Better together This year was great for Mumbai’s food and drink landscape, and for India overall, feels Gresham Fernandes of Bandra Born. “The pool of chef talent is steering clear from the generic commercial menus and taking their passions to the next level. Bandra itself has regional Thai cuisine at Bangg, old-school global hits at Kasper’s and Mexican at Mezcalita. A good F&B programme doesn’t always mean transformation. Most times, it is about serving a better version without adding something new. Across India, NĀVU Project and Lupa in Bengaluru are speaking the same language,” says Fernandes. Tribal Negroni and Mahua Combo Shot Bar pop-ups took off. “We hosted a few from Thailand and South East Asia. In turn, it was heartening to see international bar teams raise an interest in our Mahua cocktails. We’re pouring Sazarac as well as Last Word, a gin-based cocktail from the Prohibition Era, with the tribal spirit, says a lot,” he adds. For Fernandes, the highlight is the camaraderie among chefs, who are extending support and sharing local vendors making kitchen life easy. “We want everyone to do better.” Gresham Fernandes and Rahul Punjabi The footprint is expanding across the city too. With Rahul Punjabi’s Bang Bang! Noodle making the trek to Goregaon, and NESCO turning into an F&B hub, Fernandes also confirms they are looking to open Smoke House Deli in Borivli. “Take Abhishek Tulaskar’s The Maratha Kitchen that is serving Maharashtrian, including Kolhapuri, food like never before,” he says, adding, “The locavore movement that is bringing in tribal ingredients and foods into different menus will continue to grow. The pie has become smaller, and micro eateries will rule the year.” Clean eating Cocktails Shiso Sonic and Minus. PICS COURTESY/CHAIYOS Chef Ajay Chopra, who has partnered with Paashh that focuses on nourishing meals, makes an interesting observation. “Focus on health has become more precise. From being conscious eaters, people have become conscious readers of labels. It is not just about the calorie count anymore. Guests are curious about the origins of their food, use of organic produce and lacto-fermented elements,” he shares. This year, regional cooking became global. “It was assumed regional food is for home. But in the last year, we’ve seen the rise of many restaurants and many pop-ups, and home chefs who are doing their regional food. That was the trend high point that will continue,” he says. Ajay Chopra At Paashh, they use products from Koji Boy, a Goan fermentary that crafts products using koji. “We enquire about season products here. We also check out Ground-up Chef, Pune’s experimental kitchen and fermentary by Gayatri Desai, for her sriracha or strawberry ketchup, and improvise. For summer, I am already fermenting beetroot pickle, which will be ready to use in a carpaccio,” says Chopra who calls this an exciting time. On the bars front A spread of dim sums While Gen Z-ers may be drinking more coffee than alcohol, the shift has upped the demand for premium liquors for the want of quality drinks. This, along with zero- proof menus that are striving to identify as anything more than just a mocktail or juice. Deepthi Nair Cocktail-driven bars are also on a rise, and bar chefs have realised well-made simple drinks drives in the crowd. Chef Karan Bane has designed a bar programme for Chaiyo bar at Seefah. “Our bar ideology was always to use the kitchen ingredients in cocktails and give them a different taste, while keeping flavours clean. We never add chilli in our cocktails, because our food is already flamboyant with the use of Thai herbs and spices.” A lunch spread at Rameshwaram Café’s Bengaluru outlet. PICS COURTESY/@therameshwaramcafe; Wikimedia Commons Ready-to-eat, elevated From fermentaries to pickles, our pantries have never been more tempting. All monsoon, a jar of stone ground mango and raw mustard spread by Smallbatch.in accompanied our meals. Ragi Mudde Chefs craft gourmet cooking and dipping sauces to help ease and elevate home cooking. Happy Monk made sure our cravings for dimsums were satiated. Founder Deepthi Nair has created 17 variations as a frozen product. “It goes through a natural preservation process without preservatives. We blast-freeze it to -35 degrees. Our clients are well-travelled, and love eating good food at home,” says Nair. Breaking the fourth wall Gaurav Dabrai, co-founder Eateratti Experiences+ F&b Strategy, is excited to see a rise in patrons being open to different cuisines. “Guests are confident to walk into smaller restaurants, which wasn’t the trend earlier,” says Dabrai. Raghavendra Rao and Sushmita Sarmah “Entertainment has also become a key draw, along with food and service. Food at events has also improved. Earlier people were more concerned about being seen. Organisers are paying attention to food and presentation,” says Dabrai, who set up a 100-day bar in collaboration with G5A this July. In summer 2026 he is coming out with a micro eatery and cocktail bar in South Mumbai. Get set for event-based food experiences, which offers a new way to discover food. Co-founders Sushmita Sarmah and Prasad Ramamurthy of The Gathering that held its first edition in Delhi brings its taste to Mumbai in January. The event partners chefs with artists to curate a food-meets-arts experience. “Chefs are conserving traditions, experimenting with flavours and techniques and therefore making space for what makes them unique. Shared experiences around a table make people be part of a narrative rather than just have a meal.” Simply south We’re all craving South Indian beyond idli-dosa! The wait for Rameshwaram Café to open its doors at Eros this January makes us drool more. Founder Raghavendra Rao says, “South Indian food is no longer restricted to the four states — It has become wholly Indian by demand. Every Indian wants to know more about the dishes, and even globally so. For Mumbai, in addition to the usual suspects, the menu will feature Ragi Mudde (a dense round dumpling), Gongura Rice from Andhra and Telangana, and Avakai Muddapappu from Andhra Pradesh. We’ll serve a different rasam every day,” says Rao.
