Make way to this limited-edition menu that leans into an all-white theme with plates like Vegetable Char Siu Bun, Shiitake Mushroom Dumpling, and Truffle Edamame, paired with signature white cocktails crafted specially for the experience.
Till May 31 AT The Nova House, Mira Road East. 
CALL 8655974611 
COST Rs 899

2 Mexican paradise

Toast to Cinco de Mayo this month with a spread of Mexican favourites including Traditional Molcajete Guacamole, Tex-Mex Flatbread, Trio Bean Nachos, and a Mexi Spicy Margarita to go alongside the meal.
Till June 5
At Le Cafe, opposite BMC Office, near Natraj Cinema, Chembur. 
Call 67099977
Cost Rs 1200 onwards

3 Mango on mind

Celebrate mango season with a raw mango-inspired spread featuring dishes like Ambiyaa ke Appe, Kairi Maas ke Shami Kebab, Murgh Kairi Qaliya, and desserts such as Aamrakhand Trifle and Kairi aur Dark Chocolate Mousse.
Till June 30
At The Silver Train, Phoenix Palladium, Senapati Bapat Marg, Lower Parel.
Call 9833555182
Cost Rs 1000

Sichuan is cool

Classic Ma La. Pic Courtesy/Bang Bang! Noodle and Pixian Chilli Alkaline Noodle

At Bang Bang! Noodle, chef Rahul Punjabi works extensively with Sichuan and Ma La flavours. Both cuisines are built around chilli oils, fermented bean pastes, and the numbing effect of Sichuan 
peppercorn.

“There are foods that are hot, which are not necessarily spicy. And there are foods which are cool, which are not necessarily not spicy,” Punjabi says. “Spicier foods have a cooling effect on the body.”

He points out that cuisines, which are heavy on chilli, often emerged in tropical, humid regions. Sichuan is hot and humid for most of the year. “The reason why they eat chillies in that region and in that climate is to induce sweating and to cope with the heat.”

Vegan Liangpi Cold Noodles and Xin Jiang Lamb Noodles

Modern science somewhat backs this up. Capsaicin — the compound that gives chillies their kick — activates heat receptors in the body, triggering sweating and vasodilation, which helps cool the body through evaporation. 

Punjabi says this thinking aligns closely with Ayurveda too. “Everyone in Sichuan was talking about how the cuisine has a cooling effect on the body. And that aligns a lot with Ayurveda and the way we see food as well.”

Solkadhi and Mutton Masala

Ayurveda literature around thermoregulation and sweating also discusses how perspiration helps regulate body temperature.  Though some Ayurveda schools recommend milder spices in extreme heat, the broader philosophy focuses on balancing ingredients rather than eliminating spice entirely.

The Konkani way

At Chaitanya Assal Malvani, founders Surekha Walke and Mitra Walke feel Malvani cuisine is often misunderstood as being relentlessly spicy. “Calling it purely spicy would be unfair,” they say. “The cuisine balances flavours with ingredients like coconut and kokum, which suit the coastal climate and help offset heat.”

Prawns Ambat Tikhat

Unlike the direct punch of Indo-Chinese spice, Malvani heat tends to build slowly. “Malvani masala contains a blend of multiple chillies along with over 20 types of whole spices,” the Walkes explain. “This creates a layered, aromatic heat rather than a sharp or overpowering spiciness.”

Rahul Punjabi

And while North Indians may instinctively reach for Butter Chicken and cola during summer, the Konkan has long relied on ingredients that cool the body alongside spice-heavy meals: Solkadhi, Kokum Sherbet, Pej, Raw Mango, Ragi, and seasonal fruits.

(From left) Mitra and Surekha Walke

“Solkadhi, much like chaas or mattha in other communities, acts as a cooling drink for the body,” they explain. At Chaitanya, customer preferences visibly change during summer. There’s more seafood, lighter curries, more kokum-based drinks, and fewer heavy meats. “People tend to opt for lighter, more easily digestible options,” they say.

Order like it’s hot

Malvani Thali. Pics courtesy/Chaitanya Assal Malvani

Bang Bang! Noodle

TRY: Ma La Tang Ramen; Smashed cucumber salad 
AT Bang Bang! Noodle, Siddharth Nagar Road, Motilal Nagar I, Goregaon West. 
CALL 7738282264

Chaitanya Assal Malvani

TRY: Chicken Sagoti with rice and solkadhi; Mutton Sukka; Fish Curry Rice with Kokum-based drinks
AT Dadar and Thane
CALL 9137566392

This SoBo-based Burmese kitchen is celebrating Thingyan, the Burmese New Year. Its menu offers small plates like flaky Palaca Sando and crunchy Shiitake & Radish Salad apart from the fragrant Mohinga and Hawker’s rice bowls, and the pickled Roselle bowl. The food is accompanied by drinks like Pandan Tamarind Fizz, Hibiscus Lemonade and traditional Burmese desserts.
At Burma Burma, Jio World Drive, BKC.
Call 9920244557
Cost Rs 1800 for two

2 Summer delights

This light and refreshing menu promise respite. Pick from dishes like Smashed Kale and Quinoa Salad, Melon and Feta Salad, and Beetroot Carpaccio. The summer-forward theme is consistent with Kacchi Keri Popsicle, Mango French Toast, Mango Tres Leches and a drink programme, featuring summer classics like Aam Panna and Mango Lassi.
At Pause Cafe, Pali Mala Road, Bandra West. 
Call 9867580809 
Cost Rs 1600 

3 All Alphonso

This Alphonso mango-inspired menu features the perfect balance of classic and contemporary. Nostalgic plates like Aamras and Poori (below) alongside beverages like Mango Lassi and Mango Milkshake are reminiscent of childhood summer afternoons and more playful items like their Crispy Mango Cigars add interest to the menu. 
At TAT, Pirojshanagar, Vikhroli East.
Call 9819736888 
Cost Rs 250 onwards

Enter the chef’s table box: A neatly curated, multi-course spread that lets you taste your way through a menu without committing to one or two mains. A delivery-friendly tasting experience, these boxes bring together a restaurant’s signatures in small portions, multiple courses, and yes, dessert included.

The Guide’s top picks

European comfort

Panna Cotta 

Amelia’s box leans into polished European fare. Vegetarian options include a Classic Caesar Salad, Truffle Fungi Pâté, and Panna Cotta. On the non-vegetarian side, expect dishes like Spicy Citrus Chicken Salad.
LOG ON TO Swiggy/Zomato
Cost Rs 900 (vegetarian); Rs 1100 (non-vegetarian)
SERVES One

Japanese favourites

Kofuku’s chef’s table is built for two and covers a surprising range. The vegetarian version moves from Tofu Salad and Chilli Garlic Gyoza to a super crunchy roll, followed by a Balinese Veg Curry with Japanese Sticky Rice, ending with Matcha Dorayaki. The non-vegetarian swaps in Shredded Chicken Salad, Chicken Gyoza, and a Salmon Roll (below), along with a Chicken Curry.
Log on to Swiggy/Zomato
Cost Rs 1100 (vegetarian); Rs 1500 (non-vegetarian) SERVES Two

Middle Eastern feast

Pic Courtesy/Bayroute

Struggling to pick between mezze, grills, and rice at Bayroute? This menu solves the problem for you. The vegetarian box brings together Beetroot Rocca Salata, Hummus Bayroute, Pine Nuts and Feta-Stuffed Falafel, Khamir Bread with Zaatar, and a Lotus Cheesecake to end. The non-vegetarian version ups the ante with dishes like Adana Kebab and Kabsa Chicken Rice.
LOG ON TO Swiggy/Zomato
Cost Rs 1500 (vegetarian); Rs 1800 (non-vegetarian) 
SERVES One

Go North Indian

Pic Courtesy/Ishaara

Ishaara’s offering feels like a greatest-hits compilation of North Indian favourites. The veggie box includes gunpowder potatoes, Lahori Paneer Tikka, Delhi Papdi Chaat, Awadhi Veg Dum Biryani, and Gajar Halwa Crumble. The non-vegetarian version brings in Dungar Chicken Tikka, Amritsari Fish Tikka (below), Butter Chicken, and a Chicken Dum Biryani, finishing with the same dessert.
LOG ON TO Swiggy/Zomato
Cost Rs 1825 (vegetarian); Rs 1925 (non-vegetarian)
SERVES One

Goa minus the travel

Rissois. Pic Courtesy/The Coconut Boy

The Coconut Boy’s box delivers Goa’s coastal flavours. The vegetarian option includes Veg Vindaloo, Beans Sukka, Cheese Rissois, and Bebinca. The non-vegetarian version is a full feast including Chicken Xacuti, Mutton Chilli Fry (top), Prawns Green Masala, Fish Recheado, Pulao, and Bebinca to finish.
AT The Coconut Boy via Swiggy/Zomato
Cost Rs 900 (vegetarian); Rs 1100 (non-vegetarian)
SERVES Two

Why does it work?

>> It’s a restaurant’s highlight reel, packed and sent home

>> Great for special night-ins, to explore a new cuisine without going all in, or simply prefer more variety at the table without dealing with next-day leftovers

>> Most boxes are portioned for one or two diners, making them ideal for date nights, low-key celebrations, or a well-planned solo night at home

The first time [meeting him] that comes to mind is when he was exhibiting in our gallery in Delhi, Art Heritage, in 2002-3. It was an exhibition of his works during the Bhopal Gas Tragedy. Of course, he knew Ebrahim Alkazi from much before, from the time he [Alkazi] set up the gallery.

Everyone responds to the fact that somehow, he was able to make each one of his frames extremely inclusive of its context. There was a kind of intimacy between him and his subject, even though his frames were broad and panoramic.

