Focusing on Nikkei Cuisine: DJRS Hospitality launches Amaru in Mumbai

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.

With summer well under way, and the heat becoming a daily part of our lives, Taftoon Bar and Kitchen has come up with the perfect way to beat it!

Mixologist Naomi Fletcher, The Drinks Map, unveiled the new summer cocktail menu. Madira Nights with Naomi Fletcher was a night where classic coolers that have been loved in this part of the world like nimbu pani, doodh soda and jal jeera get a Taftoon spin.

Pankaj Gupta, Founder at Taftoon Bar and Kitchen, says, “We have created flavours that taste distinctly Indian and summery with a boozy and 'spirited' twist.”

The restaurant is having a month-long summer menu with new and signature cocktails that taste innovative, refined and familiar at the same time. Taftoon Bar and Kitchen introduced its Summer Cocktail Menu with drinks and good vibes flowing well into the night.

“I have put together original drinks using seasonal summer fruits and Indian spices found along the Grand Trunk Road. I enjoyed being behind the bar, making the drinks and sharing my thoughts on how to make great cocktails with the best of the seasonal produce and local flavours,” says Naomi Fletcher of The Drinks Map.

The Summer Cocktail Menu includes Aam Gimlet, Kala Khatta Brew, Spice Cream Soda, Indian Summer Punch, Resham ka Rose and Whisky Zinger. While the Mocktail Menu includes Pink & Green Smash (Pink guava, green melon, ginger, green chilli and lime).

The Culture House, a SoBo-based restaurant, has launched a new menu to celebrate mango season. The new menu which is focused on mango-only food and drinks will be served from April 20- June 15, 2019.

The new menu includes ten dishes with mango as the primary ingredient. The mouth-watering delicacies are Mango Banana Fruit Tokri Chaat, Mango Pakwan Puri Chaat, Coconut Mango Ladoo, Royal Mango Rabdi Falooda, Mango Rasmalai and more.

Paras Menariya, Chef, The Culture House, Girgaum Chowpatty, says, "Since it is the summer season and people crave for mangoes, we at The Culture House have come up with the concept of celebrating a mango festival. We have titled this festival as "Aam Mohatsav" and come up with a specially-curated menu which offers more than 10 dishes with Mango as the main ingredient in it."

Speaking on how new Aam Mahotsav menu will affect the business growth, Divyesh Thakkar, Director, The Culture House, says, “Changing the menu does alter the business and the growth of the restaurant. The promotion of the new menu helps in attracting new customer database to the restaurant. This indirectly helps in the sales of the restaurant.”

"Currently, the restaurant is doing quite well. Afternoons and evenings are fully packed. We are promoting the mango menu right now. It has just been a few days since we started the "Aam Mohatsav" in the restaurant. People have started dropping in the restaurant for the mango festival as well and we are expecting more people to join us at the restaurant for this festival" says Divyesh.

The Brihanmumbai Municipal Corporation (BMC) has made it mandatory for all restaurants and eateries in the city have water purifiers at their outlet.

The corporation has given this compulsion in order to prevent air borne disease in the city.

It will also be a special clause in the license conditions to be given for eateries.

The measure is expected to put a check on eateries that provide only tap water for drinking, thereby compelling customers to buy bottled water, reported NRAI.

A Supreme Court ruling makes it mandatory for restaurants and eateries to provide safe drinking water to people visiting these places. However, according to civic officials, water served in several eateries is not potable due to which there is possibility of contracting waterborne diseases. To prevent this, the civic body has made it compulsory for restaurants and eating houses to install water purifiers in their premises. The BMC has added this special clause in the license conditions to be given for eateries.

According to civic officials, BMC’s public health department under municipal act 394 issues licenses to eateries, going by which, they have to abide by certain health and hygiene conditions. The special clause of installing of water purifiers has now been included in these conditions.

“We have instructed ward-level officials to issue directions to owners of city restaurants and eating houses to follow this condition strictly. This will ensure that people visiting these eateries will get potable water to drink,” said a senior health department official.

The demand was made by MNS corporator Sudhir Jadhav through a notice of motion. “Every year, many citizens fall ill after drinking contaminated water. To ensure Mumbaikars live a healthy life, the BMC must ask city eateries, commercial offices to install water purifiers so that potable water is available for drinking,” he said. The notice of motion, after being passed in the BMC house, was sent for the Municipal Commissioner’s remarks.

Mumbai has 5906 Grade I, II and III restaurants and eateries. Of these, grade III are maximum in number (3876), followed by grade I (1679) and grade II (351).