"Agni's tasting menu is shaped by wide-ranging references. Every dish is an homage to a person or place who has inspired a member of the kitchen team."
"The dish relies on varied textures: a starchy base, crispy toppings, and tangy sauces. This French onion chaat leans into maximalism with caramelized onion and potato purée."
"Barua completes the melange with a trio of drizzles: apple chutney, creamy salsa, and 'Heckuvagood' sauce - a homemade riff on Midwestern onion dip."
"The ever-changing menu may feature a duck mole or cafe con pan-inspired dessert, conceived with direct input from Agni's staff from Oaxaca."
[
Collection
]
[
|
...
]