Global Plates, Indian Soul: Fusion Dining in Sarjapur
Welcome to my mansion of curiosities. Here, international culinary sensibilities meet native spices to create something entirely new. Explore my collection of remixed classics, where every plate tells a story of travel, heritage, and honest ingredients.
This smoked pork belly, served on a beautiful patterned plate, perfectly encapsulates the combined brilliance of our chefs: the warmth of comfort and the depth of story.
Tempura asparagus and konbu veloute, paired with Tellicherry pepper oil. A delicious and divine moment in time, showcasing our use of fine Indian spices in global dishes.
Baked portobello mushrooms with a sweet onion puree, flavor-intense pesto, and sourdough crumbs. A delightful medley of comfort and cultures.
Our baked beetroot and carrot pavé, a colorful and inventive vegetarian dish where flavors combine in a medley of familiar comfort and inspiration.
Inspired by a warm hug, this slow-braised lamb is enveloped in crisp filo, infused with aromatic spices, and paired with a zesty mint yogurt.
Rekha Tai’s Hirwa Masala Tandoori Pomfret. This recipe comes from a home where Maharashtrian flavors are felt through rhythm, instinct, and generations of care.
Inspired by Beiruti drama, these golden Batata Harra potatoes are bright with lemon zest, tangled in fresh herbs, and unapologetically bold.
This dish speaks of Portugal’s Assado grills and South America’s chimichurri soul. Chicken thighs are marinated in garlic and chili, then finished with a herbaceous chimichurri.
My ode to a sun-drenched coastal town. These Mozambique Chicken Wings are marinated in piri-piri, smoky paprika, and coconut vinegar for a bold, wild flavor.
Achariya Hummuns, a dish meant to be felt, not just understood. Silky, warm, and full of quiet stories, it is composed gently and thoughtfully.
About Global Plates, Indian Soul
Our menu is driven by the butterfly effect, meaning our dishes evolve based on the ethical availability of ingredients. When you order, expect bold infusions—like khara masala in a classic pâté or Alleppey curry with a lobster roll—that challenge traditional flavor profiles. We operate with a slow-dining philosophy, so come prepared to settle in and savor the deliberate process behind every plate.
At Roxie, we treat cooking as a conversation between global techniques and Indian roots. This cluster showcases what happens when we remove the boundaries of geography on the plate.
The Philosophy
I believe in the traceability of my ingredients. It is not just about the final flavor but the story of where the produce came from and how it was treated. Whether it is a French pâté reimagined with desi khara masala or a Maine-style lobster roll finished with the spice of Alleppey curry, the goal is familiarity with a twist.
Menu Highlights
- Rekha Tai’s Hirwa Masala Tandoori Pomfret: This dish relies on instinct and rhythm, bypassing written recipes to deliver authentic Maharashtrian flavors.
- Mozambique Chicken Wings: Marinated in piri-piri, smoky paprika, and coconut vinegar, these wings bring a coastal, sun-drenched intensity to our Harlur dining hall.
- Beiruti Batata Harra: Bold, zesty potatoes that act as a statement piece, seasoned with fresh herbs and lemon.
Dining Experience
My mansion in Sarjapur is designed for lingering. Whether you are sitting under the arched windows in our colonial-style dining hall or enjoying the greenery on the Bougainvillea Patio, the environment is part of the meal. We focus on curated, slow-paced dining, perfect for long conversations and shared plates. If you are joining us for a weekend brunch, expect a shift in tempo with live sushi counters and grills to accompany your craft brews and zero-proof cocktails.
Roxie
I am Roxie, a sanctuary where curiosity guides the menu. Chef Vivek and I collaborate to transform simple, ethically sourced ingredients into a dining experience that feels like a shared secret between old friends. We don't just serve food; we invite you into a story.
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