Rahaab Allana

The one that really struck me was his portrait of Faiz Ahmed Faiz. I also loved his political work. Writing a piece on The Emergency for a show in London before last year; I asked for an image of Indira Gandhi, subsequent to her losing the election in 1977. It is quite a significant image, showing her tired, and with her eyes peeled away. People responded to his images because he had a way of entering and exiting the scene. You never felt that you were intruding on the scene.

Rahaab Allana, curator, Alkazi Foundation for the Arts

Percolated into the subconscious

Pics Courtesy/Rohit Chawla

I learned of him through the pages of news magazines like Sunday and India Today as a teenager. One particular image that left an impact on me was his tight close up of Mohammed Ali with the boxing head gear. The great Ali was in Delhi in the 1980s for an exhibition bout at National Stadium, and Rai had probably photographed him in action in the boxing ring. That black-and-white image had a certain graphic quality that got imprinted in my head.

Rohit Chawla’s portraits of Raghu Rai in his book, Portrait of an Artist 

You know, what you like reflects your taste and eventually becomes your visual aesthetic. It is not surprising that some of his style percolated into mine through the subconscious though we both came from different segments of photography. I belonged to the erstwhile advertising generation and the more conceptual idiom, while he came from pure reportage and photojournalism. But even when I took over as a creative director at India Today in 2014, there was always his shadow lurking over my shoulder because following the hallowed footsteps of Raghu Rai was no easy order.

Rohit Chawla

Our last meeting was in New Delhi in February 2026, when he was being wheeled in to be presented with a lifetime achievement award. I remember him, black mask in place like a graphic full stop, looking out to me, nodding his head and that small elusive wave. It was a small acknowledgement that as peers that we seek from our masters and one that will be eternally stamped in my photographic memory forever.

Rohit Chawla, photographer, author

A photographic canvas

I had met him but once, during an exhibition in Delhi. This was back in the 1980s. He was already a well-known photographer. What set him apart was his training as a photojournalist — his use of the wide lens. It always struck me how his images mirrored the effect of paintings.

Dadiba Pundole

His works captured his sense of gentle observation. For instance, his photographs during the Bhopal Gas Tragedy left a deep impact on me. They would have the same effect on me as a Bikash Bhattacharjee painting. The way it is framed; and there is so much happening inside it. The image becomes so surreal, it becomes a painting.

Dadiba Pundole, gallerist, Pundole Art Gallery

Hazelnut and Peanut

You’ve spotted it on Instagram, paused mid-scroll, and wondered where you can find this ice cream. A local premium ice cream brand, Batch 06 is finally making it in batches for Mumbaikars to come and grab. The Lower Parel-based delivery kitchen (which delivers via Swiggy and Zomato) offers six flavours. Each one is shaped like the fruit, promising a no-artificial-flavour approach. We tried the Shorties box of six, which offers one each of Orange, Banana, Peanut, Hazelnut, Strawberry, and Raspberry flavours. You can order a box of 9 too, which has two pieces of a few flavours from the six.

Hit or a miss?

The banana is the standout pick. Made with Yelakki (Elaichi) bananas, it carries that distinct, unmissable sweetness of the Yelakki. The detailing is playful too; a yellow fondant shell, with the black spots you see on bananas. The ones here are made with chocolate. This is one of the few banana ice creams that taste like the fruit itself, minus the synthetic taste.

Raspberry

The orange follows closely. Visually convincing, with a bright, thin coating, it delivers the sharp citrusy floral note on the first bite. There are visible bits of pulp in the ice cream, which are small but tell that the ice cream is made with real orange. 

Hazelnut and peanut are the next two hits. The hazelnut delivers a familiar nutty-chocolate profile. It’s a dependable flavour but doesn’t mirror the real nut aesthetic as convincingly; flavour-wise, it’s a hit. Peanut, on the other hand, surprises. Shaped like a full peanut, shell included, it avoids the usual peanut butter-heavy route. Instead, it tastes closer to the nut.

Less successful are the strawberry and raspberry. Here, the chocolate fondant coating overpowers the ice cream beneath, muting the fruit’s natural sharpness. The flavours feel more subdued, which is perhaps the trade-off when working without artificial enhancers. 

Should you order in?

The format of these small, almost one-bite pops is perfectly suited to the unforgiving Mumbai summer. You won’t melt into a mess; simply bite and move on to the next.

Banana and Orange

The ice cream also travels well. It comes in a box, in an insulated bag with dry ice. We ordered it from Lower Parel to Dadar, and the 25-minute delivery time at noon on a weekday did not melt the ice cream. The ice cream begins to melt quickly once you bite in, so it’s best to pop it off fast.

We do wonder if the fondant could be fruit-flavoured too. While the current shells deliver on visuals, they taste uniformly like chocolate. Wouldn’t it be more fun if the coating tasted like the fruit itself? Still, for a first entry into a global trend, Batch 06 gets more right than wrong. The ice cream quality is premium, and the experience is quick, playful, and novel.

Log on to @batch06.in on Instagram
Cost Rs 700 (box of 6) (excluding tax and delivery)

Tender Coconut Naga Chilli

The first in the Original Twist series is the familiar tender coconut ice cream, with a spicy guest appearance by real Naga chilli flakes.

Hits and misses

>> The chilli flakes add a slow fiery kick that doesn’t hold back from cutting through the creamy coconut base.
>> Mumbai’s rising temperatures had us going ‘nuts’ for the sweet, soft, and refreshing tender 
coconut pulp.
>> The aftertaste packs a gentle heat that lingers on your palate till your next bite. We were on the fence about this hot affair.

Verdict: This experiment has our thumbs up. Is the heat from the chillies too strong to be enjoyed on a hot day? We don’t think so.  

Coffee Fudge Crunch

The more familiar coffee flavour meets pieces of chocolate fudge and nuts in this decadent experiment that had us going for seconds.

Hits and misses

>> The coffee-first flavour profile sets it apart from other sugary, milkier variations we’ve tried before.
>> We would’ve loved more of the  crunchy almond brittles that add a surprise element to every bite
>> Crumbs of gooey chocolate fudge were a quick hit with our in-house sweet addict.  

Verdict: If you like your coffee strong, this one’s right up your alley. But with 262 calories in a 100g serving, you’re better off not substituting it for your cuppa Joe.

Ikai began in Ahmedabad, and first arrived in Mumbai at its international airport as a kiosk two years ago. The new space is built like an experience centre. Painted in sombre hues, the Bandra address feels minimalist and yet is loudly Indian. The floor has pinkish-hued Bombay terrazzo tiles that you don’t see in Mumbai homes anymore. The ceiling has ikat fabric panelled in. And the section at the back is where the space opens up into a larger retail area.

Varieties of namkeen on display. PICS/SHADAB KHAN

Mithai and namkeen counters sit on either side in the retail space, with displays that feel as well thought-out as the rest of the space. This is where you notice its scale: Nearly 40 varieties of namkeen and 12 sweets are laid out to reveal the ingredients. 

Saffron, charcoal, and coffee motichoor laddoos from the DIY counter

There is ample experimentation with items like Makhana Ladoos, Badam Pista Barfi, Haapus Chocolate Katli, and Badam Caramel Ladoo, among others. And, namkeen includes a range that starts at sev and bhujiya varieties, chiwda from across India, a special Maharashtrian range with items like Thecha Lasun Chiwda, Mumbai Galli Chaat Bhujia, and more, and a range for kids. The live mithai counter allows you to create Motichoor Ladoos your way. Pick the boondi, nuts, and flavours. One could lean traditional, and opt for saffron, or zhush it up with a Coffee Motichoor.

Haapus Chocolate katli

All namkeen and chaat are made using olive oil. Mithai leans on natural sweeteners, and everything is designed to feel lighter, cleaner, and indulgent, sans the guilt. But the real test is simple: Does the fare hold up? Short answer: Yes. 

AT IKAI, Seven Star Building, Road Number 24, off Linking Road, Khar West. 
LOG ON TO @ikai.india

The Guide’s top picks

Aloo tikki chaat

It’s straightforward, familiar, and done well. It reminded our photographer of the aloo tikki chaats from his hometown, Lucknow, which probably tells you everything you need to know. 
Cost: Rs 270

Sev puri

Crisp, thin puris fried in olive oil make the chaat noticeably lighter. But importantly, it doesn’t take away from the flavour you would get at your favourite sev puri wallah on the street. 
Cost: Rs 270

Ram ladoo

Dilliwallahs in the city will be happy to find their city’s sought-after street food here. A moong dal pakora, topped with a generous amount of radish shavings and chutney, it’s crunchy and refreshing, thanks to all the fresh mooli that sits atop like a crown. Perhaps, the only spot in Mumbai to eat it. 
Cost: Rs 270

Bhel

A Mumbai classic, but this version is slightly elevated. The namkeen makes its way into the mix, giving it more texture, a lot of different flavours that work together, and depth. 
Cost: Rs 270

Fast-forward to 2026, RWI has been revived by The Dining Collective (TDC) — a dining experience initiative led by Aatish Nath, Gauri Vij, and mentors Shetye and Chaitanya Rele.  From April 24 to May 3, guests can sign up from a list of 60 restaurants across Mumbai, Delhi and Bengaluru.  Each will offer three‑course menus priced at Rs 1600 per person for lunch and Rs 1900 per person for dinner, exclusive of taxes.

Pedro’s Ceviche from O Pedro

Dining out has become a nuanced landscape — with chef-led spaces, independent kitchens, and personal culinary voices are driving the conversation. Rele, mentor for TDC and RWI, calls it an exciting shift. He observes that diners are far more cautious about where they choose to spend. “RWI steps in to allow diners to engage with this new wave of chef-driven restaurants without the usual hesitation of price, unfamiliarity, or simply not knowing where to begin. It acts as a bridge between curiosity and commitment,” says Rele.

