The Chinese New Year, traditionally known as the Chinese Lunar Year, is a time for family, celebration, and, most importantly, good food. For the festivities, we turn to chef Ananya Banerjee, who shares the recipe of Kolkata-style Chilli Chicken, a dish that honours the festival in her own way. Ananya Banerjee “Being a Bengali from Kolkata, growing up I always believed Chinese food was almost a part of our own cuisine. Kolkata has two Chinatowns, one in Tangra and the other located in Central Kolkata called Tiretti Bazar, both quite famous. Eating chilli chicken and chow mein felt like home food,” reminisces Banerjee. This recipe is quick, flavour-packed and always a crowd favourite, she adds. Kolkata-style Chilli Chicken Pic courtesy/Ananya Banerjee INGREDIENTS>> 300 gms boneless chicken (bite-size pieces)>> 2 tbsp cornflour>> 1 tbsp all-purpose flour>> 1 egg white (optional)>> Salt & pepper>> Oil for frying FOR THE SAUCE >> 1 tbsp oil>> 1 tbsp chopped garlic>> 1 tsp chopped ginger>> 1 onion (cubed)>> 1 capsicum (chunks)>> 6–8 slit green chillies>> 2 tbsp soy sauce>> 1 tbsp chilli sauce>> 1 tsp vinegar>> 1 tsp sugar>> 2–3 tbsp water or stock METHODMarinate chicken with cornflour, flour, egg white, salt and pepper. Let it rest for 10 minutes. Fry until crisp and golden. Heat oil in a hot wok. Saute garlic and ginger quickly. Add onion, capsicum, and slit green chillies — this is the heart of Kolkata-style Chilli Chicken. Toss on high flame. Add soy sauce, chilli sauce, vinegar, sugar and water. Let it bubble, then toss in fried chicken and coat well for a glossy finish. Cook like a pro: How to ace Chinese food at home Keep the heat on high under the wok 1 Always cook on high heat — flavour comes from quick cooking 2 Prep everything before you start. No pauses once the wok is hot 3 Don’t overcrowd the pan as it causes sogginess 4 Use sauces sparingly as too much sauce will kill the flavour 5 As texture is everything, keep the vegetables crunchy PRO TIP: For less heat, deseed the chillies — but don’t skip them. Without green chillies, it’s not Kolkata-style Chilli Chicken.
19 February,2026 09:45 AM IST | Mumbai | The Guide Team1 Coffee lovers, assemble Here is a special selection dedicated to coffee enthusiasts that includes an updated spread featuring dishes such as Truffle Mushroom Pizza and Tofu Katsu Sando. Sip on beverages like House Matcha, Valencia Iced Latte, and cold brews including Yuzu Cold Brew Tonic and Spicy Jamun Cold Brew Tonic.AT Journal, ground floor, Parvati Building, N Avenue Road, Santacruz West. LOG ON TO @journal.bombayCALL 9004699654 2 Thai high Unwind with the Sunday bottomless brunch, which features Michelin-level, authentic Thai street food, including signature dishes like Tom Kha Pani Puri, Bangkok Grilled Chicken, and desserts like Mango Sticky Rice.AT Baang, Pinnacle House, PD Hinduja Road, Bandra West.LOG ON TO @banng.mumbaiCALL 9152084422 3 All-day dining fun Why should lunch and dinner have separate menus? Juliette Cafe and Bar has rolled out its new AM–PM dining selection, offering flexible, all-day options with dishes such as Baked Sri Lankan Sea Bass with Parmesan Leek Tart and Za’atar Spiced Chicken, alongside small sharing plates.AT Juliette Café and Bar, Andheri West. LOG ON TO @juliettecafeandbar CALL 9136206828
17 February,2026 10:01 AM IST | Mumbai | The Guide TeamRagda Pattice is a popular street food of Mumbai, but has a more comforting, yet indulgent version (Rs 495) at this outlet. The potato patties have a crisp exterior, and are soft on the inside, holding together well. Topping them with the mildly spiced, warm ragda balances out the crunch of the patties, while the accompanying sweet and tangy chutneys and onions, bring a refreshing touch. Together, the flavours create a filling, hearty, and balanced plate. The drawback, however, is how fast it satiates the appetite. AT Cream Centre, Shoppers Stop, Andheri West. CALL 8591911566 LOG ON TO @creamcentrerestaurant
