HOM Mumbai: A Fire-Forward Open Kitchen Concept by Pratik Gaba

Pratik Gaba is ready to bring it HOM, and he does so with the assured flair of a maestro orchestrating a symphony of fire, taste, and warmth. Though new to the restaurant scene, Gaba’s journey through the pulsating veins of Mumbai’s nightlife and global events has shaped him into a restaurateur who understands that hospitality is as much about energy as it is about flavour.

The name itself, HOM, derives from the sacred Sanskrit ritual homa, and indeed, fire is the star of the show. At the heart of the 2,000-square-foot Bandra space lies the HOM theatre- an open kitchen that invites diners into the very pulse of the restaurant. Traditional tandoors, custom-built wood-fired grills, and the omakase-style seating for eight promises a front-row experience where you feel the heat, witness the culinary drama, and taste its reverberations in every bite.

But HOM isn’t just about spectacle. Chef Saurabh Udinia, formerly of Revolver in Singapore and a luminary in global culinary circles, has curated a menu that balances audacious creativity with deep respect for subcontinental ingredients.

Take the Chaat: an airy bhalla, whipped yoghurt resembling cream but far from it (personal favourite for sure: so foamy and at the same time: non dense and, fat- free), and an array of chutneys dances across the palate with playful precision. What comes after is Punugulu– along with gunpowder that is so good it actually kills (our recommendation: opt for two portions right here).

The Sambal Toast, where smoked aubergine and peas meet fiery sambal atop brioche, delivers a charred, smoky intimacy in every bite. Vegetarian fare is elevated with dishes like Charred Turnip paired with smoky chilli-coconut-artichoke, and the Roasted Bharwan Morel in robust Nihari gravy and garnished with Maghiana oil. Morel mushrooms, considered among the world’s most exquisite after truffle and Gucci (owing to it’s name), bathed in comfort, demonstrating that luxury need not be ostentatious.

A decadent interplay of regions unfolds on the plate: Kashmiri morel mushrooms, prized for their earthy depth, are swathed in a slow-cooked, spice-laden curry rooted in Lucknow’s culinary legacy. The result is a robust, velvety dish that bridges the delicacy of the mountains with the indulgent richness of Awadhi tradition.

The Mountain Potato, baked in layers and tempered with yoghurt and herb oil, achieves the crispy illusion of frying without oil, a textural marvel that is both clever and indulgent. Even the humble Gajar Matar is transformed with amchur (the star condiment for me), layering, and meticulous technique.

Proteins and larger plates are equally compelling. Lal Maas Mutton comes paired with stock khichdi, while the Bombay Chilli Cheese Lobster delivers a decadent, playful punch. The kulchas(extremely airy) from Goat & Dill with Cheddar to Kerala Mud Crab Parmesan- are the only carb indulgences thoughtfully designed to complement the fire-forward ethos without overwhelming it. The rest are grilled, no oil, not fried- best for the health conscious, fitness forward GenZ!

HOM’s cocktails, curated by Pankaj Balachandran of Countertop India, match the food in ingenuity. The Ashes to Oolong: whisky, hojicha, passionfruit, pandan, (carbonated for 12 hours!)- is a theatrical marvel, while the Cuban Missile Swizzle and Mango Bell are tropical, punchy, and unforgettable. Each drink, like the menu, is about balance, innovation, and the kind of generosity that keeps you lingering.

Think of it as alchemy in a glass: fresh herbs like basil and mint are plunged into a swirl of cold nitrogen, locking in their natural oils and vibrancy. The tonic lifts the blend with a sparkling edge, while the process ensures the flavours stay true and the colours remain bright, almost garden-fresh. It’s a drink that doesn’t just taste alive- it looks and feels it, too.

The interiors, imagined by Studio 6158’s Parzan Daruwalla and Natasha Chawla, complement the culinary experience. Layered textures, terracotta-hued stucco, red burgundy tiles, and sculptural tiled columns evoke both decadence and comfort. Split between an intimate indoor space and an outdoor brick British-style garden, HOM feels maximalist yet effortlessly welcoming: a space that roars with personality yet allows you to settle into its energy. The texture of most dishes forces u to believe it’s fried but it’s not!

HOM is, in every sense, a culmination of Gaba’s ethos: hospitality as theatre, flavour as emotion, and fire as a conduit for connection.

Whether it’s the precision of textures, the audacious interplay of spice and smoke, or the intoxicating energy that courses through the space, HOM doesn’t just serve food- it sets a mood, ignites curiosity, and reminds you that dining is as much about being seen and feeling as it is about taste and experience.

The staff greets you like family yet serves you with the grace reserved for royalty. Playful but precise, bold yet inviting- this is an unapologetic homage to the alchemy of food, fire, and human connection. Mumbai’s newest fiery hotspot has arrived, and it’s ready to set the city ablaze.

HOM
Where: Shop No. 1, Zindagi CHSL, Pali Road, Bandra, Mumbai 400052
Dinner: Tuesday–Sunday, 7:00 PM–1:00 AM
Open to public: 1st October 2025
Instagram: @hom.mumbai

You may also read: