“Have you ever tried to eat a meal, while pinching your nose shut?,” asks Farrokh Khambata, chef-proprietor, Joss. “You won’t be able to taste much.” With these sentences, he summarises his food philosophy for the all-new Joss.

Fire and Ice includes mango, jalapeno and Thai chilli and comes with a flame that needs to be blown out before you sip into it. PICS/ATUL KAMBLE

“I wanted diners to realise that food is more than just the taste on your palate. I wanted to create an experience wherein food involves the use of multiple senses.” And in this experiment, the suburban Joss differs from the original. “But we’ve kept most of the old menu. All we’ve done is add a dash of drama!” Khambata refuses to reveal more, as he heads to the kitchen, simply saying, “We have to experience Joss to understand it.”