Aragma Experiences

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

28/08/2026

This fruit looks like an ordinary lime but when you cut it, it’s orange inside. We’re still looking for the exact name of this plant. And we believe that its originated from the native Rangpur variety of limes. However, what we do know is it’s growing on our farm.

The beautiful balance of citrus and sweet is so fresh that we want our guests to enjoy its original flavours. The drink is a chilled concoction of salt, sake, and freshly squeezed lime juice.

If you’ve tried it, let us know how it went. If not, featuring on our cocktail menu, until stock lasts.

25/08/2026

Our menus are themed around how we read a season. And for most, they begin with nostalgia around produce, people or moments.

For a monsoon menu, the dishes could be inspired by a hot cup of chai, bhutta along the roadside stall, the speciality food someone cooks or just getting wet in the rains. Because rain, on its own, is just water falling from the sky!

We’ve shown you the nostalgia before. This time, we wanted to show you the rains from the other side. From the point of view of the ingredients, and how each of them feels about the monsoon. Every course features one of them and their narrative. Some inherit the wet soil and leaves it nourished for winter. Some disappear soon after welcoming the first rain and some enjoy watching it from the inside. We call them the Rainmakers and this is their menu.

Come, get rained on.

RAINMAKERS is now live.
Serving until October 2026. Dinner only.
Reservation Mandatory.

19/08/2026

Pune’s identity is deeply tied to the artistry of copper, and we wanted to bring it to our table in a way that felt contemporary.

A piece that invokes conversations and amazement in its own way.
We met Harshali with this idea, and she readily agreed to walk the journey.

Was it tough? You bet.
We had no samples, no reference points. Just a clear picture of what the end result was supposed to feel like. And that’s the hard part when two people from different creative worlds meet. What’s obvious in our heads isn’t obvious on paper. A restaurant team describing light and reflection; with a coppersmith thinking in terms of weight, heat and how the metal behaves.

What made it work was how openly Harshali stepped in. She didn’t wait for the perfect instructions. She listened, adjusted, and offered versions. We figured it out through a few shapes and styles, and kept the ones she was comfortable making. The plate had to stay light in the hand, and it couldn’t turn black in the monsoon damp.
After multiple iterations, one day, it just felt right.

Our placeholder had become something that is uniquely ours and yet stays completely true to her art.

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

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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