Whole cuts sizzling over a live open-fire hearth, flames licking up in a warm rustic kitchen

Nashik · Farm-to-Table Fire Kitchen

Farm-led plates,
finished over open fire.

A small hearth kitchen at the edge of the Gangapur vineyards, cooking a slow, seasonal menu from the morning's harvest and a single live flame.

Reserve a table See the tasting menu
Kitchen
Live wood fire
Seatings
Tue–Sun, evenings
Format
Seven-course tasting

Our Story

We built the kitchen around the fire, then around the fields.

Field & Ember began with a wood-burning hearth in a repurposed grape-drying shed and a standing order with the growers up the road. Everything else followed from those two things.

We cook the way the season decides. Each morning a crate arrives from farms within an hour of the table — leaves still cold, roots still dusted — and the menu is written from what is best that day. There is no walk-in freezer and no gas line. Only coals, cast iron, and a length of live flame that our cooks read like a second clock.

The result is quiet, unhurried food: a handful of courses, generous silences between them, and wine from the valley that raised the vegetables on your plate.

— A hearth, a harvest, and no hurry.

Close-up of a wood-fired grill in action, vivid ember-orange flames over glowing coals
The hearth, mid-service. Read the coals, not the clock.

The Set Menu

Seven courses, written by the season.

One tasting menu each evening, ₹3,200 per guest. Poured wine pairing from the Gangapur valley, add ₹1,600. The kitchen adapts freely for vegetarian, vegan and allergy needs — tell us when you book.

  1. 01

    Fire & First Leaves

    Charred spring onion, ember-cream, herbs cut this morning. A small, bright start straight off the coals.

  2. 02

    Ember-Roasted Heirloom Tomato

    Slow-blistered in the ash, moss-green basil oil, torn sourdough baked in the dying heat.

  3. 03

    Coal-Smoked Paneer, Burnt Butter

    Fresh cheese set that afternoon, kissed by smoke, finished with nut-brown butter and pickled mustard.

  4. 04

    Whole Fish on the Bone

    A single river fish grilled over vine cuttings, lime leaf, and a spoon of glossy fish-bone jus.

  5. 05

    Grass-Fed Cut, Vine-Smoke

    Aged short rib cooked long and low against the fire, charred alliums, a dark reduction of its own drippings.

  6. 06

    The Garden, Warm

    Whatever the farms sent best today — roots in the embers, leaves off the flat-top, dressed in seed oil.

  7. 07

    Honey, Ash & Stone Fruit

    Fruit caramelised on the grill, wildflower honey, ash-cream, and a crumble toasted in the last of the heat.

Delicate plate of ember-roasted tomatoes and greens, minimalist fine-dining presentation

Reserve for the tasting menu

From the Hearth

À la carte & the bar

A shorter list for the counter and early tables. Everything here still passes over the same fire.

Off the Coals

  • Ash-Baked Beetroot₹420

    Buried whole in the embers, moss-yogurt, toasted seeds, valley honey.

  • Charred Sweet Corn₹380

    Cobs blackened over flame, burnt-lime butter, chilli, curry-leaf salt.

  • Smoked Paneer Skewer₹540

    Afternoon cheese, coal-smoked, burnt butter and pickled mustard.

  • Grilled River Fish₹720

    On the bone over vine cuttings, lime leaf, bone-jus.

  • Fire-Aged Short Rib₹960

    Slow against the coals, charred alliums, dark drippings reduction.

From the Garden

  • The Warm Garden Plate₹460

    Today's best roots and leaves, embers and flat-top, seed oil.

  • Ember Tomato & Sourdough₹400

    Blistered heirloom tomato, basil oil, bread from the hearth.

  • Honey, Ash & Stone Fruit₹360

    Grilled fruit, wildflower honey, ash-cream, toasted crumble.

To Pour

  • Gangapur Valley Red, glass₹480

    A short, rotating list from growers within the hour.

  • Smoked Kokum Cooler₹260

    House kokum, charred citrus, cold soda. Zero-proof.

Prices in Indian rupees, inclusive of taxes. A discretionary 6% service charge supports the kitchen and farm team.

Basket of freshly dug rainbow carrots with a garden spade on a rustic table, farm-to-table harvest

Our Farms

The plate begins an hour up the road.

We name our growers because the menu is really theirs. These are the hands that decide what we cook each evening.

  • Anandvalli Market Garden Heirloom tomatoes, leaves & soft herbs · 6 km
  • Gangapur Vine & Root Rainbow carrots, beetroot, alliums · 12 km
  • Trimbak Dairy Collective Same-day paneer, cultured butter, cream · 28 km
  • Godavari Riverline Line-caught river fish, honey, stone fruit · 15 km

A Note from the Kitchen

“I cook one menu a night because I only trust one fire, one harvest, and one hour of your evening. Sit down, let the coals do the talking, and leave the timing to us.”

Ishaan Rele · Chef-Founder

The Table

The people at the fire

Ishaan Rele

Chef-Founder

Cooked seven years across live-fire kitchens in Goa and the Nilgiris before coming home to build a hearth in the Nashik hills.

Sharvari Deshpande

Head of Garden & Sourcing

Agronomist turned forager who walks the farms each dawn and writes the day's menu with the chef before the coals are lit.

Kabir Mistry

Cellar & Hospitality

Keeps the valley wine list short and honest, and makes sure no table ever feels rushed through its seven courses.

Guests

Kind words from the table

“The single-menu format sounds risky and turns out to be the whole point. Three hours vanished. The ember tomato course alone was worth the drive from Mumbai.”
Ananya KulkarniAnniversary dinner
“You can taste how close the farms are. Everything is bright and alive, and the fire gives it this deep, quiet smoke. Easily the most thoughtful meal we've had in Nashik.”
Rohan & Meera JoshiRegulars since opening
“No menu decisions, no rush, no phones. Just course after course arriving off the coals. It felt less like a restaurant and more like being cooked for by a friend who happens to be brilliant.”
Farida ContractorWine-pairing evening

Visit

Find the hearth

We seat by reservation so the kitchen can cook to the room. Walk-ins are welcome at the counter when a stool is free.

Address
17 Gangapur Vineyard Road,
Anandvalli, Nashik,
Maharashtra 422013
Dinner
Tuesday–Sunday · 6:30–11:00 pm
Last seating 9:00 pm
Weekend Lunch
Saturday & Sunday · 12:30–3:00 pm
Closed
Mondays, for the farms & the fire
WhatsApp us Call +91 93157 76817

Reserve a table

Tell us the evening and the party — we'll confirm within a few hours.

No deposit to enquire. We'll email to confirm your table and any dietary notes.