Contemporary Indian dining · New Delhi
FIRE.
EARTH.
FEAST.
A modern Indian table shaped by the seasons, cooked over charcoal and served with generous spirit.
COOKED
WITH
FIRE
WITH
FIRE
The season’s centrepiece
Charcoal cauliflower · saffron · herbs
ROOTED IN MEMORY✦ALIVE WITH FIRE✦SERVED WITH JOY✦
Order for the table
THE MENU
MOVES WITH
THE SEASON.
Market produce, patient sauces and the deep flavour of our charcoal kitchen. Built to share, though we understand if you don’t.
How we cook
NOTHING HIDES
FROM THE FIRE.
Whole ingredient
We begin with what the farm sends, preserving character rather than forcing uniformity.
Patient heat
Coal, smoke and time build flavour that shortcuts never will.
Open table
Vegetables lead the menu; every dietary need receives real culinary thought.
A room with roots
MADE OF
EARTH.
LIT BY
EMBER.
Chef Ira Sen and host Kabir Mehta built Mitti & Ember around a simple idea: Indian food can look forward without turning its back on memory.
Read our story ↗Beyond dinner
CHOOSE YOUR
KIND OF NIGHT.
Notes from the restaurant
THE JOURNAL.
From the kitchen · 12 August 2026
Why our kitchen begins with fire
Chef Ira Sen on patient heat, whole vegetables and the flavour hidden inside a good char.
Read storyPeople · 30 July 2026
Meet the growers behind our monsoon menu
A morning with the small farms growing our amaranth, chillies and fragrant herbs.
Read storyAt the restaurant · 14 July 2026
A slower kind of Sunday
How the weekly mehfil became our favourite table of the week.
Read storyDinner is waiting