Aubergine
All-day dining · Indian and world
The breakfast buffet, and Indian and international cooking for the rest of the day.
Breakfast buffet, then Indian and world cooking through to dinner
Puri rises early, and Aubergine is ready for it, its breakfast buffet waiting for guests back from the temple or the beach. Lunch at Two States by Kanika brings the cooking of West Bengal and Odisha to yellow tables beneath a Pattachitra frieze. As the day cools, Firefly on the roof beside the pool serves modern Indian with the sunset, and The Bar keeps the evening going.Aubergine's breakfast waits for guests back from the temple or beach. Two States by Kanika cooks West Bengal and Odisha under a Pattachitra frieze, and Firefly brings modern Indian with the sunset.
Beyond TheMahaprasad
Dinner on Firefly, the temple lit up behind us.
Temple-town cooking
from Aubergine up to the roof
An all-day restaurant, a lounge bar, and a rooftop beside the pool.
Aubergine
All-day dining · Indian and world
The breakfast buffet, and Indian and international cooking for the rest of the day.
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.