Home/Our Story

A kitchen built on
fire & patience

Twelve years, one wood-fired oven, and a dining room that feels like home.

Since 2012

From a roadside oven to the city's favourite table

Brothers Arjun and Vikram started Fork & Flame with a single oak-fired tandoor and a stubborn belief — that real fire makes real food.

Today the kitchen serves 150+ guests a night, but every dish still begins the same way: over embers, never a shortcut.

  • Michelin Guide listed, 2023 & 2024
  • Best Restaurant — City Food Awards 2024
  • 14 partner farms, zero cold storage
Timeline

Our Journey

2012

The Oven

Two brothers, one wood-fired oven, eight tables.

2015

The Room

Moved to Riverwalk Lane — 60 covers, full bar.

2019

The Garden

Terrace dining opens; private events begin.

2024

The Guide

Michelin Guide listing + City Best award.

Values

What We Stand For

🌱

Seasonal First

The menu follows the harvest, not the calendar. If it isn't in season, it isn't on the plate.

🤝

Fair Sourcing

We pay partner farms above market rate — quality begins long before the kitchen.

♻

Near-Zero Waste

Composted scraps, nose-to-tail butchery, and a kitchen garden fed by both.

By Numbers

Twelve Years On

150k+

Guests served

48

Signature dishes

14

Partner farms

4.9★

Average rating