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At India's restaurants, you may find new menus that are carefully selected to highlight the best of what the season has to offer, as well as regional flavours, comfort food, and more. The new winter menu items encourage customers to relax, enjoy each other's company, and appreciate the bounty of the season, ranging from robust North Indian classics to dishes with a global twist. In Mumbai, chefs are creating dishes that are both more traditional and more innovative, making each bite more flavorful and more unforgettable. Take a peek at the new offerings on Mumbai's menus for 2026!
Bar Sogo
The new menu at Bar SoGo combines polished international flavours with a laid-back Goan vibe. Indulge in fiery prawns grilled in toddy vinegar, shrimp tortelli, lamb sliders, pepper beef from Kerala, and The Night Garden with dark chocolate for dessert. The drink menu is creative and uniquely Sogo since it uses regional ingredients like pineapple, chili, and cashew.
Paashh
Paashh is a place where every detail is carefully considered, where heritage informs fashion, and where you are invited to pause, unwind, and reconnect at every turn. A new soulful breakfast–dinner menu that is mindful of the seasons has been unveiled by Paashh. The revamped menu now emphasizes dishes made with thoughtfully selected ingredients and served either indoors or alfresco, and it has become famous for its organic and vegetarian-centric offerings. Imagine a restaurant that serves seasonal, soulful, and environmentally conscientious cuisine with a heavy focus on vegetarian and vegan options. Bun Maska with cranberries, beetroots, and paash Burrata is a wonderfully airy and refreshing dish that you should definitely try. Let the new Multigrain thalipeeth be the perfect vessel for these dishes!
La Panthera
La Panthera prepares the meals on the new menus with its signature ease, drawing inspiration from iconic seasonal flavours from across Europe. Everything that winter is known for is here: comforting flavours, slow-cooked meals, handmade pastas, pizzas with black truffle, chicken roasts that fill the table, crispy croquettes in bite-sized pieces, and a dessert that seems like it's been waiting all year to be devoured. The meal exudes an air of understated self-assurance; it's familiar enough to be welcoming, yet polished enough to be memorable. In preparation for the holiday season, we have updated our wine list to include sparkling wines, rosés, crisp whites, and velvety reds that are sure to complement our new menu items. Holiday cocktails influenced by spice, smoke, and citrus join old favourites like the Paloma and Picante at the bar.
La Loca Maria
La Loca Maria's mastermind chef Manuel Olveira is overjoyed to share the next installment of La Trufa Negra, a tribute to one of the most sought-after ingredients in the culinary world—the Black Winter Truffle Menu.Carefully selected from Italy and Spain, the Black Winter Truffle (La Trufa Negra) is a highly sought-after seasonal treat. To guarantee the best quality, a truffle master personally selects each truffle after having it unearthed by specially trained dogs. A characteristic of great dining, its rich umami flavour and distinctive earthy scent improve any dish. We highly recommend the Cacio e Pepe Tartufo, a mouthwatering meal adorned with black winter truffle, pecorino Romano, and handmade garganelli pasta. A wintertime feast would consist of roast chicken breast filled with truffle mousse, confit chicken leg and liver pâté ravioli topped with black winter truffle, and dry-aged duck leg ragu served with sushi rice, seared duck breast, and miso consommé.
SoBo 20
Embark on a culinary adventure like no other with SoBo 20! While they savour their second round of cocktails, diners are raving about the wood-fired cooking, the lighthearted Franco-American storyline that never takes itself seriously, and the dishes that are at once achingly familiar and subtly revolutionary. These new creations expand upon these themes. The new menu update maintains the original flavour profile while expanding the menu's appeal. You'll find more options for those leisurely lunches in Mumbai that lead into leisurely dinners, as well as additional comfort food that doesn't feel guilty about indulging. Our suggestions include fennel and edamame delicately cooked in fennel purée to a layered, anise-kissed richness, among other dishes. As a tactile counterpoint to the creamy restraint, crispy onion shards are added. It's the type of dish that makes vegetarians and vegan-minded diners in Mumbai feel appreciated and valued because of its understated opulence.
What happens when street food puts on its Sunday best? That is the question that Proofed Flatbread Hot Dog aims to answer. After being patiently proofed in a wood-fired oven, the bread comes out blistered and light, just like a French baker would want. Pepperonata relish and fried onions form a sweet-savoury conspiracy above a glazed chicken frankfurter that lies within. Try a Pomorita that has been adorned with the ruby jewels of pomegranate to wash them down. An exquisite blend of sweet, tangy, and subtly fragrant tequila, triple sec, and house-made pomegranate saccharum is served in a glass. It is elegant enough for a business lunch, yet lively enough for a night out with friends.
Supa San
Introducing The Business Lunch Arc, brought to you by Supa San, BKC—a bento-style business set lunch that is sure to satiate your hunger in the middle of the day. A revamped lunch menu with an emphasis on curry-led bentos and newly-introduced mazesoba bowls provides a full, satisfying Japanese lunch perfect for taking a break from work. Every bento is crafted to feel complete, well-balanced, and incredibly gratifying, drawing inspiration from typical izakaya dishes. Warm rice, Supa San's famous agedashi tofu soup, crunchy cucumber pickles, and golden tempura are the main courses, on a foundation of deep, soothing Japanese curry. Three bento boxes are heavy on the curry flavour.
Completing a revamped beverage menu called the Business Lunch Arc is available at Supa San. It has mocktails inspired by izakaya as well as the restaurant's famous matcha and hojicha dishes. The mocktails are crafted with tea, citrus, and botanical flavours. They come in a variety of combinations, from tangy and floral (like grapefruit and hibiscus) to soothing (Cold-brewed Earl Grey with coconut water, iced teas flavoured with sakura, and vibrant yuzu). The matcha and hojicha menu features floral, berry-led, and savoury-sweet miso varieties, as well as colourful pours that bring a playful element. The roasted hojicha lattes and creamy iced matchas are roasted to perfection.