27 December,2025 10:57 AM IST | Mumbai | Phorum PandyaIn a country like India, where people are many and diverse, food and culture are often the only threads that bind them together. Across regions and communities, shared meals are what glue people together — honestly, it is just food. In this podcast, hosted by a YouTuber under her pen name, Sabrina’s World, a number of dishes are listed that give us a glimpse into how two states of West India celebrate Christmas. Flavours of Goa Christmas in Goa will be incomplete without Sorpotel, a rich and spicy pork curry whose preparation begins days before Christmas. Made with pork, liver, and spices, its distinctive flavour comes from a masala of Kashmiri chillies and vinegar. It is traditionally eaten with Sanna, a spongy, lightly steamed rice idli — its cousin, one may say — and coconut cakes made using fermented toddy, or palm wine. Sorpotel. Pics courtesy/Wikimedia Commons Vindaloo, yet another festive staple, traces its origins to the Portuguese dish, Carne de vinha d’alhos. In Goa, it is prepared with pork, garlic, and vinegar. While it was once cooked and preserved over time for the intensity of its flavour, it is now more commonly made and served with rice or pav. At the heart of the spread are three desserts. Bebinca, often referred to as the ‘Queen of Goan Desserts’, is layered with precision, with each layer baked individually before the next is added. Made using coconut milk, ghee, flour, sugar, and eggs, Bebinca is believed to have originated from a nun named Bibiana in South Goa. Nevri or Neureos, also known as Karanji, are crescent-shaped pastries filled with coconut, semolina, and jaggery. Alle Belle, thin translucent crêpes filled with sweet coconut and jaggery, are typically eaten warm and enjoyed during afternoon tea. Comfort, spice, celebration In Kerala, a classic breakfast pairing is Appam and Ishtu (stew). Appams are soft pancakes made with rice and coconut milk, served alongside a gently spiced vegetable stew finished with coconut milk and a light oil tadka. The festive table is incomplete without plum cake, made from fruits and spices soaked in rum and folded into a batter of sugar, butter, and spice mix. Rumours say that the first plum cake in India was baked in Thalassery by Mambally Bapu at Mambally’s Royal Biscuit Factory in 1883, and for many, the first bite signals the true arrival of Christmas. (From left) Duck Roast; Plum Cake. Representation pics/istock For the main meal, Kerala Thalassery Duck Roast is a highlight. The duck is marinated and slow-cooked until caramelised, with black pepper providing heat, and is commonly served with Appam or rice. Another popular dish is Fish Moilee, a yellow, stew-like curry featuring marinated fish that is pan-fried before being simmered in coconut milk. To conclude the meal, sweet snacks include Kulkuls (alternately spelt as Kalkals), shell-shaped fried treats made from flour, semolina, and sugar, finished by coating them in a sugar glaze. Log on to WorldofSabrina on YouTube
25 December,2025 08:52 AM IST | Mumbai | Rumani GabhareIn October, we found a seat at the community table at GreenR in Bandra where Dr Prarthana Shah, who runs an integrative health coach practice under Buova Care, was hosting a tasting menu. Laid out with clusters of baby’s breath flowers, interspersed with plump lemons, a group of friends and strangers came together over a meal that incorporated produce from her Alibaug farm. Pasta Between in-house orange Chinotto — a Sicilian inspired fruit and cola aerated drink and espresso martinis, we made our DIY dipping oil for focaccia, took a blindfold test to identify ingredients, and savoured striped pasta tossed with mozzarella cheese, sun dried tomatoes on a bed of red and green sauces dished out by Ravioli. Our favourite turned out to be the plum, Burrata and Pistachio Salad textured with peppery arugula and caramelised granola. Prarthana Shah “We have an array of herbs, heirloom tomatoes, types of chillies, cabbages and broccoli growing on the farm,” Shah. The sourdoughs were a treat from her mother Dr Chandini Sethi Shah, an expert sourdough baker. Canolli Come December 30, she is hosting another gathering called Earth to Table in collaboration with Khao Suppers at GreenR. Five tasting courses of home-baked sourdough tartines, fresh salads, a surprise main, and we hear there is gingerbread ice cream and Christmas tea too. While Punam Vaja feeds Gujarati cuisine at her pop-ups, this menu centres on global vegetarian fare. Sourdough. Pics courtesy/Prarthana Shah “Farm-to-table isn’t just a philosophy; it’s a way of honouring the land, eating with awareness, and remembering that every ingredient carries a story. Even a cheat meal can nourish when cooked with clean ingredients,” she shares. Chinotto and Herb oil mix ON December 30, 7 pm onwardsAT GreenR, Drego House, Pali Naka, Bandra West. TO REGISTER @buovacareCOST Rs 3950
