Focusing on Nikkei Cuisine: DJRS Hospitality launches Amaru in Mumbai

Following the success of its first outlet in Vashi, Taste of Punjab has expanded its footprint to Powai with a vibrant new rooftop location in Mumbai, bringing its beloved blend of Punjabi flavours, heartfelt hospitality, and lively dining experience to a new neighbourhood. With this launch, the brand furthers its mission of delivering an authentic Punjabi culinary experience in a warm, inviting setting.

Founded by Harpreet Singh Ahluwalia, Taste of Punjab draws deeply from tradition and family roots, inspired by his mother Sarjeet Kaur Ahluwalia. Her love for Punjabi cuisine and culture forms the heart and soul of the brand. This new Powai outlet marks a major milestone, bringing residents a menu steeped in heritage and comfort.

The space blends modern nude and gold interiors with vibrant Punjabi accents, creating a lively and welcoming vibe. The mood is amplified by live Punjabi dhol and bhangra performances.

The Powai location serves up all the bold, heartwarming flavours that made the Vashi outlet a favourite, with a few new surprises. Think soul-soothing Mutton Paya da Shorba, smoky Bhatti da Murg, and melt-in-your-mouth Mutton Galouti Kebabs. The Paneer Lababdar won’t disappoint and for a more rustic appetite, Saagwala Murg and the grand Raan-E-Sikandari — perfect for sharing — are showstoppers. One can pair it all with a chilled Masala Chaas, Mango Lassi, or the luxuriously fragrant Kesar Lassi for the full Punjabi experience.

“We’ve poured our heart into creating a space that feels just like home — full of laughter, warmth, and food made with love. This new outlet allows us to bring a slice of Punjab to an even wider community, and we’re excited to welcome guests into the Taste of Punjab family,” said Harpreet Singh Ahluwalia, Founder, Taste of Punjab.

Mumbai’s fine dining scene ascends to new heights with the debut of DEA — a sophisticated culinary destination where fire, flavor, and artistry unite seamlessly. Located in the heart of Prabhadevi, DEA pays homage to elemental cooking by merging time-honored techniques with modern sensibilities.

Conceptualized by designer Khaled Sharan, the space exudes warmth with its earthy palette, deep charred reds, and raw, stone-inspired textures—reminiscent of ancient clay pots and fire-based cookery. At the heart of the restaurant stands the symbolic Wish Tree, a spiritual emblem of grounding, aspiration, and the divine feminine energy embodied by DEA.

Spanning 3,600 sq. ft. with a seating capacity of 72, DEA invites guests into an immersive dining experience. Its open kitchen concept serves as the soul of the space, offering a front-row view of culinary precision and innovation. The live-cooking Robata grill takes center stage, infusing dishes with bold, smoky depth that defines the restaurant’s signature flavor.

Complementing its unique culinary identity, DEA offers two distinct moods through the evening. It begins with a cozy, intimate vibe perfect for relaxed dinners, and gradually shifts into a high-energy space as the night unfolds, music gets louder, the energy picks up, and it becomes the ideal setting for those seeking a vibrant, unforgettable night.

Heading the culinary helm is Jayesh Patnaik, the executive chef, whose unique philosophy champion’s reconstruction over deconstruction, and who believes in the complete utilization of every ingredient to unlock depth and character. Under the visionary leadership of Abhimanyu Jakhar, DEA marks the latest chapter in Jakhar Hospitality’s pursuit of refined culinary experiences. The name and concept draw inspiration from mythology rooted in the tale of DEA, a goddess born from fire and chaos.

“Dea’s essence wasn’t born out of a dream to be in this industry, but from a realization that hospitality, as we know it, is ready for a revolution. I saw an opportunity to redefine it not by chasing trends, but by creating a new category rooted in technique, storytelling, and soulful connection,” said Abhimanyu Jakhar.

He adds, "Dea isn’t just a restaurant; it’s an immersive escape, one that doesn’t need a ticket to Spain or a retreat away from the city. It’s a place where sustainability meets sensory exploration, where even a cocktail served in a cacao pod shell tells a story. Every detail is designed to ground you, inspire you, and remind you that even in chaos, there is always space for calm and hope."

The food menu showcases a lineup of signature dishes. The Stuffed Chicken Wings arrive with a fermented berry hot sauce and crisp slaw, offering a satisfying contrast of heat and crunch. Fire Threshed Baby Chicken is paired with romesco, fingerling potatoes, and a vibrant lacto-berry jus—a celebration of flame and finesse. For a comforting finish, the Dynamite Rice with Moora Uni layers umami richness with delicate precision.

Baaroq opens in Mumbai, where fine dining meets theatrical flair—an immersive space where indulgence is elevated through contrast, creativity, and culture. Blending the bold essence of Pan-Asian cuisine with refined European flavours, the experience is inspired by Baroque grandeur, reimagined with a modern Indian lens.

Named as a nod to both the Baroque era and its vibrant bar program, Baaroq is more than a restaurant—it’s an escape. Spread across 3,500 sq. ft. with 120 covers, its design pairs raw, earthen textures with luxe materials like black Italian marble and sculpted light walls, creating a sensorial, emotionally charged space. From a dramatic arched entrance to evolving lights and music, every detail invites guests into a world where storytelling, gastronomy, and artistry seamlessly collide.

Behind this immersive experience stands Rahul Rai, a name already familiar in Mumbai’s hospitality realm. After redefining the bar scene with Drinking Kulture in 2016 and curating unforgettable nights at Hex, Rahul now brings his global influences and passion for detail to Baaroq. With a deep appreciation for both Eastern and Western aesthetics, his vision for Baaroq was clear, to create a destination that delivers not just taste, but transport.

“Baaroq is not just a restaurant, it’s a living, breathing story,” said Rahul. “Every guest becomes part of the narrative through flavours, through feeling, through the emotional memory they carry when they leave. It’s a space built with soul.”

Led by Culinary Director Chef Amit Puri, Baaroq’s menu is a masterful play of contrast and depth—featuring thoughtfully curated small plates that marry the bold vibrance of Pan-Asian flavours with the finesse of European technique. Standout dishes include Mushroom Hummus, Laksa Soup, Asparagus Tempura Sushi, Nori Tostada, and Duck Confit.

The bar, conceptualized by Consultant Siddesh Sawant, mirrors this layered approach with a cocktail menu that evolves with seasons, moods, and musical rhythms. Signature creations like Café Mesho, Baaroq Berries, Snowball, Violet Sour, Penicillin, and Matcha Colada are crafted to complement both the cuisine and the ambiance—delivering a seamless, sensorial experience.

Osttaad, a refined dining destination where Islamic culinary traditions, cultural memory, and contemporary design come together in quiet harmony has reopened in the heart of Santacruz in Mumbai. 

The warmth, flavor, and spiritual elegance that have come to define Osttaad are extended to its guests. At Osttaad, every element reflects heritage in a new way. The room has a subtle elegance that is reminiscent of classical Islamic architecture. Soft geometric motifs, exquisite jaali work, and intricately carved doorways all naturally fit into a contemporary style. A setting that is both grounded and revitalizing is produced by muted hues, ambient lighting, and tactile surfaces. 

The menu of Osttaad, which was established with a great regard for traditional Islamic-influenced cuisines, combines flavors from North India, the Middle East, and Persia. From fragrant rice preparations, handmade breads, and colorful sides to slow-cooked meats and aromatic gravies, every dish pays homage to classic methods and hearty flavors. 

For those who value nuanced flavors, well-considered décor, and understated luxury, it is more than just a restaurant. With an emphasis on balance, depth, and exquisite presentation, the culinary approach is ingredient-led and never detracts from the dish's essence. From food connoisseurs and design lovers to those simply seeking good food in a beautiful setting, Osttaad appeals to a discerning audience. It’s a space designed for thoughtful dinners, unhurried conversations, and evenings that leave a lasting impression.

“Reopening our doors is more than a return; it’s a celebration of culture, community, and connection. We’re proud to bring back the rich flavors of Central Asia, the joy of live music, and a warm, family-friendly space where everyone feels at home,” said Neeti Goel, Founder, Osttaad.

Kona Kona opens its doors in Mumbai as a cozy neighbourhood bar where every scent, sip, and bite evokes nostalgia—whether it’s memories of school tiffins, the hills of Darjeeling, or roadside snacks. Founded by actress Mona Singh, it’s her heartfelt tribute to travel, memories, and everyday magic.

Kona Kona is all about warmth over wow—an inviting space where you're never rushed, always welcome. Spanning 2000 sq. ft. with seating for 100, including a pet-friendly outdoor area, the space is instinctively designed by the founding team to feel lived-in and real. At its heart is The Duckman, the bar’s quirky mascot—a playful nod to not taking life too seriously.

Chefs Jasleen Marwah and Neetu Solanki bring Mona’s vision to life with a menu shaped by memory and emotion. Each dish reinterprets familiar flavours with heart and honesty, sparking nostalgia and conversation in every bite.

Speaking about the menu, Chef Jasleen Marwah and Chef Neetu Solanki said “Every dish at Kona Kona is built on a feeling — of childhood meals, street-side discoveries, and family kitchens. We didn’t want to reinvent the wheel, just give it a personal touch. Our food is instinctive, nostalgic, and made to spark conversation — the kind that starts with a bite and ends with a story.”  

