OUR STORY

A quiet room. A long menu. One conversation.

Hotel Sahyadri opened in 2022 as a 24-seat chef's table in a converted warehouse off Linking Road. The idea was simple — slow Indian food, sourced as close to the coast as possible, served in a room that lets the meal do the talking. Two seatings a night, six nights a week.

Hotel Sahyadri

THE KITCHEN

The chefs behind every plate

A small, focused brigade. Every plate that leaves the pass is checked by one of the two head chefs — and the menu turns over every six weeks with the season.

Chef Aditya Kashyap

Head Chef · Co-founder

Trained at the Oberoi Centre and later in the kitchens of Gymkhana (London) and Indian Accent (Delhi). Aditya leads the savoury kitchen — wood-fire mains, the kebab list, and the seasonal tasting menu. He sources personally from coastal Maharashtra and the Konkan every fortnight.

Chef Tanvi Sharma

Pastry Chef · Pairing Director

Pastry-trained at Le Cordon Bleu (London) with a stint at Gaggan Anand in Bangkok. Tanvi runs the dessert programme and the pairing list — her chilled-consommé desserts and her three-glass pairings have become a quiet signature of the restaurant.

Seats per service2022In a converted warehouse off Linking Road

Menu turnover24Two seatings, Tuesday through Sunday

Press & awards6 weeksNew menu every six weeks with the season

4Condé Nast, Vogue, Time Out, EazyDiner pick