Bandra’s Mansionz One, the buzzing culinary hub with 12 storeys of eating out options is set to change the fad of hole-in-the-wall 20-seater spots in the vicinity. It offers large dining space options where a host of popular restaurants make an appearance. The most recent to make an entrance is Adelina, a 6,000 square feet Italian restaurant designed as an art parody inspired by all things Italy, and cats. 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
17 April,2026 09:17 AM IST | Mumbai | Phorum PandyaMera Kuch Saamaan by RD Burman 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’.
17 April,2026 09:09 AM IST | Mumbai | The Guide TeamWith its new menu, Banng ups the game and how. Inspired by Michelin-star chef Garima Arora’s exhaustive culinary experience in Bangkok, the new menu offers a fresh take on soups, salads, dumplings, appetisers, main courses and desserts, drawing from the Asian city’s everyday staples, traditional techniques and popular favourites. We caught up with chef-partner Arora, the mind behind the menu to explain the art and science behind its coming together. 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)
15 April,2026 09:17 AM IST | Mumbai | Rumani GabharePop-ups and takeaways Twin delightsHome 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 deliveredKeen 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 bonanzaThis 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 BaisakhTuck 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 BihuIndulge 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
14 April,2026 02:49 PM IST | Mumbai | Rumani Gabhare | Shriram Iyengar1 Game-night dishes 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
14 April,2026 09:42 AM IST | Mumbai | The Guide Team1 Hearty fare 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
07 April,2026 09:31 AM IST | Mumbai | The Guide TeamWhat should one do when they have a shellfish allergy but still want to enjoy sushi? After pondering over this, we finally decided to try the Wild Salmon Uramaki at this Asian restaurant. Wrapped in aesthetically pleasing blue rice, it does not do enough justice to how good it actually is. 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 @foodindiaCOST Rs 675
06 April,2026 09:46 AM IST | Mumbai | Rumani GabhareEat like an East Indian 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 22065893COST 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)
04 April,2026 01:57 PM IST | Mumbai | Junisha DamaWatermelon Blossom Kakigori 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 19372023641Cost 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 7400193144Cost 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 9004616506COST 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 2235387627Cost 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 7400099933Cost 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 9820475555Cost 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
02 April,2026 02:54 PM IST | Mumbai | Junisha DamaLet’s be honest — Mumbai does things differently. Distances aren’t measured in kilometres but in time, and daytime meals are often squeezed between commutes and long work hours. It usually boils down to a simple question: not what to eat, but how quickly you can eat it. Grounded–On the Go in Bandra, tucked into a corner of Pali Hill, leans into exactly that, offering easy, fuss-free meals, quite literally on-the-go. 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 7718077776COST 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 9372515271COST Rs 400
01 April,2026 09:40 AM IST | Mumbai | Rumani GabhareThere was a time when filter coffee was poured only at Udupi restaurants in Mumbai in the traditional dawara sets. Now, it’s being piped into a swirl, perched on cookies, and depending on where you go, dressed up like it’s headed to a dessert pageant. We ranked swirls across the city on what matters: Flavour (does it actually taste like kaapi?), caffeine kick, and texture. 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 9004676941COST 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 8657008662COST 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 9372497573COST 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 8655946632COST Rs 325
31 March,2026 09:31 AM IST | Mumbai | Junisha DamaADVERTISEMENT
