What 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 GabhareScarlet delight Indulge in the fiery Penne All’ Arrabbiata at this much-loved outlet, made with spicy San Marzano tomato sauce, chillies, and garlic.AT Gustoso, Kwality House, Kemps Corner, Grant Road (also at Khar) CALL 7045000020COST Rs825 Topped with gold Pic Courtesy/Cincin If you are craving a personal touch, dig into this Strapponi E Gamberi with hand-torn pasta sheets tossed with juicy prawns and crowned with a golden egg yolk.AT CinCin, Raheja Tower, G Block, BKC. CALL 8355870000 COST Rs 895 Coastal flavours Pic Courtesy/La Panthera For lovers of seafood, the Linguine a la Vongole comes with clams, calamari, prawns drizzled with champagne sauce, and fresh herbs.AT La Panthera, INS Tower, G Block, BKC.CALL 8000909056COST Rs 975 The classic forever Pic Courtesy/Sammy Sosa Some traditions have been passed down through the years, like this Mac n Cheese. With three premium cheeses layering a luxurious macaroni, this one is perfect for an Italian taste.AT Sammy Sosa, 18, Meera CHS, Link Road, Oshiwara, Andheri West.CALL 9833666555COST Rs 550 Go green Pic Courtesy/Alfredos Try a fresh take with this medley of vegetables with perfectly cooked penne pasta and seasoned herbs in a Penne Verdure.AT Alfredo’s, Royal Classic, Link Road, Lokhandwala, Andheri West. CALL 8097614462COST Rs 495 (vegetarian); Rs 560 (non-vegetarian) Tang of tomato Pic Courtesy/@dine.and.discover Don’t miss out on the Tagliatelle Ai Pomodori — strips of pasta noodles, cooked in a flavourful tomato and basil sauce. You can select a non-vegetarian version, or keep it a light vegetarian tuck-in.AT Mia Cucina, Transocean House, MHADA Colony 19, Powai (also at Vikhroli) CALL 9595000200 COST Rs 545 Spice it up Pic Courtesy/Sixteen33 You cannot go wrong with a Spaghetti Arrabiata that comes with the right blend of spice, colour and fresh herbs.AT Sixteen33, Pali Hill, Bandra West.CALL 9758999555COST Rs 490 Keep it classic Pic Courtesy/@toastpastabar For something simple but memorable, try the Linguine pasta at this Lower Parel eatery, made with tomato sauce, dried chilli, garlic, basil, and completed with a drizzle of parmesan and pangrattato.AT Toast Pasta Bar, Kamala Mills Compound, Senapati Bapat Marg, Lower Parel.CALL 9594398238COST Rs 850 Slow-cooked celebration Pic Courtesy/Bastian Nothing says grand like this Lamb Papardelle braised in white wine, with ribbons of fresh pasta and parmesan.AT Bastian, 48th floor, Kohinoor Square, Dadar West.CALL 50333555 COST Rs 1560 Straight from the sea Pic Courtesy/Brunch & Cake If the regular Mac n Cheese is not for you, try this lobster variant that comes stuffed within an in-house garlic herb loaf.AT Brunch & Cake, Ground floor, Raheja Altimus, Worli.CALL 8657500061COST Rs 2450 onwards Cheesy pockets Pic Courtesy/@americanobombay Find your ideal dish at this South Mumbai restaurant, that whips up a succulent rendition of Black Truffle Cappelletti, featuring elegantly-presented pockets of pasta, stuffed with three different types of cheese and infused with Black Truffle Sauce.AT Americano, Radha Bhavan, Nagindas Master Road, Kala Ghoda. CALL 9920954300COST Rs 975 Creamy Beetroot Pasta Ingredients. ½ cup cooked Beetroot (peeled). 150 gm Conchiglie pasta. 1 Garlic clove (chopped). 2 tbsp Olive oil. ¼ cup Cream / Ricotta cheese. 2 tbsp Parmesan Cheese. Salt and Black pepper (to taste). Basil and Parsley (for garnish) MethodCook the penne pasta in salted boiling water until al dente. Drain and set aside. In a pan, heat olive oil over medium-low heat. Sauté garlic until golden, and set aside. In a blender, combine the cooked beetroot, ricotta cheese or cream, and a splash of the pasta water. Blend until smooth. Return the blended sauce to the pan, heat gently, and stir in the cooked pasta until well coated. Add salt and pepper as per taste. Garnish with fresh herbs and Parmesan. Serve hot. Recipe courtesy: Chef Jasjit Singh Keer, Alfredo’s Also try . Fusilli with Porcini and Button Mushroom SauceAT Amazonia, Unit 5, Godrej BKC, BKC.CALL 8828884042COST Rs 575 . Spaghetti Marinara PastaAT SAZ American Brasserie, Ground Floor, JIO World Drive, BKC.CALL 9920056686COST Rs 625 onwards . Linguini PescatoreAT Toscano, Veera Desai Industrial Estate, Andheri West (also Navi Mumbai, Ghatkopar)CALL 7204184101COST Rs 875
