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Gauri Vij profile imageGauri VijPublished on
10 new restaurants that you need to eat at

Trying out the latest eatery is sometimes just what you need, and we round up the newest options in Mumbai, New Delhi, Bengaluru and Goa

According to data published in 2020, India figures in the top ten countries across the world who enjoy eating out, listed tenth along with Germany. Apparently Indians like to eat out about 1.1 times in a week. It’s the Spanish who top the list, eating out more than four times a week on an average.

In keeping with this data, we presume along with the urge to normalise our existence during an ongoing pandemic, a slew of new eateries have opened recently in Mumbai (heavily skewed to the Japanese), Delhi-NCR, Bengaluru and Goa. We picked our way through ten new places, with lots of talk about even more new restaurants opening later in the year. Be rest assured, The Established is intent on uncovering culinary gems (and some duds) for our readers. For now, it’s these ten you need to know about.

Akina, MumbaiA contemporary Japanese fine-dining restaurant, Akina is influenced by the ancient warayaki cooking technique which uses straw instead of coal for a greater burning temperature, harnessing fires in the range of 800-900°C. Dishes cooked with this technique are characterised by delicate smoky flavours. It is captained by New Zealander Chef Jesse Blake, who was most recently Executive Chef at LOWE, Dubai which was awarded the Sustainable Restaurant Award this year by ‘The world’s 50 best Restaurants’ in the Middle East and North Africa region. An 85-seater, Akina spans across 5,000 square feet and boasts of a Japanese tapas menu and signature cocktails as well as a private lounge area. Phase two will see the opening of a rooftop area, we presume post monsoon.@akinamumbai

Akina, Mumbai

A contemporary Japanese fine-dining restaurant, Akina is influenced by the ancient warayaki cooking technique which uses straw instead of coal for a greater burning temperature, harnessing fires in the range of 800-900°C. Dishes cooked with this technique are characterised by delicate smoky flavours. It is captained by New Zealander Chef Jesse Blake, who was most recently Executive Chef at LOWE, Dubai which was awarded the Sustainable Restaurant Award this year by ‘The world’s 50 best Restaurants’ in the Middle East and North Africa region. An 85-seater, Akina spans across 5,000 square feet and boasts of a Japanese tapas menu and signature cocktails as well as a private lounge area. Phase two will see the opening of a rooftop area, we presume post monsoon.

@akinamumbai

Banyan Tree Cafe, MumbaiPart of Mumbai’s newest cultural centre at IF.BE, Banyan Tree Cafe is named after a gorgeous tree pivotal to the space. IF.BE, the brainchild of architect Kamal Malik who has partnered with developer Abhijeet Mehta and hospitality specialist Amardeep ‘Tony’ Singh, will eventually host three hospitality areas, and the all-day cafe is among them. On the menu are healthy meals, snacks and hearty mains and an all-day breakfast list. The produce is sourced from farms in Karjat, Himachal Pradesh, Gujarat and Coorg. The centre has plans for a terrace garden that will supply the cafe’s greens. Expect generous portions and wallet-friendly pricing, beautiful natural light and a quiet that is otherwise hard to find in a bustling metropolis.@banyantree_cafe

Banyan Tree Cafe, Mumbai

Part of Mumbai’s newest cultural centre at IF.BE, Banyan Tree Cafe is named after a gorgeous tree pivotal to the space. IF.BE, the brainchild of architect Kamal Malik who has partnered with developer Abhijeet Mehta and hospitality specialist Amardeep ‘Tony’ Singh, will eventually host three hospitality areas, and the all-day cafe is among them. On the menu are healthy meals, snacks and hearty mains and an all-day breakfast list. The produce is sourced from farms in Karjat, Himachal Pradesh, Gujarat and Coorg. The centre has plans for a terrace garden that will supply the cafe’s greens. Expect generous portions and wallet-friendly pricing, beautiful natural light and a quiet that is otherwise hard to find in a bustling metropolis.

@banyantree_cafe

Bhawan, GurugramAn ode to old-school street vendors and “khao gullies,” Bhawan is a contemporary take on nostalgia associated with street food. It is helmed by Kainaz Contractor and Rahul Dua, who run Rustom’s Parsi Bhonu in New Delhi and also run a catering company called Ink & Knives Catering. Following a hectic time with food deliveries during the earlier years of the pandemic, Bhawan now has an actual location devoted to snacks, chaat and mithai. Classics like aloo tikki chaat, chole bhature, motichoor ladoo and reimagined classics like Bacon Kachori, Shrikhand Choux Buns, Mutton Dahi Bada and Passionfruit Coconut Barfi are what you can expect along with seasonal dishes with a twist.@bhawan.india

Bhawan, Gurugram

An ode to old-school street vendors and “khao gullies,” Bhawan is a contemporary take on nostalgia associated with street food. It is helmed by Kainaz Contractor and Rahul Dua, who run Rustom’s Parsi Bhonu in New Delhi and also run a catering company called Ink & Knives Catering. Following a hectic time with food deliveries during the earlier years of the pandemic, Bhawan now has an actual location devoted to snacks, chaat and mithai. Classics like aloo tikki chaat, chole bhature, motichoor ladoo and reimagined classics like Bacon Kachori, Shrikhand Choux Buns, Mutton Dahi Bada and Passionfruit Coconut Barfi are what you can expect along with seasonal dishes with a twist.