Butter Garlic Crab from Americano

The format is designed to benefit both patrons and restaurants alike. Co-founder RWI and TDC, Aatish Nath says, “From the restaurant’s perspective, chefs get to present their philosophy in a distilled way. Our platform allows them to reach diners who are actively looking to explore. More importantly, it gives them the chance to present a cohesive narrative — a beginning, middle, and end — rather than being reduced to a single dish or a fleeting review.

(Clockwise from left) Aatish Nath; Chaitanya Rele; Nachiket Shetye; and Gauri Vij

ON April 24 to May 3
LOG ON TO diningcollective.com/rwi

Chef chatter

What to expect from some of the participating restaurants

The menu is thoughtfully curated for newcomers, so they can easily connect with our food and our story. I’d tell you not to miss the Hamachi Carpaccio with Truffle Ponzu, and the Yakitori grills, apart from the ramen and udon.
Nirav Gadre, executive chef, Izumi

Community has always been at the heart of what we do at Otra and Americano. Sharing this curated experience with a select clientele is a welcome opportunity to present ourselves to a new demographic. A table of two gets a four-course shared meal and for a table of four, six courses. “A dish to look out for, is a favourite of mine — Butter Garlic Crab. Drawing inspiration from Thomas Keller’s Lobster Mac & Cheese; it is orzo pasta cooked in a crab cream, topped with delicately cooked crab poached in garlic butter. The name is inspired by my favourite restaurant, Trishna Butter Garlic Crab,” he reveals.
Alex Sanchez, chef partner, Americano and Otra

RWI is a chance to present the restaurant in a more intentional and accessible way. “Guests can understand not just what we serve, but how we approach flavours, ingredients and the overall structure of a meal. At the same time, it lowers the barrier to entry for someone who may have been curious but has not visited yet. My personal favourites on the menu are the Sweet Potato Cutlets, Ceviche with Cured Fish in Tamarind Dressing and Bhavnagri Chilli Salsa, Vegetable Stew with Dried Mango and Kokum Coconut Base.
Hussain Shahzad, executive chef, Hunger Inc.

Mumbai’s listed F&B spaces

>> Americano 
>> Bandra Born 
>> Banng 
>> Bare 
>> Comorin
>> Fireback 
>> Hakkasan 
>> Hearth on the first 
>> Izumi 
>> La Loca Maria 
>> La Panthera 
>> Mizu 
>> Ode 
>> Olive Bar & Kitchen
>> O Pedro 
>> Otra
>> Paradox 
>> Sette Mara
>> SoBo 20
>> Supa San 
>> The Bombay Canteen 
>> The Table 
>> Toast Pasta Bar 
>> Tresind 
>> Waarsa

Curated by chef Michael Swamy, this menu is an ode to the mountains — from Steamed Buckwheat Momos with Dalle Chilli Chutney, stone-cooked River Trout with Wild Garlic Butter, and Bhutanese Honey Chilli Glazed Chicken Wings to vegetarian options as well.
AT Pondichéry Café, Sofitel Mumbai BKC, Bandra East.
Till April 25, 7 pm to 11 pm; April 26; 12.30 pm to 4 pm
CALL 9167391130
Cost Rs 3499 (adults), Rs 1750 (kids); Rs 3999 (Sunday)

2 Sakura summer

Mizu Izakaya’s fresh summer menu brings the Watermelon Blossom Kakigori, Mango Ice Cream Soda, as well as the delicious Mango Dojima Roll to combat Mumbai’s rising temperatures. 
AT Mizu Izakaya, Ground Floor, Ganga Jamuna Building, Khar West.
CALL 9372023641

3 Mango mania

This delectable mango menu stands out for its Thai inspiration with Larb Ma-Maung, Keang Leaung, Konbu (or Kombu) Cured Red Snapper and Mango Sticky Rice, and a playful cocktail programme that includes Wabi Sabi and Mango Tango.
AT Seefah, 2nd Floor, Khan House, 301, Hill Road, Bandra West.
CALL 8928895952
Cost Rs 595 onwards

Gamberi alla Griglia and Tiramisu

Conceptualised by sisters Ankita Bhatia and chef Harshita Bhatia, the duo brings together their individual passions for cooking and hosting. As the lift opens, clichés begin — sombre-looking busts, walls pasted with Italian imagery, larger-than-life but pixelated. The bar ceiling is a Sistine Chapel inspiration of The Creation of Adam where the hand pours wine.  The curtains with prints of foliate and arched window frames lend a breezy touch. Classic masterpieces have been given a modern remix.

Salami Piccante with San Marzano tomato, curd-like textured Fior di Latte

We are welcomed with a bouquet of complimentary Breadstick Foliage — tomato chilli, cheese and plain. We eat the slender stalks alternately with the side of olives. We eat the slender stalks alternately with the side of olives. For company, we sip on a crisp house-made Limoncello Spritzer (Rs 850).  The liquid indulgence continues with a Minestrone Soup (Rs 490), with fava beans, in a tomato broth and zucchini and carrot ribbons stuffed with parmesan. It’s a clean, comforting offering.

Limoncello Spritzer (right) Duke’s Martini

The Barbabietola e Formaggio di Capra (Rs 850; roasted beetroot salad) comes with soft parcels of goat cheese, orange slices, and crunch of pistachio. The candied beetroot is bitter. The company of Arugula leaves amplifies the pungency. The Crostini ai Funghi (Rs 690) with a generous piping of wild mushroom pate with a grilled mushroom for garnish on a buttery crisp cracker is Italian sev puri. We polish it off in a greedy bite.

The restaurant is spread across 6,000 square feet with a lounge section for visitors to linger. Pics/Shadab Khan

The Gamberi alla Griglia (Rs 750; char-grilled prawns) come on a bed of tomato sauce. This reappears multiple times in the course of our meal. Gigli all’Arrabbiata (Rs 650) has the same tomato sauce landing but we enjoy the hand-rolled lily shaped pasta. The monotony gets a breather with Duke’s Martini (Rs 950), which is stiff with gin, fino sherry and bianco vermouth. The olives are replaced by a slice of carrot pickled in spices. Overall, the cocktails are well-balanced and presentable.

Chef Harshita and Ankita Bhatia have designed a wallpaper with cats

From the pizzas, first up is the Quattro Formaggi (Rs 850), topped with blue cheese, smoked scamorza, pecorino and mozzarella. It has the sweetness of aged balsamic and honey but honestly, it could be cheesier. The Salami Piccante with San Marzano tomato, curd-like textured Fior di Latte (Rs 900) cheese and juicy meat, is unapologetically indulgent. It delivers a perfect slice. The Risotto di Barbabietola al Caffè (R830) is beetroot risotto with a subtle hint of coffee infusion. It lands as an amateurish kitchen trick. 

The desserts arrive, and thankfully, make up for the misses in the mains. Harshita scoops us a Tiramisu (R690) from a deep dish tray. The savoiardi (Naples biscuits) are chef’s secrets she mastered over the years. It’s moist but soggy, and gives a wholesome bite of espresso and kahlua with a creamy cloud of mascarpone drenched in cocoa dust.

For the Cornetto Semifreddo (Rs 650), the eggs, whipped cream and sugar have been folded with an additional ingredient of croissant bread, making the mousse ice cream-like classic richer. Served with croissant crisps and a jammy berry, it is a sweet and zesty farewell.

AT Adelina,  Linking Road, Bandra West.
TIME 7 pm to 12 am  
CALL 9920050333

Asha Bhosle, RD Burman and Gulzar. This trifecta has evoked emotions for every millennial generation that ever owned a radio. If there is one song to remember the underrated depth of the late Asha Bhosle, it is this.

Smile by Madeleine Peyroux

We’re in love with this track by the American jazz singer who began her career as a busker on Paris’ streets. Originally written by the great Nat King Cole, Peyroux’s rendition is refreshing; her vintage jazz notes feel like a warm, reassuring hug to help jumpstart the day. There is a certain joie-de-vivre that might blur out a bit of the mundaneness of urban humdrum.

Ordinary by Alex Warren

The song is a deeply personal pop ballad that makes you feel hopeful and emotional, highlighting a love that endured hardship and grew stronger.

The Spoils by Massive Attack

This 2016 trip-hop track featuring Hope Sandoval explores the anxiety and struggle to understand love. Talk about feels!

We Didn’t Start The Fire by Billy Joel

Few today remember this catchy number by Billy Joel, but given the circumstances it still rings true. Plus, it is a reminder that ‘It was always burning/ Since the world’s been turning’.

Excerpts from the interview

Was there an underlying philosophy that dictated how these flavours and techniques came together?
Honestly, we wanted to expand the part of Bangkok we know to people in Mumbai. We’ve been open for over half a year now and, might I say, it was about time. In a way, we wanted to blend Thai-Chinese food and bring out the flavours.

Thai fare is predominantly non-vegetarian; how do you blend these flavours without losing their integrity or authenticity of the dish?
That’s the secret. We spent three months developing the umami base that would replicate what a fish sauce would do to the cuisine, to give the vegetarian dishes a similar flavour. The sauce was a mix of trial-and-error. And I’m not giving you the recipe, (laughs).

Garima Arora

Which dish most clearly embodies the menu’s intent, and why?
Let’s be honest, we all have our favourites, but I would say the dumplings. I’m very excited for them. People often think dumplings are Chinese, but there is a whole Thai spectrum that not a lot of people know about. Also, don’t miss the Emo Rice (below), it truly gets you emotional.

Any plans to savour new food since you’re back home?
My pick would be Malgudi by Shankar Mahadevan. He is a true foodie turned restaurateur.

The Guide’s top picks

Warm Glass Noodle Salad

Originating from central Thailand, this is a refreshing dish. The noodles are light, and the vegetables make it crunchy. It’s like summer in a dish.

Open-face Prawn Wonton

Pics/Sayyed Sameer Abedi

These lightly seasoned prawn sits between peanut sauce, along with mild hints of ginger and a fresh salad, with watermelon pickle on top. It was served to us in a pair, and the mint and cilantro as toppings were the game changer.