“Kona Kona isn’t about being fancy—it’s about feeling at home. As a first-time restaurateur, I wanted to create a space where people come for a drink and stay for the stories, laughter, and comfort. It’s a simple, heartfelt place that doesn’t try too hard—just welcomes you as you are,” said Mona Singh. 

Kick things off with TP Nimki, a flaky, crispy tea-time favourite reimagined for the bar, served with bold chutney of garlic, lime, mustard oil, and green chillies. Follow it up with the Darjeeling Jhol Jhal, a flavourful nod to the hills. For mains, try the Butter Chicken—a comforting classic, slow-cooked in a rich tomato and cashew gravy, finished with cream, butter, and a hint of smokiness. Or go for the Alappey Veg Curry, a vibrant coastal-inspired dish with seasonal vegetables like bhindi in a tangy, mango-laced gravy that’s warm, lightly spiced, and soul-satisfying.

At Kona Kona, the cocktails echo the same spirit—flavourful, unfussy, and nostalgic. In a world of overcomplicated mixology, these drinks keep it simple and soulful. No gimmicks—just honest, bright flavours that take you back while keeping you present.
 

Novotel Mumbai Juhu Beach has officially reopened the doors to its iconic restaurant, Sampan, now reborn as Sampan 2.0, a bold new iteration of Pan-Asian excellence that blends legacy with innovation. 

A new and expanded menu, a sophisticated service approach, updated tableware, and new staff uniforms are all part of this daring rethinking. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

With its roots in tradition but its focus on innovation, Sampan 2.0 shows a profound awareness of Mumbai diners' changing tastes. The menu is a bold departure from Sampan's previous, mostly Chinese offerings, featuring everything from wok-tossed main courses, sizzling small plates, and Asian-inspired desserts to rich ramen broths and artisanal dim sums. A strategic repositioning in Juhu's competitive dining scene led to the relaunch; Sampan now coexists with upscale eateries while setting itself apart with a decidedly Pan-Asian aesthetic and a carefully chosen guest list. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

Kunal Shanker, General Manager at Novotel Mumbai Juhu Beach said, “Sampan has always been a part of Mumbai’s culinary memory, and with Sampan 2.0, we are honoring that legacy while redefining what modern Pan-Asian dining can look and feel like. Our aim was to create something far more than a menu variation. We wanted a change that speaks to the senses, rooted in authenticity and delivered with finesse.”

The menu is a celebration of regional diversity and craftsmanship, offering dishes like Korean Fire Chicken (Bul Dak), Spicy Kimchi Curries, Pork Belly in Yellow Bean Sauce, soft-shell crab with Thai sweet spice, and crowd favorites such as Dragon Rolls, Siu Mai, and Massaman curry. Vegetarian guests can indulge in delights like Furikake Corn Ribs, Crispy Lotus Stem, Mapo Tofu, and the chef’s signature Sampan-style paneer. Complementing these dishes is an elevated beverage offering, featuring Asian beers such as Asahi, Singha, and Tsingtao, alongside Soju, Sake, and a lineup of cocktails infused with regional botanicals.

Chef Avinash Kumar, Director of Culinary said, “This menu is a love letter to Asia. Each dish tells a story, not just of flavour, but of culture and care. We have stayed true to the origins of each cuisine while adding our own creative flair. It’s a kitchen that respects tradition but isn’t afraid to experiment, and I can’t wait for guests to experience the result.”

Elevated above the city chaos, SMAA - a Rooftop Revelry, an open-air dining destination has opened in Andheri at Mumbai location. SMAA, created by Pratap Restaurant Private Limited and the team behind the renowned Pratap Da Dhaba, is the culmination of more than 20 years of hospitality expertise and enthusiasm. The creators recognized a chance to reinvent Andheri's rooftop dining scene by fusing their tried-and-true Indian cuisine with a daring international flair.

The name "Asmaa," which means sky, served as the inspiration for the ambiance design of SMAA, which is centered on connection and openness. The sculptural island bar in the middle, the smooth transition from indoor to outside, and the mood lighting that changes according to the time of day are all designed to put you at ease. SMAA adjusts to your situation, whether you're with your best friends, having a fun night out, or taking the whole family out for a laid-back evening beneath the stars.

The heart of SMAA is its food, bold, flavorful, and full of surprises. The multi-cuisine menu is a curated mix of comfort and creativity, with something for everyone on the table. The signature items include Chicken Sliders and Tandoori Naan Bombs, alongside playful signatures like Philli Chilli Sev Puri, Chilli Thecha Avocado Toast, and Mushroom Bunny Chow. Each dish is a conversation starter, designed to bring people together over shared plates and new discoveries.

The drink menu at SMAA is a stunner. Each composition is as visually stunning as it is delicious, with an emphasis on clear cocktails that highlight the essential ingredients. Every dish and drink enhance the mood, from the earthy charm of Goosebumps, presented with a hint of theatricality, to the dessert-like Celestial Dome, which appears to have fallen from the stars. It's all about letting delicious food and beverages speak for themselves with less hassle and more emotion.
 

Gaijin Opens in Mumbai. The word Gaijin means “outsider” in Japanese, Gaijin embraces its name with pride, reinterpreting Japanese cuisine through the lens of an Indian chef with reverence and rebellion. 

The interiors are stark, evocative, and surprising—a combination of elegance and back alleys in Tokyo. Every evening is transformed into a Tokyo afterparty by a vinyl-led music station that plays carefully chosen sets using bespoke analogue speakers. Upstairs, there's a more intimate, smaller space that can accommodate up to 20 people (seated). It's perfect for entertaining or just keeping close to people you want to impress. Yet the most surprising diversion is found in the alley beyond, which offers a little Tokyo in the center of Mumbai. 

The project is driven by Chef Anand Morwani (The Big Zest, Rocketman Pizza), Rohan Mangalorkar (The Big Zest, Rocketman Pizza, Pack-a-Pav), and Karan Gaba (Bokka Coffee, Farmers Cafe, Bombay Salad Co, Tamari), with a cocktail menu curated by Varun Sudhakar and Nischal Suman. While, the interiors were designed by renowned architect and interior designer Keith Menon of Spiro Spero.

Gaijin's culinary concept, which respects Japanese technique while defying convention, is at its core. Freeform grazing is encouraged by the menu, which includes cold plates, small plates (both vegetarian and non-vegetarian), nigiri, gunkan, maki, main courses, and desserts. Each dish is a unique take on a classic cuisine. Highlights include the perfectly cooked lamb ribs, the Not Buff Carpaccio with tartar and bone marrow, the Crispy Kataifi Scallop, the Cherry Wood Smoked Himalayan Trout, and the Truffle Corn Gunkan, which is a mouthwatering combination of spicy rayu, smoked corn, and miso wrapped in nori and takuan.

The vegetarian option is not a last-minute addition. Consider Shimeji Mushroom Gyoza Tostada with roasted bell pepper goma and chive sesame pesto, Spinach Cream Cheese Gyoza dripping in a kimchi beurre blanc, and the striking White and Green Asparagus with smoked cauliflower purée, silgochu, and Belper Knolle—made even more luscious with freshly shaved truffle. Additionally, the Spicy Tofu and Leek Temaki—a sort of nori taco layered with braised leeks, cucumber, and pickled ginger—is light, punchy, and completely irresistible.

Rohan Mangalorkar, Partner, Gaijin said, "Gaijin — a Japanese word for ‘outsider’ — is our homage to Japanese cuisine seen through our lens. We’re not trying to replicate tradition, but to respectfully reinterpret it — with bold flavours, fresh perspectives, and deep appreciation. Opening our doors in Mumbai, we’ve paired the food with a thoughtful cocktail program and a vinyl station that sets the tone for a dining experience that’s as soulful as it is surprising."

Paradox has opened its doors in Mumbai which is founded by Aditi and Aditya Dugar, the team behind Masque is India's top restaurant on Asia's 50 Best Restaurants 2025. This new venture is located in an old Mumbai factory at Mahalakshmi.

Ankush Gamre, the Head Mixologist at Masque, is operating behind the bar with a bit less restraint and a little more fire. Masque's head chef, Varun Totlani, maintains the hearth at the center of this kitchen. Each dish features bold mixes and scorched textures, making it cheeky and little defiant. The award-winning architect and artist Ashiesh Shah created Paradox, which is characterized by its modern interpretation of Mumbai's Art Deco past. It has traditional black and white checkered floors, a glass-lined threshold that leads to the hostess's nook and the wine cellar, and a vitrinid corridor. 

The focal point upstairs is the bar, which is cozy, stylish, and dark, with a black-and-white checkered floor serving as the backdrop for the centerpiece burlwood bar counter. The open kitchen is located next to the bar, which is still intact. 

While it does not mimic Mumbai's Art Deco tradition, the area makes references to it. An Indian Forest at nightfall is shown on panels of hand-embroidered silk. Leather walls that are deep green evoke overgrown flower beds. Nestled away, surrounded by layers of Avinash Veeraraghavan beaded, Chamba Rumal embroidery, and Peter D'Ascoli textiles, is a private dining tent that was inspired by a fumoir.

 “I’ve wanted to open a bar since college, so Paradox is a 25-year-old dream finally comes true. There are barely any bars in Mumbai where you can just be they and catch up over great drinks and food, without the loud music. The team, led by Varun (Totlani, head chef) and Ankush (Gamre, Head Mixologist), has created the kind of food and cocktails that will keep people coming back, any day of the week,” said Aditya Dugar, director, UGIPL and Paradox.
 

