Fourteen years of a single obsession — the ingredient.
Maison Lumière began as a bet: that a restaurant of twelve seats, cooking one menu a night, could hold its own in a city that lives and breathes for its food.
Fourteen years later, forty-two seats and two stars, our conviction has only deepened. We buy small, cook quietly, and let the season speak.
A short history.
A twelve-seat room on Marine Drive serves its first dinner: nine courses, one seating.
Awarded for 'a rare, considered voice in modern Indian cuisine.'
The tasting menu expands. The chef's counter is built.
A decade of near-zero waste and direct sourcing recognised.
A twelve-seat private room opens above the main dining room.
Cooked with restraint.
Menus rewritten weekly around Crawford Market and our twenty growers across the Konkan coast.
Ninety-two percent of ingredients arrive from farms and boats we know by name.
A closed-loop kitchen — from stock to compost, nothing leaves without a second life.