Cover Roasted butter chicken with roasted cashew nuts at Agni by Mantra. Agni by Mantra is open at Comuna, visit to try a range of delectable regional Indian fare
Roasted butter chicken with roasted cashew nuts at Agni by Mantra. Agni by Mantra is open at Comuna, visit to try a range of delectable regional Indian fare
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Try a smart, tightly curated menu of regional Indian fare (a selection based on founder Ranjit Chimini’s favourite dishes) at this newly opened restaurant
The Makati dining scene has long looked to Legazpi Village’s Mantra Indian Kitchen & Bar for soulful, communal, comforting Indian fare. Now, as Mantra is on its 10th year of operation, restaurateur Ranjit Chimni proudly unveiled his latest concept: its more elevated and refined sophisticated sibling Agni by Mantra.
Opened on January 5th on the ground floor of Comuna, Agni is a meaningful step forward for the team. The concept is a departure from the Mantra’s home-style, family-oriented northern Indian comfort food menu, now offering a more studied, single-serve dining experience that explores India’s bold regional cuisines.
Above Agni by Mantra is open at Comuna
Above Agni by Mantra is open at Comuna
Agni by Mantra is open at Comuna
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Named after the Hindi word for flame, Agni represents a new energy and transformation. “Mantra and Agni come from the same soul, but they serve different purposes,” Chimni explains. “Mantra is about comfort and familiarity. Agni is where ideas evolve. It is about intention and progress with every service—staying true to authentic flavours while presenting them in a more thoughtful, modern way.”
This new cosy 26-seater, two-floor space balances raw edge with high-end comfort with warm terracotta walls and crushed deep purple velvet seating, grounded by dark stone wall tiles. The atmosphere is intentional and intimate, designed to create a peaceful sanctuary in the middle of the hectic city.
Above Founder of Agni by Mantra, Ranjit Chimni
Above Prawn vindaloo with pao at Agni by Mantra
Founder of Agni by Mantra, Ranjit Chimni
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To ensure the vision came to life with technical precision, Chimni vetted a specialised team, bringing expert chefs from India to the Philippines. The resulting menu is a masterclass in regional storytelling. Every plate is built on a foundation of organic produce, house-ground masalas and time-honoured techniques, yet the execution is distinctly contemporary.
Standout dishes highlight the incredible diversity of the subcontinent. The beef galouti kebab, a legendary speciality, is famously “melt-in-your-mouth” tender—a dish originally created, as lore suggests, for a toothless king. Then there is the meen pollichathu, featuring juicy Kerala sea bass generously spiced with coastal masala and roasted in a banana leaf to lock in bright, herbaceous flavours.
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Above Beef galouti kebab at Agni by Mantra
Above Roasted butter chicken with roasted cashew nuts at Agni by Mantra
Beef galouti kebab at Agni by Mantra
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For those seeking a touch of decadence, order the Maine lobster for a triumph of texture: springy, barely there poached lobster served with a charu-style mango reduction, saffron rice and a rich, buttery prawn bisque-infused sauce. Even the classics have been (slightly) reimagined, such as the lamb shank nihari, a slow-cooked, fall-off-the-bone success in a rich, layered gravy. The team has even updated the beloved butter chicken, this time taking the time to meticulously roast the cashews before developing their luscious velvety mahkani sauce.
The shift to single-serve preparations allows for a more focused, attentive dining experience. This precision extends to the bar, which features a considered selection of wines, artisanal cocktails and a premier collection of Indian single malt whiskies—each chosen to deepen the spices of the meal without overwhelming them.
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Lassoni saag burrata at Agni by Mantra
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Agni by Mantra is a bold step forward for Chimni, an entrepreneur unafraid of the juicy next chapter ahead, one that seems filled with tasteful growth.
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