Some tasting menus are designed to impress you. Fitour is designed to make you remember.

Chef Ashwin Singh’s 14-seat dining experience in Bandra is deeply personal, moving through memories, places, ingredients and discoveries that have shaped the way he cooks. The result is a menu that feels rooted in Indian food without being restricted by geography, tradition or the idea of what a dish is supposed to be.

Every course has a story. Rather than simply recreating dishes from different parts of India, Chef Ashwin takes familiar flavours and looks at them through a completely different lens. Global techniques become a way of reinterpreting the food rather than disguising where it comes from

The menu begins with playful takes on things you already know. Pani Puri arrives with karela, amla, marigold, potato dum masala and mint chocolate, while Litti Chokha gets reworked with a sattu ginger cookie, mint, mustard and chutney.

Some of our favourites included the Mangalore Bun & Celeriac Kala Masala, which plays with the familiar Mangalore bun alongside habanero banana sauce and kala masala, and Strawberry Chaat, where jimikand, dehydrated yoghurt, pickled onion and sev meet fresh strawberries.

Then there’s Awadhi Yakhni Pulao, built around overnight jackfruit, yakhni custard and onion pulao  a course that feels familiar at first, before revealing its more unexpected elements.

The menu keeps moving between nostalgia and discovery, with each course giving you something to recognise and something to figure out.

The cocktails and wines follow the same narrative, created specifically around the progression of the menu. Each pour shifts with the flavour, texture and intensity of what’s on the plate, making the drinks feel like another chapter of the experience rather than simply an accompaniment.

Dessert brings the experience back to memory in the sweetest way.

Our favourites were Mogra, an almond financier with mogra chantilly, litchi sorbet and kaffir lime, followed by the Mithai Shop, a playful combination of brown butter atta cake, doda burfi ice cream, mawa burfi, milk skin, gur caramel and kesar chocolate foam.

The final Petit Fours  imli melody, orange biscuit and paan were the perfect little sign-off.