Restaurant India News: Italian American Bar Cantina Debuts at Godrej BKC with a New All-Day Dining Format

Mumbai’s restaurant market continues to expand, and the newest entrant is Cantina by Origin Restaurants, now open at Godrej BKC. The all-day bar concept is positioned as a modern take on Italian American dining and is led by co-founders Shaurya Malwa and Yagyarth Meiwal. The format blends casual dining with a bar-driven approach aimed at the high-footfall business district. The kitchen is headed by Chef Anthony Burd, whose background spans New Jersey kitchens, Tuscan culinary methods and Michelin-star operations.

While traditional Italian cuisine focuses on regional techniques and minimalism, the Italian American style is known for heartier dishes, tomato-forward sauces, baked pastas and pizzas built for group meals. Cantina follows this direction, targeting office-goers, social diners and consumers looking for flexible all-day options.

The menu is designed around shareable formats. Small plates include Mozzarella Sticks, Crunchy Polenta, Crispy Fried Calamari, Salmon Tartar Toast and Avocado Pizzette. The pizza program uses a 48-hour fermented New York-style dough, offering familiar choices such as Siciliana, Pepperoni and Hawaiian. Local adaptations such as the Bandra and Bombay Hot versions feature spicy nduja, mozzarella and chilli oil to suit Mumbai’s palate.

Fresh pasta is produced in-house daily, with dishes such as Mushroom Bolognese, Gnocchi Pesto and Prawns Tortellini. Mains continue the Italian American positioning with Lamb Milanese, Buff Tenderloin with salsa verde and Eggplant Parmigiano layered with romesco, hazelnut, basil pesto, stracciatella and parmesan.

Desserts remain straightforward with Deep Fried Apple Pie, rotating gelatos, Pistachio Crème Brûlée and a moka pot Tiramisu offered in a shareable format.

Cantina’s bar program, titled No Work Ethics, focuses on single-ingredient themes such as Herbs, Rose, Tomato and Chocolate. Classic options include the Negroni, Garibaldi and Martini. Signature drinks extend the menu with serves such as Mystique made with Bacardi, absinthe and cucumber syrup; Bloody Figoa with mezcal bianco, tomato, lime and wasabi; and Mamma Mia with dark rum, almond syrup and pineapple. Other beverages include Ingredients A with Jim Beam, cinnamon and lemon; Tranquilo with Camino, passion fruit and kaffir leaves; Scialla with Absolut and white chocolate; and Piñata built with gin or mezcal.

The interiors use a palette of rust, mustard and burnt tomato shades combined with terrazzo, rattan and steel elements. The space includes a central booth bar, an all-day active oven and a guest interaction feature where diners can write a note that the restaurant mails anywhere in India through its letterbox installation.

Mumbai has seen strong growth in Italian-focused restaurants, many of which lean towards regional or fine-dining concepts. Cantina positions itself as a counterpoint by highlighting the Italian American narrative and a bar-first dining model. “We wanted to create something bratty, fearless and joyously loud. Forget dinner and drinks, we are here for drinks that become dinner,” said co-founder and co-director Shaurya Malwa. Yagyarth Meiwal added, “Our job is to keep the dining room tight and the vibe sharp. Everything else follows.”