The new year brings new experiences. Here are the top 5 restaurants in Mumbai that we assure will help start your new year on a good note.
Love Bandra’s Bastian? The good news is that it got a franchise in Worli. This new outlet is bigger and more exciting. After being amazed by the part-quaint, part-quirky, but utterly delightful dining space settle in for some serious cocktails at the 28 ft tall hydraulic bar manned by the very amiable John Leese.
Start with the seafood and avocado ceviche. The salmon jalapeno is a game-changer, transforming the fish into a rockstar on a bed of ponzu. The burnt chilli garlic crab with mini mantou hits the right spot. There are lots of vegan options and a terrific robata section too.
Brought to you by the talented staff behind Love and Cheesecake and Poetry, Sesami is a destination for Asia cusine. The tall French windows boast sweeping views of the busy Hiranandani streets.
Start with the spicy and comforting Tom Yum Soup and gravitate towards the dumplings. The stir-fried seasonal vegetables pack a serious crunch while the beautifully tender Braised Pork Belly makes a smashing main course with sublime jasmine rice.
The best part about this gigantic 4000sqft. Asian retro bar is the expensive deck that overlooks the mountainous side of Powai. The relaxed vibe is perfect for a crisp Yuzu Negroni post-work or leisurely brunches on weekends.
There is Foo’s stellar range of Tapas that are unmissable and there is burrata with crunchy quinoa bits on top. The red snapper slathered in oyster sauce and blue butter Japanese fried rice is satisfying.
EDGWARE ROAD, JUHU
The speciality of this retro bar is top-notch. 1950’s retro vibe, mood lightning, old-world black and white tiles, island bar.
Feast upon Beiruti Hummus drizzled with parsley, onions and tomatoes and fries served with a garlic toum. Make sure to save a place for shawarmas and juicy kababs.
+94 BOMBAY, PALLADIUM MALL
Zorawar Kalra’s new venture is an ode to Maharashtrian delicacies and Shri Lankan cuisine. The kitchen is helmed by chef Dipesh Shinde, a true Mumbaikar. +94 is a country code of Shri Lanka and Shinde seems to have a firm grip on the cuisine of the island nation.
Experiment with the Kolhapuri Pandra Russa offered as a slow-cooked broth with baby lamb shank. Kothimbir Vadi is a great snack. Chicken Curry with vade and Jaffna Goat Curry is best for the main course.