Though he hails from West India, Chef Emeliano Rebello showcases dishes that simmer in kitchens across his native country. He roasts chicken in a tandoor clay oven and marinates seafood in piquant curries. He also plates classic vegetarian dishes such as baigan bharta, a thick eggplant stew, which dining companions can soak up with nine varieties of fresh-baked flatbreads. And although requesting an entree that matches your birth weight is not recommended, Chef Rebello is happy to customize dishes to suit each diner’s preferences and spiciness thresholds.