Mumbai’s brimming culinary scene gets better with each new season, either with the launch of new restaurants and cafes or existing restaurants, unveiling exciting new menus. Take a look at some of Mumbai’s popular restaurants and their new innovative menus.
Akina introduced a new limited-edition menu that combines the best of traditional Japanese flavours and modern culinary techniques. Savour delicious appetizers including truffle edamame, truffle oil, sea salt, Midori salad, watermelon eclairs, amazu ponzu aioli, and yuzu truffle. The vegetarian delights do no disappoint either; there’s avocado tartare, yuzu kosho, and raspberry gastrique. For mains choose from delicious non-vegetarian platters such as lobster terrine, robata grilled corn-fed chicken, bata-yaki glaze, seabass and lamb loin. Conclude your meal with a sweet, delectable nama chocolate treat!
Address: Akina, Golden Palace, Turner Rd, opposite Mala Sinha Bunglow, Bandra West, Mumbai 400050 Time: 7pm to 1am Contact: +91 8976452911 / +91 8976452899
Known for its Latin American-inspired dishes, CafeDuco introduced its mouthwatering Birraria Menu, inspired by the rich and vibrant flavours of Birria, a popular Mexican dish. The menu compiles a delightful blend of traditional and modern flavours with plates like birria ramen, which consists of greens, pickled onion, tortilla, chili crisp, jalapeños, and lime. Guests can choose from a variety of proteins including braised lamb, chipotle chicken, pilbil pork, or wild mushroom. The Birria poppers, featuring Bhavnagiri chilli, cheese mix, Tamarito dip, and charred jalapeno sauce are another must-try with additional bacon, piri piri potato, or pulled chilli chicken extras. The menu also includes chicken tinga wings with roasted garlic and charred tomato and the delicious flamin hot elote with corn, chilli parmesan crumble, lime crema, and queso. The quesa tacos are one of the biggest highlights on the menu that elevate traditional tacos with a cheese skirt.
Address:CafeDuco, Shop No. 2, Kalpitam Apartments, 16th Road, Pali Village, Khar West, Near Hawaiian Shack, Mumbai 400050 Time: 11:30 a.m. to 11:30 p.m. Contact: +91 9137076462
NativeBombay unveiled a delicious ‘Shakahari Menu’ for the festive season of Ganesha. The menu features delicious vegetarian meals including Rajasthan’s kand ki chaat, a combination of Jharkhand and Gujarat – phool makhana ne rotla, Punjab’s shakarkandi kulfi, Delhi’s faldari tikki, Kerala’s anjeer motiya pops to name a few. There is a selection of South Indian specialities too such as kapa stew with vari rice, Hyderabad’s kofta aloo bukhara, along with Maharashtra’s tamdi bhajji amongst others, Andhra Pradesh’s puliyodharai and Bihar’s gehu panifal khichdi. End your meal with a Kolkata’s sarifa doi or Madhya Pradesh’s singada chironji halwa and you won’t be sorry!
Nava’s newest chef’s tasting menu is a profound celebration of Konkani culinary traditions that offer the comforting embrace of a home-cooked meal. Each course on the menu is said to narrate a tale of the historic and gastronomically rich lanes of Konkan. Prioritizing authentic ingredients, the menu showcases dishes that mirror the region’s heart. Interestingly, the new menu also incorporates woodfire to introduce smoky and charred nuances reminiscent of a monsoon evening.
Hakkasan Mumbai is back with a new vegan menu to redefine the culinary boundaries aligned with luxury dining. The menu features a crispy salad, a choice of small eats like dim sums, vegetarian spring roll wrapped with iceberg, exotic vegetables wrapped in lotus root dumplings, edamame and enoki mushroom dumpling and radish puff, along with mains like stir-fried baby pak choi, yam bean, water chestnut with garlic and chilli, and Stir-fry mushroom and sugar snaps in guilin chilli. End your meal on a sweet note with a delectable chocolate mandarin dessert.
Romano’s brand-new menu draws in a slice of Italy’s epicurean delights with a vibrant medley of colours, aromas, and textures. The menu features a delicate amalgamation of fresh seafood, infused with Mediterranean herbs, reminiscent of the shores of the Amalfi Coast. The dishes are curated with high-quality Norwegian salmon, Chilean sea bass, and New Zealand lamb shanks specially imported for the new menu. Indulge in delights such as giardino, a trio of carrot textures, artistically replicated as a small garden on the plate; pere cotte al vino rosso, slow poached pears infused with secret spices, red wine and citrus; gondole, a boat-shaped cheese and cold meat platter presented with dry ice clouds; cappuccino, a wild mushroom soup served with truffle and potato; ravioli del plin faraona; a slow-braised french guinea fowl ravioli paired with sage and poultry jus; maiale, belgium pork belly, severed with siphon potato and golden apple puree, portobello, mushrooms cooked with italian lime and thyme; and finally pollo, a sous vide cooked chicken served with cauliflower shine.