Mumbai's Sweet Reinvention
In Bandra, IKAI reimagines the traditional mithai shop, transforming it into a sophisticated retail-like experience. Gone are the cluttered displays; instead,
find structured arrangements, muted tones, and a deliberate presentation of familiar sweets like kaju katli and nolen gur peda. These confections are crafted with premium ingredients such as A2 ghee, and savouries are prepared using olive oil. A unique live dessert studio allows patrons to personalize laddoos and observe Bengali sweets being made, fostering interactive engagement. Even the packaging is elevated, featuring reusable, rigid boxes designed to be cherished. The innovation lies not in the recipes themselves, but in the presentation and overall sensory experience provided to the customer, setting a new standard for how Indian sweets are enjoyed.
South Indian Flavors Expanded
Nadoo in GK III broadens the perception of South Indian cuisine beyond the usual dosa and idli offerings. Curated by Chef Shri Bala and restaurateur Sahil Sambhi, the menu draws inspiration from across Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana, presenting both everyday favorites and more intricate regional specialties. While accessible options like kosambari and masala puri are available, the selection quickly ventures into less common dishes such as curry leaf lobster, whole pomfret fry, and a Chettinad-style raan accompanied by coin parotta, showcasing slow-cooked meat infused with the region's bold spices. The menu also features smaller plates and bar snacks inspired by tiffin and street food, anchoring the diverse culinary landscape. Some dishes push creative boundaries, like sundal presented as a hummus-style dip and idli reimagined as churros with chilli chocolate, offering a playful yet authentic exploration of South Indian gastronomy.
Awadhi Elegance in Goa
Nestled in Assagao, Kesar Bagh, under the guidance of Chef Azaan Qureshi, pays homage to his grandfather Imtiaz Qureshi's legacy, renowned for the iconic Dum Pukht. This restaurant stays true to the art of dum cooking and Awadhi culinary techniques. Housed within a beautifully restored Portuguese villa, the dining space is thoughtfully divided into various rooms and outdoor areas, with antique doors, antique rugs, and tranquil courtyards enhancing the guest's journey. The menu features classic Awadhi dishes like kakori kebabs, murgh chandi tikka, dum biryani, and shahi nehari, alongside seafood preparations such as jhinga dum nisha. The bar complements the food with cocktails that subtly incorporate familiar Indian flavor profiles. Signature drinks include the _raqeeq_ (vodka, betel leaf, gulkand), _tarannum_ (tequila, curry leaf, jalapeño), and _shifa_ (scotch, saffron, honey). The philosophy here is to honor traditional techniques, preserve authentic flavors, and let the exquisite food speak for itself.
The Speakeasy Experience
The Cloak Society, a reservation-only speakeasy located at The Ritz-Carlton, Bangalore, is designed to be an immersive theatrical experience from the moment of entry. Guests are guided into the dimly lit space, which features a hushed atmosphere, staff in cloaks, and a gradually unfolding narrative. The 'poisons,' as their cocktails are termed, are precisely crafted, spirit-forward concoctions with complex, layered flavors. One offering pairs Japanese whisky with oolong and walnut for a smoky aroma, while another blends red wine, cognac, and hibiscus for a rich, tart profile. Lighter options incorporate vodka, sake, and bergamot for a cleaner taste. The accompanying small plates, such as duck with fruit, truffle mascarpone tartlets, and cauliflower cannoli, are designed to complement the drinks without dominating the palate. The experience culminates with an 'antidote,' a sharp, palate-cleansing shot.
All-Day Dining Courtside
Sublime Courtside, situated at Assagao House, is an all-day dining establishment perfectly positioned adjacent to padel and pickleball courts, functioning as a hybrid between a café and a clubhouse. With seating for approximately 35–45 guests, it caters to spontaneous visits, whether before, after, or independent of sporting activities. Chef Christopher Saleem Agha Bee leads the kitchen, focusing on a light, ingredient-driven menu. Highlights include poached eggs on sourdough with avocado, a refreshing beetroot and strawberry salad with whipped ricotta, curried chicken salad with green apple, and a sea bass chilli dish featuring passionfruit and jalapeño. The menu also extends to bowls, grilled items, fresh juices, and coffee, making it a versatile option. Though part of a larger complex, Sublime Courtside offers a complete and satisfying experience on its own.
