Ekaa

You’ll find Ekaa on the first floor of Kitab Mahal, a 131-year-old neoclassical building in Mumbai’s Fort district. A short flight of wooden stairs takes you up into the dining room, a minimalist space that pulls from Japanese and Nordic design principles with its earthy tones and handmade wooden furniture. The whole room is oriented to face the brightly lit, interactive open kitchen. It’s a deliberate setup – you’re encouraged to get up between courses and speak directly with the chefs as they work. The restaurant is built entirely around Chef Niyati Rao’s ingredient-forward philosophy, where single products sourced from across India are the starting point for every dish. This isn’t traditional Indian food; it’s an interpretation of flavor that uses rare finds like sea urchin or rainbow trout eggs from Kashmir. The name Ekaa means "one," a nod to the potential held within a single, perfect ingredient. The main event is the multi-course tasting menu, an elaborate experience that can take around three hours. An à la carte menu is also available, where dishes are simply named after their core component. With each course, the staff provides a detailed explanation of the sourcing and technique involved. The bar program is just as intentional. Called "Dwadash," it’s inspired by Ayurveda's forgotten botanicals, transforming ingredients like wormwood, camphor, and black garlic into complex cocktails. The bartenders are as knowledgeable as the kitchen staff, walking you through the house-made concoctions. This is a deliberate, slow-paced meal, and Chef Rao is often in the dining room herself, explaining the ideas that drive the menu.