We recently visited Siora by RC for a scrumptious evening and we left with hearts full of flavours that still linger—each bite layered with creativity, comfort and a sense of culinary theatre. At the centre of this experience is Ashrit Wadhwa, a young lad from Mumbai, who brings to Dehradun a refreshing perspective to the table. His philosophy is clear—food should excite, surprise and yet feel familiar. At Siora, that translates into a bold fusion menu where global formats meet Indian depth.
His philosophy is clear—food should excite, surprise and yet feel familiar.
The Mushroom Makhani Mac n Cheese Pasta is a perfect reflection of this approach—creamy, indulgent, and wrapped in the rich, comforting notes of makhani gravy. It’s fusion done right, where neither cuisine overpowers the other.
The Cheese Burst Veggie Extravaganza Pizza follows suit, offering a decadent, cheese-loaded bite that feels both playful and satisfying.
A standout on the table was the Mushroom Galauti Quesadilla—a dish that truly captures Ashrit’s flair for innovation. The softness of the galauti meets the crispness of a quesadilla, creating a textural contrast that is both unexpected and memorable. It’s inventive, indulgent, and easily one of the highlights of the evening.
However, what makes this dining experience more layered is the presence of Gunpowder by Roasted Culture, a sister brand that focuses on South Indian and traditional Indian street-style favourites. While Siora experiments, Gunpowder preserves authenticity—and together, they create a well-rounded culinary offering.
From Gunpowder’s repertoire, the Ghee Podi Masala Benne Dosa stood out with its crisp edges, buttery richness, and that signature podi kick—deeply rooted in South Indian tradition. Adding a playful twist to the spread was the Jinni Dosa—a visually striking, indulgent creation that brings in layers of flavour and texture, making it as much a conversation starter as it is a crowd-pleaser.
The Vada Pav delivered a bite of Mumbai with impressive authenticity, while the Pav Bhaji brought in bold, nostalgic flavours that felt instantly comforting.
The evening concluded on a high with the Jalebi with Rabri—a dessert that felt like a celebration in itself. Crisp, syrup-soaked jalebis paired with luscious rabri, delicately infused with saffron and cardamom, and garnished with rose petals—every bite was indulgent, aromatic, and unforgettable.
What stands out most is the synergy between the two brands. Siora pushes boundaries with fusion-forward dishes, while Gunpowder holds onto tradition with confidence. Together, they create a dining experience that caters to both curiosity and craving—where experimentation meets authenticity, and every plate tells a story worth revisiting.
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