Our story
Twenty-two seats. One kitchen. No menu printed before five.
We open at the morning market — to whatever's good that day — and we cook with what we find.
Chef Anjali Khanna trained at Le Cordon Bleu in Paris and cooked for seven years at Gaggan in Bangkok before returning to Bombay to open The Garden Room with her husband Vikrant in 2019. They serve seven to nine courses each evening, written that afternoon, plated on a single counter facing the open kitchen.
There's no à la carte. There's a wine pairing if you'd like one. Most evenings we feed forty-four guests across two seatings; some evenings we feed twenty-two and stop.