In Sichuan cuisine, Xiang means bursting with flavour. At the newly opened Bang Bang! Noodle in Goregaon, the house-made chilli oil is called Xiang La Jiang — a sauce bursting with flavours and fragrance of chillies not their heat. This textured chill oil retains darkened crumbs of Da Hong Pao chillies giving the main character energy across the menu that celebrates Ma La — meaning numbing spicy — flavours with a focus on Biang Biang noodle bowls and side serves.

Chef and restaurateur, Rahul

Punjabi comes armed with robust fine dine experience. A hustler, the former culinary student from Sydney worked at cafés, kebab shops and Asian eateries in between classes. His first internship at The Boathouse on Blackwattle Bay, a one hat (Michelin star equivalent) modern Australian restaurant, led to a full-time position as sous chef. Later, he worked under chef superstar Peter Gilmore of Quay Restaurant Sydney, a three-hat restaurant. On his return to India in 2022, he led Zorawar Kalra’s Masala Library in BKC and followed by Estella, Akina, Nom Nom, and even launched Brunch and Cake for Aspect Hospitality.