What began as a plan for simple touch-ups quickly evolved into a full reimagining of the space. As you step inside the newly-revamped Gallops, leave your old memories at the door and picture this: a space where every corner whispers tales of the past but dances to the rhythm of the present. After 25 years, one of the most iconic restaurants in Mumbai has undergone a makeover.
The interiors
From the Gaudi-inspired entrace door and the elegant sleeper wood stairs to the reception lectern crafted from an ancient newal post, every detail of Gallops continues to evoke a sense of familiarity for their long-time patrons. That said, preserving the distinctive features that Gallops is known for - iconic large window arches, the inviting booth seating, and the signature front door very much remain as integral parts of the design.
Jasmine Singh and Mikhail Singh, partners at Gallops, shares, “The trasnformation included a revamped menu of 42 new dishes, a selection of 15 new cocktails, and an exquisitely designed space.” When discussing the decision-making process behind preserving Gallops' legacy while incorporating innovative updates, interior designer Vistasp Kharas explains, “To balance the authenticity of Gallops, we focused on removing anything that felt superfluous and carefully peeling away the layers of time that had accumulated over the years. Our goal was to restore the space to its original glory by highlighting the elements that made Gallops iconic in the first place, while subtly enhancing them to meet contemporary standards.”
The key feature of the redesign is the stunning organic installation by Dutch artist Peter Gentnaar, which elegantly wraps around the Avocado and walnut bar. The artwork serves as the focal point of the space, radiating energy and inspiring the overall design. From this central element, the restaurant's styling and colour scheme extend outward, creating a lighter, more cohesive ambiance throughout the space. Elaborating on the walls of Gallops adorned with a thoughtfully curated selection of equestrian-themed memorabilia, Kharas says, “Among the highlights are original architectural drawing of the racecourse, sourced from the private collection of Ar. Minocher Mistri of Ditchburn, Mistri & Bhedwar. We also feature historic photographs of her Majesty Queen Elizabeth II and HRH Prince Philip from the archives of the Royal Western India Turf Club (RWITC).”
Reflecting on the renovation process, Kharas recalls the moment they began to remove the plaster only to discover that the walls are entirely made of reinforced concrete cement. “As we dug deeper, we discovered that the space was originally designed to be a bomb shelter,” he explains. Today, his unique history is seamlessly integrated into a fresh, contemporary design. Rich pastel tones grace the interiors, while equestrian details and charming collectibles infuse the space with character, beautifully blending its oconic heritage with modern aesthetics.
The food
Yajush Malik, Chef & Partner, Gallops has ensured that the legacy and essence of the space will never change. Talking about the challenges during the menu makeover process, Malik says, “We had to re-plate all our old, existing dishes to accomodate the new crockery and cutlery and serve where that was brought in. So, some of it proved quite tricky, but we found a way around without ever having to change or dilute either the portion size or the ingredients and flavours that went into a dish.” Quite a lot of premium ingredients have been brought in, the flavour profiles with certain dishes have been made far folder than what they were. “The Firecracker Salmon, it was seldom that you would find a very spicy continental dish on the menu, a few years ago. But today, here we are with such dishes on our menu," Malik adds. The cooking techniques have also changed, where the chef has decided to cook meat just right, and not overcook as most people like it, “Like the Firecracker Salmon, we serve it till it's just lightly flaking and not overcooked. Otherwise, it becomes dry and it's not well done. Same with prawns, you overcook them, they become rubbery.”
Not to mention, Gallops has always been a restaurant that is very light-hearted with their portions. “We believe in family-style dining. We are not one of those places that will ever serve a tiny portion of food on a giant plate and dress it up to just make it look fancy. The flavours will always be comfortable, yet very innovative,” Malik concludes.