Tired of your go-to restaurants in Mumbai? We bring to you 10 best new restaurants and bars in Mumbai that promise new flavours, immaculate vibes, and delicious experiences that must not be missed!
The best new restaurants in Mumbai in September
Baroke, Grant Road
What: Vinyl listening bars have long been culturally significant in Japan, but restaurateur Saurabh Shetty first found their intimate appeal on a single vacation to the US. His experience so moved Shetty that he returned to Mumbai and established Baroke, a vinyl record-playing bar. You may enjoy small meals and drinks while listening to more than 220 titles.
The vibe: Shetty wants everyone, whether they're going solo or in a group, to stop streaming and forwarding and listen to the music for what it is. Indulge in small tapas (some of which double as meals for those watching their calorie intake) and a cocktail menu crafted by Jishnu Some, who has previously designed the bar menus at Ekaa and Bombay Daak, to enhance your listening experience.
Each of these drinks is based on an association with a certain musical genre. For instance, in order to make a Soul Revival, a gin cocktail, the barman will bring a bar cart to your table, punch three holes in a big ice cube, fill it with infusions in Rasta colours and then serve it in a refreshing vetiver base. Thus, with every sip of the drink, you'll get a new experience as three distinct tastes blend with vetiver. Another drink option is the Disco Fever, which combines smoky vodka with an infusion of mushrooms. The hotel's in-house mixologist has crafted a cocktail menu that includes both traditional and innovative takes on old favourites.
What sets it apart: We like how their two-page menu isn't too detailed or complicated, allowing you to really immerse yourself in the music. The tastes are simple yet really mouthwatering. In Mumbai, Baroke provides a seamless introduction to the world of vinyl for music enthusiasts and casual listeners alike who are seeking a more personal, analogue experience rather than booming basslines and packed DJ performances.
Toscano, Andheri
What: Toscano serves more than simply cuisine; it's a window into the Italian spirit. Toscano provides an unparalleled dining experience in all seven of its Indian cities: Bengaluru, Chennai, Pune, Hyderabad, Delhi, and Mumbai. Every taste takes you on a gourmet adventure across Italy, from its hand-crafted pasta to its superb olive oils.
The vibe: Toscano dishes pay homage to Italy's illustrious culinary history. Every dish is as beautiful to look at as it is delicious, thanks to the creative chefs who created them. As an example, their Insalata di Formaggio di Capra e Pere has a pistachio-crusted goat cheese salad with house dressing, along with salt-roasted baby beets, confit cherry tomatoes, grapes marinated in wine, young greens, and cinnamon honey roasted pear. Get the traditional oven-baked Lasagna di Pollo for your entree. It's layers of chicken ragu, plum tomato sauce, aromatic veggies, mozzarella, and béchamel, and it comes with house salad and garlic bread. Savour the last bite of your dinner with the Signature Chocolate Kahlua Mousse accompanied by almond tuile and crème anglaise.
What sets it apart: Everything about your meal at Toscano will take you on a journey to Tuscany, from the handmade pasta to the hand-picked wines. The restaurant strives to provide an authentic Italian dining experience unlike any other.
Paashh, Bandra
What: Paashh have expanded from their successful debut in Kalyani Nagar, Pune, to Pali Hill, Bandra, where they now operate out of the studio and store of their in-house fashion line.
The vibe: A few of Chef Vinod Warade's standout dishes are the Multi-grain Thalipeeth with smoked thecha, the Raw Banana and Mango Curry with Ragi Bhakri, and the Butternut Squash Salad with grilled brie and truffle makhana. Warade prefers to use traditional methods and little intrusion in his cuisine.
What sets it apart: With an emphasis on organic, locally produced, and seasonally appropriate ingredients, the café's vegetarian and mostly vegan cuisine reflects the brand's wellness-focused philosophy. Furnishings include handmade fabrics, ceramics made by local craftsmen, and repurposed wood, all of which reflect the brand's aesthetic. The adjacent shop of Paashh sells handloom linen clothing, lifestyle items, and pantry basics in addition to its culinary offerings. It unites food, design, and shopping under one roof, adding to Bandra's expanding roster of health-conscious cafés.
