Start at the market
Seasonal vegetables and dependable pantry staples set the direction for the day.
The hands behind the house
Chef Aditi Rao cooks with memory—and a little mischief.
For Aditi, the best recipes begin with a smell from home: toasted cumin, ginger hitting warm ghee, the first coriander of the season. Her kitchen keeps those memories close while making space for new ones.
After years in busy restaurant kitchens, she built Mitti & Mirch around the meals she wanted to eat herself: generous, beautifully balanced, and made fresh rather than rushed.
“A dish should feel familiar enough to trust and interesting enough to remember.”
Taste the kitchen →A few things we believe
Our kitchen, in three notes.
A simple approach to making a meal worth sitting down for.
Make the masala here
Whole spices are toasted and ground in small batches for a fuller, brighter flavour.
Feed people generously
Food tastes better when it arrives warm, with a little extra chutney for the table.
A note from the pass
Every plate leaves the kitchen with care.
Our sample menu lets a restaurant tell its own story: sourcing notes, allergen details, spice levels and honest descriptions help guests choose with confidence.