Vivek Salunkhe’s brainchild, Crackle Kitchen, is a cozy 22-seater offering diners a unique omakase experience that reflects his culinary journey and childhood memories. The food is cooked over a wood-fired hearth, and the dancing flames add to the distinctive charm of the space. From lobsters to prime cuts, the food here is decidedly decadent, with painstaking attention to detail.
“My cooking philosophy is simple: let the ingredients shine. I believe food should speak for itself, and that’s what we strive for at Crackle. No unnecessary complexity—just fresh, high-quality ingredients treated with respect,” he begins.
Every dish tells a story, and for Salunkhe, “Claw & Caw” best embodies his approach to cooking. A surf-and-turf masterpiece, it brings together the richness of lobster and the comforting familiarity of chicken wings. Finished with a decadent lobster brain butter sauce and a deeply flavorful jus made from lobster bones, it’s an umami explosion that guests can’t get enough of.
One of the star dishes on the menu, the Legend Steak, is served with pride and panache. The Indian marbled meat is paired with king mushrooms and wine tomatoes—juicy and full of flavor. “I’ve eaten the best steaks in the world—from Kobe to Argentinian. But India is no less when it comes to steaks. I think Indian steaks have their own flavor, which is nuttier than imported steaks,” he explains. It’s part of Crackle Kitchen’s ongoing Steak & Wine programme, with dishes like the Tomahawk Steak with bone, where marbling is dominant, and the classic Chateaubriand, cooked medium.
But behind every signature dish is a process—and sometimes, that process is painstaking. Cleaning mussels for the Moules Moiley is one such task: scrubbing off grit and pulling out beards from thousands of mussels can feel never-ending. “Yet, when diners express their love for the dish, the effort feels worthwhile,” he smiles.
The menu is well-paired with clever cocktails by Somingam Mangkung (Prince). One of his most popular concoctions uses Golden Brine, culled from his grandmother’s recipe by extracting the flavors of raw mangoes pickled with spices and apple cider vinegar—alongside a thoughtful selection of international wines.
Two of his showstoppers include:
The MOFO Steak – a surf-and-turf pairing of prime Chateaubriand with mud crab or lobster, finished with tomalley butter and prawn head jus.
The Bone Collector – a Porterhouse cut elevated by smoky bone marrow.
In the kitchen, Salunkhe relies on just two indispensable tools—a sharp knife and a mandoline—which help him with precision and consistency. His creativity is key, enabling him to think beyond the usual and express himself through food. However, being too focused on perfection can sometimes take away the joy of cooking, especially when it starts to feel too commercial, he admits.
Of course, not every dish is a triumph. “There have been moments when I’ve had to pretend to enjoy a dish—especially when my chefs are experimenting with new ideas. It’s not about dishonesty, but about nurturing their creativity and motivating them to push their limits. And while some dishes may not always meet expectations, I believe there’s always something to appreciate or learn from.”
Chef Vivek in action
Outside the kitchen, Salunkhe keeps things simple. His go-to first date food? Splitting a sandwich—relaxed and effortless. Best midnight snack? A burger—nothing beats it when late-night cravings hit. As for comfort food, fish curry with rice always brings him back home.
When he’s not cooking, he rarely takes photos of food at restaurants, and his delivery choices are straightforward. He recently ordered Mangalorean fish curry with rice. For a picnic, he’d grab a Subway sandwich; for a potluck, he’d bring chicken curry.
The world of food is vast, and there are still flavors he longs to experience. Ethiopian cuisine—with its intriguing spices and traditions—tops his list. He’s also drawn to unexpected combinations, like fish and red meat. It might not be conventional, but it works for him.
“At the end of the day, food is more than sustenance—it’s storytelling, creativity, and comfort all in one. And that’s what drives me in my journey as a chef,” he signs off.
The omakase menu typically features six curated starters, both vegetarian and non-vegetarian, followed by a seasonal dessert. Guests can add a Hearth Steak course or explore limited-edition dishes. The restaurant also offers an à la carte selection of mains and a thoughtfully crafted cocktail menu. Dining slots are scheduled from 7:00 PM to 9:00 PM and 9:00 PM to 11:00 PM, Tuesday through Sunday.
Words by Jackie Pinto.