@bhawan.india

Koishii, MumbaiStunning city vistas, high ceilings and superlative food make Koishii a welcome addition to the city. Perched high up in the sky on the 37th floor of the St Regis hotel in Lower Parel, Koishii brings Peruvian ingredients moulded by Japanese cooking techniques into a luxury setting. While there is sushi on offer, the kitchen is divided between a sushi bar, hot kitchen and robata grill–captained by Chef Kinyo Rodas Tristan from Peru. The extensive menu also features a ton of vegetarian options. Expect service that pays attention to detail, is thoughtful and at the same time, not overbearing. Remember to ask the bar’s head honcho Zac Abbott for some customised cocktails.@penthousestregismumbai

Koishii, Mumbai

Stunning city vistas, high ceilings and superlative food make Koishii a welcome addition to the city. Perched high up in the sky on the 37th floor of the St Regis hotel in Lower Parel, Koishii brings Peruvian ingredients moulded by Japanese cooking techniques into a luxury setting. While there is sushi on offer, the kitchen is divided between a sushi bar, hot kitchen and robata grill–captained by Chef Kinyo Rodas Tristan from Peru. The extensive menu also features a ton of vegetarian options. Expect service that pays attention to detail, is thoughtful and at the same time, not overbearing. Remember to ask the bar’s head honcho Zac Abbott for some customised cocktails.

@penthousestregismumbai

Saffron, MumbaiThe Indian restaurant at the JW Marriott in Juhu has just reopened after a complete overhaul of its space and menu. Chef Ajay Jain’s curated menu includes organically grown ingredients like turmeric from the foothills of the Jaintia Hills, Meghalaya and Basmati rice from Karnal, Haryana. Gucchi morels will be foraged from the high-altitude forest ranges of Anantnag, Kupwara and Kangan in the Himalayas. Spices that are procured include cinnamon from Sri Lankan forests, sharbati wheat from Madhya Pradesh and organic green elaichi from Kerala. In honour of the establishment’s name, saffron is sourced from Pulwama, Kashmir. Some of Jain’s dishes include Asparagus Galouti Kebabs, Mangalorean Confit Duck and Lobster Moilee. In keeping with the theme, the drinks on offer incorporate a spicy zing too.@saffron.mumbai

Saffron, Mumbai

The Indian restaurant at the JW Marriott in Juhu has just reopened after a complete overhaul of its space and menu. Chef Ajay Jain’s curated menu includes organically grown ingredients like turmeric from the foothills of the Jaintia Hills, Meghalaya and Basmati rice from Karnal, Haryana. Gucchi morels will be foraged from the high-altitude forest ranges of Anantnag, Kupwara and Kangan in the Himalayas. Spices that are procured include cinnamon from Sri Lankan forests, sharbati wheat from Madhya Pradesh and organic green elaichi from Kerala. In honour of the establishment’s name, saffron is sourced from Pulwama, Kashmir. Some of Jain’s dishes include Asparagus Galouti Kebabs, Mangalorean Confit Duck and Lobster Moilee. In keeping with the theme, the drinks on offer incorporate a spicy zing too.

@saffron.mumbai

Saz, New DelhiPasscode Hospitality’s popular chain Saz American Brasserie’s latest outlet has opened at DLF Promenade in Vasant Kunj. Expect punchy cocktails, loads of snacky food like Smashed Avocado on Toast, mains like the Halal Guy Chicken Rice and Apple and Beer-Braised Pork Belly. The cocktail list features over a dozen different types of Sazeracs, including the British Sazerac made with London Dry Gin & Peychaud's bitters; After Dinner Sazerac with bourbon and coffee liqueur; and a House Sazerac made with Pass Code Only's House-blend whiskey.@saz.delhi

Saz, New Delhi

Passcode Hospitality’s popular chain Saz American Brasserie’s latest outlet has opened at DLF Promenade in Vasant Kunj. Expect punchy cocktails, loads of snacky food like Smashed Avocado on Toast, mains like the Halal Guy Chicken Rice and Apple and Beer-Braised Pork Belly. The cocktail list features over a dozen different types of Sazeracs, including the British Sazerac made with London Dry Gin & Peychaud's bitters; After Dinner Sazerac with bourbon and coffee liqueur; and a House Sazerac made with Pass Code Only's House-blend whiskey.

