Rahul & Divya
Jhajuha, Fatehpur
- Wedding
- Reception
“A courtyard wedding in Jhajuha where the afternoon light did most of the work.”
Template·bold·restaurant
Ember & Ash
A modern-Indian restaurant template that reads like a menu.
A near-black, appetite-forward template for restaurants that take their kitchen seriously. Full-bleed food photography, tight menu tiers (small plates / mains / tasting), a signature-dish case study, chef story, and a reservations form on the same page. Built for single-flagship modern-Indian restaurants at the ₹1,500–₹3,000 per-cover price point.
What it includes
- · Pre-written copy across 5 pages
- · Sample portfolio + testimonials
- · Pricing tiers + booking form
- · Brand kit (colours + fonts) locked in
Brand
DM Serif Display / Inter
Voice
Do
Name the ingredient, not the emotion
Don’t
Use "curated" or "handpicked"
Live preview
Rendered from the actual template dossierLive preview
Rendered straight from the dossier — every color, font, section and line of copy comes from one of the eleven agents.
5 pages
â—modern-indian-restaurant.marivex.ai/
On the pass
This month’s plates.
A rolling record of what came out of the kitchen — updated the first Sunday of every month.
The Kitchen
A room, twenty seats, and a printed menu.
Ember & Ash is one dining room in Bandra West, a walk-in cellar, and a kitchen that opens onto both. Chef Aditi Menon came home from Kyoto in 2024 and hasn’t stopped buying limes. The menu is written every Sunday and printed on Monday morning. There is no à la carte, no substitutions, and no children under twelve — for reasons the chef will explain if you ask her at the pass.
Signature
The aubergine, three ways.
Amit & Pooja
Kanpur
- Engagement
- Wedding
- Sangeet
“Three days in Kanpur — the sangeet ran late and the photographs are better for it.”
Vikram & Ananya
Jhajuha, Fatehpur
- Pre-wedding
- Wedding
“A Marwari wedding in Fatehpur with colour and noise in equal measure.”
The regulars
What people say at the bar.
“The aubergine is a small perfect thing. The room is small and dark and the chef comes out at the end of the night to shake your hand. I have started planning my Fridays around it.”
Aarti K.
Bandra · dined seven times
“I brought my mother and she asked for the recipe. The chef said no, in Malayalam, and my mother nodded, in Malayalam. That was the moment I understood the restaurant.”
Rohan V.
Colaba · dined twice
“The wine list is short and unusual. The service is honest without being austere. The music is louder than you expect and the seat is closer to the kitchen than you want. All three are correct.”
Meera D.
Powai · dined four times
Cultural expertise
- Awadhi
- North Indian Hindu
- Marwari
- Muslim
- Interfaith
- Bihari
Delivery promise
Preview gallery in 3 weeks · Full edited gallery in 8 weeks · Physical album in 12 weeks
Tonight’s menu
Three ways to eat here.
Small plates
From ₹450
- ✓Charred aubergine, smoked yogurt, black lime
- ✓Kerala prawn toast, kokum aioli
- ✓Hand-rolled undhiyu, brown butter
- ✓Beetroot cured salmon, mustard oil
The Mains
From ₹850
- ✓Lamb shank, Coorg coffee, saffron rice
- ✓Malabar sole, coconut cream, curry leaf
- ✓Bhuna khichdi, browned onion, ghee
- ✓Winter mushroom biryani, raita
Tasting Menu
₹2,400
- ✓Chef’s selection, no substitutions
- ✓Two wine pairings, one non-alcoholic
- ✓Kitchen tour at the end of service
- ✓Available Thu–Sat only
Common questions
Before you book.
How far in advance should I book?
Reservations open every Sunday at 10 am for the following week. Weekends fill within an hour. We hold four seats at the bar every night for walk-ins.
Do you have vegetarian and vegan options?
Yes — the tasting menu is written in two parallel columns and either can be requested at booking. About a third of our small plates are naturally vegan; the rest can be adapted with 24 hours’ notice.
Are children welcome?
We ask that children be aged twelve and above for dinner service. Sunday brunch is family-friendly and we keep a small kids’ menu for the 11am–2pm window.
Do you cater to allergies?
Please tell us at booking. Serious allergies (nuts, shellfish, gluten) we handle by rewriting your specific menu ahead of the meal. Ambiguous "spicy" requests we handle by asking follow-up questions.
Is the restaurant available for buyouts?
Yes — the dining room seats 20 and the private table below the wine cellar seats 8. Buyouts are available Tuesday to Thursday. Ask on the private-dining page.
Reservations
Book a table.
Tell us the date, the number of covers, and one thing we should know — allergies, celebrations, or a request to sit near the pass. We confirm within 24 hours.