The tasting table at 8ish is laid out with Nilgiri leaves, clayware and a glass bottle filled with wild honey. The candle’s light, spotlighting its deep amber shade. We use a wooden spoon to taste its deep sweetness, with a hint of caramel. A bowl is filled with deep purple karvand berries (Bengal Currant).

Last month, creative director Jishnu AJ and head chef Touseef Shamsudeen set off on a road trip with four team members to a tribal village, 50 kilometres off Kolhapur. Jishnu says, “My friend is from Radhanagari, and he always narrated stories about wild honey foraging and local food traditions. We decided to explore it, and translate it into a limited menu. We had no idea what was in store for us.”