Hand-prepared in the tandoor, these delicate flowers are gently grilled and filled with a silky paneer cream, then finished with a vibrant spiced tomato relish that adds depth and complexity without overwhelming the vegetable.
Tips from diners
Order as part of the Experience Menu rather than à la carte to get the full progression of flavors throughout the meal.
Soft, creamy paneer is charred in the tandoor until the exterior develops a slight crust, then paired with a fragrant Goan sambal made with chilies, coconut, and traditional spices. The sambal elevates simple paneer into something with serious flavor.
Tips from diners
This is a standout vegetarian option that doesn't feel like an afterthought. Try it with the sambal on the side to control the heat level.
Chicken wings and necks are beautifully spiced and fall-off-the-bone tender from the tandoor's intense heat. The yuzu aioli cuts through the richness of the rendered fat with bright citrus notes, creating an unexpected balance of flavors.
Tips from diners
Don't skip the aioli — it's what elevates this dish from simple grilled chicken to something special.
A creative twist on a British classic, using premium wagyu beef wrapped around a perfectly cooked egg. The grilling renders the fat and creates a crispy exterior while keeping the yolk runny. It's simultaneously familiar and unexpected.
Tips from diners
Cut into it at the table so you can see the runny yolk — that's where the magic is.
The barramundi is cooked over open fire until the skin crisps and the flesh stays moist. Raw mango dust provides a sour, slightly sweet note, while burnt lemon adds bitter complexity. Together they create a flavor profile that tastes both traditional and experimental.
Tips from diners
Taste the fish plain first, then squeeze the burnt lemon over it to experience how the acid changes the flavor profile.
Opened by Chef Saurabh Udinia, Revolver combines thousands of years of Indian spice heritage with modern open fire cooking techniques. The restaurant features a custom-built wood-fire grill, smoker, and tandoori oven, with diners required to book 60 days in advance due to its massive popularity. Every dish revolves around fire-centric, avant-garde interpretations of classic Indian flavors.
Book 60 days in advance — this is not a last-minute reservation restaurant. The demand is that high.
Go for one of the tasting menus (Discovery, Experience, or Vegetarian) rather than à la carte. They're designed by the chef and let you experience the full vision.
The open kitchen with the glowing tandoor and wood fire is theatrical and mesmerizing. Arrive early to watch the prep work.
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