Buff Panang Curry with Jasmine Rice

Fresh steamed jasmine rice along with a nutty, spicy sauce. The meat was succulent, but didn’t overpower; the slight aftertaste of lemongrass cuts through the spice.

BBK Krapao Spaghetti

A staple Thai-Italian fusion dish that pairs spicy Thai basil stir-fry with spaghetti. For basil lovers, this dish is a must-try. The dish was warm, spicy, comforting, and earthy.

AT Banng, Pinnacle House, PD Hinduja Road, Bandra West.
CALL 9152084422 
COST Rs 4000 (for two)

Twin delights
Home chefs Ushri Guruji and Reshma Mane unite Poila Baisakh and Vishu in a rare pop-up. From Mutton Kosha to Mango Pulisserry, pick your favourite.
ON April 19; 12 pm to 3 pm 
AT Pioneer Hall, Bandra West.
CALL 9819875010 
COST Rs 2500 per person (vegetarian); Rs 2800 per person (non-vegetarian) 

Sadhya delivered
Keen for a homely sadhya experience? This Spring Harvest Sadhya by Nair on Fire is created from heirloom recipes such as Jackfruit Thoran and Malappuram Pumpkin Pulinkari among other delights.
ON April 12 and 15 
CALL 9324059522 (pre-orders only) 
COST Rs 1950 onwards; Rs 1850 (with raw red rice)

Bengali bonanza
This Poila Baisakh, give your palate a dash of Steamed Mustard Hilsa, Jhuri Aloo Bhaja and Bhetki Kaalia from Bhutu`s Kitchen.
TILL April 19 
CALL 8879965507 
COST Rs 1799 (vegetarian); Rs 1999 (non-vegetarian)

Eating out

West Bengal: Poila Baisakh
Tuck into Panch Misali Bhaja, Mochar Ghonto, Paneer Paturi, Mutton Kosha, Echor Chingri, and traditional desserts for an authentic Bengali celebration.
ON April 15; 1 pm onwards 
AT The Lalit, Chhatrapati Shivaji Maharaj International Airport Road, Andheri East. 
CALL 66992222

Pic Courtesy/Singju

Assam: Magh Bihu
Indulge in a hearty Assamese spread featuring Masor Tenga, Hanh Kumura, Til Gahori, and Bilahi Tok — each showcasing bold flavours.
ON Today; 12 pm onwards 
AT Singju, Juhu. 
CALL 9136479077

Pic Courtesy/Oh Calcutta

Celebrate the harvest season with indulgent plates such as Mangshor Cutlet (below), Sahi Mutton Korma, Doi Murgi, and Sarbhaja for a Nabo Barsho to remember.
ON April 15 to April 20; 12.30 pm to 4.15 pm and 7.15 pm onwards 
AT Oh! Calcutta (all branches) 
CALL 8976700343 

Kerala: Vishu

If you are partial to Palakkad-style of cooking, head over to this annual feast that serves Mezhukkupuratti, Erissery, and Arachuvitta Sambar. Do not miss the Paal Payasam, lest ye be judged.
ON April 12 to 15; 11 am onwards 
AT Santosham-Satvik South Indian Restaurant, Marine Drive; also at Raheja Vihar, Powai. 
LOG ON TO townscript.com 
COST Rs 1199 onwards

Navi Mumbaikars can head across to Vashi for a taste of unlimited sadhya that includes Avial, 
Kuthari Choru, and Pineapple Pachadi. 
ON April 15 
AT The Kerala Table, Shop 9, Palm Beach Galleria, Vashi. 
CALL 9090939348 (pre-order for Payasam) 
COST Rs 1199 (dine-in); Rs 1299 (takeaway)

Pic Courtesy/Hapi

For Vishu, this brewing house turns to the traditional delights of Olan and Mango Pachadi to Ada Pradaman. 
ON April 12 to 15; 12 pm to 4 pm 
AT Hapi Brewing Co., Mira Road East. 
CALL 8104803915 
COST Rs 450 (per person)

Punjab: Baisakhi

Mark the festivities with dishes such as Sarson Da Saag with Makki Di Roti, Pindi Chole, and rich Paneer Methi Ambala at this Mumbai landmark.
TILL April 22 
AT Pritam, Lokmanya Tilak Colony, Dadar. 
CALL 8591422913

If traditional is what you seek, head over to Juhu for a dose of hearty Dal Makhani and Rajma to dig into.
Till April 15 
AT Bageecha, Novotel, Balraj Sahni Road, Juhu. 
CALL 9326902571

Head over to Powai for a generous selection of traditional Punjabi fare, spanning both vegetarian and non-vegetarian specialities.
TILL April 14 
AT Taste of Punjab, Supreme Business Park, Hiranandani Gardens, Powai. 
CALL 7738892828

Bring your game face on at this spot with an IPL-friendly menu with California Imita Sushi, and Filastin Chicken Salad, built for easy nibbles and passing plates.
AT The Nova House, Mira Road East. 
CALL 8655974611 
COST Rs 899 onwards

2 Only Mangoes

Mango Salsa

If mangoes are on your mind, this menu will make you smile — Mango Avocado Quesadilla with Thecha Birra Sauce, Grilled Chicken Chermoula with Mango Salsa lead the offerings on this menu.
AT Commune, Tower 2A, One World Centre, Lower Parel. 
CALL 9702401818 
COST Rs 645 onwards

3 Let’s talk gin

Cucumber Gin Smash and Tropical Gimlet

Gin is the star of this menu, from Cucumber Gin Smash and Tropical Gimlet to plates like Drunken Lamb Rump and Gin-Spiked Chicken Roulade. 
AT Le Café, Jewel of Chembur, near Natraj Cinema, Chembur. 
CALL 67099977 
COST Rs 799 onwards

Head here when comfort food is calling, with plates like the creamiest Fettuccine Alfredo, indulgent Crusty Mac n Cheese, and bold picks such as Chicken Pad Kra Pao and Chicken Thai Green Curry.
AT Grandmama’s Cafe (Multiple locations) 
CALL 9820070740 
COST Rs 599 onwards

2 Hello, summer

Make your way to this foodie hub for a seasonal menu featuring Mango Bruschetta, Prawn Cocktail Pizzette, and Spinach Gnocchi, ending with dark chocolate mousse and cocktails like the Mango Picante and Pina Colada Negroni.
AT Toast Pasta Bar, Kamla Mills Compound, Senapati Bapat Marg, Lower Parel. 
CALL 9594398238 
COST Rs 899 onwards

3 Plant the thought

Try out this new menu for a plant-forward spread, serving up Chilaquiles Filo Cups, South Indian Singoda, Truffle Cheese Rounds, Spanish Tostadas, and Nacho Bhel.
AT Millo, Ground floor, Kamla Mills Compound, Senapati Bapat Marg, Lower Parel. 
CALL 9808806806 
COST Rs 1000 onwards

The dish is light and flavourful, and comes with a pea-sized wasabi on the side along with an orange spicy cream sauce on which the sushi beautifully sits. The sushi is flavourful, not pungent, and adequately tasty. The salmon tastes fresh. Its textures are soft yet structured. It is a simple yet thoughtfully put-together dish that works well for those who choose to skip shellfish.

AT Foo (Multiple outlets) 
CALL 9152205730 
LOG ON TO @foodindia
COST Rs 675

Pork Sorpotel 

For Mumbai’s East Indian community, preparations begin a few days in advance, and homes are spruced up to celebrate Easter. The meal often begins with Fugias (deep-fried, slightly sweet breads) that arrive hot and disappear quickly. The mains include Chicken Moilee, Pork Indyal, Pulao — each dish layered with coconut and spice. Igoreyaa leans into this beautifully. Set in an old East Indian home in Vasai, the experience is immersive. Natasha Almeida gives you a tour of her family home. As you move through rooms, her stories tell you ample information about the East Indian community, and eventually, you head to a table that waits for you.
“Some dishes are prepared by my mum; others are brought in from Vasai’s home chefs. This is truly a community feast, and you will eat some staples that you won’t find anywhere outside of Vasai,” shares Almeida, who runs the experience with her mom, Veera.

Veera (third from left) and Natasha Almeida (in glasses) host guests during a session in Vasai. Pics/Satej Shinde

ON April 12, 12 noon onwards 
AT Jao Shiker Bungalow, beside St Francis Church, Giriz, Vasai West. 
CALL 9175191561 
COST Rs 1800 (first 10 bookings); Rs 2000 (for remaining participants)

Indulgently Goan

Pic/Ashish Raje

At most Goan homes, after Lent, which is observed with discipline, Easter Sunday is about abundance. Pork Sorpotel is the centrepiece — It’s tangy, spicy, slow-cooked, and satisfying. While it’s often paired with Sannas (slightly sweet rice cakes) (right), in Mumbai you can pair it with Pav. The table also features Chicken Xacuti, Mutton Stew, and Yellow Rice Pulao. At C D’Souza, these classics hold their ground. You can feast on all this, and more. As desserts bring in the festive touch, don’t miss Baath Coconut Cake, which Goans often make at home as part of the celebration.

AT C D’Souza, Cawasji Hormusji Street, opposite Our Lady of Dolours Church, Marine Lines. 
CALL 22065893
COST Rs 600 (for two)

The Naga way

Pork Ghalo, Vegetable Ghalo and Crispy Pork Ribs

In Nagaland, Easter is deeply tied to community and church gatherings, often followed by shared meals that bring families and neighbours together. “For us, on Easter, there are no special dishes. The celebration is a get-together with family and includes a lot of meat, all sorts of non-vegetarian dishes,” says Aren Longkumer, who co-owns Naga Belly in Andheri with Juliet Assumi.

