Watermelon 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 Dama1. Seasonal bliss 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. sAT Smoke House Cafe, ground floor, Sky City Mall, Borivli. East.CALL 8976898856 COST Rs 700 onwards
31 March,2026 09:24 AM IST | Mumbai | The Guide TeamIf you’ve observed an Asian cuisine chef work a wok, it plays out like a transcendental act. In layman’s terms, they work from a space of muscle memory. They know just the right temperature from the sizzle of the veggies; they lift the wok off the fire to manoeuvre a pan swirl so the noodles dance to their tunes. This is possible on high flame. The freedom of following gut instinct is like playing with fire, literally. “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)
28 March,2026 03:46 PM IST | Mumbai | Phorum PandyaProtein bars and super snacks have laced shelves everywhere. So, while getting a healthy-ish snack has become common, menus in Mumbai are chasing bizarre with wellness. If you’ve recently ordered a drink and been told it’s good for your skin, your gut, and your macros, you’re not imagining it. Wellness is no longer just a category; it’s taken over the whole table. And, somewhere between innovation and hitting wellness goals, things have gotten… strange. Here’s what we discovered across menus. 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 9321759393COST 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 MumbaiCOST Rs 25 extra with any burger
26 March,2026 09:13 AM IST | Mumbai | Junisha DamaFried fixation 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 @thecroffleguysCOST 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.inCOST 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 9819309011COST R1400 for twoLOG 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 8657738778LOG ON TO @bandrabornCOST 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 @thebelgianwafflecoCOST 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 9152084422LOG 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 9167199555LOG ON TO @coffeebydibellaCOST 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)
25 March,2026 10:30 AM IST | Mumbai | Kanisha Softa1 Brekkie fun 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.inCALL 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
24 March,2026 09:58 AM IST | Mumbai | The Guide TeamA few years ago, the idea of a cafe was completely different to the buzzing spaces they are today. Yet, for siblings and restaurateurs Daksh and Ruhi Gupta, the idea of a cafe is a throwback to the friendly, neighbourhood space where everyone knows each other. So, it is no surprise to learn that the regulars at August Cafe had a say in its relaunch as much as their founders did. 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.inCALL 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
19 March,2026 09:42 AM IST | Mumbai | Shriram IyengarThis week, Gudi Padwa, Ugadi, and Cheti Chand roll in, Navroze follows, and Eid waits in anticipation of the crescent moon. Naturally, guests will be pouring into your living room to wish, celebrate, and snack. While you may have your pantry stocked up for the festive feast, are you sorted on snacks that come in handy anytime someone walks in to wish? Fear not, these community specialty stores will come through. 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
18 March,2026 10:05 AM IST | Mumbai | Junisha Dama1 Fruitful soiree 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 9036972832COST 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 62133333COST 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 9920820800COST Rs 3999 onwards
17 March,2026 11:12 AM IST | Mumbai | The Guide TeamADVERTISEMENT
