Our Story
A Family Table, Grown Into Four
Romeo Lane began as a single hearth kitchen and a recipe book passed down through three generations. Today, across four cities, we still cook the same unhurried way.
Where It Began
A Recipe Book, Three Generations Deep
In 1968, our founder lit a single wood-fired hearth above a Bandra bakery and began cooking the recipes his mother had taught him. What started as a neighbourhood dining room has grown, generation by generation, into four candlelit outlets; each one still guided by that same handwritten recipe book.
We’ve resisted the temptation to move faster. Every dish that leaves our kitchen today still takes as long as it did in 1968, because that patience is the point.
Our Philosophy
What Guides Every Table
Slow, Deliberate Cooking
Marinades that rest for eighteen hours. Stocks simmered overnight. We never rush a dish that deserves patience.
Seasonal, Honest Ingredients
Our menus shift with the harvest; Konkan seafood, Malabar spice, and produce sourced within a day's drive of each outlet.
Warmth Over Formality
Fine dining, without the stiffness. Every table is hosted like a guest in someone's home, not a reservation number.
The Kitchen
Led by Chef Advait Rane
Our Executive Chef trained in his grandmother’s kitchen before formal culinary school, and it shows. Every tasting menu at Romeo Lane still begins with a question he learned to ask as a child: “what does this ingredient want to become?”
Our Journey
Three Generations, Four Cities
1968
A Single Hearth Kitchen
Our founding family opens a modest dining room above a Bandra bakery, cooking from a single wood-fired hearth.
1994
The Second Generation
The founder's daughter formalises the family recipe book and opens Romeo Lane's first standalone dining room.
2019
Four Cities, One Table
A third generation of the family carries Romeo Lane to New Delhi, Bengaluru, and Goa; each outlet built inside a restored, storied space.
Come Sit at Our Table
Discover which of our four dining rooms feels most like home.