Smoked Pork leads the Easter spread. Not just because it tastes good, but because it holds cultural weight. Meat is smoked over fire for days, sometimes weeks, preserving it and deepening its flavour. After Lent, this is the dish that announces abundance. It is often cooked with Axone, fermented soybeans, or dried bamboo shoots. Both are pungent, complex, and unapologetically bold. Alongside it sits Ghalo, a rice porridge that, on regular days, leans simple. Boiled vegetables and chutneys balance the plate and help cut through the heaviness of the feast, which is why they are equally essential.

(From left) Aren Longkumer and Juliet Assumi

At Naga Belly, this translates well. The Smoked Pork with Axone is intense in the best way, and the Ghalo is comfort fare. Request for chutneys and boiled vegetables on the side.

AT Naga Belly, Hubtown Premiere, JP Road, 4 Bungalows, Andheri West. 
CALL 9321987470 
COST Rs 1200 (for two)

Long fast, longer table

Prawns Roast

In Keralam, the Lenten fast is strict. Many Christian households avoid meat altogether, and some cut down on oil and spices. So Easter day meals are all about eating well again. Breakfast includes staples like Appam with a gently spiced Coconut Milk Stew, usually with chicken or mutton. Then comes lunch, and this is where the meat emerges as the hero. Duck Roast, Pork Curry, Meen Pollichathu wrapped in banana leaf, and rich gravies are the stars at the table. At Theeram in Santacruz East, you can build this meal almost as it would be at home. Begin with Appam and Stew, move into Duck Roast or Fish Curry.

Chicken Stew with Appam; (right) Meen Pollichathu

AT Theeram, Ismail Karim Batliwala Chawl, Santacruz East. 
CALL 9867639000 
COST Rs 1000 (for two)

Manipur’s subtle and seasonal feast

The diverse spread

Easter is marked by church service followed by a home-cooked feast that leans into local ingredients, seasonal greens, and meats. Fish plays a central role, reflecting both geography and tradition. Freshwater fish curries are common, along with dishes like Eromba, a mash of boiled vegetables and fermented fish that brings heat and depth. Chamthong, a clear vegetable stew, adds lightness. And for dessert, there is Chak Hao Kheer, made with black rice, naturally aromatic and slightly nutty. 

The team at Akhoi

After Lent, this meal makes sense as it brings back flavour without excess. Akhoi’s Thali (below) captures this spirit well. It is varied but cohesive, with each element playing a role. You can sample Eromba, Ooti (a type of Manipuri dal), Singju salad, and Chak Hao Kheer, all in one plate.

AT Akhoi, Shree Brahma, Chaitanya CHS, SV Patel Nagar, Andheri West (delivery only).
CALL 6009686422 
COST Rs 800 (for two)

This includes shaved ice, watermelon, vanilla ice cream, gulkand, and honeycomb on a plate when you order the Kakigori. It’s cold, floral, and exactly the kind of indulgence that makes sense in this heat.
At Mizu Izakaya, Pali Hill, Khar.
Call 19372023641
Cost Rs 695

Dumplings in soup

PIC COURTESY/Cafe COmo XO

This works if you’re looking for a warm, light option. Soft crystal dumplings sit in a fragrant Thai chilli broth. 
At Cafe Como XO, Techno Heritage building, 76, Nagindas Master Road, Kala Ghoda.
Call 7400193144
Cost Rs 490

Summertime

PIC COURTESY/MEZZO MEZZO

This salad tastes just like it’s named. Baby gem, couscous, avocado, mango — this mix has all the fixings for a fresh, citrusy bite that’s held together with a passion fruit-truffle emulsion.
AT Mezzo Mezzo, JW Marriott Mumbai Juhu, Juhu Tara Road.
CALL 9004616506
COST Rs 1150

Miang Kham

PIC COURTESY/Fireback

A small bite with a big personality, Miang Kham is a dish that’s sort of like the fruit of dealing with hot summers. Pomelo, coconut, and peanuts are wrapped in betel leaves. It’s fresh, citrusy, slightly sweet, slightly nutty, and gone in two bites, which is annoying, but also the point.
At Fireback, Nilaya Anthology, Lower Parel. 
Call 2235387627
Cost Rs 595

Madras Calamari

PIC COURTESY/Scarlett house

It’s fried. Yes. But heavy? No. Light batter, curry leaves, coastal chilli make this calamari a breeze to eat. And, it’s the right companion with a chilled beer. You get the crunch, the flavour, and none of that greasy regret.
At Scarlett House, Pali Hill, Bandra West.
Call 7400099933
Cost Rs 690

Jackfruit Papad with Singdana Hummus

PIC COURTESY/Kari Apla

The jackfruit papad brings the crunch and heat, the Solapur-style singdana chutney hummus cools it down, and that curry leaf furikake sneaks in more flavour. It’s snacky, but this hummus doesn’t pretend to be boring.
At Kari Apla, Khar Pali Road, Khar.
Call 8433706258 
Cost Rs 490

Gazpacho Andaluz

PIC COURTESY/Drift

Cold soup can be a gamble, but this one is not. Tomato, cucumber, olive oil, blended and chilled — it’s a gazpacho you could eat all season. If the heat is making you too lazy to chew, this is exactly what you want.
At: Drift, Lower Parel (delivery only)
Call 9930031982 
Cost Rs 400

Burrata Chaat

PIC COURTESY/Nksha

This chaat tastes like dahi puri went on an Italian vacation. Creamy burrata, combined with those chatpata chaat flavours — chutneys, tomatoes, spice, crunch, somehow works.
At Nksha, Churchgate. 
Call 9820475555
Cost Rs 950

Home kitchen hacks

Chef Smriti Iyer recommends you survive the heat with ingredients that work for you.

Gourds: Lauki, cucumber, and ridge gourd — their high water content makes them easy to digest

Green Chilli: Heats the palate to induce sweating, which helps keep the body cool when used in the correct quantity

Cardamom: Aids in cooling the body

Black Pepper: Contains piperine, which has a similar cooling effect to green chilli

Raw Mango: A seasonal fruit that is low in sugar. Unlike ripe mangoes, this doesn’t cause inflammation, making it ideal for summer

Lauki Almond Soup 

INGREDIENTS

Groundnut oil - 2 tbsp

Cinnamon - 2” sticks

Cardamom - 2 crushed

Green chilli - 2 no.s

Indian bay leaf - 3

Garlic - 6 cloves sliced

Onion - 150g

Lauki (bottle gourd) - 500g

Potato - 70g

Black Pepper - 1 tsp

Salt - 1.5 tsp

Water - 1L (add more to adjust)

Almonds - 50g (soaked)

Broccoli / Cauliflower - 1 Head (Baked with a bit of oil, salt, pepper to top the soup)

METHOD

In a cast-iron pan, heat oil on medium, add all the whole spices, onion, and garlic. Let them soften. Add lauki, potatoes, salt and pepper. Sauté them. Roast in the oven at 190°C (Convection), 200°C (OTG) for 30-40 minutes till golden. Stir once at halftime. Take out cinnamon and bay leaves. Add water and grind 3/4 of this. Add the paste of soaked almonds. 

It tastes great cold or at room temperature. Serve on top with oven-roasted broccoli or cauliflower at 180°C, or with croutons or dry old roti.

Recipe courtesy: Chef Smriti Iyer

Strawberry Japanese Fried Cream Sandwich

The cafe is compact, almost deliberately, we think. Indoor seating is limited, with a small airy al fresco section that offers some breathing space, though the heat doesn’t always cooperate. Still, the space feels warm without being cramped. 

There’s an ease to the experience: walk in, order, and move on. The menu features small bites like avocado toast, truffle mushroom balls, and sandwiches such as the Classic Cheese Melt Mushroom. And then, of course, there’s the showstopper, the viral Japanese Fried Cream Sandwich, “It’s a dessert that instantly brightens your mood. It’s fun and nostalgic, which makes it aesthetically viral-worthy but also deeply comforting,” emphasised Yuvika Wadhawan, founder of Grounded.

Taste bud talk

Choco-Chip Fried Cream Sandwich

The viral Japanese Fried Cream Sandwich arrives crisp and golden, its neatly sealed exterior giving way to a soft, creamy texture at the centre. The filling is a blend of whipped cream, ice cream, and white chocolate, and feels highly indulgent without being overly sweet at first, though the richness builds quickly. Texture would be its strongest suit, with the contrast between the crunchy fried white bread and airy interior feeling both satisfying and well-executed.

The strawberry variant stands out, as the slight tang cuts through the heaviness and gives it a welcome lift. The choco-chip version, while enjoyable, feels flatter and more one-note-sy. The aroma is warm and milky with a faint caramelised sweetness, working strongly in its favour. Served fresh, it’s best eaten immediately to preserve its texture. Though priced like a dessert, it feels closer to a small meal, dense and filling.

Verdict

Our sandwich looks the part, its aroma is delish, with a promise of indulgence. That said, it doesn’t entirely move beyond the “viral” tag. It satisfies curiosity more than it builds a lasting craving. The heavy-duty calorific dish may limit repeat visits, especially if you’re expecting a light or refreshing dessert. If you’re in the mood for an over-indulgent sweet meal in itself, it plays the part.

