Heady flavours, quirky aromas, new concepts and impressive names. Here’s a sneak peek into the best, biggest and hottest new bars, cafes, pubs and restaurants that will rock Mumbai
Romil Ratra on the abacus-inspired wooden staircase that leads to the second level of Shizusan. Pic/Pradeep Dhivar
Welcome Shizusan to Lower Parel
January
“Welcome home,” beams Romil Ratra of Bellona Hospitality as he ushers us into the massive two-storied Shizusan that replaces Anita Dongre’s store at High Street Phoenix in Lower Parel. “We have not tampered with the structure,” he assures us. We are greeted by the whiff of freshly-coated paint as we step in to find sriracha-red chairs, a sushi bar carved out of a long tree bark and beautiful, floral frescoes donning the ceiling — the handiwork of Patch Design Studio.
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A spiral, abacus-inspired wooden staircase leads us to a high-ceilinged section with an open dim sum kitchen and a 27-ft-high bar flanked by iron ladders, above which is an alluring, stained glass window. A mature version of the nine-month-old Shizusan in Pune, the space is themed on an Asian Shophouse and Bar, inspired by the shophouse culture of 18th century Southeast Asia — two-storied structures that would often house opium or tea dens downstairs and a brothel upstairs until the colonists left in the 1900s, after which they turned into eateries serving home-style meals. “The menu is inspired by street eats of China, Japan, Burma, Vietnam, Korea, Philippines, Malaysia and Thailand, but it’s not fusion. Chef Paul Kinny and I travelled across Asia to sample all kinds of food,” shares Ratra.
On the menu, you’ll find a wide selection of Maki Rolls, Xiao Long Baos, Okonomiyaki (Japanese-style savoury pancakes), Asian curries, ramen and rice bowls, and a signature slaw packing in 17 ingredients! Those with a sweet tooth can tuck into desserts like Hong Kong’s signature Portuguese-influenced creamy Egg Tart, Singapore-style Kaya Toast, Thailand’s Tub Tim Grob, and Filipino Halo Halo. The bar offers sake, soju, Japanese whiskeys and Asian cocktails infused with ingredients like kaffir lime, kumquats, Oolong and Butterfly Pea Flowers. Since it’s an all-day restaurant, it will also host Yum Cha hours (4 pm to 7 pm) with complimentary oriental tapas.
One for Bandra
February
We’re still not sure about what books this one plans to stack, but The Good Food Library in Bandra will offer comfort-dining options.
Hemant Oberoi
Waah, ustad
January
After offering delectable feasts of biryanis, curries and kebabs for over a decade now, the founders of Zaffran are ready with another offering. A restaurant called Ustaadi, a celebration of culinary mastery, will be launched at Crawford Market.
Drive by
January
Rodeo Drive is another Dubai import. The interactive space will have a rodeo bull-riding arena, American automobiles and drinking games.
A glimpse of the adventure resort Forest Hills; (inset) Nitin Mongia
Hemant Oberoi’s next
First quarter
After cooking up a storm as the executive chef in the regal kitchens of the Taj Group for over four decades, celebrated chef Hemant Oberoi hung up his apron in 2015. Now, the culinary maestro is set to start his second innings with the launch of his very first stand-alone signature restaurant.
Brew on this
January
Verbena is a 10,000 sq ft micro-brewery, from the owners of SMAAASH. The rooftop bar in Lower Parel will showcase local produce in a new light with an in-house garden, and craft beer brewed at the space. There will be a wide wine cellar and what they claim is ‘the longest indoor and outdoor bar’. The resto-bar will also host gigs and cultural events.
Happy riding
January
Dubai’s famed The Stables is set to open in the city, brought in by the owners of OPA Bar and Café. The British gastro pub draws inspiration from world-famous winning horses and is a classy and fun pub with a dedicated space for live gigs and performances. Expect décor from the Victorian era with a contemporary touch.
Rooftop dining
January
Dine with a view at Amanzi, a luxury sky deck and a poolside bar serving contemporary European fare, by owners of Andheri’s 14 Sauce Story. To launch on Hill Road, it will specialise in grills, bakes and wood-fired pizzas, fresh fruit cocktails and tiki drinks using molecular mixology. In the evening, the place will turn into a pub/lounge.
Off to the hills
June
Bespoke caterer Nitin Mongia is opening an adventure resort called Forest Hills in Tala, Raigad District.
Royal high
Today
Get ready to welcome DROP, a European resto-pub that replaces the snazzy nightclub Royalty, which bid adieu quietly sometime last year. It is partnered by restaurateurs Mihir Desai and Amit Singh of Corum Hospitality (the duo behind runaway hit chain The Bar Stock Exchange) and Prashant Gunjalkar of Indorama.
