48:00hours
Time, taken on purpose
Forty-eight hours, minimum. That's how long our dough ferments before it ever meets an oven. Not because it's trendy — because rushing it isn't craft, it's just haste. It's dough that remembers its roots, taking its time to deliver a taste that's worth the wait.
Getting here wasn't a menu tweak. We audited every recipe, retooled the kitchen, and rebuilt our process around one question: would someone keeping strict Jain rules trust every plate we send out? Where an ingredient couldn't clear that bar, we found the substitute rather than skip the dish — nothing leaves this kitchen without being certain.
