Est. 2012 — Fine Dining

Where every plate
tells a story

Slow-cooked traditions, farm-fresh produce, and a dining room designed for evenings that linger.

Reserve Your Evening Explore Menu
★ MICHELIN GUIDE 2024★ BEST RESTAURANT — CITY AWARDS★ FARM-TO-TABLE CERTIFIED★ 4.9 / 2,300+ REVIEWS
Our Story

A kitchen built on fire & patience

Started by two brothers with a wood-fired oven, Fork & Flame grew into the city's most-loved dining room — without ever losing its soul.

  • Wood-fired cooking, real oak fire
  • Farm-direct produce, sourced daily
  • Sommelier-curated wine pairings
Read Our Story
Signature

This Week's Favourites

Wood-Fired Ribeye

Chef's Pick

48-hr aged, oak-smoked, truffle butter

₹1,850Menu

Garden Harvest Bowl

Vegan

Charred greens, ancient grains, tahini

₹780Menu

Saffron Burnt Basque

Dessert

Caramel crust, saffron cream, praline

₹540Menu
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Why Us

The Fork & Flame Difference

🔥

Wood-Fired Kitchen

Real oak fire — the flavour you can't fake. Every plate kissed by smoke.

🌿

Farm-Direct Produce

Sourced each morning from 14 partner farms within 60 km.

🍷

Curated Cellar

120 labels, sommelier-selected pours for every course.

Private Dining

Rooms For Every Occasion

The Cellar

₹4,999
  • Seats up to 8
  • 5-course tasting
  • Personal waiter
Details

The Ember Room

₹8,999
  • Seats up to 16
  • 7-course tasting
  • Sommelier pairing
  • Custom menu
Details

The Garden Terrace

₹14,999
  • Seats up to 30
  • Full event planning
  • Live grill station
  • Decor included
Details
"The ribeye alone is worth the drive. The room, the service, the wine — everything hums."
— Ananya D., Food Critic