Our Story
Begun under a tree.
Grown by hand.
The Beginning
Three friends, one oven, an old tree.
Cafe From The Tree began as a tiny weekend kitchen tucked under a banyan in Koregaon Park. We didn't set out to open a restaurant - we set out to feed the people we loved the food we missed.
A few hundred pizzas later, the tree is still here, and so are we. The oven roars every afternoon at noon. The dough is folded by hand. Pasta is rolled the same morning it's served.
The Craft
Slow food, the way it was meant.
Our dough proofs for 48 hours. Our tomato sauce simmers for three. Pasta is cut fresh, never dried. The cheese travels from a small dairy outside Pune. We import the things we must - 00 flour, San Marzano tomatoes - and grow or source the rest within an hour of the kitchen.
We bake true Napolitano pizzas: 60 seconds in a 450°C oven, soft, blistered, never crisp through. It's a way of cooking that respects time, and rewards anyone willing to give it.
"Be patient. Be kind. Pour the wine. The rest will follow."
— The Kitchen