Restaurant India News: Mann & Salwa Introduces Sora, a 11,000-Sq-Ft Asian Peruvian Dining Concept

Ahmedabad’s premium catering and hospitality company, Mann & Salwa, has announced the opening of Sora, positioned as the city’s first Asian Peruvian restaurant. Located at The Primo, the brand’s flagship culinary destination, the restaurant spans 11,000 square feet and has been designed as a dining experience that integrates food, interiors, and hospitality into a cohesive format.

Ridhi Choudhary, CEO, Mann & Salwa, said, “Our vision for Sora has always been to create an experience that is both exhilarating and comforting. We set out to reimagine exceptional food, beverages, and hospitality, making them more accessible, memorable, and infused with soul. Ahmedabad, with its deep appreciation for fine food and culture, now welcomes a new dimension to its dining landscape. With Sora, we bring the finest of Asian Peruvian cuisine, thoughtfully designed interiors, and immersive hospitality - enriching the city’s vibrant culinary culture.”

Sora’s interiors reflect the brand’s design philosophy: “refined in form, rooted in soul, crafted with care.” The restaurant draws inspiration from Art Deco, adapted for contemporary dining. Key elements include marble tabletops, tufted leather seating, brass screens, sculptural lighting, and warm wood finishes.

Bold colors such as deep red, green, and blue are balanced with diffused golden light, while spherical pendant lamps add subtle sculptural accents. The intent, according to Design Director Rehan Saiyed, was not spectacle but resonance.“At Sora, the design isn’t about spectacle but resonance. Every curve, texture, and material was chosen to echo the food - disciplined yet quietly expressive. The aim was to create an atmosphere of curiosity and calm, timeless yet deeply personal.”

The menu balances Asian culinary techniques with Peruvian ingredients. Core elements include Peruvian chillies (ají amarillo, ají panca), Japanese yuzu, Sichuan pepper, kimchi, and house-made sauces.

Highlights include:

• Ceviche: Mango (Thai mango, ají panca, leche de tigre), Clasico de la Casa (edamame, avocado, charred corn, cherry tomato), Mushroom (mushrooms, avocado cream, citrus dashi, dill, grana padano).

• Tiradito: Avocado & Corn, Asparagus, Zucchini, Lotus Root, Tofu.

• Anticucho & Robata: Miso Mushroom, Baby Carrot, Mock Meat, Ssamjang Potato, Gochujang Tofu, Eggplant, and Colocasia.

Interactive dishes include Yuzu Panca Siphon Soup assembled tableside, Malanga Root Salad, and a hot-stone Bibimbap prepared in front of guests. Beyond these, the menu extends to sushi, dim sum, curries, noodles, and small and large plates.

Chef Sadik, Culinary Mentor, Sora, explained, “Asian Peruvian cuisine has never been in Ahmedabad before. With Sora, we’re bringing the city a new flavour profile - exciting yet familiar. The menu is a conversation between cultures, where ingredients and techniques meet with curiosity and respect. It’s less about fireworks and more about connection, food that speaks softly but leaves a lasting impression.”

The non-alcoholic beverage program, titled “Flavours of Asia and Peru,” is designed around four distinct sections, each bringing a unique cultural influence to the table. The Signature Drinks feature innovative techniques such as infusion, fermentation, and distillation, with highlights like Ají Eclipse made with ají amarillo, passionfruit, and rosemary smoke; Ume Sora, a plum sour crafted with Peruvian fruits; and Yubari Nectar showcasing Japanese melon. 

Other inventive offerings include Mango Sticky Rice, Sushi Highball, Postcard from Phi Phi, and Shrooms. The Milk-Based Drinks draw inspiration from Asian milk teas and the popular boba culture, while the Flavored Iced Teas combine herbs, fruits, and spices sourced from Asia and Peru to create refreshing infusions. Rounding out the program are Seasonal Mojitos in variations such as Dragonfruit & Lychee, Watermelon & Cranberry, and Muskmelon. Each creation is carefully designed to complement the menu’s cross-cultural approach, encouraging both discovery and interaction for guests..