The spice route, plated in seven courses.

Meher Kapoor cooks the food her grandmother wrote down.

After a decade in kitchens in London and Copenhagen, Meher came home with one notebook: her nani's handwritten recipes from Amritsar, Lucknow and Kozhikode. Zafraan is that notebook, cooked with everything she learned along the way.

Her kitchen of twelve grinds every masala by hand each morning, bakes its own breads in a wood-fired tandoor and works directly with forty farming families.

Spice is memory. My job is to make you remember a place you have never been.Chef Meher Kapoor