Wood-fired since 2009 · 400°C stone floor
Ninety seconds on volcanic stone is all it takes. No conveyor. No shortcuts. Just dough that has waited forty-eight hours for this exact moment.
Four things we refuse to compromise
The floor of our oven is a single slab of volcanic stone, held at 400°C by a fire that never goes out. The base hits it and puffs instantly — that's the leopard spotting on the underside, and it's the difference between bread and crust.
Tomatoes crushed by hand, cold, the morning we use them — never boiled down into paste. The makhani is its own six-hour job: butter, cashew, kasuri methi, and the patience to let it darken on its own.
Neapolitan technique, Indian palate. The dough is cold-fermented for forty-eight hours so the flavour comes from time instead of yeast — lighter to eat, deeper to taste, and it never sits heavy afterwards.
Capsicum, onion, corn, tomato, mushroom and jalapeño — cut at six in the morning for the day ahead, and thrown out at close. Paneer arrives daily from a single dairy. If it isn't fresh, it doesn't go on.
The moment of truth
Mozzarella that has been in a 400°C oven for ninety seconds does not let go quietly. Keep scrolling.