Soam has always had a special place in our hearts. The seasonal menu is reason enough to brave serpentine queues. Now, just around the corner, comes a more composed, fine-dining expression of that same spirit.

Helmed by Pinky Chandan Dixit and her husband, Aseem, Varsoo, which translates to ‘inheritance’ in Gujarati, feels deeply personal. With over two decades in the kitchen, a Hotel Management degree from Sophia Polytechnic and training at Le Cordon Bleu, London, Dixit’s food is shaped by years spent researching regional cookbooks alongside Tarla Dalal, and with Soam and now Aamchee. “Varsoo is about what we choose to carry forward, and how we choose to experience it now,” she says. “For me, it is about years of lived experiences, shared meals, and inherited recipes, brought together into a space designed for today.”