24 December,2025 10:54 AM IST | Mumbai | Phorum PandyaFruit, spice, and tradition This mother-son duo, Monica and Mihir Talwar from Ghatkopar, bake in small batches without compromising on the love.LOG ON TO @bakesandcreams CALL 8976683191 COST RS 550 onwards Pic Courtesy/The bread bar Soak it all in Soaking the fruit mix in alcohol for almost half a year, this bakery is taking it up a notch to make sure you enjoy it in the best way possible.AT The Bread Bar, Unit No 2, 3, Shah Industrial Estate, Chembur. CALL 9828482554 COST Rs 225 onwards Pic Courtesy/@Bonnies_Bakery Baked goodness Whether you like your plum cake the classic way or rich and indulgent, this bakery has got you covered.AT Bonnie’s Bakery, Sai Dham, A-15, Asha Nagar, Mulund West; (also in Ghatkopar). CALL 7506596513 COST Rs 280 onwards Nostalgic notes Loaded with raisins, cherries, and crunchy nuts, this bakery’s cakes lean more towards nostalgia than sweetness.AT Am’s Finoms Cake Shop, Ground Floor, Ajanta Estate, Borivli. CALL 9820152436 COST Rs 130 onwards Pic Courtesy/@scoopshapebake Homely touch If you prefer a home-made treat with an extra secret ingredient, Wadala baker Viraj Shah will help you with that.Time 7 am to 10 pm LOG ON TO @scoopshapebake CALL 9820869312 COST Rs 800 onwards From the OG Sini Abraham, a Thane-based home baker, will customise your cake according to Christmas traditions.LOG ON TO @sinis_dine CALL 9320785820 COST Rs 850 onwards Festive loaf This old-school plum cake pick balances deep molasses notes with fragrant spice and marzipan.AT St Anthony, Anthony Annex, Thane West. CALL 9167045526 COST Rs 250 onwards Pic Courtesy/Toujours High on tradition A dense cake packed with raisins, orange peel, and a tad bit of cinnamon and clove — sit back and let the cake speak for itself.AT Toujours, off Veera Desai Road, Industrial Area, Andheri West. CALL 9867676070. COST Rs 850 onwards Pic Courtesy/ @tastebuds_cakesnbakes Authentic as it gets Crafted in a home kitchen with ingredients from Kashmir, by Sonali Patil in Powai, these cakes are known for their authentic taste.LOG ON TO @tastebuds_cakesnbakes CALL 9422979944 COST Rs 450 onwards Also check out . Rejoyce, Luminous Co-operative Housing Society Limited, Chapel Road, Bandra West. CALL 65137444 COST Rs 2200 onwards . Cookie Man stores, Malad West. CALL 9930809767 COST Rs 300 onwards . La Folie, Kala Ghoda, Fort. CALL 9167722181 COST Rs 2950 . House of Amel, Sea Croft Building, Cuffe Parade. CALL 7506307607 COST Rs 1950 . Gaylord, VN Road, Churchgate. CALL 7045556060COST Rs 820 onwards
20 December,2025 08:50 AM IST | Mumbai | The Guide TeamGive a man a cocktail, and he’ll drink for a day. Teach him how to grow his garnish, and he’ll make his cocktails for a lifetime. We might have taken some creative liberty there with the Internet’s favourite quote about fishing, but that seems to be the motto for Vishaal Shah, co-founder of Unsobered. A gardening-meets-mixology workshop in Bandra this weekend is set to introduce participants to the joy of potting plants, and crafting gin-based cocktails using homegrown herbs under one roof. Set to unfold behind the walls of the charming Olive Bar & Kitchen in Bandra, the unique workshop will see participants wield trowels in one hand and cocktail stirrers in another. An expert from popular city-based florists Ferns N Petals bearing aprons and tools will train participants in the basics of gardening, including readying the soil, transferring a sapling, and potting their own herbs like basil. “You’ll also learn how to maintain a plant in Mumbai’s changing climate, lest it becomes a one-day commitment to gardening,” the co-founder shares. Participants will learn to craft cocktails like the G&T with an Unsobered Twist The hands-on experiments with soil come with a sweet reward at the end. Once potted, the herbs will be plucked and dive headfirst into a cocktail glass, where they meet ice and spirits. A masterclass will see a mixologist unveil two exclusive gin-based cocktail recipes with Indian-made variants. “Gin is a versatile spirit that is heavily influenced by the botanicals that go into it. It might make for a handy skill to show off at your Christmas parties,” Shah points out. The experimentation comes at the crescendo of ambitious efforts by alcohol enthusiasts across the city this year, including sip and paint parties, lecture sessions by college professors over drinks, and mock wedding-themed cocktail parties. “Mumbai’s tastes are changing, and young audiences are looking for more easy-going, productive ways to drink socially,” the organiser reveals. If Mumbaikars chug this green idea down bottoms up, Shah assures us more workshops with new skills like pottery are on the cards. ON December 20; 12 pmAT Olive Bar & Kitchen, Nargis Dutt Road, Union Park, Khar West. LOG ON TO @unsoberedENTRY Rs 2,500 (includes drinks, snacks, equipment, and a takeaway goodie bag)
