A modern Indian steakhouse · Bengaluru & Mumbai

Fire, patience, and the finest cuts in India.

Dry-aged lamb, heritage country chicken and coastal seafood, sourced from farms and harbours we know by name, and cooked over Indian hardwood fire.

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No. 1
SteakPlug Global RankingsRanked the finest steakhouse in the world
I.

Sourced

Every cut comes from a farm, flock or fishing boat we have visited. We work with eleven producers across Karnataka, Maharashtra and the Konkan coast.

II.

Aged

Lamb and mutton are dry-aged in our own ageing room for 21 to 45 days, for deeper flavour and a more tender bite.

III.

Fired

We cook over tamarind and babool hardwood charcoal, kept at a steady heat from service to service, with no shortcuts and no gas.

Sujit, chef and founder
Sujit, chef and founder, at the grill in Bengaluru.
Our story

A steakhouse that could only come from here.

Sujit grew up in Bengaluru, in a kitchen where his mother cooked everything from scratch and nothing was wasted. Years later, after cooking his way through restaurant kitchens at home and abroad, he came back with one idea: to build a great steakhouse that was unmistakably Indian.

That meant starting with what India does best. Slow-raised Deccani lamb. Free-range country chicken. Seafood landed that morning on the Konkan coast. Spice used with restraint, and fire used with patience.

Sujit's opened in Bengaluru in 2019 with twenty-eight seats and a single wood-fired grill. Today we cook in two cities, and we still visit every farm we buy from.

"Great steak is about patience. You choose well, you wait, and you don't rush the fire."
Sujit, Chef & Founder
Provenance

We know every farm by name.

Our producers are small, family-run and close to home. We buy whole animals where we can, age them ourselves, and use every part of what we buy.

Lamb & mutton

Hiriyur Hills Flock

Chitradurga, Karnataka

Deccani sheep raised on open grazing land by the same family for three generations. The backbone of our menu.

Country chicken

Nandi Valley Farm

Near Chikkaballapur, Karnataka

Slow-grown heritage birds raised free-range on grain and greens, for firmer texture and real flavour.

Seafood

Malpe & Sassoon Dock

Udupi and Mumbai

Fish and prawns bought at the morning auction by our own team, on the menu the same evening.

Produce & dairy

Doddaballapur Growers

Bengaluru Rural

Organic vegetables, herbs and fresh paneer from a cooperative of small farms north of the city.

The ageing room
The ageing room

Time is our most important ingredient.

Behind the grill in Bengaluru is a glass-walled ageing room built to our own specification. Whole lamb saddles and legs rest here for weeks, concentrating flavour and tenderising naturally.

21–45Days aged
1.5°CConstant temp.
82%Humidity
The grill
The dining room
Lamb rack, 21 days
From the morning catch
Private dining

For the occasions that matter.

From an intimate dinner at the grill to a full buyout, our team will build an evening around your guests.

Up to 8 guests

The Chef's Counter

Eight seats facing the fire. Sujit cooks a seven-course tasting menu in front of you, built around the best of the ageing room that week.

  • Seven-course tasting menu
  • Optional wine pairing
  • Thursday to Saturday
Up to 24 guests

The Cellar Room

A private room lined with our wine collection, for celebrations, family gatherings and business dinners.

  • Set menus or family-style sharing
  • Dedicated sommelier
  • Available for lunch and dinner
Locations

Two cities. One fire.

Bengaluru

Koramangala · The original
Tuesday – Thursday7 pm – 11:30 pm
Friday – Saturday7 pm – 12:30 am
Sunday12:30 pm – 4 pm · 7 pm – 11 pm
MondayClosed

Full address shared with your reservation confirmation.

Mumbai

Bandra West
Tuesday – Thursday7 pm – 12 am
Friday – Saturday7 pm – 1 am
Sunday12:30 pm – 4 pm · 7 pm – 11:30 pm
MondayClosed

Full address shared with your reservation confirmation.

Reservations

Join us at the fire.

Reservations open thirty days in advance. For parties larger than eight, please see private dining.

DressSmart casual
Dietary needsOur kitchen can adapt most dishes. Let us know when you book.
Late arrivalsWe hold tables for fifteen minutes.
Recognition
"We have eaten our way across six continents. The finest steakhouse in the world is in Bengaluru."
SteakPlug Global Rankings · No. 1