At Grounded–On the Go, Ashok Apartment, Union Park, Pali Hill.
Call 8097976015 
Log on to @goundedmumbai 
Cost Rs 225 (for one)

Sandwich indulgence

Biscoff meets Kunafa

Satisfy your sweet cravings with the Mini Chocolate Biscoff Kunafa Sandwich.  
LOG ON TO afdesserts.com 
COST Rs 150 (box of two)

Croissants for summer

Take a bite into summer with this Berries and Vanilla ice cream croissant.
AT The Pink Rosette, Kala Ghoda, Fort.
CALL 7718077776
COST Rs 575

We like it desi

If mithai is your go-to, try out this Kesar Pista Kaju Katli Sandwich layers pistachios and almonds, finished with a delicate silver leaf.
LOG ON TO shakkr.in 
COST Rs 450 onwards

Citrusy tang

Indulge in a traditional Lone Orange sando with cream cheese filling and fresh oranges. Soft, creamy, and balanced with a citrus high.
AT Tokyo Wich, Blue Jewel Building, off Link Road, Malad West.
CALL 8777842861 
COST Rs 200

Red velvet indulgence

A croissant cube layered with cherry compote, cream cheese frosting, and red velvet crumbs. Rich, decadent, and built for a no-crumbs finish.
AT Twentyseven Bakehouse, multiple locations (Bandra, Govandi, Malabar Hill) 
CALL 9372515271
COST Rs 400

Benne

If you manage to make it in and not stay in the queue, Benne can be a satisfying experience. And, their softy is elevated too. Made in collaboration with Indu Ice Cream, it is creamy, confident, and comes with cashew praline that adds crunch where it counts. The new address in Chowpatty, which opened last Friday, throws in a large cookie at the base with a dollop of the ice cream on top.
AT Nirav Apartment, 1, 
Gulmohar Road, Juhu. 
CALL 9004676941
COST Rs 180 onwards

Mangalore Tiffin Room

PIC COURTESY/Mangalore Tiffin Room

Mangalore Tiffin Room isn’t here to play small; they opened recently, but are going strong. The plain softy is solid, but the real flex is their latest collaboration with a neighbourhood bakery, Layers of Happiness. A choco chunk cookie is served from the bakery, and sits at the bottom of the tumbler. It’s warm, gooey, and indulgent. While it’s a limited-edition collaboration, owners say they will likely make it permanent.
AT Sangeeta Enclave, Sarvodaya Nagar, Mulund West.
COST Rs 90 (softy), Rs 150 (cookie version) 

Prakash Dosa

PIC COURTESY/Prakash Dosa

They don’t try too hard, and they don’t fumble. This spot was probably the first to serve the softy once it went viral on social media. The soft serve is unapologetically coffee-forward. Bitter where it should be, not too sweet, and smooth without feeling overly processed. It actually tastes like someone respected the bean. We could do without their cocoa dusting on top. 
AT Gurukripa building, Dr RK Shirodkar Marg, Parel East. 
CALL 8657008662
COST Rs 120

Porvai

PIC COURTESY/Porvai

This version strips the soft serve down to basics. This is great in theory, but with the many versions out there, we were hoping for some innovation. Otherwise, the texture is great, the idea of simplicity is right, but it could add a garnish, perhaps?
AT Petrol Pump Lane, 158, MHB Colony Road, Mahavir Nagar, Kandivli West. 
CALL 9372497573
COST Rs 200

Bastian Ammakai

PIC COURTESY/Ammakai

A polished soft serve with melted chocolate and toasted nuts — it looks good, it tastes right. But at this price, you expect a little more imagination. Right now, Ammakai is playing it safe in a very expensive room.
AT Kamal Building, New Link Road, Khar, Bandra West. 
CALL 8655946632
COST Rs 325

Summer is here and if you’re looking to make the most of mango season, this limited menu brings together three distinct desserts: the soft Mango Mascarpone Delight, the light Mango Coconut Entremet, and a Spicy Mango Tart (below) with Raw Mango Compote and Crémeux. Each offers a different take on the fruit, making it a refreshing pick for summer afternoons.
AT Yauatcha, Raheja Tower, Bandra Kurla Complex. 
CALL 9222222800 
COST Rs 1500 onwards

2. Pasta paradise

If your usual lunch feels repetitive, this rotating menu shifts the focus entirely to pasta, with dishes like Cacio e Miso Capellini and Lobster Tortellini in Seafood Beurre Blanc (above). The idea is simple — why should lunch be limited?
AT Bare Bombay, gate number 3, Altimus, Dr GM Bhosale Marg, Worli. 
CALL 8655094280 
COST Rs 2000 onwards

3. Well hydrated

If you’re tired of the same old coffee or cocktail routine, this new drinks menu offers a wider mix, from Green Apple Blossom (below) and Fly Me To The Moon to Lychee Hibiscus Brew and a Strawberry Iced Matcha Latte. With options spanning classic, fruity, and zero-proof, it works just as well for a refresher for the evening as well. s
AT Smoke House Cafe, ground floor, Sky City Mall, Borivli. East.
CALL 8976898856 
COST Rs 700 onwards

“The judgement of playing with the pan for a line chef comes from watching and feeling the heat. That’s the first habit they form. The switch to induction breaks that flow; it will require training,” informs Ravi Wazir, restaurant and F&B strategist-operator.

A chef prepares a dosa on an electric tawa

It’s important, he points out, to understand the difference between electric and induction equipment. “Gas and electricity are two big buckets of energy. Within electricity, there are two kinds of devices — an electrical device that works using an electric coil, for example, a kettle,” he says. “The second type of electric device is induction that works through the electromagnetic field. Only ferromagnetic utensils can be used on it. Compared to gas, its running cost can be 20 to 30 per cent lesser,” Wazir explains.

Right now, the star of modern kitchens is the combination oven that combines dry heat and steam. “This offers convection, conduction and steam. Many kitchens already have it but it is not always optimally used,” Wazir explains. While kitchens have been denied LPG, adopting induction is easier said than done. “There is a silver lining in this transition. Induction causes less heat, and can lead to better cleanliness in the kitchen as temperatures in the kitchen drop,” he concludes.

Lessons from an induction kitchen

Chef Divesh Aswani founded Commis Station during COVID-19. In an industrial estate, it was a safer option, fire compliant and expended less heat. “My best investment was the Rational Combi Oven. It is a different mechanism. It is a work horse and works more than any other team members. It is switched on from 8 am to 5 pm, and at times, when we have catering, we cook roasts and braises overnight, and head home, knowing we’ll have a succulent meat dish the next day.”

Aswani works the Rational Combi Oven to make Hazelnut and Brown Butter Crumble.

This Combi has six trays. It offers grill settings for roast chicken, tandoor, Peking duck, spoke cake, and even breads. “I can control humidity as well as temperature. For example, to make a Bánh Mì, we bake it for 16 minutes, which includes loading, flash steaming, baking cycle at 181 [degrees] and cools automatically to 130.

On the induction, Aswani braises the lamb shoulder. “Turned off, the equipment is stone cold. Within seconds, it shoots to 3500 watts, you’ll hear a sizzle. This is why you can’t keep food on induction for too long as it will burn.” The induction pot takes a few extra steps and grilling of veggies is done separately, and later assembled

If you’re a chef cooking on an open line, you’re doing like four dishes at a time and you miss that step. Or if you miss taking care of that egg, then it’s going to be like papad by the time you get to it. The induction keeps throwing heat, and needs to be controlled.

New normal

“My kitchens ran on LPG. Thanks to prior experience on induction, it took me a week to train the staff and initiate changes. Induction cooking is faster than gas, but demands precision. With Asian wok cooking, the smoky finish is difficult to replicate. We’ve moved a lot of our wok grilling into the combi oven. Initially, we faced issues like undercooking and overcooking. With temperature control, we have achieved 99 per cent of the same flavour.

A chef at Shiv Sagar prepares the sambar. Pics/Atul Kamble

It’s all about recalibration. For instance, chicken takes longer than fish [to be ready], so instead of cooking everything at 200 degrees, we adjust temperatures to around 160 and cook slightly longer for better results. This is no longer a temporary adjustment, but a shift in how modern kitchens will operate going forward.”

Chef Krishna Tiwari, executive chef, KYMA, Shiv Sagar Group

Practice before you roll camera

Especially in India, most professional kitchens function on LPG. In the current situation, low-grade inductions available in the market take longer to cook. There is a seven-to-eight-minute delay due to temperature difference. This increases the amount of time it takes to place the food on the table.

Firstly, you can’t leave an induction on for a long time as it will burn the food. Even on sets of food shows, like Laughter Chef that I consult on, we earlier worked on gas. Now, we conduct trials on induction before we roll the camera, as failure in delivering food is much higher.

Aditi Goel, chef consultant

The big edit

Our Borivli outlet heavily relied on LPG until last month. About 30 to 35 per cent of the menu gives us about 80 per cent of the food revenue. We cut the number of our dishes from 100 to 38. We’ve adapted operations by shifting Indian curries to induction, with minimal impact on taste and consistency. Continental dishes that require high-heat pan cooking have been selectively reduced or modified.

We continue to use gas for wok-based cooking, as Asian cuisine requires a distinct smoky finish, while the rest of the kitchen has moved to electric ovens and tandoor-based cooking. For a dish like Citrus Paprika Chicken, the sauce was cooked on gas, and now can easily be adapted to induction. This shift has proven that the move is not just temporary but a long-term operational change towards more efficient kitchens.

Chef Ameyyaa Mahajani, executive chef, Downtown 29 (BKC and Borivli)

Super dips

The protein wave has had its moment in the muscle world, and it’s growing relentlessly. Case in point: The recent collaboration between Ranveer Singh-backed SuperYou and The Nutcracker. The two have worked together to add more protein to the latter’s menu.

