footnote — heirloom grains, market vegetables, and ghee from named dairies.
The Live Floor
Counters That Become Stage
The most Indian thing about a celebration is the kitchen brought into the room. We build it as theatre — the chefs in view, the fire in earshot, the food arriving warm and unhurried.
ITandoor
The Open Hearth
A live clay-oven counter — kakori, galouti, paneer tikka, kulchas pulled to order — the smoke and the conversation forming a course of their own.
IIChaat & Street
Bombay, On a Silver Tray
Dahi puri, ragda pattice, sev puri, papdi chaat — composed at speed by a chaat brigade trained at our atelier, plated like couture.
IIIDessert Theatre
The Final Act
Live jalebi, hot gulab jamun off the syrup, kulfi spun in front of the guest, and a French pâtissier's petit-four trolley to close the evening.
The Cellar & The Bar
Composed to Pair, Composed to Linger
The Cellar
Wines, Quietly Chosen
An Old World and New World list built by our sommelier — French and Italian classics alongside small-house Indian labels worth a second glass.
The Bar
Spirits & Signatures
Single-malt flights, a craft gin shelf, and a short cocktail card composed for the evening — three signatures, two classics, one surprise.
Non-Alcoholic
Sherbets & Botanicals
House sherbets, cold-pressed botanicals, masala teas, and a non-alcoholic cocktail card designed with the same care as its counterpart.
A Private Tasting
Let the Menu Begin
With a Conversation
Tell us about the celebration, the family, the courses you love — and we will compose a private tasting at our atelier, where the menu for your evening begins to take its first shape.
Begin Your Story
Let's Create
Together
Whether intimate or grand, every celebration begins with a conversation. Share your vision and our atelier will craft a bespoke proposal in response.
Personal Consultation · By Appointment