16 February,2026 09:44 AM IST | Mumbai | Trisha GhoshFirst-Timers will be greeted with a yellow nondescript font announcing Public Beer Hall & Snack Bar that has opened in place of JamJar Diner. Founders Sahil Timbadia, Nevil Timbadia, and Anup Gandhi, the trio who also launched Bonobo, explain the philosophy, “There is no added storytelling. It’s a spot for chilled beer and straight spirits with Indian chakna and snacks.” The concept stemmed from a personal need for a good space with good beer. Sahil Timbadia, Anup Gandhi, and Nevil Timbadia The 100-seater has bentwood chairs with black-and-white checkered table cloth and menus slipped under the glass tabletop. We love the daftar-style reception, and pop of red geometric-patterned grills typical of old Bombay Art Deco homes. For those who spent their youth getting wasted at Gokul, Yacht and Totos, Public will remind them of those dive bar vibes, fused with the comfort of gymkhanas and clubs. Chilli Cheese Pineapple Apart from commercial pours, craft beer includes an in-house pour of an easy and light rice beer, Public (Rs 350 by glass) produced by Igloo. They also serve England IPA by Great State Aleworks and an Amber pale ale by Susegado. Straight drinks will be on tap soon. Buff Sekuwa Chef Sohini Bhattacharyya, who planned the menu with Timbadia, divides it into touchings, snacks, sigri, Tangra classics and a special hot meal. Gujarat gets attention with Rajkot’s famous green chutney served with Sweet Potatoes (Rs 180) and Kathiawadi Lasaniya Batata Bhungla (Rs 240) — a regional delight of garlic and red chilli chutney slathered on potatoes, served with fryums. Chef Sohini Bhattacharyya Most Mumbaikars will rejoice at Chakli Churros and Schezwan (Rs 250), which has a twist that is almost similar to a Gujarati muthia, but crispier. The in-house Schezwan sauce holds its mettle in a rustic punch. Bengali roots turn the patishapta into a savoury Mushroom and Bandel (Rs 420) bite, with fermented radish and slivers of its leaves. The humble suran finds a fit in a spicy Shami Kebab (Rs 360); the coriander chutney is fresh with coriander, mint and green chillies make a tikhat pact. Public opens in Versova in place of JamJar Rekindle the childlike joy for Chilli Cheese Pineapple (Rs 180) on skewer toothpicks, but finished on a sigdi. The light charcoal douse lends a sweet finish. Buff Sekuwa (Rs 450) has a Nepali-style marinade of spices, yogurt, and ginger garlic. The Fried Calamari (Rs 400) with a squeeze of lime juice gets elevated with the sweet-sour Injipuli chutney made from jaggery and tamarind. Nevil Timbadia pours Public, an in-house rice beer. Pics/Shadab Khan CKP Prawns Khichdi (Rs 550), a comfort dish cooked in a mush of coriander and coconut paste, got our full attention. If you like us, prefer to end meals with dessert, the Orange Juice Cake (Rs 320) with a dollop of orange-chocolate creamy ganache, ensured it was a sweet ending. PublicAT Beer Hall & Snack Bar, 7A & 7B, JP Road, Aram Nagar Part 2, Machlimar, Versova, Andheri West. TIME 5.30 pm to 1 amCALL 7506640066
11 February,2026 09:57 AM IST | Mumbai | Phorum PandyaWhat is the one thing a Maharashtrian would always request for in their meal? The answer is simple, a spicy Kolhapuri thecha on the side. The Paneer Thecha Bao (Rs 425) is an interesting dish. The paneer is soft and mildly spiced, and the thecha adds a nice green chilli punch that gives the slider its main character energy. The blue curacao buns are light and easy on the stomach, making it a comfortable and aesthetically pleasing snack. That said, the flavours don’t necessarily come together because the thecha in some bites overpowered the paneer. We’d like to savour more zing in the overall mix. At: TAP Resto Bar, 17th Floor, Meraki Arena, opposite RK Studio, Chembur.Call: 9167666130 Log on to: @taprestobarmumbai
