About Larana

Twenty‑five years
in the same room.

A short story about a long evening — how we started, what we kept, and the people who have made the room what it is.

A short founding

We opened in 1998
with a short menu.

Larana opened in February 1998 on the second floor of a quiet building on Lavelle Road. The plan was unfashionably modest at the time: a short menu, a careful wine list, and a room kept quiet enough that the people at the table could hear themselves. We have not had a re‑launch since.

Twenty‑five years on, the address is the same. The chefs have changed twice; the founding philosophy has not. We do not chase the new thing — we have watched four of the new things come and go since we opened, and the room has done what it does through every one of them. We are interested in the dinner you are about to have, not the dinner that gets photographed.

The kitchen is small enough that we know each table by the third course. The wine list is short enough that it can be read at a glance. The service is opinionated enough that it will offer something better when something better is in our reach. None of this is unusual; what may be unusual is having done it for this long, in the same place, the same way.

A founding-year photograph of the dining room

A note from the founders

We opened the room with twenty seats, one chef, and a wine list of forty bins. We did not plan to be the oldest place doing this in the city. We just kept opening on the next evening. The founders, 1998

The original menu hangs framed at the bar. The first wine list is in the cellar, and a few of the producers on it are still poured.

Counted, kept honest

A few numbers we keep on hand.

0

Years in the room

0+

Guests served

0

Generations of regulars

0+

Vintages on the list

The kitchen

A short note about
who's cooking.

The head chef came to Larana in 2014 from a stage in the Northern Rhone and a long apprenticeship at one of Mumbai's quietest kitchens. He took the head role in 2017 and has not changed the menu's intent since — classical technique, considered seasonality, and the local producers we have known for a decade or more.

The pass is run by him on Friday and Saturday nights and by the sous on the rest. The bar runs in parallel under a senior sommelier who has been on the floor for eleven years. The room you walk into is the room they have built — and the room each of them gets out of the way of, once you sit down.

— Yours, the kitchen.

In the room