Hitchki, one of Mumbai’s most iconic/loved Bollywood-themed restobars, has opened the doors to its newest outlet in Goregaon introducing Aasmaan, the brand’s first-ever rooftop concept that blends its trademark quirk with elevated dining and nightlife. This opening represents a major extension of Hitchki's immersive dining and entertainment experience, which is situated in the center of NESCO. 

The new restaurant occupies 3,000 square feet and is divided into two floors: a lively inside area that can accommodate 120 people and an outdoor rooftop that can accommodate 140 people and provides expansive views of the city skyline. As NESCO's first rooftop dining option, Aasmaan by Hitchki is particularly noteworthy. It offers a variety of options, from energetic nighttime events beneath the stars to breezy breakfasts and golden-hour cocktails. 

Staying true to Hitchki’s signature style, the new space effortlessly blends nostalgic elements with modern charm. The interiors showcase a contemporary Indian aesthetic, infused with retro Bollywood touches. From ambient lighting to creatively designed seating, every element has been meticulously curated to offer a setting that’s visually appealing and inviting — perfect for cozy dinners, lively gatherings, and everything in between.

Curated by Sonali Mullick, Hitchki’s Head of Operations and Mixologist, the bar menu is a spirited fusion of innovation and nostalgia, where each cocktail tells a playful and bold story that aligns perfectly with the brand’s vibe. On the culinary front, Corporate Chef Ajay Thakur presents a refreshed take on regional Indian cuisine, serving up dishes that intrigue and delight with every bite. From inventive bar snacks and elevated comfort food to standout mains with a global twist, the menu is a flavorful journey through India, reimagined with a modern touch.

“Hitchki has always been about more than just great food and drinks—it’s a feeling. With every new outlet, we strive to evolve that feeling into something unique, immersive, and memorable. Aasmaan reflects this evolution, combining nostalgia with sophistication in a setting that’s truly one of a kind,” said Aji Nair, CEO of Mirah Hospitality.

Zima, the well-known Middle Eastern restaurant, opens a second outlet in the bustling Versova neighborhood, adding a new dining attraction to Mumbai's culinary scene. Founders Zareen Baig and Atiq Kapadia plan to take foodies on a culinary adventure through the Middle East, building on the popularity of their Bandra location.

The restaurant's most recent location embodies Zima's original idea by establishing a dining experience that unites cultures via food. The Versova restaurant offers a chic yet pleasant ambiance that captures the spirit of Middle Eastern hospitality with its well-thought-out interior and outdoor areas. The thoughtfully designed interior takes visitors to the many gastronomic areas of Egypt, Morocco, Lebanon, and Turkey.

With its intriguing selection of both classic and modern cuisine, Zima's menu is a monument to culinary artistry. The Grand Mix Grill Platter, the succulent Riyash Ghanam lamb chops, and a wide variety of mezze, such as Hummus Trio, delicate Prawns Othmalia, and crispy Falafel Pockets, are all available for guests to enjoy. Unique dishes like Tarha, Prawn Provencal, and fragrant Beetroot Rice, together with crisp salads that combine classic and contemporary flavors, highlight the kitchen's creative approach.

Zima is more than simply a restaurant; it's a gastronomic adventure that honors genuine flavors, ethnic diversity, and first-rate service. It extends an invitation to foodies in Mumbai to partake in an unforgettable eating experience that goes beyond everyday meals.

“Our vision has always been to bring authentic Middle Eastern cuisine to India, and the response from our patrons in Bandra encouraged us to expand. With the launch of Zima Versova, we continue our commitment to offering a culinary experience that celebrates tradition while introducing new and exciting flavours,” said Atiq Kapadia, Founder of Zima. 

Zareen Baig, Founder, Zima emphasizes the restaurant's philosophy: "Every dish we serve tells a story, connecting diners with the rich culinary heritage of the Middle East." The dining experience reaches its crescendo with decadent desserts such as the Dubai Pistachio Knafeh Crunch and classic Milk Cake, perfectly paired with a soothing cup of traditional Emirati Tea.

Zeki, a first-of-its-kind community bistro & bar serving modern European and Mediterranean cuisine launches in Andheri West, transports visitors into a culinary sanctuary, nestled in a modern-day mud house. 

Zeki, which takes its name from a Turkish word that means "intelligent," "wise," and "clever," is purposefully designed to be a community bistro and bar where people can come together, enjoy, and feel like they belong. It is an invitation to retreat from the concrete jungle into a tranquil haven where community gatherings, well-prepared meals and beverages, and deep conversations take place. 

The 60-seater indoor and outdoor area is the result of Actor-Turned-Businessman Khushank Arora's concept for a sophisticated, functional dining establishment. In Zeki, pottery will be available as part of a bi-monthly calendar of interactive events under Zeki Gatherings; the schedule will also include art and craft classes, mental wellness initiatives, exhibitions, and pop-up businesses.

Mud house for the modern-day 
Inside, a magnificent painting of a mushroom lady—a Goddess of the planet Earth—emerges from the center wall. The display is emphasized by the bar, which is carved out of a monolith rock. Terra cotta's generally calming colors create the perfect atmosphere for a memorable excursion. Eco-friendly materials including terracotta clay, rice husk, dry grass, banana membranes and fiber, and even Bali cane are used to build the cob structure and furniture.

An unhurried food language 

With a focus on European and Mediterranean cuisines, the culinary menu, which was created by Chef Consultant Vidit Aren and prepared by Brand Chef Debanshu Mondal, adheres to the "less is more" philosophy. Flavorful dishes made with locally grown, in-season produce that has been rustically roasted and grilled are a hallmark of communal dining concepts and shared cultural experiences. 

The Ancient Grain salad, which consists of ragi, khapli wheat, barley feta, and arugula in a honey vinaigrette, is nutrient-dense, and the Beiruti Hummus is served with a 24-hour fermented pita and a choice of za'atar grilled chicken.

Spanish offerings comprise of Calamari a la plancha, caramelized squid rings with pepper and harissa coulis, as well as Gambas al Ajillo topped with confit garlic. Zeki sources its high protein, roller-milled flour for flatbreads and pizzas from Abohar, Punjab. The dough is fermented for over 24 hours to lend it an airy and crispy texture. The Zeki experience will leave patrons on a sweet note with dessert choices of Burnt Basque Cheesecake poured with Salted Caramel Melt, Caramelised Dark Chocolate Mousse with Raspberry Coulis, Nonna’s Tiramisu, and a Truly Classic Crème brûlée. 

Gather for cocktails 
The bar program at Zeki unfolds 10 potent cocktails, crafted with the nuances of modern mixology such as homemade infusions, and clarified and fat-washed derivations. Baklava takes inspiration from the Middle Eastern pastry with clarified pistachio milk, pouring history and tradition into a glass. Lilac Breeze balances cold and warm layers with lavender-pineapple-infused tequila and topped with white chocolate foam and toasted desiccated coconut and much more.

“Zeki’s core belief lies in the natural instinct of bees – which is to gather around flowers, savour nectar, and belong to their community. For me, it's very important to give people a purpose: A purpose to sip, savour, and make Zeki part of their social life. As an artist, I am drawn to depicting meaningful stories with a creative flair. At Zeki, the approach is the same. We invite patrons to disconnect from the hustle and bustle of their mundane life and reconnect yet rejuvenate with themselves,” says Khushank Arora. 

Pause, an ingredient-forward café that opened in Mumbai's Bandra neighborhood, is committed to sustainability, community, and guilt-free enjoyment. Created by Rohit Dadlani and Mohit Menghrajani, Pause serves a plant-based food in an area that evokes Bandra's comfortable living room while balancing indulgence and purpose. This small 32-seater restaurant in Bandra, which is over 500 square feet and was designed by Parzan Daruwalla and Natasha Chawla of Studio Sixty-One Fifty-Eight (6158), is an invitation to take a time to relax and enjoy the moment rather than just eat.

Co-Founder Rohit Dadlani sees Pause as a continuation of his conviction that food can be a potent catalyst for change and community. Having worked in sustainable finance, he had an idea for a place where people could eat delicious, plant-forward food without sacrificing taste or experience. The smooth functioning of the café, from its marketing strategy to its visitor experience, has been greatly influenced by his Co-Founder Mohit Menghrajani, a specialist in brand development and hospitality consulting.

Pause's strong façade, which features the name in both Devanagari and English, together with ellipses that represent an open-ended idea that suggests the café's fluid and individualized experience, makes a statement at first glance. 

Even before you enter, the eye-catching blue-bracket exterior serves as an integrated bench, promoting conversation. Once inside, a well-designed area is illuminated by the flood of natural light coming through big glass windows. Pause easily adjusts to its visitors' demands with a blend of comfortable couches, high tables, and Japanese-style seating that accommodates casual gatherings, remote workers, and lone diners. From reclaimed Burma teak furniture to Rajasthani marble accents, every design decision reflects the café's dedication to sustainability, resulting in an atmosphere that is both environmentally friendly and hospitable.