25 October,2025 12:22 PM IST | Mumbai | Shriram Iyengar | Trisha GhoshIn a city where you can now savour on delicious, authentic sushi at every corner, you might want to buck the trend of eating out, and learn how to ace making this Japanese treat at your home. The Art of Sushi Workshop, hosted by Urban Platter, promises a wholesome immersive dive into the art of sushi-making, personally guided by chef Rahul Phalke. An attendee with her sushi box. Pics Courtesy/Khushi Somaiya “Food connects people deeply, and we wanted to inculcate a bit of Japanese culture into Mumbai, especially because more and more people are eating sushi these days, and it is emerging as a household name. We were keen to share the love we have for this culture; everyone should experience making it at least once,” reasons chef Phalke. A sushi box is topped with wasabi The two-hour workshop will not only teach you the basics of making sushi, it will also make you understand traditions behind this favourite. Attendees will learn the essence of perfect sushi rice; how the knife works with precision, and the balance of flavours. “The nori [seaweed] and togarashi [the spice mix] are ingredients we import, or choose to replicate using authentic Japanese standards. We use exactly the same ingredients required in traditional sushi-making,” Phalke emphasises. Attendees at a previous workshop organised Speaking about possible challenges while making sushi, chef Phalke stressed the fact that “the rice is the most important part, as it defines the texture of the sushi, and that is the part where most people falter. Either the rice is not seasoned properly, or it is not folded well, after adding the rice vinegar.” Rahul Phalke For participants who will be trying sushi-making for the first time, the chef shares a golden tip; “Have a sharp knife while cutting the sushi, and ensure you keep the blade’s edge wet to ensure a clean cut.” With sessions conducted in English, Hindi, Marathi and Gujarati, this workshop aims to offer participants the cutting edge and understanding to make Japanese cuisine less intimidating and easily accessible and most importantly, interactive. On October 18 to 20, 11 am onwards At Urban Platter, Mogul Lane, Bethany Co-Operative Housing Society Mahim West.Call 7208083639Log on to in.bookmyshow.comCost Rs 900 onwards While making Sushi Making the perfect sushi is all about patience, precision and practice. Don’t rush the rice; keep your knife sharp, and enjoy the process as every slice will tell a story, a story of balance and texture. The beauty of the sushi lies in the process; with every roll one shall get better. - Chef Rahul Phalke
14 October,2025 09:06 AM IST | Mumbai | RUMANI GABHAREParsi treat Pic courtesy/@cafemilitaryfort If you prefer your eggs in the form of a good old Parsi-style breakfast, then this iconic café serving a great Akuri Pav should be your go-to.AT Cafe Military, Nagindas Master Road, Kala Ghoda, Fort.Call 22654181Cost Rs 100 Cosy nook At this shop, get your hands on everything egg-related, including a big breakfast with made-to-order options, such as fluffy omelettes, scrambled eggs, hash browns and more.AT Aromas Cafe and Bistro, Ventura Building, Hiranandani Gardens, Powai.Call 8291166739Cost Rs 459 (Big Breakfast) Cracking the code Pic courtesy/@thenutcrackermumbai Check out this vibrant restaurant that has figured out a creative way to serve eggs in three ways in a single dish, Anda Ghotala, served with sourdough pocket bread, exclusively at their new outlet.AT The Nutcracker, Breach Candy, Cumballa Hill.Call 9321574147Cost Rs 510 Egg whites, tinted green Pic courtesy/@thebombaycanteen This outlet sells an appetising Eggs Kejriwal, consisting of fried egg on top of toasted