@saz.delhi

Slink and Bardot, MumbaiPre-pandemic, Slink and Bardot was one of Mumbai’s brightest spots for drinks and dinner. Now back in a fresh avatar, but still tucked away in Worli’s fishing village, the restaurant has executive chef Aliakbar Baldiwala at the helm with mixologist Santosh Kukreti reigning at the bar. The menu consists of a collection of personal plates (one bite), small plates, large plates and desserts, celebrating seasonal quality ingredients in a playful format. Expect to eat in rooms with mismatched furniture, replete with mood lighting and an old-world charm.@slinkandbardot

Slink and Bardot, Mumbai

Pre-pandemic, Slink and Bardot was one of Mumbai’s brightest spots for drinks and dinner. Now back in a fresh avatar, but still tucked away in Worli’s fishing village, the restaurant has executive chef Aliakbar Baldiwala at the helm with mixologist Santosh Kukreti reigning at the bar. The menu consists of a collection of personal plates (one bite), small plates, large plates and desserts, celebrating seasonal quality ingredients in a playful format. Expect to eat in rooms with mismatched furniture, replete with mood lighting and an old-world charm.

@slinkandbardot

The Assa House, GoaFrench bistro The Assa House opened a month ago in Assagao to good reviews, which is logical considering its menu has been crafted by Chef Alexis Gielbaum ofMumbai’s Slink and Bardot and Souffle s'il vous plait fame. Classic French dishes on offer include steak tartare, beef fillet, potato gratin dauphinoise, French onion soup, lamb confit, chilled gazpacho. Desserts such as Paris-Brest, crème brûleé and baked Alaska are the mainstay here. It’s perfect for that romantic evening for two.@theassahouse

The Assa House, Goa

French bistro The Assa House opened a month ago in Assagao to good reviews, which is logical considering its menu has been crafted by Chef Alexis Gielbaum ofMumbai’s Slink and Bardot and Souffle s'il vous plait fame. Classic French dishes on offer include steak tartare, beef fillet, potato gratin dauphinoise, French onion soup, lamb confit, chilled gazpacho. Desserts such as Paris-Brest, crème brûleé and baked Alaska are the mainstay here. It’s perfect for that romantic evening for two.

@theassahouse

Tsubaki, MumbaiTucked away in a lane in Worli is a Japanese fine-dine that opened in March this year. A three-storeyed eatery, Tsubaki has a dining room that can host events and even traditional Japanese tea ceremonies with a lounge and bar on different levels. The head chef Ganesh Sonari has carefully curated a menu of Japanese classics including asparagus gomae, sushi and a robust selection for vegetarians. Tsubaki also boasts of growing their own greens through hydroponic technology that ensures fresh ingredients that are chemical-free.@tsubakiworli

Tsubaki, Mumbai

Tucked away in a lane in Worli is a Japanese fine-dine that opened in March this year. A three-storeyed eatery, Tsubaki has a dining room that can host events and even traditional Japanese tea ceremonies with a lounge and bar on different levels. The head chef Ganesh Sonari has carefully curated a menu of Japanese classics including asparagus gomae, sushi and a robust selection for vegetarians. Tsubaki also boasts of growing their own greens through hydroponic technology that ensures fresh ingredients that are chemical-free.

@tsubakiworli

Record Room, BengaluruCapitalising on the sentiment of how meaningful beer and music is to a city like Bengaluru, Record Room is dubbed as a craft beer and vinyl bar which opened last month. The split-level space boasts of 200 vinyls that range from jazz and blues to rock and pop music. It boasts of a dedicated coffee menu while locally brewed craft beers—sourced from breweries the homegrown Toit, Geist and Great State Ale Works—are on tap. The finger food includes Biryani Arancini, Mini Waffles with Spiced Chicken and Rajma, and Goan sausage croquettes. More alluring is the listening station that can be booked for occasions. To top it all, there’s a gin garden where you can mix your own gin and in-house tonics, shrubs and a selection of edible flowers.@recordroomindia

Record Room, Bengaluru

Capitalising on the sentiment of how meaningful beer and music is to a city like Bengaluru, Record Room is dubbed as a craft beer and vinyl bar which opened last month. The split-level space boasts of 200 vinyls that range from jazz and blues to rock and pop music. It boasts of a dedicated coffee menu while locally brewed craft beers—sourced from breweries the homegrown Toit, Geist and Great State Ale Works—are on tap. The finger food includes Biryani Arancini, Mini Waffles with Spiced Chicken and Rajma, and Goan sausage croquettes. More alluring is the listening station that can be booked for occasions. To top it all, there’s a gin garden where you can mix your own gin and in-house tonics, shrubs and a selection of edible flowers.

@recordroomindia

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