At the heart of Pause is an ingredient-forward menu that celebrates the vibrant flavors. The menu is entirely plant-based, with a large selection of gluten-free options as well. Crafted by consultant Chef Pooja Masurkar, each dish is made with fresh, responsibly sourced ingredients and a focus on in-house preparation. Breakfast offerings include Kale Kala Channa Toast, Tropical Smoothie Bowl, and Kimchi Pancakes, while vibrant small plates like Rainbow Salad Rolls, Broccoli Millet Salad, Enoki Wings, Crispy Eggplant Parmesan Stack, and Loaded Nachos with house-made jowar chips add layers of flavor and texture. Signature mains, such as the Mediterranean Bowl with kodo millet tabbouleh, Tofu Schnitzel Wrap, and Jackfruit Makhni, reimagine plant-forward dining. Indulgent desserts like the 24 Carrot and diabetes friendly Chocolate Orange Mousse offer a sweet finish, balancing decadence with wholesome ingredients.

"In a city that never stops moving, Pause is meant to be an escape. We always wanted to create a space that blends indulgence with responsibility, where food is more than a meal, but an experience rooted in mindfulness, quality, and conscious choices. We’ve been deeply involved in every detail, from the smallest elements such as the hemp napkins, and seeing Pause come to life has been incredibly fulfilling," share the co-founders.

TOA 66 launches the first vegetarian Thai tasting experience in Mumbai. Born and raised in Bangkok, Ishaa Jogani Shah and Deval Shah, a hospitality entrepreneur with international experience, came up with the idea for this small 26-seater in Churchgate. Exclusively serving vegetarian Thai food, TÓA 66 features a carefully crafted tasting menu that highlights in-season ingredients and traditional cooking methods. While adopting a modern, ingredient-driven approach, the cuisine shows a profound regard for tradition. 

Every element of Ishaa, which has its roots in Bangkok's culinary tradition and Deval's experience in hospitality, is purposefully done, from the way flavors develop in each course to the ambiance that makes dining here feel like an immersive experience. Chef Kanchit and Chef Natanong Vongvichai, a husband-and-wife team, are in charge of the kitchen. Ishaa Jogani Shah, a Bangkok native, and Deval Shah, a hospitality entrepreneur with international expertise, came up with the idea for this small 26-seater in Churchgate.
 
TÓA 66, which specializes in vegetarian Thai food, has a carefully crafted tasting menu that highlights in-season ingredients and traditional cooking methods. The seven-course vegetarian tasting menu at TÓA 66 is the centerpiece of the experience. It starts with Miang Kham, a participatory Thai-style paan in which guests wrap chaplu leaves around a mixture of peanuts, toasted coconut, and a homemade sweet and spicy sauce.

The drinks menu has been curated by Feruzan Bilimoria and built with the same thoughtful intent as the food. Zero-proof cocktails take the spotlight for now, blending Thai-inspired flavors with innovative techniques. The Lemonade 66, butterfly pea flower-infused lemonade, offers a refreshing take on a classic, while the Bad Thai, a playful nod to Pad Thai, captures the perfect balance of sweet, spicy, and nutty flavors in an unexpected way. 

For Ishaa, the restaurant is about bringing a piece of home to Mumbai—one that goes beyond stereotypes to offer something deeply personal. “TÓA 66 is my way of sharing the Thailand I grew up with—the flavors, the rhythm, the little details you only notice when you live there. It’s not just a restaurant; it’s a feeling.” As for Deval, it’s a space to rethink how people experience Thai food “At Tóa 66, we’re not just plating food—we’re experimenting, pushing limits, and sometimes failing spectacularly just to get it right. I’ve tasted some truly awful stuff along the way, but that’s how you figure out what’s extraordinary. This isn’t your usual dinner; it’s an experience that hits you in the best way possible.”

The Ministry of Naan (M.O.N.) has launched in Chembur, bringing back the famous "drive-in dining culture" of the 1990s in Mumbai. Reviving a time when eating meant enjoying delectable meals while relaxing in your car, Ministry of Naan combines innovation and tradition to create a setting where culinary excellence and convenience co-exist.

Situated in a prominent area with tranquil views of the Chembur Golf Club, Ministry of Naan presents a drive-in dining concept where the experience is enhanced with in-car ordering convenience, curated music playlists to set the mood, and car-friendly packaging for a seamless, mess-free meal. The carefully curated menu showcases signature dishes such as Naan Turnover Butter Chicken, Aromatic Chicken Biryani, Kairi Chicken Tikka, Tandoori Sarso Ki Broccoli, Adana Kebabs with Naans, and Mutton Galauti on Bread. Every dish is crafted with freshly ground in-house masalas and premium ingredients, ensuring an unmatched depth of flavor and authenticity.

Ministry of Naan provides total transparency with a modern live kitchen with a glass-fronted design so that customers may see the painstaking cooking of their food. From the chefs’ crisp white uniforms to the branded aprons, every detail reflects a commitment to quality, hygiene, and culinary craftsmanship.

Commenting on the launch, Ayush Sahani, Owner of Ministry of Naan who is a seasoned restauranteur behind places like 'The Plate', The Salt', and coming up with 'Common House Brewery' said, "Ministry of Naan is redefining Mumbai’s dining culture by bringing back the nostalgia of the classic drive-in experience, reimagined with bold North Indian flavors, modern culinary innovation and an unwavering commitment to quality. Every dish is crafted using the finest ingredients with no shortcuts on freshness or authenticity.”

“Whether dining from the comfort of your car or enjoying a meal at home, our chefs trained in five-star kitchens ensure an elevated experience every time. Backed by a team with deep expertise in fine dining and luxury hospitality, we’re setting a new benchmark for Indian cuisine where taste, trust and tradition come together effortlessly.”

Bayroute debuts in NESCO, introducing its distinctive fusion of luxury, authenticity, and robust Middle Eastern flavors to Mumbai's Goregaon neighborhood. The scene is set for an amazing fine-dining experience in Mumbai by Bayroute's immersive atmosphere, expertly prepared food, and unwavering dedication to perfection.

Bayroute NESCO provides both indoor and outdoor dining options. It can accommodate 154 people, out of which 102 are indoors and 52 of which are outdoor seating space. It also has a standing capacity of 96 people, which increases the overall capacity to house more than 250 people. The Open Garden, a calm outdoor area that offers a refined and welcoming ambiance to the eating experience, adds to the attractiveness.

By fusing traditional flavors with modern sophistication, Bayroute NESCO provides a sensory journey into the heart of the Middle East while remaining loyal to its core values. Bayroute's menu is a stunning display of history and creativity, drawing inspiration from the rich culinary traditions of Lebanon, Morocco, Turkey, Greece, and Egypt.

Bayroute’s newly launched menu—an elevated take on classic Middle Eastern fare, designed to transport guests to the bustling streets of the region. It features bold flavors like 7 Layer Shawarma, Lamb Pirzola, and Salmon Tripoli, paired with indulgent desserts like the Baklava Sundae. Signature cocktails, including Gin Blossom and Zanjabeel & Grapefruit, complete the experience.

"Bayroute’s expansion to Goregaon marks a significant milestone as we bring the first Middle Eastern fine-dining experience to NESCO. This outlet carries its own unique charm, seamlessly blending elegant interiors with the Open Garden—an inviting alfresco space that elevates the dining experience with a tranquil and sophisticated ambiance,” shares Aji Nair, CEO, Mirah Hospitality & Gourmet Solutions Pvt Ltd.

INKA, Bastian Hospitality's first Peruvian Asian restaurant, has opened in Mumbai. INKA is a 6000-square-foot restaurant with 200 seats in Mumbai's Lower Parel location. It has an outside mezzanine level that's perfect for beverages before or after dinner. 

Peruvian-born Chef Kinyo Rodas Tristan, who has demonstrated his culinary skills in kitchens all over the world, is in charge of INKA's kitchen. Peruvian Asian meals prepared with real, high-quality ingredients from Peru and around the world are on the menu at INKA. 

Several dishes that experiment with molecular gastronomy—using ingredients like fire, dry ice, and nitrogen to create distinctive table-side experiences—are the product of an adventurous spirit and a focus on immersive dining. 

Like all restaurants under the Bastian brand, INKA's interiors are eye-catching as soon as guests enter. An emphasis on a variety of patterns throughout the venue creates layered depth, and unusual visual elements like the backlit bar, enormous floor lamps that nearly reach the ceiling, purposefully mismatched chairs at each dining table, and the liberal use of sculptures all combine to create a gloriously maximalist vibe. The space was designed by Minal Chopra of ineedspace, the group's longtime restaurant designer.

INKA has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama. Under the direction of Argentine mixologist Dario Araujo, the bar serves a variety of Latin traditional drinks with an Asian twist. Cocktails are made with ingredients like Szechuan pepper, coconut, cardamom, and black pepper. The main options are daiquiris, margaritas, martinis, and pisco sours, each of which is made with a carefully considered mixology.

Three categories make up the menu: Bosque (forest), Montana (mountains), and Mar (ocean). Starters from the Mar section, such as Inti Smoked Tiradito, Hamachi, red chilli oil, chalaquita, chulpe, coriander, and tiger milk; Montana offerings, such as Mushroom Salvaje, which includes fresh shiitake, king oyster, anticuchera, huancafna, and tomato chimichurri; and Buta Kushi, which consists of 48-hour pork belly, miso, white sesame, spring onion, and yamasa sauce, comprise a wide and genuinely distinctive selection of dishes. Palta Guacamole, avocado, tomato, white onion, coriander, green lime, tiger milk, habanero chile, and quinoa crackers are examples of appetizers with a bosque flavor. Ceviches such eggplant and Alphonso variants are also available.