17 December,2025 09:30 AM IST | Mumbai | Devashish KambleNight of Pomegranates and MemoriesIn the silence of the longest night of the year,we open the ruby seeds of memory.Each one is a promise kept,and each sweetness a whisper of hope.Come sit close…let the stories warm the winter air.For even in the deepest breath of cold,light gathers in small moments,shining within us —like the stars of Yalda. The verses of 14th-century Persian poet Hafez Shirazi are treasured for their seamless weaving of love, mysticism, and wisdom, offering quiet guidance on the winter solstice, when darkness reaches its deepest point. This is when Persians gather to celebrate Yalda Night (Shab-e Yalda), a centuries-old ritual that transforms the longest night into an act of togetherness and joy. Through Faal-e-Hafez (reading Hafez’s poetry for guidance) and the ritual offering of pomegranates, watermelon and nuts — symbols of life, fertility and abundance — Yalda becomes a gentle reminder that hope, endurance and light ultimately prevail. Strawberry Tres Leches Head chef Seema Sadequian, co-founder of Café Mommy Joon in Bandra, who has Persian roots, elaborates, “At its heart, Yalda Night is a quiet yet powerful reminder that no matter how long or dark the night may feel, the sun will rise again. For many Persian families, this belief is more than a metaphor. It is tradition, memory and reassurance passed down through generations. On the longest and darkest night of the year, celebrating the triumph of light over darkness and hope over hardship, reminds us not to fear difficulties, because everything eventually finds its way back to brightness.” Anar (pomegranate) Juice. PICS COURTESY/CAFE MOMMY JOON Yalda, she adds, is never celebrated in isolation but always together, with family, friends and extended circles gathering under one roof. “Much like Christmas, it is about presence as much as it is about ritual. Families often come together at the home of the eldest member, usually grandparents, where stories are shared, food is prepared collectively, and the night stretches lazily into conversation and laughter.” One of the most cherished customs of the evening is Faal-e-Hafez, the ritual of opening the poetry book of Hafez at random. “A wish is made, a page is turned, and the elder of the family reads the verse aloud, interpreting its meaning as a response to that unspoken hope. Poetry, on this night, becomes guidance,” she adds. Food, too, carries deep symbolism. Tables are traditionally marked by the colour red. Drawing on this ritual, Café Mommy Joon’s Yalda Night menu has been carefully curated to reflect what is traditionally eaten on this night. Beetroot appears in comforting, slow-cooked dishes, pomegranate features in multiple forms, and walnuts and nuts lend warmth and richness throughout. Koofteh Tabrizi “Pomegranate, in particular, is the soul of Yalda. It symbolises life, and when transformed into pomegranate molasses, it gives Persian cuisine one of its most distinctive flavour profiles — sweet, sour and deeply complex,” Sadequian explains. This balance resonates in dishes like Fesenjoon, where the molasses melds with walnuts to create a flavour that is neither cloying nor sharp, but quietly layered. That sweet-sour tension, we learn, defines both the cuisine and the night. The menu features fresh pomegranate juice (Rs 350), Shoolie (Rs 380) — a comforting Yazd-style beetroot, chickpea and lentil soup with spinach, dill, fenugreek and mint — Labu ba Kashk Bademjan (Rs 350), beetroot and fried brinjal with kashk, served with roti, and Koofteh Tabrizi (Rs 350), herbed mutton meatballs stuffed with zereshk, caramelised onions, aloo bukhara and walnuts in tomato sauce. The spread includes Chicken Fesenjoon (Rs 500) and Lamb Fesenjoon (Rs 550), both slow-cooked with pomegranate molasses and walnuts, and Shirin Polow (Rs 600), a fragrant boneless chicken dum pukht rice with orange rind, carrots, almonds