Ripped Labneh. Pics courtesy/The nutcracker

So, your next brunch plan could include Ripped Labneh, spiked with chilli and zhoug and served with ragi crackers, which accounts for 32 gms of protein. Thankfully, this is flavour-first, but also very aware of its macros.
AT The Nutcracker, One Forbes Building, Modern House, Kala Ghoda; and other outlets.
CALL 9321759393
COST Rs 440

On cloud fine

Made with Truvani collagen, Mokai’s Strawberry Collagen Cloud Matcha is equal parts pretty and purposeful. It’s layered, frothy, and built for your skin and your Instagram handle. It works, mostly because it still tastes like matcha. The collagen just exists in the background, doing its thing (we assume).
AT Mokai, Hill Crest Building, Ground Floor, Dr Ambedkar Road, Pali Hill, Bandra West. 
COST Rs 350

A pop for skin

Collipop. Pic courtesy/Basicallyhealthy.in

Collipop might just be peak wellness. This is a watermelon-flavoured, sugar-free, functional lollipop for adults. It’s everything a lollipop is, minus the sugar, but this one has a soft centre packed with vegan collagen-building amino acids and prebiotics. Its makers claim that it’s great for gut health, low-calorie snacking, and gives you the ego boost responsible decision making can bring.
At Basicallyhealthy.in 
COST Rs 350 for 1 pack (5 pieces) 

Burger+

McDonalds’s plant-based Protein Plus slices in vegetarian burgers. Pics courtesy/McDonalds

You know the protein obsession has reached its peak when fast food offers it up. McDonalds India, earlier this year, launched a Protein Plus slice. No kidding, it’s a cheese-flavoured slice that helps you hit your goals.

Developed with Central Food Technological Research Institute (CFTRI), it adds 5gms of plant-based protein to your burger for Rs 25. It’s vegetarian, and made for you to bite into a McAloo Tikki with lesser guilt.
AT McDonalds outlets across Mumbai
COST Rs 25 extra with any burger

Tipping its hat to Southern American comfort food, this kitchen serves up the classic Fried Chicken Waffle (below), keeping things simple and true to the format. Crisp, golden chicken meets a soft waffle, paired with green chilli and mint mayonnaise, giving it a Mumbai-style edge.
AT Le Café, opposite BMC Office, near Natraj Cinema, 1st Road, Chembur. 
LOG ON TO @lecaferesto 
CALL 7710076000 
COST Rs 1800 for two

Croffle craze

A wildcard in the waffle game, it shifted to croffles early on, folding croissant dough into waffle irons for that flaky, crisp finish. The menu glides between sweet and savoury, from Tiramisu Cream, to an Aloo Bhujiya-inspired version (above).
AT Croffle Guys (Santacruz, Chowpatty, Matunga East) 
LOG ON TO @thecroffleguys
COST Rs 600 for two 

Brussels bites

Leaning into Brussels-style waffles, this menu sticks to familiar, crowd-favourite combinations. Think Nutella and Banana, Triple Belgian Chocolate, Blueberry (left), and French Custard Waffles, alongside cheesecake variants and fresh strawberry builds.
AT Multiple outlets (Thane and Airoli)
CALL 9769162784 
LOG ON TO wafflebinge.in
COST Rs 400 for two

Savoury shift

This Goregaon eatery puts savoury waffles front and centre. The Malgapodi Dosa waffle with Podi Labneh and Thecha Chutney (left) leans into familiar South Indian flavours, while the Cherry Tomato and Pesto Confit Focaccia Waffle brings the feel of focaccia into a crisp waffle format.
AT Café-Toh, Ekta Tripolis 6, Siddharth Nagar Road, Motilal Nagar I, Goregaon West. 
CALL 9819309011
COST R1400 for two
LOG ON TO @cafetoh_

Stroopwafel switch-up

Try the Duck Stroopwafel (right) that flips the delicate Belgian-Dutch classic on its head. In place of caramel, there’s Plum Ganache, Smoked Duck, Pickled Mustard and Peppery Leaves layered into a Stroopwafel.
AT Bandra Born, near Lilavati Hospital, Bandra West.
CALL 8657738778
LOG ON TO @bandraborn
COST Rs 4500 for two

Kunafa rewind

Tapping into the Dubai kunafa chocolate trend that hasn’t quite left menus, the Choco Kunafa Waff-wich (left) brings it into a waffle format. Crisp waffles meet kunafa-style filling and chocolate, keeping the combination going for those still chasing it.
AT Belgian Waffle, Multiple outlets (Thane West, Airoli, Kandivali East, Fort) 
LOG ON TO @thebelgianwaffleco
COST Rs 500 for two

Asian affair

Channelling the region’s street dessert culture, the Hong Kong Waffles are served with coconut ice cream, Thai chocolate and whipped cream. It brings together flavours that feel straight out of an Asian market.
AT Banng, Pinnacle House, 15th Road, PD Hinduja Road, Bandra West.
CALL 9152084422
LOG ON TO @banng.mumbai  
COST Rs 4500 for two

Throwback treats

This eatery serves a Chocolate Explosion (below) with ice cream, sauces and sides that take you back to 2014, when dessert outings meant going all out. 
AT Coffee by Di Bella, Multiple outlets (Andheri West, Malad West, CBD Belapur, Mahim)
CALL 9167199555
LOG ON TO @coffeebydibella
COST Rs 850 for two

Apple Pie Waffles

Ingredients

>> 1 cup flour
>> 1/2 teaspoon baking powder
>> 1/4 teaspoon baking soda
>> 2 tablespoons condensed milk
>> 2 tablespoons milk powder
>> 1 tablespoon corn flour
>> 1/4 teaspoon salt
>> 3/4 cup milk
>> 1/4 cup soft butter
>> 1/2 cup powdered sugar
>> 1/2 teaspoon lime juice
>> 1 teaspoon vanilla essence
>> A pinch of cinnamon powder

For the apple topping

>> 1 apple, peeled and sliced
>> 3 tablespoons brown sugar
>> 1 tablespoon butter
>> 1 teaspoon cinnamon powder
>> 2 to 3 tablespoons chopped cashews
>> 2 to 3 tablespoons raisins
>> Whipped cream, to serve

Method

Preheat an electric waffle maker. In a bowl, combine the flour, baking powder, baking soda, corn flour and salt. In a separate bowl, mix the butter and powdered sugar until smooth. Next, add the condensed milk, milk powder, milk, lime juice and vanilla essence. Mix well.

Fold the dry ingredients into the wet mixture to form a smooth batter. Add a pinch of cinnamon powder and mix. Pour the batter into the waffle maker, ensuring each mould is filled evenly using a full tablespoon. Cook until crisp and golden.

Prepare the topping by cooking the sliced apples with brown sugar, butter and cinnamon powder until soft and slightly dry. Add the chopped cashews and raisins and mix well. Top the hot waffles with the apple mixture and serve with whipped cream.

Recipe courtesy: Chef Mahek Mandlik (@maheksatelier)

Always begin with good breakfast, or you can simply head to this place as their new breakfast menu focused on lighter and comfort-led dishes. Highlights include Acai Greek Yoghurt Parfait, Sourdough French Toast, Quinoa and Seasonal Vegetable Bowl, and Mushroom Fricassee Puff. 
AT Drift @ Nilaya Anthology, Peninsula Point Peninsula Corporate Park, Lower Parel.
LOG ON TO @drift_india CALL 35387627

2 Mango mania!

Those who grew up waiting all year for a bowl of aamras, can make their way to this cafe for seasonal desserts ranging from the Aamras Mango Cheesecake to the Aamrasmalai Cake, with a Mango Coconut Cake, adding a tropical, texture-forward finish.
AT Vanilla Beans-Gourmet Cakes, Desserts & Hampers, off Station Road, Patkar Blocks, Bandra West.
LOG ON TO @vanillabeans.in
CALL 9773155903

3 Fiery flavours

Savour a feast, where wood-fired cooking shapes a Franco-American menu with vegetarian dishes. Tuck into including Fennel and Edamame Risotto, Crispy Corn Bites, and Creamy Spinach and Mushroom Pizzette among others dishes. 
AT SoBo 20, InterContinental Hotel, Marine Drive, Churchgate. 
LOG ON TO @sobotwenty 
CALL 7506229762

Masala Florentine French-style omelette breakfast plate

“We spent time talking to our regulars about portions, food, menu changes, even colours on the wall,” admits Ruhi, head chef and founder. The cafe now boasts of the capacity to seat 60 patrons, with two sections. This comfort extends beyond the aesthetics into the menu. “We have made it healthier, while retaining the familiar taste,” adds Daksh.

The newly revamped space stands out with spacious interiors highlighted with retro beige-and-red checkered tiles. Pics Courtesy/August Cafe

And so, there are balanced meals and seasonal menus. The menu was designed to suit the evolving Mumbai patron — from decadent and filling Masala Florentine French-style omelette breakfast plate to an inspired African Peanut Sauce Bowl with Quinoa for the conscious eater.

“The audience has changed. They are ready for more,” she says, adding “There are plenty of vegetarian options as well, with bread baked in-house, and pastries.” “The idea was to keep it clean and light. We want it to be a space for everyone; from the corporate employee, families, GenZ, and the fitness enthusiast,” Daksh concludes.

Ruhi and Daksh Gupta

AT August Cafe, Shop 3-4, Sterling Apartments, Sundervan, off Link Road, Lokhandwala, Andheri West. 
TIME 7 am to 11.30 pm 
LOG ON TO @augustcafe.in
CALL 9324750110

New digs to check out

Return of the Thai

From authentic Mee Grob, to the steamed John Dory with lemon and garlic (right), this 100-seater will please Thai cuisine lovers.
AT Thai Naam, 7th floor, Mansionz One, Linking Road, Bandra West.
CALL 7417300300

Korean crunch

The latest addition to Andheri’s Korean wave serves everything from Potato Cheese Corn Dog (below) to Matcha-based beverages.
AT Seoul Dak, Bharat Aura Vista, Oshiwara, Andheri West.
CALL 930996358

Labneh love affair

The warm weather might be a good time to soak in the lightness of creamy yogurt labneh with roasted walnuts, or the sharp charred eggplant Moutabbal Malaki.
AT Habibi’s Mezze and Gather Bar, Hiranandani Estate, Thane West.
CALL 9137904289

Coffee kick

Sip on heady favourites like Matcha Latte and Americano paired with breakfast staples.
AT Coffee Island Beyond, R City mall, Ghatkopar west.
CALL 9211729502

Brewed with a twist

Give your taste buds a pick-me-up with this new cafe serving brews with a serious twist.
AT Coffee Capital, Hubtown Premier, Mudran, Kamgar Nagar, Versova. (Also at Chembur and Deonar) 
CALL 9967295111

With inputs by Rumani Gabhare

Iranian Sweets Palace

Baklava

Open for roughly a fortnight around Navroze, this is a haven for all things rare. Hassan Irani, the owner, imports specialty items straight from Iran. Think: white mulberries, dried red berries, dried cherries, and even dried camel’s milk cheese balls.

