Slow flames, stone-ground spice, and recipes carried across four generations — plated for the modern table.
Spice is not heat. It is memory — of a street, a season, a grandmother’s hand hovering over the pot.Chef Arjun Mehta — Founder, Rasoi
The dish turning beside you simmers for hours before it ever meets the table — tomatoes charred over flame, cashew velvet, and butter folded in at the very end.
Watch every naan blister live over 480°C clay.
Wines and lassis matched to each region’s heat.
Classical sitar sets, Thursday through Sunday.
A seven-course tour of India, changed monthly.
Open Tuesday to Sunday, 5pm – 11pm. Walk-ins welcome; the tandoor rewards those who book ahead.
Velvet spinach folded with charred paneer, finished with cream and a whisper of nutmeg.
Slow-braised lamb in a blazing Mathania chilli curry — Rajasthan’s royal hunting dish.
Saffron basmati layered over spiced chicken, sealed and steamed dum-style under pastry.
Rasoi began in a home kitchen in Jaipur, where our founder’s grandmother ground her own garam masala every morning and swore that a curry rushed is a curry ruined. Four generations later, we still cook by her clock — slow flames, whole spices, and butter folded in at the very last moment.
Today her recipes meet a modern room: an open tandoor, a considered wine list, and plates that honour the street stalls and royal kitchens of India in equal measure. Come hungry, leave slowly.
Visit Usof family recipes on every plate
stone-ground fresh each morning
fired live in the open kitchen
from guests across the city
214 Ember Lane
Riverside QuarterFree parking after 5pm
Tue – Sun, 5pm – 11pmClosed Mondays
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