09 February,2026 09:46 AM IST | Mumbai | Rumani GabhareHot and sweet Add some lushness to your date with this thick, glossy, and chocolate-forward Hot Chocolate that comes topped with a marshmallow to turn your date sweeter.AT Mokai Cafe, Chapel Road, St Sebastian Colony, Ranwar, Bandra West. Call 9820062166COST Rs 300 onwards A classic forever The vibe of Prithvi Theatre, the nostalgia, and the delicious taste makes this Strawberry Chocolate Shake at Prithvi Cafe a good way to show off your intellectual rizz. AT Prithvi Cafe, Prithvi Theatre, 20, Juhu Church Road, Juhu.COST Rs 200 Fire it up The rich Hazelnut Espresso Martini with a dash of kahlua, and finished with the irresistible KitKat crunch is a nice twist to the usual chocolate drinks you may try. AT Houdini, Mathuradas Mill Compound, Lower Parel West.CALL 9594311454COST Rs 650 Shake It up Rich, colourful, and stuffed with a filling of vanilla ice cream and kataifi, the Dubai Chocolate Shake will be a nostalgic turn for a cosy evening. AT Roxanne’s All Day Dining and Bar, Peninsula Redpine Hotel, Marol, Andheri West.CALL 7900176486COST Rs 449 onwards Kissed by chocolate This Espresso Martini comes with aniseed vodka and kahlua, and is topped with chocolate kisses make this one worth every sip.AT Bastian at the Top, Kohinoor Square, Dadar West.CALL 250333555COST Rs 1280 onwards
09 February,2026 09:08 AM IST | Mumbai | Shriram IyengarIt turns into a hybrid spot that feeds all the five senses. We find a seat on a high table at BARE, the new cocktail bar at an upscale high-rise address in Worli. One must pass by the espresso bar by Boojee Café nestled in the midst of a 700 sq art gallery with art curated by Amrita Kilachand and Hina Oomer Ahmed of A&H Colab. While browsing, look out for a funky white sign that reads ‘Patience’ in black letters; the font dripping of paint. Push past it, and you’ll find yourself in a minimalist bar designed with beige and pops of orange — in lighting, and in table décor with the fruit as a centerpiece vase holding two yellow tulips on every table. Lion’s Mane Shawarma “Bare is a collaborative kitchen. Every three months, we will invite guest chefs and restaurants to co-create evolving menus alongside the in-house team,” Pooja Raheja, who runs the culinary design studio Eat Drink Design, tells us. BARE is her first F&B venture. We are catching up with a girlfriend, so a round of cocktails is in immediate order. The cocktails are named number-wise, and easy to order. It’s No 4 (Rs 975) and No 3 (R975) for round one. An oxidative wine with an olive distillate flavoured with a gooseberry cordial and tonic water. It is matched by our companion with a tequila Blanco, Riesling and sour apple boba. To go with it, we order not just any chakna, but a Prawn Chivda (Rs 550) that chef Aman Singhal, resident executive chef, created after bringing kharadi or baby prawns from Sassoon Dock. The tempura-coated munch is seasoned with a tempering of mustard seeds and curry leaves. It sits on our table till the very end, as we turn to it between other bites. Prawn Chivda The Jaipur Matar Tostada (Rs 600) is an ode to peas, three ways — in puree, in peas and crushed, forming a bastion flavoured with saunf (fennel seeds) and a Jaipuri spice mix, drizzled with sour cream. The dish lacks salt, and the natural sweetness of peas needs more distinctive flavours. We relish the compressed banana fritter base done in a Mexican-style Platanos Fritters. The texture and taste apes a hash brown. With robust experience at Sitara Himalaya, Himachal and plant-based restaurant Tsas by Dolkhar, Ladakh, chef explains his philosophy, “I love feeding people and bringing new experiences to the table for my diners. My food is thoughtful, rooted in layered flavours and sensory experiences.” Black Garlic Chicken The Lion’s Mane Shawarma (Rs 1100) comes with koji-fermented khubuz bread, a creamy mutabal with black tahini called qizha. For those seeking more fire in their bite, the corn hot sauce does the deed. We relish the Black Garlic Chicken (Rs 700) with pistachio but the