Inspired by the festival of Basant, symbolizing spring and new beginnings, our offerings focus on the freshness of ingredients and crispness of flavors. 

For Chef/Owner Jeet Singh, food is about people. His dream of opening a restaurant, twenty years in the making, was for guests to share his nostalgia, love and curiosity for flavors.

At Basant, Jeet has handpicked meaningful meals from his childhood. Translating memories of Mom’s Kichad Chole, reinterpreting elements of Dad’s Stroganoff Sauce, and using an evolved Salmon Curry recipe that was originally improvised with college friends – these are just a few of the flavors that shape our dishes. 

Among other menu selections is the 22-ingredient Chettinad marinade reinterpreted as a foil for fried chicken, the burst of flavors from Vindaloo Pork Belly Tonkatsu with Plum Murabba, and Basant’s Signature Series: Duck Basant, Fish Basant and Chicken Basant, each dish featuring a distinct and innovative flavor.

On the cocktail side, Jeet works closely with his experienced bar team to combine the familiar and nostalgic with the unexpected.

Welcome to Basant!