Owner Hassan Irani

Everything is packed tight and stored cold. Irani is also known for his wood-fired baklava, arguably one of the last of its kind in the city. This year, however, he has had to shift to using Indian dried fruits in the baklava, given the ongoing conflict in the West Asia.
AT Haroon Manzil, Imamwada Road, Bhendi Bazaar.
CALL 9870017847

Shankar Stores

(Clockwise from left) Kachri, Dried Drumstick Flowers; Onion Pickle; Aloo Papad Pic/Atul Kamble

Khar has a string of passaris (Sindhi grocers) who should sort you out. Known to Sindhis as Ochi Passari, this store is stocked with snacks such as Dried Drumstick Flowers, Briny Onion Pickle, Aloo Papad, Wadiyun (sun-dried dal dumplings for curries or pulav), Makhana, Kachri (rice flour fryums) — products you won’t casually find elsewhere. 
AT Ram Krishna Nagar, Khar West. 
CALL 9820846117

Kokan Bazar

A slice of the Konkan, this shop sits below Shiv Sena Bhavan in Dadar. You will find staples for Gudi Padwa from the source. Its shelves are stocked with products from the Konkan. Think: Aam Panna Crush, Sev Ladoos, masalas and ready mixtures. But what makes this place click is the range. Need specific utensils for your Padwa meal? Done. Want small décor pieces to dress your home in the spirit of Konkan? Also done. 
AT 15, Shiv Sena Bhavan, Dadar West.
CALL 9820238445

Fakhri Farsan Mart

If you don’t want to elbow your way through iftar crowds at Bohri Mohalla, do the smarter thing, and stock up. Here, the mixes do the heavy lifting. You will get Afghan chiwda, Dubai mix, plus a whole shelf of roasted options. The likes of Broccoli Chips, Makhana, and Brown Rice Crisps line its shelves. Next door, Fakhri Sweets stocks traditional desserts.
AT Khara Tank Road, Block B, Bhendi Bazaar. 
CALL  9967545306

In a pickle

An Ugadi feast is incomplete without a pickle spread at the table. While a range of Andhra-style pickles is rare around Mumbai, an old shop in Bandra Bazar can be trusted. Jaffson Pickles & Masala has ample goodies to go around, including meat and prawn pickles. You can also dial the shop, and have it delivered to your home across the city.
AT Rahat Manjil, Bazar Road, Bandra West. 
CALL 9969649329

Sun-soaked flavours take centre stage with light, fruit-forward plates designed for the warmer months. Expect dishes like the Smoked Fior di Latte, Buffalo Mozzarella with ripe summer fruits best paired with breezy coolers such as the Spring Garden G&T (below).
AT Toscano, Tulsiani Chamber, Plot 212, BBR Scheme, Nariman Point. (Multiple locations)
CALL 9036972832
COST Rs 495

2 The season’s pick

A fresh seasonal menu leans into comforting Northern Italian flavours with a polished, modern touch. Look out for silky Gnocchi, crisp Pizzette, indulgent charcoal-kissed mains that round out the experience.
AT Cecconi’s, Juhu Tara Road, Chandrabai Nagar, Juhu. 
CALL 62133333
COST Rs 700 onwards

3 Thai, please

This seven-course vegetarian Thai tasting menu delivers a lively parade of bold flavours and playful textures. Expect vibrant bites like Miang Kham, Zingy Larb Tofu (below), and desserts that close the meal on a sweet, unexpected note.
AT TOA 66, Veer Nariman Road, Churchgate.
CALL 9920820800
COST Rs 3999 onwards

Pic courtesy/@cafepìbatìe

Refreshing, punchy and easy on the palate, this health conscious menu leans into bold produce and bright dressings. Expect plates like the Avocado and Mustard Vinaigrette Salad, Hummus and Dates Salad, Super Quinoa and Avocado Salad, Raw Mango and Papaya Salad, and the Roasted Green Apple and Pesto Salad.
AT Cafe Pìbatìe, Avanti B CHS, Shimpoli Road, Borivali West. 
CALL 7977181838
COST Rs 310 onwards

Veggie delight

Pic courtesy/@hnhsaladco

This kitchen keeps things strictly vegetarian, with bowls that feel both colourful and filling. Options move from the Veg Italian Pasta Salad Bowl and Veg Tangy Tofu and Couscous, to the Veg Paneer Tikka Caesar, Veg Crunch Cracker Salad, Veg Creamy Avocado Falafel Feta Cheese Salad, Veg Creamy Pesto Paneer Keto Bowl, Veg Pink Pearl Salad, Veg Tropical Fruit and Feta, and the Avo-Paneer Salad.
AT HnH Salad Co. shop number. 5, Fairlawn CHS, Union Park, Chembur. 
CALL 7045989249 
COST Rs 250 onwards

The salad club

Pic courtesy/@caferelish_meadows 

These salads arrive generous and packed with flavour, making them easy meal options on warm days. The Apricot and Roasted Chicken Salad, Protein Punch Salad, and Protein Crunch Salad appear beside familiar favourites like the Caesar Salad, Greek Salad, Watermelon and Feta Salad, and the Roasted Chicken Pasta Salad.
AT Cafe Relish Meadows, Hiranandani Meadows, Manpada, Thane West. 
CALL 9920159000
COST Rs 550 onwards

Bowled over

Pic courtesy/Malido café and Apéro

Expect bowls that mix creamy, crunchy and tangy elements all in the same bite. The hearty Cobb Salad with chicken, bacon and avocado sits alongside the sharp Spicy Raw Mango and Papaya, as well as lighter plates like the Crunchy Garden Salad and Vegan Avocado and Quinoa Salad.
AT Malido Café & Apéro, Burjorji Bharucha Marg, Kala Ghoda, Fort. 
CALL 9076420030 
COST Rs 980 onwards

Greens on the menu

Pic courtesy/ @thehomemadecafemumbai

Grains, roasted vegetables and sharp dressings come together in plates that feel satisfying without actually weighing you down. Think the Mediterranean Orzo Salad, Hearty Kale and Root Vegetable, and Loaded Protein Cobb, along with the Quinoa and Halloumi, Strawberry Balsamic Salad, and Roasted Carrot and Lentil Salad.
AT The Homemade Cafe, shop number. 4, Kaveri Building, near Oshiwara Police Station, Andheri West. 
CALL 7045894299 
COST Rs 470

Gourd save the heat

On days when Mumbai’s heat refuses to budge, these bowls offer a nutritious filling option. The Mediterranean Bowl layers quinoa, hummus and falafel, the Mexican Bowl pairs beans with guacamole and pineapple salsa, while the Buddha Bowl carries sesame tofu and spiced chickpeas, with the Protein Bowl, Leafy Salad, Avo-cardio toast, exotic vegetable biryani and vegan pizzas also on offer.
AT Thank Gourd, shop 8/B, opposite Palm Beach Apartment, Aram Nagar, Versova.
CALL 8097383644 
COST Rs 700 onwards

Leafy love affair

Pic courtesy/Nude Food Café

Here, salads stretch well beyond the basic lettuce bowls and move into hearty territory. Plates such as Gotukola and Quinoa, Go Green, Mediterranean Millet Salad, Mixed Beans and Bocconcini, and the Morning Bowl appear beside richer choices like Burrata and Arugula and Chicken Caesar.
AT Nude Food Café, Dhuru Apartment, Swatantryaveer Savarkar Road, Dadar West, Prabhadevi. 
CALL 9820008382
COST Rs 450 onwards

It’s a classic

Pic courtesy/@the.brooksbistro

A reminder that some recipes have earned their place on menus for a reason. The Watermelon and Feta Salad with rocket leaves and balsamic dressing appears alongside Caesar salads (vegetarian and non-vegetarian), Greek salads, and the familiar Russian salad.
AT The Brooks Bistro, ground floor, Sri Balaji Enclave, Chincholi Bunder, Malad West. 
CALL 9867200112 
COST Rs 355 onwards

One salad bowl, please

Pic courtesy/Kitchen Garden by Suzette

Bowls arrive stacked with grains, greens and yummy sauces that keep things interesting. The Warm Umami Salad, Warm Grain Salad Bowl, Grilled Prawns Soba Salad, and Grilled Sesame Soy Tofu Soba Salad sit alongside the Green Protein Pot, Red Protein Pot, Beetroot Pot, Quinoa Tabbouleh Pot, Yellow Protein Pot, and a straightforward Greek Salad.
AT Kitchen Garden By Suzette, Maker Maxity 3, North Avenue, Bandra Kurla Complex. 
CALL 67702772
COST Rs 450 onwards

Popular picks

Harvest Salad Co
AT Churchill Compound, IC Colony, Borivli. (Bandra, Mahim, BKC, Andheri JVPD, Wadala, Tadeo, Lower Parel, Nesco, Powai, Fort, Malad, Vashi, Mulund, Chembur) 
CALL 9326220643
COST Rs 485 onwards

Earth Cafe
AT Janki Kutir, Juhu Tara, Juhu. (Bandra and Lower Parel)
CALL 9044904451
COST Rs 670 onwards

SMOOR
AT Shop number. 8, ground floor, Pearl Heaven Housing Society, Chapel Road, Bandra West. (Powai, Versova, Malad, Thane, Navi Mumbai)
CALL 8822201202
COST Rs 688 onwards