cookie cutter crisp that holds it is too sweet. We have progressed to round two of cocktails. No 7 (Rs 975) and No 8 (Rs 975): The first is a negroni style gin and mezcal pairing with strawberry and smoked chipotle with Campari and vermouth. The latter takes shisho gin, and pairs it with prosecco and yuzu. It’s breezy, citrusy and palatable. All the cocktails are skinny, without much heavy palate feels. Behold, the Brie Basque Soufflé (Rs 1100) is a revelation. It’s a full ramekin of baked brie with a torched purdah. We have three dippers on the side, namely a rosemary croissant that had been dunked in cream, and parmesan and smashed into a crisp biscotti, carom seed biscotti and cured pineapple. It’s loaded with carbs and perfect for sharing. (From left) The cocktails No 3, No 4, No 7, and No 8. Pics courtesy/Bare; Phorum Pandya The Dan Dan Noodles (Rs 1100) are on fire! Think Timur jhol with a tarty miso-coconut broth. To that, the protein is plenty in the chewy mushroom jerky with two cured eggs. We savour the generous splattering of chilly oil, making it a hearty big meal. Bare is a great spot to discover good design — in ambiance as well as menu. The cocktails are easy going and full of character, and the food is reimagined nostalgia set in a modern world. BareAt Raheja Altimus, Worli.Call 8655094280Time Cocktails, dining: 6 pm to 1 am (Closed on Mondays)
04 February,2026 02:47 PM IST | Mumbai | Phorum PandyaThe joy of travel will be brought home to travel enthusiasts, as The Gypsy Travel Festival (TGTF) returns to Mumbai for its fourth edition this weekend, offering immersive experiences for attendees. One of the key spotlights will be on Thailand’s culture, its island escapes, and culinary experiences. Lubaina Sheerazi “Over the years, Indian travellers have become more curious, informed, and intentional. It’s not about ticking off places, but opening up conversations, by bringing travellers closer to experts, cultures, and experiences,” explains Lubaina Sheerazi, co-founder, The Gypsy Travel Network. “The aim is to help people travel better, with context and confidence.” On February 7 and 8; 3 pm to 10 pmAt Jio World Drive, Bandra Kurla Complex. Log on to @thegypsytravelfestival (payment for select sessions) The Guide’s top 4 picks Artistic insights An artist paints a Tibetan mask. PICS COURTESY/THE GYPSY TRAVEL FESTIVAL Explore the spiritual art of Tibetan mask painting and calligraphy with Darjeeling-born artist, Gyurmay Tsundu Bhutia. The session uncovers symbolism and stories behind sacred masks used in rituals and cultural showcases, allowing participants to dive into the spiritual side of travel. Bhutia will explore the meaning behind colours, forms, and expressions, revealing how the masks have played a role in cultural storytelling.On February 7, 3.30 pm to 4.15 pm; February 8, 5 pm to 5.30 pm Thai flavours Tofu Pad Thai; (right) Chicken Tom Kha, a soup made with coconut milk. Representation pics/istock If you treat food as an adventure, you might want to check out this hands-on cooking workshop, focusing on Thai food culture, and its traditional techniques of whipping up recipes catering to various preferences, from sweet and sour, to salty and spicy. Examples include Tofu Pad Thai and Chicken Tom Kha. On February 7, 7 pm to 8 pm; February 8, 6.15 pm to 7.15 pm Chopstick confidence Participants will be guided on how to use chopsticks masterfully In a fun session, titled Chopsticks Ninja by Kikoman, you can learn how to artfully use this piece of cutlery, which often seems like a sport in its own right. A dining experience teaches chopstick techniques through a three-course meal, while also introducing attendees to its cultural history and the etiquette associated with it, particularly in Japanese food practices. On February 8; 7.30 pm to 8.30 pm Entry Rs 2000 (per ticket) Travellers’ handbook For those who consider travel serious business, writer and luxury travel content creator, Archana Singh will host a much-needed masterclass on how to travel more, while spending smartly. Expect budget hacks, smart planning tips, and strategies to turn a travel bucket list into an affordable, practical trip to dream destinations.On February 8; 6.45 pm to 7.15 pmLog on to skillboxes.com (for all sessions at the festival)
