Toast & Tonic

“We are passionate about local, fresh, seasonal, and sustainable food, and work closely with small-scale farmers using a lot of local grains, millets, meats, fruits, and vegetables. We want to provide a warm, informed, and engaging service driven by the need to promote conscious cooking.”

Jackfruit tacos; smoked Cochin mackerel with house-cured mustard oil; and bajra ricotta gnudi.

Manu Chandra is one of India’s most famous young chefs. With Toast & Tonic, he uses local ingredients, longforgotten grains, and house-cured meats in a menu comprising dishes that take their inspiration from around the world.

Almost everything here is Indian. Even the cheese comes from the Spotted Cow in Mumbai and the burrata is made fresh in Bangalore. Many ingredients are rarely seen in other restaurant kitchens: chillis from Nagaland in India’s north-east, fresh pork from a farmer in Tamilnadu, and eggs from local farms where the hens run free all day – just another reason to visit this diverse and extraordinary restaurant.

“Inspired by Manhattan’s East Village, Manu Chandra’s newest venture is a bar with a global “new-American“ menu and a laid-back rustic vibe. Plus, it rides the all-things-handmade wave with house cured and house made sausages, smoked meats, mustards, syrups, and breads – all made with precise, modernist techniques. It embraces the best of regional produce and turns the spotlight on Indian ingredients.” –Arshie Chevalwala Fe, Elle India