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Wood-fired Indian grill & bar · Assagao, Goa
Mango-wood coals, a clay tandoor and twelve-hour dal. Coastal produce and old family recipes, cooked the slow way.
Our story
Chef Kabir Naik grew up watching his grandmother cook over wood in a Konkan village kitchen. Ember is his love letter to that smoke: no gas burners on the line, just coals, clay and patience.
400°C
Live tandoor heat
12 hrs
Dal over dying coals
6am
Spices ground daily
Signatures
Six dishes our regulars order before they sit down.
01Hand-minced lamb, smoked chilli and mint, kissed by mango-wood coals.
₹695
02Overnight yoghurt marinade, kashmiri chilli, finished with burnt-lime butter.
₹645
03Malai paneer, roasted peppers and onions from the same fire.
₹525
04Leg of lamb braised for nine hours, glazed over open flame. Serves two.
₹1,850
05The chef's selection from the tandoor and grill, with three chutneys.
₹1,450
06Hung-curd kulfi, burnt jaggery and a pinch of sea salt.
₹345
The menu
Order a few plates for the table. Tell us about allergies and we'll cook around them.
Prices include GST. A 10% service charge is optional.
Sundays only
Dal Ember, makhani, garlic naan, kheer and the chef's Sunday special, served on brass. Lunch, 12–4pm.
₹1,250
The bar
Cocktails built on Indian spirits and spice: feni, kokum, smoked jaggery and curry leaf.
Gin, kokum, lime, soda
Indian single malt, jaggery, wood smoke
Cashew feni, orange, cinnamon
Private dining
Birthdays, anniversaries, team dinners and wedding welcomes, with a menu planned with you.
The Chef's Counter
Eight seats facing the tandoor, tasting menu only
The Lamp Room
A private room with its own bar and playlist
Full buyout
The whole restaurant and garden, for your guests only
Guests say
“The seekh kebab alone is worth the drive to Assagao. Smoke, spice and a room that glows. We've been back four times.”
Reservations
We hold tables for 15 minutes. For groups larger than 12, call us and we'll plan it together.