Malgudi, Borivali
What: Mahadevan feels a sense of homecoming at the inauguration of Malgudi. The famous singer is from a Tamil family based in Chembur, Mumbai, and was born in Palakkad. Malgudi is a highly curated, very innovative restaurant that emphasises authenticity by drawing inspiration from the scents and tastes of his childhood in South India
The vibe: Supposedly crafted by Shankar Mahadevan himself, the Malgudi menu has several recipes and foods that are mostly unknown to the general public. Mulbagal Dosa is an example of this. There are several variations of dosa in Karnataka, and this one has upturned edges, rich, fluffy insides, and crispy, narrower borders. If you prefer more modern spins on traditional South Indian dishes, Malgudi also offers dishes like benne dosage, thatte idli, and kappi-cino, which draws inspiration from filter coffee.
What sets it apart: He has often said that, similar to his musical career, Malgudi is about more than simply cuisine; it is also about narrative, culture, and identity. We can only hope his restaurant can bring the same comfort and joy to his fans as his music has always done.
Bom Dia, Matunga
What: In the Matunga area of Mumbai, a new café-restaurant hybrid called Bomdia Brasserie has taken root; despite its spacious 2,000 sq ft, it manages to seem like a little, hidden retreat. In this setting, pastel light wafts through the air first thing in the morning, while darker, more personal tones lull us into sleep as night falls. Studio RCI, a local business, desired that the brasserie "unfold like a story, detail by detail" while designing the interior. There are two layers to that story, and each has its own cadence, tone, and spatial rhythm.
The vibe: The menu, like the room itself, adapts to your position. On the lower level, you'll find a contemporary café that serves an extensive but friendly menu, including beverages (coffees, teas, fresh juices, milkshakes, and smoothies), as well as a variety of baked goods and small plates. On the upper floor, the menu expands to include traditional continental dishes combined with influences from Eastern and Southern Asia. Things like soups, salads, sandwiches, pizzas, and even sushi, sizzlers, and dim sum would be on the menu. Homestyle dishes with a worldwide twist.
What sets it apart: Light and airy, with an almost seaside vibe, is the downstairs café. Sculptural and subtly organic, curved quartz and oak tables ground the area, while a subdued, minimalist colour scheme allows these elements to shine. Harshita Jhamtani Designs' totemic lamps provide a warm, diffused light that is essential to the ambience. Incorporating cane, linen, and clay accents into the design further enhances the homely, tactile feel.
Scarlett House, Juhu
What: Thanks to Dhaval Udeshi, Malaika Arora, Arhaan Khan, and Malaya Nagpal, this globally oriented eatery has expanded to Juhu, adding to its Bandra location. The menu features a mix of international cuisines with an Indian twist, prepared using ingredients sourced from the surrounding area.
The vibe: Beena Noronha is known for her distinctive recipes, which include matcha waffles, salmon mille-feuille, and chicken ghee roast wraps. The Water Bar offers a variety of elixirs for skin care, relaxation, and digestive wellness. Shoppers may get locally crafted millet snacks and nut butters, among other small-batch items, at Scarlett House's shop.
What sets it apart: Thanks to their tremendous achievement in The Scarlett House, a casual eatery with a focus on health, has taken over a mansion in Bandra's Pali Village that is 90 years old. Clean, healthy food is the priority, and the space seems like an extension of your living room thanks to the abundance of natural light. The restaurant's lower level has a coffee bar, a wine and cheese room, and a shopping section spread out across two storeys. On the second level, you'll find a live sushi bar, a cocktail lounge, and a reading corner.
Banng, Bandra
What: Riyaaz Amlani and Garima Arora, two behemoths in the food and drink industry, are teaming up for the highly anticipated Bangg BANNG. This project marks Garima's return to her native country after having established herself professionally and personally in Bangkok.
The vibe: A window into two civilisations that have much in common, including a similar culinary tradition, a shared history, mythologies, spices, and more. Flavours that are really Thai, without any filler or imitations. Thai dishes inspired by Bangkok and BANNG'in drinks are on the menu, as is the opportunity to rediscover the traditional cuisine of each area of Thailand via home-cooked meals. We make all of our sauces, pastes, and curries from scratch in our kitchen using ingredients imported straight from Thailand.