Commenting on the launch, Ranjit Bindra, Founder & CEO, Bastian Hospitality said, “Inka is what we hope will be another in a series of Bastian Hospitality fine dining offerings, providing high octane glamour and excellent food & beverage to our discerning diners. We are offering Peruvian Asian food for the first time and are excited to gauge the response of our guests. Our Peruvian chef brings with him years of authentic experience, having lived and worked in Peru and other parts of the globe. Combined with our mixologist from Argentina, they’ve created an F&B program that is truly world class. Get set for energetic, experiential dining at its best, in truly stunning interiors”
 

The Brasserie has been relaunched in Hilton Mumbai International Airport after the long wait of 24 years in Mumbai.  The relaunch was well-awaited with the new design and the food and beverages have been curated meticulously by the team. 

A Victorian staircase overlooking the poolside pays homage to the royal Victorian British era, seamlessly connecting the grand lobby to the restaurant. The Brasserie at Hilton Mumbai International Airport is a distinguished restaurant where global flavors and a sophisticated ambiance effortlessly blend. 

Renowned for its Indian and international cuisine, the restaurant offers a carefully crafted menu featuring locally sourced, high-quality ingredients cooked to perfection, ensuring authentic flavors and a dining experience that is as diverse as it is exquisite. The Brasserie's design draws inspiration from the grandeur of a palatial retreat, evoking the allure of old Mumbai with its exquisite brass detailing, warm tones, and carefully curated music.

The Brasserie is a fine dining retreat to India, offering a broad selection of à la carte dishes and a lavish buffet with a variety of culinary delicacies. It combines modern, cutting-edge presentation with a nod to history, with each plate showcasing inventiveness and culinary expertise. The weekly brunches with a theme and live entertainment enhance the dining experience even further and give weekends a joyful feel.

The Brasserie is committed to sustainability, focusing on using eco-friendly cooking techniques that enhance flavors while being kind to the earth and utilizing local goods. Additionally, there are vegan alternatives on the menu, providing the ideal fusion of flavor and environmental awareness.

Deepak Kumar, General Manager, Hilton Mumbai International Hotel said, "The transformation of The Brasserie reflects our ongoing commitment to enhancing the guest experience. Our goal was to create a space that seamlessly blends heritage with contemporary elegance, offering a refined yet inviting atmosphere. With a meticulously curated menu by Chef Altamsh and his team, we have crafted a culinary journey that embraces global inspirations while staying true to our rich traditions. We look forward to welcoming guests to experience this reimagined dining destination."

The creative duo behind Yazu and Juliette introduces an innovative new idea to India's nightlife. Gurmeet Arora, Atul Chopra, and Ranbir Nagpal co-founded KICO, the nation's first platform that seamlessly combines mixology, fashion, and cuisine with streetwear and sneaker sale and craft cocktails. KICO is a place to drink, shop, and socialize. It is geared toward sneakerheads, cocktail connoisseurs, and culture curators.

The focal point of KICO's experience is its renowned sneaker-inspired cocktail menu, where each drink captures the spirit, aesthetic, and heritage of a legendary sneaker. Visitors can enjoy concoctions like Yeezy Peazy, a smokey Scotch-based cocktail that reflects the daring image of the Nike Air Yeezy, or The Moon Walk, a cold brew-infused homage to the Nike Moon Shoe. Other noteworthy creations are the Black Panther, a fierce and fiery blend that pays homage to the Air Jordan 13 "Bred," and the Golden Era, which was inspired by the Air Jordan Solid Gold. 

KICO has a well-rounded beverage program that includes classic cocktails, masterfully made highballs, and a wide variety of premium spirits in addition to sneaker-inspired concoctions. The bar serves both classic and daring palates, whether they want wonderfully aged single malt, a crisp Paloma, or a Negroni that has been carefully mixed. 

The co-founders' gastronomic menu, which consists of a blend of sophisticated street cuisine and comfort food with international influences, is intended to go well with KICO's innovative cocktails. Before enjoying dishes like Railway Chicken Curry with Paratha or Chicago-style thin-crust pizzas with decadent toppings like Goan Chorizo & Sumac Onion, guests can begin with daring small plates like Gunpowder Lotus Root Chips, Mutton Ghee Roast, and Sweet Potato & Basil Tikka. 

More Than a Bar: A Hub for Sneaker & Streetwear Culture 
In addition to serving food and cocktails, KICO is a store where patrons can peruse and buy streetwear and sneakers while taking in the lively cultural playground. The location will become a vibrant hub for India's street culture and nightlife by hosting exclusive sneaker and clothing drops, brand partnerships, music performances, fashion shows, and sneaker auctions. Its immersive design, which includes walls covered in graffiti, décor inspired by sneakers, and a lively vibe, provides a space that is both welcome and electrifying.

"KICO was born from a love of sneakers, storytelling, and exceptional cocktails," says Gurmeet Arora, Co-Founder of KICO. "We wanted to create a space where people could come together to celebrate not just what they wear, but what they sip, shop, and experience. Every drink, every dish, every detail is intentional—because great culture deserves great craftsmanship." 

"With KICO, we wanted to create a space that blends innovation with nostalgia. Sneakers and cocktails both have rich stories behind them, and we’ve brought that storytelling to life in an experience that’s immersive, exciting, and truly one of a kind. Plus, having a retail component makes this a must-visit destination for anyone who loves streetwear and sneaker culture," says Atul Chopra, Co-Founder of KICO. 

"KICO is more than just a bar—it’s a cultural playground where people can connect over great drinks, great food, and a shared passion for street culture. Whether you're here for the cocktails, the community, or to explore the latest sneakers and streetwear, every visit is designed to be unforgettable," adds Ranbir Nagpal, Co-Founder of KICO. 

The Tanjore Tiffin Room is back in Mumbai after six years, opening its third location in Nesco, Goregaon. The Versova (2017), Khar (2019), and Goa (2023) outlets were all successful, and this latest addition is expected to carry on the tradition by providing a genuine Tamilian food experience. This project honors the rich flavors of traditional Tamilian houses and is led by restaurateur Kishore DF, who is well-known for his dishes Pot Pourri, Lemon Grass, Seijo & The Soul Dish, WTF! The Big Nasty, Jimmy Hu, and Butler & The Bayleaf. 

The largest Tanjore Tiffin Room in Mumbai, it spans 3,000 square feet and has both indoor and outdoor seats. Earthy hues, antique artifacts on the walls, and hand-painted artwork on the bar give the restaurant the feel of a Tamil home. Surrounded by lush greenery and brass diyas that are exquisitely lit in the evening, the outdoor seating area provides a tranquil setting.

The menu highlights Tamil cuisine's lively essence. Among the highlights are Mini Gunpowder Idlis, which are tossed with sesame seeds, ghee, and malgapodi; Yam Cutlet, which has a crispy outside and a soft, spicy interior; Marina Beach Sundal, which combines raw mango, shredded coconut, onions, and vatana; Fry of mushrooms with coriander, fennel powder, and freshly ground pepper; Surmai Fry, which is fish marinated in a strong, spicy masala and fried to perfection; Padmini's Mutton Cutlet, which is a spicy, home-style preparation of minced meat; and Madras Madurai-style Roast Chicken Wings, which are prepared with finely powdered pepper and coriander masala. 

In addition to classic favorites like Lemon Rice and Sambhar Rice, the rice variety includes Jackfruit Biryani, Prawn Biryani, and Egg Biryani. The experience is enhanced with a live Paniyaram station that serves coconut and jaggery paniyarams, chicken ghee roast, and warm chili and cheese.

Eve's newest location in Santacruz is now open thanks to the opening of Monarch Liberty Hospitality and Chrome Asia Hospitality. With its distinctive fusion of strong flavors, immersive design, and lively energy, Eve Santacruz is poised to revolutionize upmarket dining in the wake of the success of its Powai and Worli locations. 

Eve has always placed a strong emphasis on fusing cutting-edge cuisine with stunning design to create areas where guests can do more than just eat—they can actually experience. Eve is more than simply a restaurant; it's an experience that skillfully combines international cuisine, expertly made cocktails, and an atmosphere that epitomizes elegance. Every corner of Eve Santacruz, a room with an elegant and welcoming design aesthetic, has a tale to tell.

An eye is drawn upward by a winding staircase that is lined with hundreds of books, producing an eye-catching image and a feeling of wonder. Together with warm lighting, rich textures, and well-thought-out seating, this architectural focal point turns the area into a sanctuary for both private dinners and vibrant social events.

Eve Santacruz's cuisine pays tribute to the culinary artistry of the world by offering dishes that strike a balance between sophisticated flavors and visually appealing presentation. Every dish is created to entice the senses, from lobster risotto and charred burrata with heirloom tomatoes to truffle parmesan fries and miso-glazed black fish. Each meal is a true gastronomic experience, showcasing the restaurant's dedication to excellence through the use of premium products, skilled preparation methods, and meticulous attention to detail.

 “With Eve Santacruz, we’re not just launching another restaurant—we’re bringing an experience that feels both timeless and contemporary,” says Sumit Govind Sharma, Founder & Director of Monarch Liberty Hospitality. “From the way the space is designed to the way our menu and cocktails are crafted, everything is curated to transport our guests into a world of refined indulgence, warmth, and connection,” says Pawan Mukesh Shahri, Co-Founder and CEO of Chrome Hospitality.

