TÓA 66 Introduces Mumbai to Its First Vegetarian Thai Tasting Experience

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.”