“Nobody built a restaurant that understood these cravings were the same story. The chilli in the ghee roast came from Portugal. The kebab technique came through Persia. The spice in a Chettinad dish traces back to a trading house in Penang. Indian food was always global. The person who has travelled enough to know that has had nowhere to eat that knows it too.”
“Kahaani is our way of celebrating this rich culinary legacy- one that has travelled across borders, inspired cultures, and evolved through centuries of exchange. We wanted to create a space that acknowledges these shared histories while presenting them through a contemporary dining experience,” he said.
A Kitchen Led by Curiosity
The culinary vision is led by Chef Sibin Lal, whose roots in Kerala- one of India’s oldest spice gateways naturally connect with many of Southeast Asia’s culinary traditions.
Before finalising the menu, Chef Sibin travelled through Indonesia to immerse himself in local food cultures, not to replicate recipes but to understand the people, traditions, and histories that shaped them. The result is a menu that feels both familiar and refreshingly unexpected, celebrating authenticity over novelty.
Chef Sibin Lal commented, “For us, the menu began with understanding people, places, and traditions rather than recipes. Travelling through Southeast Asia helped us appreciate how deeply connected these food cultures are to India. Kahaani brings those connections together in a way that feels authentic, thoughtful, and approachable.”
Highlights from the Menu
Every plate at Kahaani reflects a chapter in India’s culinary conversations with the world.
● Vada Pav Pita – Mumbai’s iconic street favourite reimagined inside a soft Levantine pita, celebrating centuries of cultural exchange.
● Paneer Ghee Roast Pita – Coastal Karnataka’s bold flavours meet Mediterranean influences in a dish that bridges two culinary traditions.
● Banana Galouti Kebab – A vegetarian interpretation of the legendary Awadhi Galouti Kebab, crafted using raw banana blossoms while preserving its signature richness and texture.
● Lotus Stem & Burrata Chaat – Indian street flavours meet creamy Italian burrata in a contemporary expression of two culinary worlds.