As Monarch Liberty Hospitality and Chrome Asia Hospitality expand their footprint across Mumbai, Eve Santacruz stands as a testament to their vision of growth, expansion, and a commitment to curating luxurious dining experiences.

Pomodoro opens its door in Bandra which is a delicious gastronomic adventure through the heart of Italy. Pomodoro, which takes its name from the Italian word for "tomato," is tucked away in the bustling center of Bandra. 

Pomodoro is a 28-seater pasta bar, bringing the real Italian cuisine to life by fusing innovation and tradition in a warm, chef-focused environment. Pomodoro promises an unmatched dining experience that honors Italy's love of comfort cuisine and community with its open kitchen, handcrafted artisanal pasta, and menu based on freshness and tradition. 

The interior design reflects the coziness of Pomodoro's characteristic red; the room effortlessly combines comfort and elegance. Enthusiasts are served at a separate coffee counter, and monthly specials provide an intriguing selection of unusual pasta forms, sauces, and creative desserts, such as seasonal gelatos and constantly changing tiramisu variations. 

Under the direction of Chef Afshaa Rajqotwala, Pomodoro honors Italy's culinary legacy while adding a unique touch. Chef Afshaa, a Le Cordon Bleu alumnus with a solid background and an exceptional career in hospitality, carefully selects their cuisine. Her goal is very clear: "to introduce her neighborhood in Bandra to the delights of impromptu, informal Italian cooking."

Another addition to Pomodoro besides their culinary offerings is their Espresso Corner which celebrates coffee culture with a curated menu of brews for every palate. From the classic Un Caffè to the bold Sunshine Espresso with orange juice, and indulgent options like Cinnamon & Vanilla Dolce Latte, each cup offers a moment of warmth and indulgence, adding a unique flavor to your visit. 

Commenting on the launch, Chef Afshaa said, “Pomodoro is not merely a restaurant, but a celebration of the simplicity, warmth, and joy food brings. Our vision is to lead the industry in pasta craftsmanship. Future plans include expanding with additional locations, launching a retail line of artisanal sauces and pasta, and hosting unique events such as guest chef takeovers and curated tasting menus. We aim to offer our guests the experience of dining at a neighborhood Italian bar, where every dish is made with love and care.” 

With more than 50 years of experience serving flavors from Undivided India, Copper Chimney launches their new flagship outlet at Linking Road, Bandra. Since the late 1990s, Copper Chimney has been a part of the Bandra community. In a new, modern setting created especially for Bandra, this new flagship location in Bandra hopes to serve Copper Chimney's classic cuisine in addition to fresh, classic cocktails.

Along with new culinary menu additions, such as some exclusive new Street Chaats and Kulchas, Copper Chimney presents a new look and feel for Bandra. Enjoy a Limited-Edition Spice Bazaar-inspired Bar Menu with a unique Chef & Bartender collaboration to commemorate the debut. 
 
The interiors of Copper Chimney honor its history while adding a contemporary touch. Exquisitely hanging brass bells pay homage to traditional craftsmanship, and a striking entrance with Art Deco influences radiates luxury. With its copper-clad tandoors and open kitchen, MasterChef is on display. The dining area creates calm, welcoming atmosphere with elements of greenery by combining colonial-style furniture, warm wood accents, and neutral colors. 

The Kulcha Section, which offers freshly baked Punjabi kulchas accompanied by an assortment of dips and toppings, is the highlight of the new offerings. The Street Chaats, which lend a lively, bazaar-inspired flavor, are also new. These include Dilli wali aloo tikki, Anarkali bazaar dahi phulki, and Muradabadi dal ki chaat.  
 
Commenting about the launch, Reetesh Shukla, Vice President of Copper Chimney said, “We are thrilled to bring Copper Chimney’s iconic legacy to Bandra again with a refreshed experience tailored to the neighborhood’s vibrant charm. The new Bandra outlet blends tradition and innovation – from our signature dishes to the exclusive Spice bazaar inspired Bar menu. This launch is a testament to our commitment to delighting generations of diners with unforgettable food and warm hospitality."

Chef Suvir Saran joins Neuma as its new Culinary Director, ushering in an exciting chapter for one of South Mumbai’s most beloved dining spaces.

With Chef Saran’s leadership, Neuma is poised to redefine its approach, introducing a fresh perspective to its globally inspired offerings while staying true to its ethos of comfort.

A tale unto itself is Chef Saran's remarkable voyage through kitchens around the world. He has continuously redefined what it means to innovate with food, from creating four acclaimed cookbooks like Indian Home Cooking and American Masala to opening Devi in New York City, the first Indian and non-Northern European restaurant in North America to receive a Michelin star when the guide debuted in America. 

His most recent book, Instamatic: A Chef's Deeper, More Thoughtful Look into Today's Instaworld, provides a distinctive look at the relationship between social media and contemporary dining culture.

On his new role, Chef Saran shared, “Neuma is a space that invites imagination. It’s not just about food—it’s about crafting an experience where every moment tells a story. I’m excited to build on the foundation Neuma has created and to offer diners something truly memorable.” 

As Butterfly High celebrates its 6th anniversary, the brand launches their sixth outlet in the busy Goregaon neighborhood of Mumbai. Butterfly High, established by the founders of Shiv Sagar, The Bigg Small Café + Bar, and Kyma, carries on the tradition of fusing luxurious cuisine with diverse art décor, providing both foodies and cocktail enthusiasts with an experience they won't soon forget.

The interiors, created by UDA India's owners, Nishant and Umesh Desai, have a gorgeous blend of earthy hues, stylish accents, and modern design. The private dining area, a warm, enclosed area perfect for commemorating special occasions and organizing private parties, adds to the appeal.

The grandest bar in the new store, which is among the biggest in all Butterfly High locations, is without a doubt its main attraction. With a new menu of cocktails that features inventive creations like Lychee Bliss on a Coconut Breeze, Liquid Gold, Whispering Waves, and Electric Blossom—all made with distinctive flavors and locally sourced ingredients—this impressive bar not only enhances the visual appeal but also elevates the drinking experience.

Nikhil Rochlani, Managing Partner of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed his enthusiasm, stated, “Our Goregaon outlet boasts one of the largest and sophisticated bars across all our locations. We’re proud to introduce a curated selection of extensive spirits, innovative cocktails and exquisite dishes that promise to elevate the dining and drinking experience to an entirely new level for our discerning patrons.”

Adding to this, Nikita Poojari, Director of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed, “We’re thrilled to bring the Butterfly High experience to Goregaon. This outlet encapsulates everything the brand stands for: art, innovation, and a love for food.”

Speaking about this milestone, Narayan Poojari, Founder of Shiv Sagar Foods & Resorts Pvt. Ltd., shared, “At Butterfly High, our goal has always been to deliver an exceptional dining experience. The opening of our new outlet in Goregaon reflects our unwavering commitment to creating spaces that not only inspire but also offer a truly indulgent experience for our guests.”

Ankita Poojari, Director of Shiv Sagar Foods & Resorts Pvt. Ltd., noted, “Our 6th outlet reflects not just a milestone for us but also an evolution in our vision. From the interiors to the menu, every detail has been carefully crafted to offer a one-of-a-kind dining journey."

The menu at Butterfly High promises an unparalleled culinary journey, featuring a delightful selection of standout new dishes specially curated for this venue. Begin your experience with flavorful starters like Green Tea and Pumpkin Soup, Teriyaki Grilled Sesame Chicken, Corn Chilli Pepper, and the exotic Pandan Wrapped Fish. For the main course, indulge in mouthwatering options such as Nasi Goreng, Kung Pao Double Pan-Fried Noodles, Black Sesame Chicken with Mini Kulchas, and the rich, savory Mushroom Shammi Pao. End your meal on a sweet note with indulgent desserts like the crispy, golden Honey Noodles with Ice Cream or the decadent Nutella Pancakes, crafted to leave a lasting impression.

Mad Doh Sourdough Pizzeria serves traditional Italian food, hand-rolled pastas, baked goods, pastries, and a great selection of light and airy woodfired Napoli pizzas with a sourdough power punch. 

Located in Mulund, Mad Doh’s signature sourdough pizzas are made with zero yeast, 70% hydration, and cold fermentation over 36 hours. 

Talking about what makes Mad Doh special, founder Bobby Patel said, “Mad Doh was built on the belief that food should not only taste incredible but also spark joy and bring people together. This past year has been a remarkable journey of sharing our passion with the community, and we are deeply grateful for the love and support we've received. We’re excited to keep pushing boundaries and creating memorable dining experiences for everyone who walks through our doors.”

The menu is full of Italian treats, including the Cheese Board, Garlic Butter Mushroom with Truffle Parmesan Dust, and Sourdough Sandwich. The vivid flavors of Italy are emphasized with wood-fired pizzas like Quottro Formaggi, which boasts a wonderful blend of Pomodoro, Mozzarella, Pecorino, Yellow Cheddar, Ricotta, and Parmesan, and small dishes like Arancini Log. While bruschetta alternatives like Roasted Tomato & Burrata offer the ideal fusion of textures and flavors, pasta aficionados can savor the Pumpkin Gnocchi in Sage Butter Sauce or the Lemon Ricotta Ravioli in Smoked Bell Pepper Sauce. 

