Our Story
Indian cooking, readin the present tense
Ember & Olive began with a simple frustration: the food we grew up eating at home rarely appeared on restaurant tables with the care it deserved. So we built a kitchen around it — a coal grill, three clay ovens, and a menu that changes when the market does.
Chef Arjun Menon and his team cook regional Indian food with restraint. Fewer ingredients, longer cooking, and olive oil pressed in Rajasthan alongside the ghee. The result is familiar and unfamiliar at once.
- Regional, not generic
- Recipes traced to specific kitchens — Awadh, Coorg, the Malabar coast — cooked without shortcuts.
- Seasonal sourcing
- Produce from small growers in Maharashtra and the Nilgiris, delivered twice a week.
- Contemporary hospitality
- Twenty-eight seats, one service pace, and a team that remembers how you like your chai.
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