and pistachios. The meal concludes on a sweet note with Strawberry Tres Leches (Rs 350). Beyond the meal, poetry and entertainment, Sadequian hopes the guests celebrating Yalda Night at Café Mommy Joon leave feeling happy, hopeful and connected. That the evening feels valuable, not just enjoyable and that it becomes something they want to return to again next year. Like in another of Hafez’s poems, Where the Night Is Gentle, the poet says, ‘Tonight, darkness is no burden — it is a velvet curtain for our gathering. Within the quiet arms of night, we share the flame, the fruit, the laughter. And in this soft pause of the year, we remember: the night is long, so our togetherness may be longer.’ ON December 19 and 20AT Café Mommy Joon, Sunrise Building, Ground floor, 24th Road, near Patwardhan Park, off Linking Road, Bandra West. CALL 8928638522
17 December,2025 09:18 AM IST | Mumbai | Nasrin Modak SiddiqiWhat time are we meeting tonight?” The expected answer if you’re in Mumbai, where time is money, would typically end with a slot, followed by “ish.” After 13 years of running The Sassy Spoon in Nariman Point, owner Rachel Goenka, founder-CEO, TCSC Hospitality, which also owns The Sassy Spoon (in Powai and Pune), House of Mandarin, Baraza and Sassy Teaspoon, wanted to usher change. New in its space is the smartly named 120-seater cocktail bar, 8ish. “The idea is to offer an unhurried space that fits naturally into people’s everyday rhythm,” says Goenka. Fried Chicken Fermented in Hot Sauce (right) Buff and Bone Marrow Slider. Pics/Atul Kamble Designed by Shweta Kaushik of SKID, the aged wood and amber-hued lighting create an in-between hour — when time stands still, and ushers in an ambience to loosen up. Lenticular artwork shape-shifts between Salvador Dalí and John Lennon, amping up the quirk factor, including messages on the bar chairs like ‘Throne of bad decisions’, ‘Chair of timeless banter’ and ‘Seat of accidental confessions’. The bar backdrop is lined with shelves that hold mixologist and creative director Jishnu AJ’s fermentations and mixtures. “The Sassy Spoon has history, emotion, and loyalty attached to it. This paves the way for an exciting new chapter. South Mumbai has great dining options, but few bars. People are looking for experience-first spaces that aren’t formal or intimidating, but still represent thoughtful design,” reasons Goenka. Sambuca Togarashi Scallops and Pull-Apart Cheese Bread The menu traverses European, Indian, and Mediterranean influences in comfortable small plates and bar bites. There’s Pull-Apart Cheese Bread (Rs 420) with smoked scamorza and a sweet tomato chilli jam relish; succulent Buff and Bone Marrow Sliders (Rs 670) with bacon jam and cured egg yolk are mid-sized and hearty. Stand outs include Sambuca Togarashi Scallops (Rs 790) that have a sweet and smoky finish and Fried Chicken Fermented in Hot Sauce (Rs 420) that is flavourful without being too fiery. Polenta Fries with a crispy coating and a mushy cornmeal are served with a spiced tomato onion relish. A slather of nutty muhammara and a creamy White Bean Hummus (Rs 420) on sourdough crackers, offer filling options for sharing portions. Jishnu AJ and Rachel Goenka Jishnu’s stints include Ekaa, KOKO and Four Seasons Mumbai. He has divided 30 cocktails into three moods, including comforting, experimental, and rituals. “Our classics are improved with this method; we pre-batch some elements for 24 hours, diluting them with Perrier water to reach the right temperature. Our white negronis and martinis undergo a 24-hour freezing technique, making it possible to serve a cocktail within minutes,” the creative director reveals. For his experimental cocktails, ingredients have been sourced from across the globe. “My close bartender friends from everywhere are all pitching in. I’ve got wormwood from Singapore; Naga peppers from Nagaland. My mixology is ingredient-centric. Wherever I travel to, I return with ingredients.” 