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In the 2022 film, 'The Menu', the degustation menu becomes a narrative that mirrors the complexity of human flaws — greed, envy, betrayal, and the darker desires we often hide. Each course served in the lavish, isolated restaurant is a carefully crafted story from Chef Slowik, who uses it to reveal the true nature of his guests. The courses reveal themselves to be reflections of who these people are — their vices, their sins, their secrets. As the evening unfolds, the seemingly innocent dishes take on a sinister tone in this eat-the-rich, class-conscious satire.
This is where food transcends the basic need to nourish. It becomes an experience; a performance; a narrative. A degustation menu is a story unfolding with each course carefully composed to stir something deeper in the soul. Sometimes it's a gritty social commentary, other times it's a deep dive into a country's seasons. In Pune-based Aragma, it is a way to capture the essence of food as art, inviting you to taste, reflect, and savour the story it has to tell. Situated in a cozy yet stylish space on Dhole Patil Road, Aragma, led by chef Amit Ghorpade, has quickly become the go-to spot for food lovers in the city. With its chef's table experience, guests are not just eating — they’re part of the show. You’re seated near the kitchen, watching the chefs at work, turning simple ingredients into immersive culinary narratives.
The backbone of Aragma is its tasting menu, which evolves with the seasons. It is designed to celebrate what’s fresh and available at the moment, showcasing the beauty and diversity of local produce. So far Aragma's team has devised an impressive list of dishes with the simplest ingredients shining through in a culinary makeover. Buckwheat, for example, known as 'Kootu' in Hindi, 'Kotu' in Tamil, and 'Kuttu' in Marathi, a staple during fasting, was a part of their Textures of Buckwheat course. This ancient, gluten-free seed is given a whole new life at Aragma. It’s used in a creative dish that highlights its natural textures, making it a star ingredient. The chefs have perfected the use of this earthy, nutrient-packed seed, turning it into something elevated and entirely unexpected, while still paying homage to its cultural roots.
'Unwrapping' was a tribute to the spirit of gifting during festivals. Sweet potatoes wrapped in a seasonal leaf, topped with a zingy touch of gooseberry (or awla, as it’s called in Marathi), which adds a bit of tartness, mimicked the look of a festive bow. To complete the experience, the dish was finished with zucchini sauce and a drizzle of onion chive oil, embodying the excitement and surprises of the festive season.
Aragma isn’t afraid to experiment with bold, unusual ingredients either, like their play with the Gum Berry, also known as Bhokar or Lesoda in India. It’s a curious fruit—small and thumb-sized with a slightly bitter taste and slimy texture. Traditionally eaten as a pickle, this ingredient posed a challenge for the chefs. But the team at Aragma loves a good challenge, and after multiple trials, they’ve been exploring how to pair it in ways that do justice to its unique qualities. It’s a work in progress, but that’s the beauty of a degustation menu: you get to be part of the creative journey and see how even the oddest ingredients are transformed into something extraordinary.
The Moringa tree, is an ingredient that has deep roots in Indian cuisine, especially in the hot and dry regions where it thrives. Known as ‘Drumstick,’ Moringa is packed with nutrients and has been part of India’s culinary heritage for centuries. Aragma takes this humble, yet mighty ingredient and transforms it into dishes that highlight both its versatility and nutrition. They use Moringa in its various forms—leaves, flowers, and fruits—creating flavours that pay homage to its rich history while also showcasing its adaptability in contemporary cuisine.
And let’s not forget the finishing touches that Aragma adds to each meal. After a journey through bold and experimental flavours, they bring the experience to a gentle, sophisticated close with delicate bites that are a true delight. Think of Gum Arabic paired with jaggery and horsegram, creating a sweet and savory ending that leaves you craving more. Or a burnt butter crisp with mango ginger and 70% single origin chocolate, where the richness of the butter meets the sharpness of the mango ginger. There’s also a hand-pounded wheat mousse with nutmeg, lychee, and a wheat chocolate crisp—subtle, yet packed with flavor. These little gems are the perfect way to round off a meal that’s been as much about the journey as it is about the destination.
Another dish that truly embodies the spirit of Aragma is their Mahua-inspired dessert. The Mahua tree, often found in Central India, is known for its sweet, earthy flowers, which are often used in tribal homes but rarely in mainstream kitchens. Aragma takes this exotic ingredient and transforms it into a light mousse, complemented by banana and passion fruit, which adds a tropical sweetness. A crisp with caramel completes the dessert, tying together the earthy, fruity, and sweet notes in perfect harmony.
Aragma's mission is about bringing stories to life through their food. Its team does so by treating each ingredient like a character study; exploring both its individual flavours as well as what it brings in a dish. By tapping into our collective memory of it and they way it has been a part of our lives, Aragma creates a gastronomic journey of connection, culture and celebration; one that takes us into the history and nature of local ingredients and its place in a community.
Follow Aragma here.