Mad Doh serves only vegetarian food and has a large menu specifically designed for Jain. After their successful launch in Mumbai, the brand is preparing to open in three locations in Bengaluru by February 2025, with plans to open more in Delhi, Hyderabad, Pune and other cities.

Barn has opened its doors in the bustling Bandra district at Food Square India at Mumbai. Barn is poised to revolutionize Mumbai's food scene with its distinctive combination of flavors and freshness. With a focus on just the freshest ingredients obtained from around the world each month, this new multi-cuisine café promises a voyage through different flavors in addition to a comprehensive menu. 

The significance of soil, source, and season is central to the Barn concept. The brand go one step further by emphasizing the origins of our ingredients—the area, the time of year, and the soil that cultivated them—while many restaurants only highlight the importance of ingredients.

With a wide range of options, Barn's menu is made to please everyone. There is something for every craving and occasion, including hand-tossed pizzas, burgers, Asian bowls, sushi cakes, all-day breakfasts, overnight bowls, and even cozy "Ghar ka khanna" (home-style meals). Fans of avocados in particular can savor a full area devoted to "all things avo," where they can discover innovative variations of this popular fruit.

“Most places focus on either seasonal specialties or local sourcing. Here at Barn, we do both — and add another layer by focusing on the soil. Our ingredients are sourced globally, but freshness is our top priority. For instance, avocados are available year-round, but to keep them at their peak, we bring them in from different regions each month. This careful sourcing not only ensures flavor but also celebrates the earth from which these ingredients are grown, connecting patrons to the origins of their meals,” says Mayank Gupta, founder of Food Square and Barn. 

Lalit Jhawar, founder of FoodSquare and Barn shares, “Food is an experience that goes beyond taste — it’s about connecting with cultures and stories. With our concept, we’re creating more than just a meal; we’re creating an experience that reflects the journey of each ingredient, from the soil to the plate. Our goal is to offer our patrons a fresh, flavourful connection to the world around us, one dish at a time.”

Bastian Hospitality has opened 'Bastian Chinois', its first progressive Szechuan restaurant, helmed by legendary Chef Hemant Oberoi in Mumbai.
 
Bastian Chinois, a 6000-square-foot restaurant with 200 seats and an outdoor mezzanine level perfect for pre- or post-dinner beverages, is located in Peninsula Corporate Park in Parel. The décor of Bastian Chinois, like those of all Bastian brand restaurants, are eye-catching as soon as patrons enter. 

The restaurant is designed by Ranjit Bindra, the CEO of Bastian Hospitality Private Limited, and Minal Chopra of ineedspace, who has long been the group's restaurant designer. The space is dominated by a black and white theme, which is consistent with the theme, from the striped ceiling to the mosaic flooring that features Chinese dragons.
 
The kitchen is led by renowned chef Hemant Oberoi, who brings with him years of unmatched experience. His menu highlights the distinctive and highly flavorful Szechuan cuisine while also showcasing chef-driven twists on traditional Chinese dishes.

“I always envisioned the Bastian Hospitality brand being at the forefront of bringing the most unique, and always the most exciting dining and nightlife experiences to patrons across the country and soon, internationally. The launch of Bastian Chinois heralds a new wave of us introducing different culinary concepts that don’t waver from what we consider the most important when building our brands – top quality, international-level programming, constant innovation, and a commitment to always offering the best," says Ranjeet Bindra, CEO of Bastian Hospitality Private Limited.

The Chicken Tien Chilli Bowl is available to diners, who are urged to use their chopsticks to pluck delicious pieces of chicken from beneath a heaping portion of real Tian chilli, which gives the dish an amazing flavor boost. For the Hoisin sauce, the Beijing Duck Artisanal Plate dish will be presented on a painter's palette with a paintbrush; the Chef's Crispy Flying Noodles dish, which is served with chopsticks that appear to be floating in midair, is guaranteed to become an Instagram sensation.

In addition, the menu has some of Bastian's best-known dishes, such as Teriyaki Broccoli and BBQ Prawn Robata, along with cold dishes like Salmon Jalapeño and Tuna Crispy Rice. The dessert menu creates decadent yet elegant offerings by combining the skills of Chef Oberoi and Pastry Chef Dhiraj Jankar. Bastian Chinois has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama.

The iconic Quattro Ristorante, renowned for its masterful fusion of Italian and Mexican cuisines, opened Quattro Bistro in Churchgate, Mumbai. This brand-new restaurant is expected to enchant SoBo guests with its distinctive menu and welcoming atmosphere. It is tucked away on Jamshedji Tata Road, across from Satyam Collection and behind Eros Cinema.

Since their start in 2011, Quattro Ristorante has gained a fantastic reputation for its inventive vegetarian cuisine, fine dining, and outstanding service. Quattro delivers a dining experience unlike any other by fusing the robust zest of Mexican flavors with traditional Italian techniques. This tradition is continued at the new Churchgate location, which serves well-loved classics along with creative desserts and a selection of excellent coffees and drinks.

The menu features a wide range of meals that appeal to different palates, all of which are made with the best ingredients and tailored to Jain preferences. Every dish is a work of culinary art, whether you're enjoying the fiery, rustic flavors of Mexico or the subtle richness of Italian dishes. 

In addition to its well-known Italian Mexican cuisine, the brand-new Quattro Bistro offers a wide variety of coffees and non-alcoholic drinks, making it the ideal place for a leisurely coffee break or a decadent lunch.

Suresh Jogani, the franchise owner of Quattro Bistro, shares, “It’s an honour to bring Quattro Bistro to the heart of South Bombay. Quattro has always been synonymous with innovation and excellence in vegetarian dining, and this outlet is no different. We are excited to offer our unique Italian Mexican fusion dishes and the warm, vibrant Quattro experience to the SoBo community. Our aim is to create a space where guests can indulge in exceptional food, connect with loved ones, and make memories that last a lifetime."

The NMACC Arts Cafe, a new vibrant dining spot where beloved classics collide with creativity and culture, is proudly presented by the Nita Mukesh Ambani Cultural Center at BKC, Mumbai. 

Nestled next to the Art House on Level 3, NMACC Arts Cafe is a reflection of Isha Ambani’s deep love for art, and her fond memories of food being a connecting thread between loved ones.

Designed by renowned interior designer Gauri Khan, the cafe seamlessly combines elements of the natural world with subtle beauty. It’s warm, welcoming ambiance is enhanced by opulent light fixtures and elaborate brass-and-gold patterns. A magnificent 16-foot bar with a flowing, wave-like design and a remarkable skylight the café with sunlight serves as the focal point of the room, conveying a sense of both style and tranquility.

Inspired by Asian, European, and Indian culinary traditions, the NMACC Arts Cafe offers a fine selection of international cuisines in addition to reinterpreted classics. Chef Tarang Joshi, who oversees the culinary staff of NMACC Arts Cafe, and Chef Joy Bhattacharya, Head of Culinary Services at Jio World Centre, are at the forefront of the cafe's culinary concept. 

In addition to its exceptional aesthetic, NMACC Arts Cafe features stunning works by celebrated artists like Damien Hirst, Dia Mehhta Bhupal, Sameer Kulavoor, Jennifer Guidi, Takashi Murakami, Rana Begum and Nor Black Nor White, offering guests a visual feast alongside a culinary one. The café’s expansive al fresco terrace provides panoramic views of the ‘Fountain of Joy’, making it one of BKC’s most exclusive rooftop destinations. For those seeking a more exclusive experience, it also includes a luxe 12-seater private dining room with a live kitchen, ideal for intimate gatherings and personalised offerings. 

The menu also includes a Little Gourmet with a mix of kid-friendly comfort foods, including a light penne pomodoro, crispy fried fish, and a hearty chicken schnitzel. Chocolate lovers will like the chocolate and kahlua crémeux, a Jain-friendly, sugar-free option that manages to be rich and velvety, with just the right hint of coffee liqueur to elevate its sophistication. 
 

The Fuchsia Loft is a celebration of womanhood rather than merely a bar, with its emphasis on innovation, community, and connection, this dynamic new venue in Juhu at Mumbai location redefines nightlife. It was created by innovative restaurateur Kishore DF, who also created the well-known restaurant Tanjore Tiffin Room. 

The Fuchsia Loft, a real representation of the modern woman, exudes strength, elegance, and vitality and was created as a haven for women and their tales.

Kishore DF brings his trademark enthusiasm for fusing tradition and innovation to The Fuchsia Loft, where he has a wealth of expertise creating distinctive culinary experiences. This restaurant draws inspiration from the striking beauty of the fuchsia flower and its namesake hue.

 “The Fuchsia Loft is our ode to the multifaceted spirit of women. We wanted to create a place that’s not just about great cocktails and food but also about celebrating the connections and stories that bring people together. It’s a space that embodies vitality, elegance, and the power of togetherness,” commented Kishore DF, Founder, The Fuchsia Loft.

 Yamini Narayanan is in charge of the bar and makes sure every visitor has a pleasant and inventive experience with her knowledge and love of hospitality. Cocktails such as the Tricky Pick, a tequila-mezcal blend with an herbaceous touch, and the Feisty Fuchsia, a blend of rum, apple, mint, lime, and vegan foam, set the tone for creative drinking. The Chef Business Head, Krish Shah, is in charge of the kitchen at The Fuchsia Loft.

