Cooked over fire. Considered over years.
AURELIA opened in 2014 in a converted spice warehouse behind Colaba Causeway, with one wood-fired hearth and nine tables — and we have never added a tenth. The room stays small on purpose: a kitchen this size can taste every dish before it leaves the pass.
The menu changes with the market, not the calendar. What our fishmonger lands at dawn and what's ripe at the Sunday farm collective outside Alibaug decides more of tonight's dinner than any recipe book does.
We do not chase trends. We chase the version of a dish that made someone go quiet at the table.
From the Pass Tonight
Chef Devika Rao
Born in Mumbai, trained in Lyon under Chef Mère traditions, and shaped by six years cooking on three continents before returning home to open AURELIA in a warehouse she couldn't stop thinking about.
"A tasting menu should feel like a conversation, not a performance. Every course has to earn the next one."
An Evening at AURELIA
Private Dining
A curtained alcove for eight, with its own tasting sequence.
Outdoor Terrace
Four tables under a tamarind tree, weather permitting.
Wine Cellar
Below the kitchen: 220 labels, tastings by appointment.
Chef's Table
Four seats at the pass, narrated course by course.
Seasonal Menus
Rebuilt monthly around what the market gives us.
White-Glove Service
One server for every two tables, never rushed.
Live Jazz, Fridays
A trio plays low, from eight until close.
Candlelit Ambience
No overhead light touches the dining room after seven.
Around the Room
What Guests Remember
The short rib alone is worth the drive across town. Everything else was a very pleasant surprise on top of that.
Nine tables sounds precious until you're at one of them. Service that anticipates without hovering — rare.
We booked the chef's table on a whim. Left with a full understanding of why this place doesn't need to shout.
Book an Evening
Tables are held for fifteen minutes past your reservation time. For parties of six or more, or the chef's table, please mention it in special requests.