Our story

For Chef/Owner Jeet Singh, food is all about people. His dream of opening a restaurant, twenty years in the making, was to offer a dining experience where guests share his nostalgia for childhood favorites reimagined through his curiosity for flavor combinations and techniques.

Jeet has handpicked dishes that are meaningful to him: the fond childhood memories of eating mom’s kichad chole; playing with elements of dad’s Stroganoff sauce reflected in Chicken Basant; or the thrill of improvising a salmon curry for a dinner for 20 college friends that evolved into the Fish Basant sauce. Other selections showcase flavor combinations and textures that Jeet finds intriguing: a 22-spice Chettinad marinade reinterpreted as a foil for fried chicken or the most recent addition to Basant’s Signature Series: Duck Basant, featuring golden-seared duck breast, complemented by a coconut, tamarind & banana sauce, served with jeweled saffron rice and caramelized plantain. On the cocktail side, Jeet works closely with his experienced bar team to combine the familiar and nostalgic with the unexpected.

Jeet personally invites you to Basant to share his food memories and visions - Welcome!