Restaurant India News: Inside DEA’s One-Night-Only Elemental Table Led by Chef Anmol Arora

Cooking becomes a live performance at The Elemental Table, Chef Anmol Arora’s experimental platform where heat, technique and ingredient-led precision take centre stage. Hosted at DEA in Prabhadevi, the event will open its doors at 7:30 PM on 23rd November for a limited group of guests, creating an intentionally curated dining environment built around observation, interaction and controlled experimentation.

This one-night format is structured to challenge conventional expectations. Fire is used as a primary shaping tool to influence texture and aroma, while fermentation is applied to rework ingredients into new forms. Chef Anmol uses this setting to present an approach that removes unnecessary embellishment and focuses instead on the foundational process of cooking.

The menu includes an 8-course lineup featuring dishes designed around elemental methods. Items such as Fire-Threshed Baby Chicken served with lactoberry jus and Lamb Loin paired with wakame and caramelised crème fraîche highlight the role of direct heat and layered preparation. The Mushroom Parfait with black garlic butter and an in-house milk bun aligns with the chef’s interest in reconstruction, where familiar components are reinterpreted with technique-driven adjustments.

Beverage pairings are developed as an extension of the culinary framework rather than as standalone offerings. Drinks such as the Charred Pineapple with Tepache and Amazake reflect a commitment to fermentation and cross-flavour development. They are designed to interact with the courses and contribute to the larger narrative of the evening.

Priced at Rs 6,999 per person, the event is positioned as a focused and limited-capacity experience where guests engage directly with the culinary process. The intimate scale allows for personalised interaction and shared discussion around the techniques being showcased, reinforcing the format’s emphasis on intentional hospitality rather than traditional luxury cues.

The Elemental Table aims to leave guests with a deeper understanding of Chef Anmol’s broader philosophy—where fire and fermentation serve as primary tools, tradition informs contemporary thinking and every ingredient is presented through a defined narrative. The event aligns with DEA’s wider interest in sensory-led dining and provides a structured look at how modern culinary formats can be built through process, technique and disciplined creativity.