Seasonal Indian cooking, fired by wood, finished by hand.

Two brothers, one tandoor, and a lane in Koregaon Park.

Zafraan started in 2016 as a twelve-seater with a single clay oven. The idea was simple: cook the food of the Deccan and the North-West frontier with real fire, real time, and produce that travelled hours — not days — to reach the plate.

Today the room is bigger, the bar is louder, and the tandoor is still the first thing lit every morning at 9 am.