8ishAT Ground Floor, Express Towers, Plot A, Ramnath Goenka Marg, next to HDFC Bank, Nariman Point. Time 5.30 pm to 1.30 amCall 9457118888 The Guide’s Top Tipples Liquid Sand: Sweet spice of mugwort greets the palate, balancing the strong notes of gin and smoked agave closed with citrus notes of Lillet Blanc, a fortified wine liqueur. COST Rs 990 Lenon: A fruity muskmelon and basil mezcal cocktail (see pic on pg 17) with a shiso leaf infusion. “We use pectinex — a commercial enzyme blend used in the food industry to clarify juices and concentrates by breaking down pectin from fruits and vegetables during clarification. The drink is then carbonated,” Jishu explains. COST Rs 990 Dangerously Unhinged: A twist on the Boulevardier classic, the drink has whiskey with pandan leaf infusion. Hints of controlled sweetness emerge from banana saccharum. “The cocktail is clarified in a mixture of toasted sesame and milk. We strain this mixture through a coffee filter,” says Jishnu. COST Rs 990 Tongba: We loved this millet-based hot fermented drink from the North East. It is upgraded with white rum and sweet-sour elements. The drink is topped with hot water and served warm – perfect for winter nights. COST Rs 1500 Nearly Misbehaved: It’s served in gimlet style, with a sweet-sour mixture of supasawa. The drink has hints of mint, apple juice and herby ching fing, a north eastern herb, which makes-shifts for the bitters. COST Rs 890
21 November,2025 12:32 PM IST | Mumbai | Phorum PandyaChantilly Chantilly pours a French-leaning version that stays silky, balanced, and quietly elegant. On top of it sits a dollop of whipped cream for a rich texture. They also serve a Keto-friendly version.At Shop no 2, Darvesh Royale Building, Turner Road, Bandra West.Log on to chantillythecafeCall 7370808080Cost Rs 350 Grandmama’s Cafe Pic courtesy/grandmamacafe This one brings back the charm of Italian old-school creaminess, served thick, with chunky marshmallows. It is the perfect cup of hot chocolate. At Dharamputra Pritam Estate, 20 & 21, Dr B Ambedkar Road, Dadar East.Log on to grandmamacafeCall 8591075473Cost Rs 375 La Folie Lab Pic courtesy/lafolie Here, you get to sip on a pâtisserie-style hot chocolate, polished and flavour-forward with clear, complex cocoa notes. Each sip is a refined indulgence.At No. 16, Commerce House, Rope Walk Lane, Kala Ghoda, Fort.Log on to lafolie.inCall 9167722181Cost Rs 250 onwards The Chocolate Heaven Pic courtesy/thechocolateheaven_india This cafe serves a molten-style hot chocolate that sits heavy on cocoa, and richer on texture. It is an all-out indulgence for anyone who wants their cup to feel like dessert. At Shop No 7, Silver Arch CHS, Ram Nagar, Sheetal Co-op Housing Society, Borivali West.Call 9769388206Cost Rs 260 The Chocolate Room Pic courtesy/thechocolateroomin The bean-shaped cup arrives indulgent and dessert-like, with a thick pour. It is made for people who want their hot chocolate unapologetically rich and intense.At Shop No 1, Ground Floor, Vallabh Vihar, Mahatma Gandhi Rd, Rajawadi Colony, Ghatkopar East. Log on to thechocolateroomin Call 9029676729Cost Rs 299 Bombay to Barcelona Library Cafe Pic courtesy/bombaytobarcelonalibrarycafe The cafe’s hot chocolate feels homely, warm, and built on simple comfort. It’s the perfect companion while watching Christmas movies.At Timmy Arcade, 778, Makwana Road, Marol, Andheri East. Log on to bombaytobarcelonalibrarycafeCall 7738446788Cost Rs 250 The Craftery by Subko PIC courtesy/subkocacao This version leans on high-quality cacao and a roasty coffee flavour that grows with every sip. It is layered, thoughtful, and chocolaty with a hint of vanilla and coffee.At Jak Compound, Byculla East. Log on to subkocacaoCall 9004700654Cost Rs 385 onwards Love and Latte PIC courtesy/lovenlatte The cafe leans into a smooth, easy-going hot chocolate with soft cocoa notes and café-style warmth. The tall cup of hot chocolate is yummy and milky.At Shop 36, Avior, Lal Bahadur Shastri Marg, Mulund West. Log on to lovenlatte Call 7208935960Cost Rs 200 onwards Abcoffee Representation pic/istock Try the pared-down hot chocolate with clean flavours and a sharper, darker cocoa profile.At Anmol Building Pawai V Private Road, Powai.Log on to abcoffeeindiaCall 7400052780Cost Rs 300
19 November,2025 10:54 AM IST | Mumbai | Rumani GabhareA server's skill and a bartender’s pace will be judged at Bar Idols, a cocktail competition by the folks behind Greater Than Gin of Nao Spirits & Beverages. Regional rounds take place across seven cities, with the crowd as the jury, culminating in a grand finale in Goa. The Mumbai rounds will take place at Waikiki Bar in Andheri East, where the nine shortlisted spaces — Bandra Born, Perch Wine & Coffee Bar, Slink & Bardot, Supa San, Block 108 & Cocktail Bar, Hardeep Punjab The Walk, O Pedro, Papa’s and Permit & Co — will pour drinks for the patrons to judge on November 16. Patrons applaud a bartender at a previous edition of the competition For the selections round, participants had to first submit a 60-second video on social media of making a drink using Juniper Bomb. “What we generally look for is how they relay their story, how confident they are, and how they express the