What sets it apart: Bangkok streets are like a vibrant postcard, complete with fried toppings, spicy ajad, tangy fish sauce, and scalding hotpots that you eagerly wait for to cool down. Every dish at Banng is a recreation of a memorable, exciting, and unexpected experience: trying something new at a bustling family-run cafe, reminiscing about a childhood favourite at the corner store, or indulging in a perfectly presented masterpiece at a Michelin-starred restaurant.
Drift Cafe Bar, Lower Parel
What: Started by Nilaya. India's first international design destination, Drift is the savviest new restaurant to try in Mumbai! From light afternoon coffees and brunches to late-night drinks and candlelight dinners, Drift does it all with ease. Perched above The Orangery, Drift showcases the city's changing culinary culture via its ingredient-forward cuisine and design-led venue. Drift also highlights Anthology's dedication to developing sensory-rich environments where design, cuisine, and drink combine to provide customers with one-of-a-kind, unforgettable experiences.
The vibe: Featuring an ever-changing selection of brews and preparations, the all-day coffee bar elevates the experience. The venue provides an atmosphere where the day's tempo fades into the night with dishes by Chef Sumit Sawardekar, turns into a bar for after-work meetings, and has a DJ on some evenings.
What sets it apart: Russell Sage Studio of London, with architectural assistance from Incubis Consultants of India, has designed Drift for EHV's Director of Design, Rashmi Khattar. A stunning ceiling feature that folds and flows like waves anchors the area and casts a gentle light throughout. With the inclusion of additional pieces, a reinvented column becomes a sculptural focal point, and a unique adjustable back bar provides visual depth and utility. A soothing and elegant atmosphere is achieved by the use of warm wood finishes, delicate cane accents, and simple but elegant designs.
Oor, Fort
What: The love and tradition that is the foundation of OOR started with a mother's desire to provide her daughter with delicious South Indian food. The once-passionate cooking project is now a full-fledged gourmet enterprise, bringing classic comfort cuisine to the metropolis. The ordinary takes on a mystical quality at OOR. Every dish is meticulously prepared to provide the comfort of a home-cooked meal in an atmosphere that is meant for a peaceful retreat. This includes everything from idlis that are soft and steaming to dosas that are golden and crisp and creamy and sambhar that is slow-cooked.
The vibe: Breakfast dishes, thatte idli, vadas, rasam, sheeras, and other South Indian mainstays are available on the menu. In addition to the traditional dishes already listed, OOR also offers some unique options, such as Pineapple Rasam, Irulli Uttappam, Palya Uttappam, and Kottige. Also, make sure to try the house speciality when it comes to dessert: the Walnut Sheera or the OG Oor Sheera.
What sets it apart: The dedication to purity, rather than diversity, is what distinguishes OOR. Instead of using soda in their batters, OOR tempers all of their dishes using cold-pressed oils. They also don't use artificial colours or essences. Small batches of vadas are cooked at a time, and the oil is never reused. Our masalas, podi and rasam powders, and sambhars are all handmade using age-old methods that have been handed down through many families. The end product is authentic, home-cooked food that is unpretentious and straightforward about its ingredients.
Foo, Phoenix Palladium
What: Foo, one of Mumbai's most popular Pan-Asian restaurants, has opened a new location at the newly opened Gourmet Village in Phoenix Palladium. Known for its vibrant small plates, bold flavours, and lively ambience, Foo’s latest chapter promises a more immersive and design-forward experience, envisioned as “Foo 2.0.”
The vibe: The Palladium location has new dishes like Spicy Tropical Salad, Fiery Cottage Cheese Maki, and Peking Wonton, but it also keeps popular dishes like Truffle Togarashi Black Rice Maki, Wasabi & Truffle Edamame Dumplings, Foo Yellow Curry, and the famous Foo Blue Butter Japanese Fried Rice. The theatrical Mount Foo-ji is still the best part of the dessert. In addition to the food, there is a new cocktail menu with fun new drinks like the Yuzu T&T, Fiery Espresso, and Sakura G&T, as well as Foo's classics and the Foo Brew made in-house.
What Makes It Different: Foo Palladium is a bolder, more dynamic version of Mumbai's favourite Asian restaurant, with Sarah Sham's striking interiors, immersive design, and an improved cocktail menu.