Delhi's Hidden Music Bar
Together, a new hidden bar in Delhi's Vasant Vihar, places as much emphasis on music as it does on its beverages. Accessible via an unmarked entrance in an alley, this establishment draws inspiration from Tokyo's jazz kissas, where the auditory experience is as crucial as the libations. Designed by Manav Dangg of Studio Dangg, the intimate space features warm wood accents, textured mirrors, and cobblestone walls bathed in red light. Vinyl records adorn the walls, and a dedicated sound system ensures music is central to the ambiance. The cocktail menu showcases Japanese techniques and ingredients like yuzu, miso butter-washed scotch, grape brine, and wasabi-washed rum. Signature drinks include the Rosé Martini and Golden Hour, alongside experimental concoctions like "Track" cocktails featuring clarified coconut milk, basil, or mango. Classic offerings like the Dirty Martini and Old Fashioned are also available. Small, shareable plates such as edamame hummus, Bangkok-style guacamole, chicken karaage, prawn tempura, and sandos are designed to complement the drinks without overpowering the experience.
Jaipur's Crafted Cocktails
Dupion, a cocktail bar in Jaipur, draws inspiration from the city's rich craft traditions, translating them into a unique concept. Named after dupion silk, known for its textured appearance, the compact venue is centered around its bar. The menu, themed around the Silk Route, creatively incorporates a wide array of ingredients including teas, spices, citrus, and ferments, all prepared with meticulous technique. Standout drinks include 'Truffle Trouble,' a negroni variation with truffle-infused gin and balsamic strawberry foam, and 'Midnight Glory,' a blend of pisco, cardamom espresso, and jaggery. Other offerings like 'Saffron Silk' (vodka, tomato, pear), 'Umami Cut' (gin, soy, Sichuan notes), and 'Smoke n Stone' (apricot, charred pineapple, smoky whisky) showcase diverse flavor profiles. Even lighter options, such as 'Secret Whisperer' with citrus and yuzu, and 'Peach Please' with saline and fruit notes, maintain precision. While classic cocktails are available, the focus remains on the house creations. The accompanying food menu features small plates like mushroom empanadas and kimchi–apple slaw sandos, designed to complement the beverages.
Nikkei Fusion in Bengaluru
Tomo Kei, a 52-seat Nikkei restaurant at the Sheraton Grand Bengaluru Whitefield, led by Chef Bobby T. Recto, celebrates the fusion of Japanese techniques with Peruvian flavors. The dining experience centers on shared plates, with some dishes prepared tableside for an interactive element, such as mixing leche de tigre or plating desserts with flair. The menu navigates familiar Nikkei territory while offering sufficient variety. Cold appetizers include salmon tiradito with passionfruit leche and citrus-forward ceviches, alongside robata and grilled items like anticucho lamb chops and miso-glazed cod. Heartier options comprise larger plates and rice dishes, featuring saltado-style preparations and wok-tossed combinations. The bar mirrors the cross-cultural theme, with pisco-based highballs enhanced by yuzu and agave-based drinks featuring Japanese citrus. A curated selection of sake and whisky-focused cocktails is also available, alongside a comprehensive zero-proof menu with Asian-inspired creations using ingredients like matcha and citrus infusions.
Mumbai's Retro Diner
Staqx in Bandra, Mumbai, is a 14-seater diner conceived by Chef Beena Noronha, drawing heavily on the visual extravagance of 1980s American diners. The intimate space is fully immersive, featuring red vinyl booths, checkerboard flooring, chrome detailing, a gumball machine, and pop culture references. Even the restroom contributes to the theme with motion-activated disco lighting and music. The menu embodies the same maximalist spirit with indulgent, stacked dishes. Sandwiches are a highlight, ranging from burrata with pistachio pesto and hot honey focaccia to slow-cooked Mangalorean pork ciabatta and a rich lamb birria melt. Burgers and hot dogs follow suit, offering decadent options like truffle mac and cheese stuffed buns and smoked pork frankfurters with bacon jam. Desserts continue the theme with elaborate sundaes, soft-serve, rich chocolate cakes, milkshakes, and floats. Despite its size, Staqx delivers a high-impact, over-the-top dining experience.
Bengaluru's Culinary Hub
BLR.Room, founded by Rupesh Acharya and Prateek Todi, aims to fill a specific niche in Thane by offering South Indian cuisine that is neither a quick grab-and-go nor a formal Udupi meal. This café draws inspiration from Bengaluru's daily tiffin culture, creating a relaxed, sit-down environment with communal seating and an open kitchen. The menu features traditional favorites like benne dosas and idlis, complemented by filter coffee, while also introducing slight innovations such as idli shakshouka, mushroom podi masala, and crispy lotus stem. Beverages and desserts also offer a subtle twist, including pistachio filter coffee and banana jaggery ice cream, providing a comfortable and familiar yet distinctive South Indian dining experience.