cocktail. We look at the server to pitch, because traditionally it’s the bartender that brings forth the story, but for Bar Idols we wanted the server to be forward. Consumers are the jury. This is a celebration of the partnership that makes every great bar experience: the bartender that crafts the drink, and the server that makes sure it’s remembered,” says Anand Virmani, co-founder and master distiller, Nao Spirits & Beverages. A cocktail entry from the 2024 edition Previously known as Bar Wars, this year, the competition was renamed as Bar Idols, which focuses to shine a light on the unsung heroes of hospitality. “The idea behind Bar Idols is to celebrate the people who make the bar world what it is: not just the faces creating your cocktail behind the bar, but the people that bring that cocktail’s story to life for you. The bartending community in India is growing massively; people are sharing knowledge, collaborating, and pushing each other to do better,” adds Virmani. Anand Virmani (centre) with patrons. PICS COURTESY/NAO SPIRITS & Beverages Chef partner Gresham Fernandes, Bandra Born, thinks competitions like Bar Idols play a big role in shaping the culture of the beverage industry. He says, “For us at Bandra Born, it’s not just about winning; it’s about giving our bartenders a stage to represent their creativity, confidence, and individuality. When our team participates, they are not only showcasing what we do behind our own bar, but also learning from others, exchanging ideas, and pushing the craft forward. It’s important for young talent to be seen and challenged in new environments; it sharpens their skills, broadens their perspective, and builds pride in what they do.” ON November 16, 7 pm onwardsAT Saki Naka Junction, Hotel Peninsula Grand, Alok Manya, Metro Station, Lokmanya Tilak Nagar, Andheri East.LOG ON TO www.district.in
12 November,2025 04:10 PM IST | Mumbai | Phorum PandyaLake View Cafe This all-day dining restaurant features global favourites and a sustainably sourced menu. Its al fresco area overlooks Powai Lake, offering a serene start to your day.TIME 6.30 am to 11 pm (Buffet breakfast and a la carte options available) AT The Westin Mumbai Powai Lake, Plot No 2 & 3B, Saki Vihar Road, Powai. CALL 8657415264LOG ON TO lakeviewcafepowai.comCOST Rs 3000 for two (a la Carte); Rs 1880 per person (breakfast buffet) Journal A cosy all-day café in the heart of Santacruz where coffee, culture, and conversations come alive. From handcrafted brews to fresh bakery delights, every bite is made with love.TIME 8 am to 11 pmAT Ground Floor, Parvati Building, N Avenue Road, Santacruz. CALL 9004699654LOG ON TO journal.bombayCOST Rs 1400 for two Grounded At this serene new space, you will find calm amidst the chaos. Enjoy meaningful conversations over delicious food, coffee, and desserts in a peaceful setting.TIME 8 am to 12 amAT Shop No. 1, Natalwala Bungalow, BJ Road, Mount Mary, Bandra West. CALL 9167931010LOG ON TO groundedmumbaiCOST Rs 2000 for two Brunch Bar Cafe From an all-day breakfast menu to a wide range of beverages, this café in Thane has got you covered. Whether it’s a classic American breakfast with hash browns and pancakes, or desi tandoori sandwiches, they have it all.Time 8 am to 1.30 am At Unique Vistas, Neelkanth Road, opposite Satyam Ford Service Center, Manpada, Thane.Log on to brunchbarcafeCall 9619551000 Cost Rs 1200 for two Affogato Whether you’re craving a quiche, coffee, or a warm hot chocolate, Affogato caters to your sweet tooth. Its cosy wood interiors make for the perfect morning spot.TIME 7 am to 12 amAT Plot No. 483, Asha Apartments, Khar West. CALL 9152000229LOG ON TO affogato.in COST Rs 500 for two White Lama Villa This gingham-themed café is perfect for a late brunch, offering outdoor seating partially covered with tented screens that mirror the bright sky over the bluest seas.TIME 10 am to 1 amAt Ground Floor, Paradise Heights, Back Road, Lokhandwala Complex, Andheri West. CALL 8591631649LOG ON TO whitelamavillaCOST Rs 1200 for two Kayko Terrace Cafe The menu at this breezy rooftop café curated by chef Krishna Khetle, offers a delightful plant-based dining experience, where every dish is crafted with passion and care.TIME 12 pm to 11.45 pm AT 2nd Floor, Amul Commercial Society Ltd, Road No 1, opposite BMC Office, Chembur Gaothan, Chembur. CALL 8331955000 LOG ON TO kaykoterraceCOST Rs 2100 for two DP’S Fast Food Centre This eatery speaks comfort, with street-style desi fare, especially Mumbai favourites like Pav Bhaji, and typical South Indian faves including Mysore Masala Dosa. The al fresco seating is ideal to sit back and watch practice games from the nearby cricket pitches.TIME 8 am to 11.30 pm AT Nanda Deep Building, Lakhamsi Napoo Road, Central, opposite Ruia College, Matunga East. CALL 24145326LOG ON TO dpsfastfoodCOST Rs 550 for two
