The Tasting Descent
Seven courses tracking the season through the subcontinent — from a Konkan amuse-bouche to a Kashmiri finale. Wine pairing optional. Allow two and a half hours.
Hotel Sahyadri
Reserve a tableHotel Sahyadri · Bandra West, Mumbai
A new chapter in Indian diningChef-driven. Seasonal. Unhurried.
A 24-seat chef's table reimagining the flavours of the subcontinent — small plates, tasting menus, and a wine list curated to the season. Dinner is a slow, six-course descent.
Featured in Condé Nast Traveller and Vogue India · 2024
Courses on the tasting menu24An intimate chef's table, two seatings
Wines on the list7Plus an amuse-bouche and petits fours
Guest rating120+Old World, new India, natural pours
4.9On Zomato, Google, and Eazydiner
The seasonal menu
Aged Coorg Wagyu
120-day aged wagyu from a single estate in Coorg, finished over charcoal and served with a black-pepper jus and a smoked-pumpkin chutney.
Alleppey Tiger Prawn
Wild-caught tiger prawn from Alleppey, grilled in banana leaf with a green-coconut moilee and curry-leaf oil. A modern read on a Kerala classic.
Smoked Aubergine Bharta
A signature small plate — coal-roasted aubergine, smoked yoghurt foam, and a saffron flatbread cracker. Vegetarian, gluten-free option available.
Gulkand Cheesecake
A reimagined Indian dessert — rose-petal preserve folded through a soft cheesecake, with a saffron-pistachio crumble and a chilled rosewater consommé.
The Gilded Gimlet
Our signature cocktail — gin infused with kaffir lime and gondhoraj, finished with a touch of jaggery and a single edible gold leaf.
Meet the chefs
A small, focused brigade led by two chefs who trained across India, London, and Bangkok. The menu changes every six weeks with the season — and every plate goes through both of them before it reaches the table.
Chef Aditya Kashyap
Head Chef · Co-founder
Chef Tanvi Sharma
Pastry Chef · Pairing Director
What our guests say
The Tasting Descent is the most thoughtful Indian menu I have eaten in years. Every course had a clear point of view — and the wagyu course alone is worth the trip. The room is dim, the service unhurried, the wine list a quiet thrill.
Took my parents here for their 40th anniversary. The team remembered them by name on the second visit, sent out an off-menu kheer for my father, and made the whole evening feel like dinner at a friend's very fancy home. Truly special.
I have eaten my way across the city and very few restaurants make me want to come straight back. The smoked aubergine, the prawn moilee, that gulkand cheesecake — every dish is a small love letter. The cocktail list is a delight too.
RESERVATIONS
Two seatings, every night except Monday
Tell us your preferred date, party size, and any dietary needs. We confirm within one working day and hold tables on a 48-hour grace. For same-day reservations, please call directly.