Ahmedabad's Reimagined Flavors
Vyanj, located at The Primo in Ahmedabad, arrives at a time when the city's culinary scene is moving beyond strict traditionalism. Chef Saurabh Udinia focuses on reinterpreting familiar flavors rather than solely pursuing authenticity, aligning with a new wave of restaurants reflecting Ahmedabad's evolving tastes. The dining experience commences with dishes like a tender corn bisque, influenced by Goan patal bhaji, served with a corn puff and chili oil. A unique burrata and papadum combination features Italian burrata mixed tableside with Maharashtrian ghati masala chutneys and served with various papads. Avocado bhel, made with Wayanad avocados, puffed black rice, and beetroot gel, offers a modern take on street food. Udinia's use of fire is evident in bhatti broccoli, charred in a tandoor and served with almond korma espuma, and tandoori gucchi, highlighting deep umami notes. Vegetarian interpretations include Awadhi shrooms, prepared in a mushroom-based nihari jus, and potato madra. The beverage program embraces Indian nostalgia, with the Vyanj Brew transforming masala chai into a cocktail with Parle-G foam, the Kaapi Martini using filter coffee with jaggery, and the Biryani cocktail capturing the dish's aroma. Vyanj is entirely vegetarian and offers a polished setting where familiar flavors are gently nudged into new territories.
Neighbourhood Hangout Bar
Top Banana, situated above Ikk Panjab in GK II, is a 56-seater cocktail bar designed to be both a neighborhood gathering spot and a meticulously managed bar. The intimate space features grey-green interiors, a luminous glass-brick bar, and vinyl-lined walls, creating an informal yet refined atmosphere. The cocktail menu offers familiar structures with subtle twists, such as a negroni infused with green apple and coffee, or a whisky sour enhanced with quinoa and starfruit. Chef Tarannum Sehgal's food menu applies fine-dining techniques to small, shareable plates. Examples include duck pâté transformed into a banh mi, onigiri wrapped in bacon, and artichoke served with goat cheese ice cream, providing a sophisticated yet accessible bar food experience.
Speakeasy Style in Vasant Vihar
Rumour, a 45-seater bar in Vasant Vihar, offers a speakeasy-style experience with a hidden entrance and a flexible layout that transitions from intimate corners to more social seating areas. Designed by The Charcoal Project, the space evokes a New York loft ambiance with low lighting, plush sofas, rustic textures, and shelves filled with artifacts and books. Wine is a central theme, influencing both the wine list and the cocktails. The selection highlights smaller, family-run vineyards, and the bar menu creatively integrates wine into drinks. Notable cocktails include the 'Vineyard Picante,' featuring rosé and clarified green grape oleo with tequila, and the 'Winemaker's Espresso,' which uses grape reduction and fat-washed vodka. Other offerings like 'Veraison' (Chardonnay, grapefruit, jalapeño) and 'Hot Gossip' (savory vodka, clarified tomato, black pepper) provide diverse flavor profiles. The food menu complements the drinks with small plates such as hot honey brie crisp, zucchini fries, Nashville fried chicken, and mushroom arancini, offering a range of light to rich pairings.
Pune's Street Food Vibe
Izipizi Street in Pune's Kalyani Nagar is designed to emulate a lively, multi-cuisine food street experience, drawing inspiration from Southeast Asian street cultures including Thailand, Vietnam, Singapore, Korea, and Japan. Developed by Together Hospitality, the venue features a central culinary hub surrounded by specialized hawker-style counters like Moto Moto Sushi, The Serious Robata Guy, Izi Dimsum Station, Pizi Noodle Bar, and Kuri Kaw Kaw, each focusing on distinct street food elements. Additional offerings include a boba counter, a café, and retail spaces like Everyday Mart and Same Same Shop. The layered layout, with overlapping 'lanes,' aims to replicate the feeling of exploring a bustling street market. The food emphasizes high-heat cooking, bold sauces, and popular street food dishes from across the region, incorporating Thai, Chinese, Japanese, and Korean influences. The bar menu focuses on soju and sake highballs, easy-drinking cocktails, and a robust non-alcoholic selection featuring matcha, boba, Thai tea, and Vietnamese phin coffee. A unique addition is the 'Song Room,' a glass-walled karaoke den for small groups.
Mumbai's Diner Revival
The Rameshwaram Café, following successful openings in Bengaluru, Hyderabad, and Pune, has launched in Mumbai at Churchgate's Eros Building. This new location features a two-level setup with a quick-service counter downstairs and a more leisurely dining area above. The menu largely remains consistent, offering popular items like idlis, dosas, pongal, bisi bele bath, and filter coffee, with a continued emphasis on quality and volume. Batters are stone-ground, chutneys are prepared fresh throughout the day, and sambars are made in small batches. Variations such as benne masala dosa, pudi dosa, and gongura rice are available alongside the core offerings. The interior design incorporates stone, brass, and architectural elements reminiscent of temples, maintaining a clean and unobtrusive aesthetic. The café is engineered to handle high customer traffic without compromising on the product's integrity.
