Our Story
About Us
The Origin
Born from a fire,
built with purpose
Ember & Ash was conceived on a rainy October evening in 2018, when Chef Aryan Kapoor sat around a wood fire with his grandmother in Rajasthan, watching her slow-roast spices over a dung-coal sigri. In that moment, he understood what he had been missing in the Michelin-starred kitchens of Europe: the soul that only fire can put into food.
He returned to Mumbai with a single intention — to build a restaurant that honours fire not as a tool, but as an ingredient. Every cooking method at Ember & Ash involves direct or indirect heat from wood, coal, or charcoal. The Josper grill, the wood-fired hearth, and the custom ember roasters are the true signatures of the kitchen.
What began as 36 covers in a narrow Bandra shopfront has grown into one of India's most recognised fine dining destinations. The philosophy has never changed: seasonal ingredients, honest fire, and the belief that a great meal is ultimately a great conversation.
Ourmilestones
Ember & Ash opens in Bandra West with 36 covers
Named one of Asia's 50 Best Restaurants to Watch
Wins National Restaurant Award for Best Fine Dining
Private dining suite added, capacity expanded to 60
Michelin-recommended, cocktail bar programme launched
Ranked #12 on India's 50 Best Restaurants list
Meet theteam
The people who turn raw ingredients and honest fire into something worth remembering.
Chef Aryan Kapoor
Founder & Executive Chef
Trained at Le Cordon Bleu London and staged at Noma and El Celler de Can Roca, Aryan returned to India with a singular vision: to celebrate fire as a culinary medium. He founded Ember & Ash in 2019 after 12 years building his reputation across three continents.
Meera Iyer
Pastry Chef
A graduate of the Culinary Institute of America and former pastry chef at three-Michelin-starred The Fat Duck, Meera brings European precision to her South Asian-influenced desserts. Her miso crème brûlée has become the restaurant's most photographed creation.
Rohan Mehta
Sommelier & Head of Beverage
A Diploma WSET holder and former cellar master at The Leela, Rohan curates a 600-label list that spans natural wines from Georgia to aged Burgundies. His cocktail programme won 'Best Bar Programme' at the Mumbai Hospitality Awards 2023.