Solkadhi, twice — Kokum, coconut, hand-roasted cumin · two ways
A cold cup, a warm cup. Same kokum, different temperatures, different conclusions. The first course always.
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A six-course tasting menu, told in three movements.
"We trace a single river through six courses. From the salt-pans of the Konkan, through the spice ports of the south, into the slow waters of the deep south. The menu changes when the river does."
Naya Ghat is a single tasting menu that follows the year and the catch. We don't print our menu. The kitchen will tell you what's coming, course by course, as you sit. There is one room, twelve seats, two seatings a night.
[PLACEHOLDER chef name] cooked at [PLACEHOLDER restaurant 1] in Lyon for six years, and at [PLACEHOLDER restaurant 2] in Bengaluru for another six. Naya Ghat is the kitchen of his own — opened in [PLACEHOLDER year], in a converted typewriter showroom on Hill Road.
"I am not interested in fusion. I am interested in tracing a single thread back to where it began, and serving it with the right amount of salt." — Chef [PLACEHOLDER]
The room is a single converted hall, the typewriter showroom that ran here for forty years before. Brass and burnt teak, soft light from below, no music. The kitchen is open at the back — you can watch the meal as it happens.
All seats are reservation-only. Bookings open three weeks ahead. We hold a small number of last-minute seats for walk-ins.
or call +91 [PLACEHOLDER]
Smart casual, please. Closed-toe shoes. No phone calls in the dining room.