Agni by Mantra

Agni by Mantra A contemporary expression of Indian cuisine by Mantra Indian Kitchen & Bar

The Galouti wasn’t created as a kebab. Legend has it that it was made for a Nawab who had lost his teeth but refused to ...
08/07/2026

The Galouti wasn’t created as a kebab. Legend has it that it was made for a Nawab who had lost his teeth but refused to lose the pleasures of the table. What emerged was a kebab so delicately textured that it needed almost no effort to eat.

Our version begins with premium USDA beef, finished with herb chutney and ulte tawa paratha. The story remains. The interpretation is ours.

07/07/2026

The menu tells you what…Ranjit, in the Hot Seat, tells you why!

From ingredients to technique, here’s the thinking behind some of the dishes you’ll find at Agni.

Bone-in lamb shank, deep gravy, warm naan.A very convincing case against “just something small.”
04/07/2026

Bone-in lamb shank, deep gravy, warm naan.

A very convincing case against “just something small.”

The mains you can’t miss at Agni.Lamb nihari with New Zealand grass-fed lamb and proper depth. Sea bass steamed in banan...
03/07/2026

The mains you can’t miss at Agni.

Lamb nihari with New Zealand grass-fed lamb and proper depth. Sea bass steamed in banana leaf with coastal masala. Lassoni saag burrata, because the familiar can still take a turn. Smoked butter chicken made with free-range chicken and more control than comfort food usually gets.

The sauces are slower.
The textures are deliberate.
The produce has to hold up.

Not your usual curry house main course.
That’s the point.

At Agni, the cocktails aren’t waiting on the side.Aam Antica, our mango-infused Negroni, was built with the food in mind...
02/07/2026

At Agni, the cocktails aren’t waiting on the side.

Aam Antica, our mango-infused Negroni, was built with the food in mind: bitter enough to cut through spice, warm enough to sit with smoke and just fruity enough to pull the plate forward.

Try it with the Saffron Til Chicken Tikka.

Butter-poached Maine lobster. Saffron rice underneath.A mango reduction with charu-style heat cutting through the butter...
01/07/2026

Butter-poached Maine lobster. Saffron rice underneath.
A mango reduction with charu-style heat cutting through the butter.

Soft, sweet, sharp, warm. Rich, bright, and finished with heat.

Reservations Recommended (link in bio)

The lentils got a better brief.Dal Moradabadi at Agni takes a street-side classic from Moradabad and builds it with yell...
30/06/2026

The lentils got a better brief.

Dal Moradabadi at Agni takes a street-side classic from Moradabad and builds it with yellow lentils, ghee, lemon, chilli, onion, tomato and crunch.

Warm at the base. Sharp on top.

28/06/2026

Dinner at Agni rarely stays exactly as planned.

A drink becomes a second.
A small plate becomes another order.
The kitchen keeps sending reasons to stay at the table.

Cocktails, grills, curries.
That’s usually how the night starts to stretch.

The best way to experience Agni is not one dish. It is a table that keeps moving.Small plates, passed around, claimed, r...
27/06/2026

The best way to experience Agni is not one dish. It is a table that keeps moving.

Small plates, passed around, claimed, reconsidered, ordered again.

Reservations Recommended (link in bio)

Address

G/F Comuna Building, 238 Pablo Ocampo Sr. Extension
Makati
1203

Opening Hours

Tuesday 5:30pm - 10:30pm
Wednesday 5:30pm - 10:30pm
Thursday 5:30pm - 10:30pm
Friday 5:30pm - 10:30pm
Saturday 5:30pm - 10:30pm
Sunday 5:30pm - 10:30pm

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