Aragma Experiences

Aragma Experiences Everyday ingredients, modern dishes inspired by the stories of India.

Every menu has a few ingredients that start conversations.From our Rainmakers menu, these nine ingredients kept our gues...
14/08/2026

Every menu has a few ingredients that start conversations.
From our Rainmakers menu, these nine ingredients kept our guests intrigued.

The tart made from fermented wheat starch that brought back summers of making condiments at home. Kantola, so fleeting we’re serving it while it lasts. Dagad phool, whose stand-alone flavour is rarely known, even though it’s an unmissable component in our spice mixes. And the crowd favourite — the hyper-local karvanda berry.
Some are wild and close to home. Some travelled as gifts from across the country.

Join us to discover the rest, in our Rainmakers menu.
Now serving until September 2026

10/08/2026

“For the next menu let’s…” - one of us says this every single day.

For each season, we build a menu from a set of blurry ideas. What follows is months of trials, late nights, and ideas being moulded by the service and kitchen teams. And just when every aspect of the experience feels second nature, we take it apart. Because a new season is already on its way.

It’s a rhythm we learned from nature. The timeless cycle of seasons. Build, let go, and rebuild. We have grown to love this flow so much, that we wouldn’t know what to do with a menu that stays.

Rain, by itself, is just water falling from the sky. It has no flavour, no season, no story. It’s the produce that gives...
02/08/2026

Rain, by itself, is just water falling from the sky.

It has no flavour, no season, no story.
It’s the produce that gives it meaning — the peanut that gets sown immediately after the first showers, the dal that waits for the wettest earth and leaves it enriched, the fruit that is saved for the rainy-day festivals.

Together, they turn water into food, festivals and livelihoods and are the real RainMakers.

Our monsoon menu is the story of these RAINMAKERS, told over 8 courses.

Reservation is now open.
Pre-booking mandatory. Link in bio.

28/07/2026

Our Mosaic menu is based on travels — through places, inspirations and memories. And every journey ends with coming home. So the last thing you taste in the menu is a peanut praline and a mahua cornet. A mix of familiar and unfamiliar ingredients, all found in Maharashtra.

The Peanut, that people of the region have known since childhood. And Mahua, a fruit that many of us may be discovering for the first time — even though it’s grown on this land forever.

And that’s what coming home after a journey feels like. The comfort of what was always there and the joy of discoveries made along the way.

17/07/2026

A few weeks ago, a guest sat at one of our tables and heard the story behind our Kashmir dessert. It brought back memories of her homeland.

We didn’t think much of it in the moment. These conversations happen across tables every evening. A dish makes a guest share a memory, and the experience moves on.

But a few weeks later, a jar of gucchi mushrooms arrived at the restaurant. With a short note —

“Hope you enjoy eating and experimenting with them!”

You can plan the menu, the sourcing, the story. What you can’t plan for are moments like these. Because no matter how much thought goes into a menu, you can never anticipate the moment food touches something deeply personal in someone.

For us, it’s these moments that make the whole journey worthwhile.

14/07/2026

Team Sienna came all the way from Kolkata to cook with us for four days.

What started as two teams ended as one kitchen, right down to them cooking a home-style family meal for us.

That’s also the part of a pop-up that doesn’t feature on the menu.
🔥FIRST FIRE at Aragma

04/07/2026

Most of us come home from a trip with condiments and preserves. And the best thing you do with them is spread everything out the next day.

There is no right way to eat it. Just combinations that are nostalgic and delicious.
With this course, we have put together our version of a travel pantry.

Smoked papaya/fish, finger millet bread, and three condiments we made ourselves.
Cashew cream with h**p seeds, mango mustard, hyper seasonal jujube gel and starfruit for crunch. Mix and match as you go.

The Souvenir Basket. Course 2.
Memoirs from every travellers diary

01/07/2026

Behind every unfamiliar fruit on our menu, there’s one familiar face — Rajendra Shinde.

His stall at Mandai vegetable market in Pune, was started by his grandmother, and he’s been running it for years now. His is an unusual fruit stall. Most of the produce that he sells is forgotten or lesser known. He calls it “Raan Meva” or Wild, seasonal fruits. He sells Bora, Avla, Karvand, Wood Apples to name a few.
Right now, he’s got us trying a fruit called Gorakh Chinch or Salam Kheera. Turned out, it’s used as a medicine, not food.

Three years in with multiple seasons of discovery, Rajendra ji is now a part of our team. He is the reason half our fruit-based dishes exist in the first place. He flags us on the upcoming produce and lines up the best sourcing.

So, next time you bite into something unfamiliar at Aragma, there’s a good chance it has his name on it.

(single dish closeup is from our event with )

A tasting menu has a reputation. And a lot of it is misunderstood.Small portions exist so you can eat more things, not l...
24/06/2026

A tasting menu has a reputation.
And a lot of it is misunderstood.

Small portions exist so you can eat more things, not less food.
You don’t need to know anything about fine dining to have a good time.
And no, you will not leave hungry.

We’ve heard many assumptions and this carousel addresses the most common ones.

At Aragma our menus are built course by course, around everyday ingredients and stories about people. These are vendors and farmers we know by name, produce that’s seasonal because it tastes better that way and a team that obsesses to make your meal a memorable one.

All you need to bring is an appetite and a curious mind.

Swipe through.

16/06/2026

First Fire 🔥

A collaboration featuring the rising sous chefs from the kitchens of Sienna () and Aragma.

It’s fun, it’s unexpected, and it perfectly captures young chefs with strong ideas about their own cuisine.

Expect a delicious melange of Bengal and Maharashtra, featuring a table full of offbeat ingredients.

Reservations 📞 +91-8484959288
Limited seating.

Address

Ground Floor, Insignia Building, Dhole Patil Road
Pune
411001

Opening Hours

Tuesday 11am - 10pm
Wednesday 11am - 10pm
Thursday 11am - 10pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 10pm

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