04 February,2026 09:45 AM IST | Mumbai | Trisha GhoshThere’s a different kind of rush that awaits the city’s Japanese food fans. Kaiten Clash at Harajuku Tokyo Cafe brings out a heady dining experiment, where speed, instinct, and appetite dictate the experience. Built around a moving conveyor belt, the concept pushes diners to act fast as dishes appear briefly and vanish just as quickly. People sit around the belt, scanning what passes by, and literally, nab what they feel like eating. The space mirrors the energy of the concept. The dining area feels less like a restaurant and more like a culinary battlefield, where chopsticks become tools of survival and no two bites of the same food is guaranteed. Kaiten Clash or Kaiten-zushi is the traditional term used for sushi served on conveyor belts. Pics courtesy/Harajuku Tokyo Cafe The menu features sushi rolls, nigiri, and onigiri, alongside gyozas, dumplings, baos, carpaccio, mini tacos, among other small bites. Chef Raghav Jandroia reiterates, “The spicy avocado cream cheese roll and tempura rolls with spicy tuna always vanish first.” Everything is served conveyor-belt style, reinforcing the idea that food here is meant to be picked hurriedly, and eaten quickly. The menu is not fixed, and is planned based on diners’ strong choices. A group of patrons at the restaurant Jandroia explains the concept, “Limited dishes are quietly introduced to the conveyor belt and judged by real behaviour about what guests grab, hesitate, or ignore.” The belt, he explains, becomes a live testing ground rather than the basic service model. He added, “As a chef, the most exciting part is designing the food that looks great while it moves so fast.” Raghav Jandroia Over the weekend, Kaiten Clash becomes increasingly competitive. The restaurant heightens the intensity of the experience with four colour-coded plates — blue priced at Rs 150, pink at Rs 250, green at Rs 350, and red at Rs 450 — each carrying its own value. Diners are allowed to stack the plates they collect, and at the end, the tally determines the bill. On January 26, 12 pm onwardsAt Harajuku Tokyo Cafe, Jio World Drive, Bandra Kurla Complex. Log on to @harajukutokyocafeCall 9818937832Cost Rs 1495 onwards
26 January,2026 09:33 AM IST | Mumbai | Rumani GabhareRich servings The Sadhya spread. Pic courtesy/@kamats_legacy For fans of South Indian cuisine, this restaurant is serving a humble, but rich spread of Sadhya, leading up to Republic Day.TILL January 26AT Kamats Legacy, Malad West (also at Nariman Point, Mira Road, and Vashi).CALL 7304453376Cost Rs 699 (plus taxes) Flavourful brunch Sushi. Pic courtesy/@hyattcentricjuhu This tricolour buffet features live counters, and flavours from across the nation infused into various items, from sushi to dumplings.On January 26; 12.30 pm to 3.30 pm AT Sesame-Hyatt Centric Juhu, Santacruz West. CALL 8657884964 (for reservations) Diversity on a platter The brunch spread. Pic courtesy/Sofitel Mumbai BKC Savour this spread of specialities from across India, from aromatic biryanis and indulgent kebabs to street-style chaat counters and Gujarati Undhiyu, among others. Also check out their selection of global cuisines, from European to Asian, which complements the Indian spread.on January 26; 12.30 pm onwards AT Pondichéry Café, Sofitel Mumbai, Bandra-Kurla Complex. CALL 9167391130 (for reservations) COST Rs 3999 onwards Tickle your tastebuds Besides a tricolour feast, you might want to check out the assortment of sweet and savoury bites to relish, from exquisite sweets (above) to Pani Puri plates and Vada Pav.on January 26; 12.30 to 4 pmAT The Orchid Hotel-Mumbai, Vile