bread, complete with melted cheese and green chilli chutney. At The Bombay Canteen, SB Road, Kamala Mills, Lower Parel.Call 8880802424Cost Rs 390 On a roll Pic courtesy/@trcmumbai13 This outlet in town specialises in serving all kinds of rolls, including masala egg rolls.At The Roll Company (TRC), Silver Croft, Khar West. Call 7666127655Cost Rs 220 Breakfast bliss A good breakfast is the perfect cure for a bad day. Get your fill of eggs for the day with a breakfast sandwich at this eatery specialising in morning meals.At Kuckeliku Breakfast House, Kamal Mansion, Apollo Bunder, Colaba. Call 8591042796Cost Rs 275 (Egg Salad Sando sandwich) An omelette affair Pic courtesy/@cafe_noorani Enjoy a classic cheese and mushroom omelette with fresh buns at this renowned Mughlai haunt in South Mumbai. At Cafe Noorani, Haji Ali, Tardeo. Call 23534753 Cost Rs 100 (egg omelette) An egg spread Pic courtesy/@andaapnaapna For all your egg cravings, we’ve got you covered with this popular favourite in Andheri serving a scrumptious Aadha Anda Sev Puri.At Anda Apna Apna, Azad Nagar, Andheri West.Call 7400393924Cost Rs 159 New creations Pic courtesy/@ministryofeggs For those in Ghatkopar, this outlet nearby can whip up a new stuffed omelette in their own unique way.At Ministry of Eggs, R City Mall, Ghatkopar West.Call 8102910924 Cost Rs 110 onwards Turkish delight Pic courtesy/@eggxcellent_cafe Here’s a spot that offers the beloved Turkish Eggs, combining tradition with a contemporary touch.At Eggxcellent Cafe, Vasant Vihar, Manpada, Thane West.Call 7738477767 Cost Rs 229
10 October,2025 09:20 AM IST | Mumbai | Trisha GhoshSeafood lovers in Mumbai have reason to rejoice. Popular eatery, Mahesh Lunch Home, is hosting the 24th edition of their Crab & Wine Festival. This year, the festival offers classics from India’s coastline, notably Butter Pepper Garlic Crab, Mustard Pepper Crab, and Roast Crab. Additionally, 17 dishes being featured for the first time, include Kerala’s flavourful Crab Molee, spicy Chilly Crab from Andhra, and creative delights such as Patrani Crab, that is steamed in a banana leaf. Drinks include an array of wine and beer options, ensuring a hearty and heady dine-out. Till October 19AT Mahesh Lunch Home; Uditi Tarang Housing Colony, Juhu; Platinum Techno Park, Vashi.CALL 9004655554 (Juhu); 655084441 (Vashi)
24 September,2025 10:12 AM IST | Mumbai | The Guide TeamTastes of home This Durga Puja, if you’re craving a truly traditional bhog, head to this vibrant pandal offering specialties, including Govindo Bhog rice (sourced straight from Kolkata), Shona Muger Daal paired with Jharna rice and Kathla Kalia (fish curry) with steamed rice. At Krishti Durga Puja, Lokhandwala Township, Kandivli East. On September 27 to October 2; 1.30 pm onwardsCost Rs 200 onwards Exotic flavours Indulge in this daily Janata bhog, alongside stall items such as Kosha Maangsho, Moghlai parathas, and Daab Chingri (shrimp).At Notunpalli Sarbojonin Durgotsab, Khar West.On September 29 to October 1; 12 pm Family celebration Pic courtesy/Aamra prabashi Durgotsav Spend a day with your family for lunch at this pandal serving Khichuri, Beguni (fried brinjal), and snacks like Mochar Chop (vegetarian cutlets).At Aamra Prabashi Durgotsav, Hiranandani Estate, Thane. On September 29 to October 1; 1 pm onwards Streetside feast Don’t miss the Feast at this Juhu pandal that serves authentic Bengali delights, from Kathi Rolls to Mutton Biryani.At North Bombay Durga Utsav, SNDT College, Juhu. On September 27 to October 2; 6 pm onwardsCost Rs 250 (Chicken Kathi Roll) Solace in simplicity Pic courtesy/Spandan Powai Durgotsav If you’re in the central suburbs, get your bhog fix at this pandal in Powai, that serves everything from warm spoonfuls of Khichuri (above) and Rosogollas. At Spandan Powai Durgotsav, Hiranandani Gardens, Powai. On September 29 to October 1 Cost Rs 200 onwards Bhog at your doorstep If you prefer authentic bhog at home, check out homechef Sulagna Datta who takes exclusively online orders, for fragrant khichuri, alu