“I was raised near a railway station, and my childhood memories are hanging out there,” he said. “The food scene was great— you could get anything you wanted.”Karravaan
. The Middle Eastern, Indian, and Portuguese-inspired restaurant is slated to open in Union Market in early spring. Karravaan’s menu—with colorful plates of pork chop vindaloo, whole branzini with spiced celebration rice, and cocktails with date and rose syrups—will be all over the map. But don’t call it fusion. Instead, Mandhaiya describes it as a retelling of “a culinary journey to India through the silk route.”The menu isn’t finalized yet, but it will rely on Persian, Turkish, and Goan ingredients and preparations, as well as other nostalgic Indian recipes from Mandhaiya’s childhood.
In a nod to communal dining traditions across the Middle East and the subcontinent, Karravaan will also offer shareable platters for feeding two to three guests each, centered on proteins like whole branzini. Mandhaiya characterizes these dishes as “royal,” and uses a heavy hand with saffron and pomegranate seeds. He put the platters out on aat Pappe on New Year’s Eve, but plans for them to be an integral part of the Karravaan menu.