Indian Cuisine. Evolved.
A 5-course modern tasting menu celebrating the chemistry of Indian flavours. Lucknow. 32 covers.
A 5-course modern tasting menu celebrating the chemistry of Indian flavours. Lucknow. 32 covers.
Chef Sameer Nair
Deconstructed Pani Puri, mint-coriander spheres, black lava salt, and a dash of preserved heirloom lime.
Charred baby corn, fermented chili emulsion, puffed amaranth, and a cloud of smoked yoghurt.
Pan-seared river trout from the Malabar coast, kokum reduction, and coconut air.
We travel the length of the country to find the quietest producers. From the pepper farms of Munnar to the saffron valleys of Pampore, our ingredients are the primary authors of our menu.
Centrifuged lassis, cold-pressed spice oils, and ultrasonic extractions. We use modern chemistry to isolate the memories of ancient kitchens.
"For me, Indian food is not a collection of recipes, but a chemical reaction of culture and time."
Sameer Nair’s journey began in the heritage kitchens of Lucknow before taking him to the experimental laboratories of Copenhagen. At Rasayan, he brings this duality to life—merging the soulful depth of Awadhi cuisine with the rigorous precision of global avant-garde techniques.
Small-batch brews from across India.
₹800Curated labels that speak to spices.
₹1,800Fermented botanical elixirs.
₹600