Parle East.CALL 9136931103 (for reservations) Thali tales Thali can get their fill at this South Mumbai outlet, with an unlimited special thali (above). On January 26; 12 pm to 3.30 pm; 7 pm to 10.30 pmAT Gujjubhai Ni Thali Mumbai, Kemps Corner. CALL 9076232324 (for reservations)COST Rs 690 onwards Fusion of colour Binge on a specially curated tricolour food and drink selection of Japanese and Korean dishes, featuring dainty tricolour dumplings (above), sushi rolls, and sweet, citrus-flavoured beverages.On January 26; 12pm to 11.30 pmAT Tokki and Tora, Lower Parel (also in Andheri and Powai).CALL 7700964740 (Lower Parel) Irresistible bites Tuck into vegetarian (right) and non-vegetarian baos and hearty Manchurian bowls.On January 26AT Nom Nom Express, Vile Parle East (multiple outlets across Mumbai). Log on to @nomnomexpress_indCost Rs 26 (Baos, only on January 26) Vegetarian haven Platters from the menu. Pic courtesy/@madhuban_vegbuffet This special vegetarian Tiranga menu brings everything from tangy starters and indulgent curries, to desserts.On January 25 and 26; 12 pm to 3 pm; 7 pm onwardsAt Madhuban-The Divine Spread, R Mall, LBS Marg, Mulund West.Call 9167616600 (for reservations)Cost Rs 655 onwards Snack boxes Sweet endingsFor large, celebratory gatherings, from offices to housing societies, check out this platform delivering a variety of Indian sweets and snacks (below).AT The Sweet Nation, Andheri-Kurla Road.ORDER 9685008900 (message on WhatsApp) Boxes of goodiesThis vibrant Republic Day Special snack box (right) containing sandwiches and brownies, among other treats, are sure to brighten up your day.AT Lalit Bakery, Charkop Market, Sector-1, Kandivli West.CALL 9987925086 (to order)
24 January,2026 09:12 AM IST | Mumbai | Trisha GhoshTell us what you’ve planned for the upcoming Supper Theatre for Mumbai’s discerning foodies.This Supper Theatre at Fielia is designed like a live performance at the table — intimate, immersive, and intentionally paced. Across two exclusive evenings, we’re presenting a seven-course experience paired with two signature cocktails, where every course arrives like a scene and the flavours unfold like a story. Avinash Martins The menu plays with emotion and memory. It begins playful, turns soulful and ends beautifully. It’s Goa brought to Mumbai not just through taste, but through feeling — with dishes that surprise you, comfort you, and stay with you long after the night is over. You’re known to be a gamechanger who elevates Goan fare. What is your philosophy while crafting special menus?For me, the philosophy has always been simple: Respect the ingredient, honour the memory, and tell the story honestly. Food isn’t just about clever technique — it’s about where something comes from, what it means, and how it makes you feel. When I craft menus like this, I’m not trying to “modernise” Goan cuisine for the sake of it — I’m trying to reveal its depth. Goa has always had nuance, confidence, and beauty in its food. My approach is to build layers, use pauses, and let the flavours speak with intention — where spice isn’t just heat, it’s history. Does more need to be done to plot Goan cuisine on the global map?Yes. I think the biggest opportunity is for Goan cuisine to be represented beyond the clichés. The world already loves big flavours, but what Goa also has is incredible produce, technique, seasonal intelligence, and a cuisine that is both deeply rooted and naturally global in spirit. To help Goan food travel, we need more storytelling, more context and more chefs taking the responsibility to showcase it with the same finesse we reserve for other celebrated cuisines. Done thoughtfully, Goan cuisine doesn’t need to be explained — it will be felt. ON January 24, 25; 7.30 pm onwardsAT Fielia (Above Soraia), Mahalaxmi Racecourse. CALL 9967207669 (Limited seating; by reservation only) COST Rs 10,000 per head
23 January,2026 10:17 AM IST | Mumbai | Fiona FernandezADVERTISEMENT
