Executive chef Saurabh Udinia is playing with fire – literally. At Revolver, premium meats, seafood and vegetables are charred on the custom-built wood-fired grill or in the hand-built tandoor, to deliver a modernised version of Indian cuisine. In line with the ethos, every plate or bowl in the restaurant, numbering over 30, is bespoke. “The reception has been amazing, and we’ve received queries from diners about the plateware – we’re not selling any at the moment, but we’re thankful for their support!” the dynamic young chef exclaims.
He worked with a close friend in Khurja, near Delhi, who has a kiln and uses traditional techniques and hand-painting to create the pieces for the restaurant.
“When it comes to developing new dishes and crafting my revolving menus, it’s always flavour first, before we look into perfecting its visuals and presentation,” Saurabh explains. “Some plates have been customised specifically for certain dishes, but in general, when I create a new item, visualisation of the final dish and the plate it sits on comes naturally as part of the creative process.”