Asian extravaganza
Undecided
Ryan and Keenan Tham, the well-known siblings who own establishments such as Trilogy in Juhu, KOKO in Lower Parel, and The Good Wife in BKC, are planning to open a new restaurant — yet again in Juhu — right under the space occupied by Trilogy. “It will be an Asian space but again, very different from KOKO,” shares Ryan Tham.
Gujarati lovin’
January
There hasn’t been a Gujarati Kitchen and Bar in the city, until now. Pravas, this train-shaped restaurant, from the owners of SMAAASH, will pay homage to grandma’s home-made food and highlights regional cuisine at its finest. The pure vegetarian Gujarati cuisine space will be helmed by chef Siddharth Parab and will open in Lower Parel.
An Indian take on tapas
March/April
Juhu-ites, gear up to step into the home of a certain general this year. The Pritam Group of Hotels — the folks behind the cosy Grandmama’s Café and game-based concept bar, MRP — will launch General Singh’s Residence in Juhu in the first quarter. Inspired by international tapas bar, the restaurant offers an Indian version, replete with fare that’s a modern take on regional cuisines, enjoyed best with drinks. Meanwhile, the team is also planning to open the second outlet of MRP in Juhu by February.
Shots at Tamasha, New Delhi
Another Delhi import
January
Following on the heels of Summer House Café, yet another Delhi joint is opening its doors in Mumbai, and this one’s also in Lower Parel. Called Tamasha, the space will have an elongated bar, minimalistically-designed interiors, and electronic music. The menu will feature contemporary Indian and Indian fusion spread, split into into trendy small and large plates.
Tea talk
March/April
Enjoy high tea at Tasse De The (TDT), the French/ Victorian styled, vintage tea café. The menu will feature 300 teas and blends and healthy dishes that have tea as their core element. The tea blends will be created by owner Jiten Sheth.
A femme fatale comes to Worli
January
Matahaari is a nightclub that will be launched by Beluga Hospitality. Mata Hari was the stage name used by Margaretha Geertruida Zelle, a seductive exotic Dutch dancer and courtesan who was suspected of being a spy during World War I. The charisma of the femme fatale might just infuse some much-needed life into Atria Mall in Worli, which has in recent years lost its sheen. After the debut offering, the same team is also working on another project, Burn — an American diner and bar, slated to open sometime during the first quarter, at Pinnacle Corporate Park in the business hub of Bandra-Kurla Complex.
High up above
January
Set to launch in Lower Parel, 1Above will be a contemporary rooftop lounge that will feature live music. On the menu, you can expect to find global cuisine — only vegetarian — as well as some signature cocktails, and sheesha. The lounge will have two sections: one air-conditioned, and the other overlooking the city skyline.
Sweet treats
January
Tempt your sweet tooth with DOW or Desserts of The World, which brings together global desserts and techniques to one café. Started by the owners of 29, the all-vegetarian space will open in Kemps Corner.
Branching out
Existing brands will have a field day in 2017
Bird-themed interiors at Zoobar
Zoobar
April
The second outlet of the Vile Parle bar will launch at JW Marriott Sahar by April. Though similar in concept, this one will be themed on birds.
SalmonâÂÂu00c2u0080ÂÂu00c2u0088Carpaccio
Fatty gets fatter
March, andâÂÂu00c2u0080ÂÂu00c2u0088 second quarter
Fatty Bao will be opening at Kamala Mills, Lower Parel by early March. The end of second quarter will see outposts in Andheri and Powai as well.
Sudheer Bahl and Ishaan Bahl, owners of 145
Second innings
January
The second outlet of 145, the high-energy café/bar in Kala Ghoda by Sudheer Bahl’s son, Ishaan Bahl, is opening in Bandra. Expect a breakfast menu with customised egg preparations, waffles, pancakes and fresh juices; a cotton candy tower, mac ’n cheese hot dogs, pork vindaloo baos, beef vindaloo with rice. There’s even a healthy segment. In the cocktails menu, there will be a version that has the aftertaste of BBQ chicken sauce.
Eggs Kejriwal
From AD Singh’s fleet
Undecided
“In 2017-18, we will be opening a SodaBottleOpenerWala in Powai and Lower Parel; our first Toast and Tonic in Bandra; our first Japanese restaurant in Mumbai in BKC, as well as a tweaked old brand, also in BKC,” says restaurateur AD Singh of the Olive Group.
Lab talk
January end (tentative)
Sample single-estate coffees from across India, cold pressed juices, ready-to-eat and plated desserts, corporate-friendly meals and combos (Eggs Benedict, Avocado Tartine, Stuffed Croissants and Mille Feuille) at Sanjana Patel’s new La Folie Lab space in Kamala Mills.
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