Donmai has opened its door in Worli at Mumbai. It is a classy restaurant that invite guests to relax and rejuvenate at its contemporary izakaya.

The peaceful eating retreat, which is created with the artistry and precision of Japanese sensibilities in the kitchen, bar, carefully chosen artwork, and décor, transports its patrons from the bustling heart of Mumbai to a Japanese culinary paradise.

Started by Sameer Uttamsingh, Co-Founder and Ish Patil, Founder, Donmai speaks to the thoughtful desires of Indian diners and lasts for a long time after the investigation.

“Donmai is a sensory experience that invites guests to immerse in the depth of Japanese cuisine and savour the harmony of tradition and innovation. Every detail—from the handcrafted interiors to our thoughtfully curated menu—is designed to evoke a tranquil, vibrant energy, encouraging diners to appreciate each dish mindfully. Donmai offers an exceptional meal that inspires a deeper appreciation for Japanese culinary artistry,” shared Ish Patil, Founder, Donmai.

The menus were created by Oishik Neogy, Executive Head Chef, Donmai. The menu highlights include Crispy Nori Chips, Miso Soup, Tuna Tartare, Bonito Tataki, Shiitake Gyoza with Chilli ponzu, Smoked avocado with kimchi, Jumbo Asparagus soaked in Kombu dashi espuma, Tenkasu Tampura, Tonkotsu Ramen and much more. The bar programme dedicates equal attention to zero-proof cocktails - from a not-so-spicy Wasabi Blossom, peppery Sansho fizz and citrusy Yuzu lemonade.

“At Donmai, we honour age-old Japanese techniques while introducing innovative interpretations and clean flavours for the modern audience. Donmai’s promise to offer Japanese cuisine at its best is served by bridging tradition and modernity. Legumes and seaweed serve as creamy components instead of heavy cream and butter. Elevated dishes showcase artistry on the plate. Tataki Shrooms reimagines the ocean seabed with mushrooms, pumpkin milk foam to evoke a sense of the seashore,” added Oishik, Executive Head Chef, Donmai.

Hitchens — Cocktails and Ideas, a chic yet approachable cocktail-forward resto-bar in Khar, is a welcome addition to Mumbai's thriving hospitality sector. This two-story venue combines artisan drinks and to the electrifying energy of thought-provoking conversations; all inspired by the humor and intellectual spirit of renowned author Christopher Hitchens.

Hitchens is the creation of renowned production designer Aparna Sud and film producer Rakesh Singh. Award-winning creative entrepreneurs with an expertise in theater, cinema, literature, and the arts; make up the brand's larger team.

From spoken word sessions and Urdu blues to book launches and dark comedy evenings, the first floor is devoted to live entertainment. Under the direction of Chef Gracian de Souza and assisted by Chef Harsh Parikh, the kitchen promises a contemporary European food with whimsical Asian accents. The uniform for the staff is created by Bollywood Costume Designer ‘Priyanjali Lahiri.’

Regarding the cocktail menu, Pawan Singh Rawat, Mixologist, Hitchens, said, “The bar menu at Hitchens is a blend of powerful flavour combinations and unexpected ingredients such as fine-grained Japanese sugar. It is designed to surprise and challenge the palate. Our drinks incorporate modern bar techniques with vintage glassware, premium spirits with exotic elements, with a focus on potent and intense flavours to challenge conventional tastes."

Era, located at Andheri is a vibrant hub of culinary delights and nightlife is poised to redefine the city’s social scene, offering a captivating blend of vintage aesthetics, delectable cuisine, and unforgettable experiences.

Inspired by the enchanting art decor and mid-century design, Era evokes the nostalgic allure of old Asian cities- a unique blend of vintage charm and modern comforts with plush velvet seating, and dim lighting that creates an intimate, luxurious atmosphere.

“We’ve poured our hearts and souls into creating a space that evokes the glamour and sophistication of a bygone era. Era is more than just a restaurant; it’s a dream come to life,” shared Shawmit Choudhary, Founder, Era.

From the vibrant spices of Bangkok to the refined tastes of Singapore, but not without a touch of the beloved Indian cuisine, every dish is a masterpiece. Era also offers a selection of classic cocktails, including the Mojito, Sangria, Old Fashioned, Whiskey Sour, Margarita and much more.

Era serves Spicy Crab Meat Soup, Tokatsu Crab Salad, Korean Chilli Potatoes, Black Pepper Cottage Cheese, Stir Fry Shitake Mushroom & Asparagus or Tofu in Sichuan Peppercorn, Crispy Calamari or Seabass Chilli Basil and much more.

Mirai, a high-end new restaurant which offers the flavors of Korean and Japanese cuisines by fusing century-old flavors with contemporary food in Bandra, Mumbai.

The Yin and Yang affair, as its founders Saamir Chandnani and Rinchen Angchuk refer to it, is the delicate and straightforward Japanese cooking style that balances the strong and fiery Korean food.

The 1700-square-meter area was created at the subtle venue that will teleport the guests from Mumbai's backstreets to a Japanese prefecture or a Korean dong.

The menu features traditional cuisines from Japanese and Korean both. A live Korean BBQ hot pot experience is another option available to the visitors. Guests can prepare and personalize their meals using traditional tabletop grilling setups for premium meats and banchan (side dishes).

Mirai Masterchefs take charge at the stone and wood Omakase Counter and craft a personalized multi-course journey. “Japanese and Korean cuisines are the perfect companions to offer in a meal. Both rely on fermentation techniques, attention to seafood, seaweed, seasonal and fresh produce to kindle an umami of flavours, thanks to its close geographical proximity,” said Rinchen Angchuk, Founder, Mirai.

Located in the bustling Andheri neighborhood at Mumbai, Bekal House welcomes seafood enthusiasts from Mumbai to experience a gastronomic adventure that goes beyond simple dining. The architectural charm of ancient coastal dwellings blends with real Mangalorean and Goan flavors here, immersing visitors in a rich natural beauty and cultural significance.

Bekal House was founded by Kedarnath Shetty, a visionary in the hospitality industry who previously founded Baliboo and Blabber All Day. The goal was to introduce Mumbai to the rich culinary heritage of his Mangalorean heritage. With polished hardwood tables and braided cane chairs that entice guests to stay, the design, which spans 2000 square feet and 75 covers, is dominated by natural materials. Umesh Desai designed Bekal House.

Each dish, prepared under the guidance of Chef Lalit Chunara, who is an expert in using coastal products and traditional cooking methods, captures the spirit of Mangalore's culinary legacy.

Regarding the new launch, Kedarnath Shetty, Founder, Bekal House said, “At Bekal House, we aim to create more than just a dining experience and I am thrilled to introduce the rich and diverse flavours of Mangalorean cuisine. Our goal is to celebrate the vibrant culinary heritage of Mangalore, using authentic ingredients and time-honoured recipes making our heritage truly special”.

We all long for a place that feels comfortable, like home, where we can relax and enjoy the small things in life in today's hectic world. A welcoming and cozy addition to Mumbai’s Santacruz's culinary scene, Two Gud Sisters provides just that. More than simply a moniker, "Two Gud Sisters" is a friendship that has evolved into a sisterly tie, given to reality by Rinka Jha and Rashmi Mishra's vision. It began with the same aspirations they pursued as young people and evolved into a shared vision. The menu was designed by superstar Chef Abhinas Nayak.

These two sisters, who were driven by a shared love of designing cozy and welcoming environments, set out to create a community where people could bond over delicious food, interesting conversation, and treasures. The immersive eating experience at Two Gud Sisters is made possible by the interior design, which was created by architects Rohit Sharma and Siddhartha Srivastava.

Speaking about the launch, Rashmi Mishra, the Co-founder of Two Gud Sisters, stated, “We’ve always shared a love for food & drinks and a dream of creating a space where people could gather and feel at home. Two Gud Sisters is the realization of that dream. We’ve poured our hearts and souls into every aspect of this all day café & bar, from the menu to the ambiance.”

Luv, a charming new restaurant experience created by brothers Luv and Chef Akash Deshpande, is now located in the bustling Andheri at Mumbai. Luv is more than simply a restaurant; it's a haven where friendship, love, and delicious food come together to make lifelong memories.

Food has always played a crucial role in Luv and Akash's journey. It's a nod to the comforting, culinary recollections of their early years.

The inventive items on Luv's menu are sure to provide diners with an amazing culinary experience, making it nothing short of a gastronomic joy. From the carefully considered usage of every item in the zero-waste kitchen to the décor modeled after Van Gogh's "Starry Night," the Deshpande brothers have put their all into every little detail. Chef Akash even painted the artwork on the walls, giving patrons a fully immersive eating experience.

Allamanda Terrace restaurant at Hotel Marine Plaza has reopened for its renowned customers at Marine Drive, Mumbai. With its stunning elevated views of the sea and Marine Drive, this rooftop jewel is perched high above the famous hotel and is a must-visit for foodies.

A remarkable dining experience is provided by Allamanda Terrace, which blends mouthwatering Indian cuisine, excellent service, and breathtaking views.

“We’re thrilled to reopen Allamanda Terrace and invite everyone to enjoy the amazing flavors of our Modern Indian menu, all while soaking in the stunning sea views. We can't wait for you to experience the magic and warmth of our restaurant. Your culinary experience here will be unforgettable,” shares Sanjeev Shekhar, General Manager of Hotel Marine Plaza.