bhaja and tart date chutneys (above).On September 28Log on to @bakedwithlovebysulagnaCost Rs 750 per meal Homely meals Apart from pandal fare, try this one to savour delicious warm Bengali cuisine, all year around, during Durga Puja.At Dipika’s Bong Cuisine, Malad East. Call 8369065097 Cost Rs 500 (mutton kosha) Bhog happiness Enjoy a plethora of tangy flavours, alongside the traditional Khichuri Bhog, at this spot in Kurla, offering labra (mixed vegetables), date chutney, and of course, the much-loved Paayesh.AT Udayan Pooja Committee, St Jude’s Balwadi Ground, Jarimari, Kurla West. On September 29 to October 2; 1.30 pm to 3.30 pm
20 September,2025 02:51 PM IST | Mumbai | Trisha GhoshThere are those who love their paella, and would go to any length to savour it, and perhaps, even look for ways to travel all the way to sunny Spain, just to relish its goodness. This invitation is purely for the ones who have to stay put in muggy Mumbai. La Loca Maria in Bandra is celebrating World Paella Day (September 20) with a special Paella Fiesta that includes three new dishes: Paella de Chorizo (Rs 1650; smoky N’duja, grilled pork belly and green beans), Paella de Pulpo y Cangrejo (Rs 1850; slow-cooked in rich crab broth with cuttlefish and octopus) and Paella de Miso and Enoki (Rs 1200, a modern vegetarian take with miso broth, enoki mushrooms and Asian greens). These will be served alongside La Loca Maria’s classics like Lobster Paella, Squid Ink Paella, and Chicken. The wine, from the crisp Cava, to the more full-bodied Tempranillo and Graciano, will compliment this joyride through the kitchens of Spain’s east coast. This is apart from their regular menu, which is an ode to authentic Spanish fare. The Paella Fiesta menu. PICS COURTESY/LA LOCA MARIA We reached out to its chef-restaurateur Manuel Olveira to throw more light on the origins of the dish. “Paella is from Valencia, on Spain’s eastern coast. It started as a humble farmer’s dish, cooked outdoors over wood fires in wide pans, with rice, saffron, a few vegetables and whatever was on hand — chicken, rabbit, sometimes, even snails.” Olveira explains that over time, the robust dish moved away from the fields, into homes and restaurants. “Today, it’s probably Spain’s most iconic dish. For us, paella has always been about sharing, family and celebration — that’s the real tradition behind it.” He also reminisces about the celebratory nature of the dish, “My mom [Maria] cooked for us as kids. Every Spanish family has its own story, recipe, and little tricks for the perfect paella that’s what makes it so iconic. It takes effort, time, and patience to make a great one. You have to watch over it. For us Spaniards, it’s all about the socarrat — the mark of a fine paella. We love to spoon and scrape the pan for those flavour-packed morsels of caramelised rice,” he shares. Paella perfect Chef Olveira suggests these ingredients and techniques you need to keep in mind for making a good paella Paella is cooked in a giant pan to celebrate popular local market Plaza del Mercado’s centenary in Valencia, Spain. PIC/ISTOCK >> Rice: Use short-grain rice (like Bomba or Calasparra) that absorbs flavour without turning mushy >> Stock: A rich, flavourful broth is the soul of the paella. The broth is made depending on the protein being used. For example, a seafood paella will use a seafood stock >> Pan: Wide and shallow so the rice cooks evenly in a single layer. You need a special pan called Paellera >> Socarrat: The golden, crispy caramelised rice crust at the bottom. It’s the most prized part >> Timing: Once the liquid is added, don’t stir. Let the rice cook undisturbed until it absorbs all the flavours >> Ingredients: Fresh, seasonal produce and proteins make all the difference. Paella is simple, but quality counts AT La Loca Maria, Fatima Villa, 29th Road, Pali Hill, Bandra West. TILL October 5 (Paella Fiesta menu) TIME 12 pm to 3.30 pm; 7 pm to 1.30 am CALL 9324404335 (reservations)
19 September,2025 11:31 AM IST | Mumbai | Fiona FernandezADVERTISEMENT
