Smoked. Charred. Grilled. At this new South Mumbai address, open-flame cooking takes centre stage to explore the depth and drama of fire-led cooking
Chargrilled B**f Filet Mignon, confit leek, roasted brussels sprouts, jus. Pics/Sayyed Sameer Abedi
Last week, on an unexpectedly gusty evening, we headed to the National Centre for the Performing Arts (NCPA) to savour a new culinary experience. Flint, the latest opening by Aditya Birla New Age Hospitality, is a grill-forward café where fire, smoke, and char shape the menu in an all-day neighbourhood space, adding another layer to NCPA’s growing food scene alongside Waarsa and Bay21.
The interiors interpret the idea of fire through exposed brick, oxidised metals, and warm lighting. The tactile, elemental palette mirrors the cooking style, creating a space that evolves through the day from a calm and café-like ambience in the morning, gradually building into a lively evening setting where food, drink and conversation unfold around the warmth of the grill.
Grilled prawns with hot honey and gochujang
The concept for the restaurant had been brewing for a while for chefs Rahul Akerkar and Jaydeep Mukherjee wherein the kitchen builds its identity around live-flame cooking techniques that bring depth and texture to familiar ingredients. Mukherjee, who we met that evening, tells us how “The food philosophy centres on simple dishes cooked over fire. Think charcoal grilling, slow smoking, and techniques that bring out deep, layered flavours. A large part of the kitchen’s process involves slow smoking and careful temperature control. Many elements on the menu are treated this way, from meats to condiments. Certain cuts spend anywhere between seven and nine hours in the smoker, cooking slowly at controlled temperatures until the meat becomes tender enough to fall off the bone,” he adds. For both Mukherjee and Akerkar, opening a grill-focused space isn’t just about the drama. The emphasis is on patience and letting the cooking process speak for itself rather than over-explaining it. “We’re taking our time with the food,” he notes. Earlier plans had even envisioned a largely outdoor restaurant; something closer to an al fresco setting. The idea then evolved into the more comfortable indoor space, leaning towards a rustic, industrial aesthetic, creating a relaxed environment where guests can come in, unwind, and enjoy good food.
While the menu features a wide range of meats and slow-cooked dishes, Mukherjee says he is currently drawn more to the vegetarian plates, particularly after months of tasting the meat dishes during development. Vegetables treated with fire and smoke, he says, have turned out especially well. Dishes such as the Grilled Papaya and Burrata Salad highlight simple ingredients transformed by the grill. The pizzas and pastas from the oven have also become favourites, alongside a mushroom-focused dish that showcases roasted mushrooms in multiple forms.
Deconstructed sangria
Akerkar insisted on a strong sandwich offering on the menu. The Cubano and the Reuben are among the standouts. The Reuben, made with house-prepared pastrami, involves a meticulous process that takes nearly a week, followed by hours of smoking before it reaches the plate. Even the pastas lean towards comforting yet balanced flavours. The Spaghetti with Creamy Black Truffle Butter, for instance, is designed to be rich in aroma but still light and buttery rather than heavy; the kind of dish that fits easily into Flint’s broader idea of casual, satisfying dining.
We began the evening with a comforting glass of warm toddy to soothe our scratchy throats, a gentle start before the meal unfolded. The first plate to arrive was a Roasted Cauliflower Velouté (Rs 450), a silky, warming soup, perfectly suited to the weather. Soon after came the Grilled Papaya with Flamed Burrata (Rs 675), a bright, textural dish layered with hazelnut, arugula, and a peppered lime-cilantro vinaigrette that beautifully lifted the fruit’s sweetness and the cheese’s creaminess.
Flint’s interiors align with its rhythm
The seafood course that followed had a generous portion of Flint Fish & Chips (Rs 695), featuring beer-battered Bombay Duck paired with a smoky thecha tartar sauce that was dangerously addictive. The Thai Crab Cakes (Rs 725) were crisp on the outside and delicate within, working wonderfully with the sweet heat of nam jim gai chilli sauce. The Grilled Prawns (Rs 795) arrived fiery and flavourful, glazed with hot honey and gochujang that gave the dish a punchy, caramelised edge.
Among the mains, the Spaghetti with Creamy Black Truffle Butter (Rs 725) quickly became a table favourite. Luxuriously aromatic yet surprisingly light, with roasted asparagus and mushrooms that lent depth. Next was the Manipuri Black Rice Risotto (Rs 725), enriched with roasted pumpkin, squash, and mascarpone. It had an intense earthy flavour profile that did not quite resonate with our palate. The Texas BBQ Spatchcock Chicken (Rs 890) with charred miso beans and corn purée carried bold BBQ flavours, though the skin felt slightly chewy. The undisputed star, however, was the Chargrilled Beef Filet Mignon (Rs 890), served with confit leek, roasted Brussels sprouts and a rich jus that tied all the flavours together. Perfectly cooked on open fire, this one was a 10-on-10 dish.
Our companion paired the meal with a Deconstructed Sangria ('795) made with Italian rosé, vodka, orange and peach, a bright and refreshing counterpoint to the smoky flavours from the grill.
Helmed by chefs Rahul Akerkar (left) and Jaydeep Mukherjee, the kitchen centres on live-flame cooking, bringing depth to familiar ingredients
Dessert ended the evening on a high note. The Charred Lemon Tiramisu (Rs 525) was easily the standout, light, citrusy and deeply satisfying. The Peanut Butter S’mores (Rs 450) and a scoop of housemade ice cream (Rs 295)added a final indulgent flourish to the meal.
As we walk back to the taxi to head home, we wonder if there would have been a better place than the NCPA for a grill-forward café? Actually, Flint truly complements the city’s performing arts hub.
WHERE: Flint, NCPA, Nariman Point
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