11 November,2025 11:28 AM IST | Mumbai | Rumani GabhareMY PICK: TLT Sandwich One of my favourite cafes as a vegan who has been practising since almost seven years, has to be Greenr Cafe. Some of their best picks are the TLT (tempeh, lettuce, tomato) sandwich as it has protein, enough fibre and carbs as well, it feels like the perfect sandwich. Along with that I usually go for their Belgian Hot Chocolate. Sayli Desai At Greenr Cafe, 57/116, Drego House, Pali Naka, Dr Ambedkar Road, Bandra West. Call 8591138613 Log on to@begreenr MY PICK: Buckwheat Noodles with Tofu Kung Pao Sauce Pic courtesy/@thebodhicafe The Bodhi Cafe combines healthy eating with comfort food. It’s a flavourful reassurance for anyone who loves noodles but aims to eat well. This dish is naturally gluten-free and completely vegan, showcasing the cafe’s commitment to wholesome, plant-based cuisine. The savoury, spicy Kung Pao Tofu is paired with nutritious buckwheat noodles, creating a satisfying and balanced meal. Sreejita Sen Majumder At The Bodhi Cafe, Ground Floor, Parvati Niwas, Paranjape B Scheme, Besides Datta Mandir, 2, Road, Vile Parle East. Call 7373738314 Log on to @thebodhicafe MY PICK: Stuffed Tofu, Kimchi, and Jasmine Rice Pic courtesy/Sante_mumbai This is a great place that offers a comforting bowl of rice as a lunch option. They call it “a bowl that means business,” and they aren’t kidding. It’s got a warm, savoury mix of sauteed tofu and this amazing, spicy marinated kimchi. Served over perfectly cooked jasmine rice and topped with a bunch of fresh greens, it’s comfort food. It manages to hit that sweet spot of being soulful and substantial while still feeling incredibly light and healthy. Debangana Dutta At Sante Spa Cuisine, Meera Apartments, Andheri Link Road, Oshiwara, Andheri West. Call 8454981144 Log on to @sante_mumbai MY PICK: Earth Cafe pizza Pic courtesy/earthcafeindia This is a haven for clean-eating enthusiasts, dedicated to proving that food which nourishes can also taste good. Their philosophy is to use the finest, highest-quality ingredients to craft a menu that supports a healthy lifestyle. This pizza has a lot of things going on: It’s crispy and colourful. The ingredients are flavourful, and you can taste how fresh they are as well. Salonee Lopes AT Earth Cafe, Durga Chambers, Waterfield Road, Bandra West. Call 9819828989Log on to @earthcafeindia MY PICK: Raw mango & Avocado Sandwich Pic courtesy/gardemangercafe I recently started my vegan journey and this was one of the first few things I had. The dish features a colourful mix of greens topped with zesty slices of mango, creamy avocado fans, and what appear to be chopped walnuts or nuts for crunch. The salad is designed to bring a fiesta to your bowl, with a sprinkle of joy. Vaibhavee Bhatt At Garde Manger Cafe, Shop No 1, Parmar Housing Society Paranjape B Scheme, Road Number 1, beside Natural Ice Cream, Vile Parle East. Call 7045004488 Log on to @gardemangercafe MY PICK: Bisi Bele Bhaat Pic courtesy/aharvedafood I have enjoyed this dish since my childhood, and this version adheres to the strictest dietary preferences, proudly vegan, sugar-free, oil-free, and gluten-free. The traditional South Indian favourite is reimagined with pure, plant-based goodness, delivering comforting warmth and satisfying texture without any compromise. I found the difference between the vegan and the non-vegan versions very minute, and most importantly, it is guilt-free. Shilpa Salvi At Vegan & Beyond, Viral Apartments, SV Road, behind Hotel Radhakrishna, Bharucha Baug, Parsi Colony, Andheri West. Call 40722211Log on to @aharvedafood Do’s>> Be specific while ordering, request the exclusion of particular dairy products like ghee, butter, or cream (especially for cuisines like North Indian food)>> Do the initial research on vegan options for restaurants, as this research only needs to be done once>> Verify ingredients yourself, and be prepared to physically check (if appropriate) if you suspect a hidden dairy item Don’t>> Don’t assume that others are correct about ingredients if you have a doubt>> Don’t assume a vegetarian dish (like ‘veg momos’) is automatically vegan, as it might contain dairy products>> Don’t rely solely on the word ‘vegan.’ You must be more specific
03 November,2025 08:37 AM IST | Mumbai | Rumani GabhareADVERTISEMENT
