Mumbai’s dining scene has entered one of its restless phases again — the kind where chefs start rewriting their playbooks, bartenders slip in clever twists when no one is looking, and neighbourhoods quietly acquire a new place you swear was not there last week. From revamped menus to new arrivals, the city is serving up fresh reasons to dine out. Consider this your gentle nudge to step out, indulge a little, and see what is stirring behind those newly lit signboards.
The Penang Table
Mumbai officially has its first Malaysian restaurant. Positioned as a premium casual space that blends the flavours and culinary heritage of Malaysia with Mumbai’s dining culture, its menu reflects the country’s diverse influences — Malay, Chinese, Indian, indigenous and colonial — through layered dishes built on ingredients such as lemongrass, pandan, tamarind, dried chillies, galangal, turmeric and candlenut. Run by Kishore DF (of Tanjore Tiffin Room), with head chef Mitesh Rangras leading the kitchen, the team aims to create dishes rooted in legend, custom, and regional memory. The offering includes soups that draw from multiple Malaysian traditions, including Sup Sayur Campur, Asam Laksa and Nattu Kozhi Rasam. Salads and cold plates feature seasonal produce and varied textures, with dishes such as tender coconut and avocado salad, crunchy jicama salad with tamarind-chilli dressing, Sarawak-style hamachi ceviche, and prawn and pomelo salad.
At first floor, VN Sphere Mall, Linking Road, Bandra West
Tresind Mumbai’s new menu
The coastal lobster dish
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Special arrangement
The modernist Indian restaurant has a new menu with a renewed focus on innovation rooted in regional traditions. The menu comes with new dishes, including gushtaba paired with parmesan yakhni, with a vegetarian version using morel mushrooms; rajma nihari served with arbi ki galouti; chargrilled coastal lobster with tomato and shellfish curry; and a reimagined pazham pori with hazelnut and dark chocolate ice cream. The restaurant’s interiors have been redesigned to reflect its culinary philosophy, featuring an open bar, intimate round tables, and private dining areas.
At Inspire BKC E, ground floor, G Block BKC, Bandra Kurla Complex
Donmai has a new menu
The lamb robata
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Special arrangement
Donmai has introduced an evolved Japanese menu that focuses on regional culinary traditions. Led by head chef Oishik Neogy, the new offering explores flavours from multiple prefectures, combining classical techniques with adaptations for local palates. The menu features dishes such as kasujiru soup and teriyaki kabocha from Kansai, yaki imo and mentaiko tamago sushi from Fukuoka, negi yaki from Osaka, taco raisu from Okinawa, and lamb robata from Hokkaido. A dedicated vegetarian and Jain-friendly selection is included, developed with the same emphasis on technique. Notable dishes on the updated menu include the Donmai yamitsuki salad, mentaiko tamago sushi, aburi hamachi sushi, lamb robata and oyakodon.
At G-03, Altimus, Pandurang Budhkar Marg, opposite Worli Doordarshan Tower, B Wing, BDD Chawls Worli, Worli
Dough & Joe
Dough & Joe is a new pizza and coffee-focused space in Bandra presented as a community-oriented piazza and beanery. Led by a young family, the venue positions itself as a gathering spot built around handmade food and shared experiences. It offers slow-fermented pizzas, small-batch pastas and a selection of starters, along with a coffee programme aligned with specialty café standards. Menu highlights include thecha prawn pizza, Bombay kheema pizza, ghee roast ravioli, and beverages such as Joe’s Special Vietnamese coffee, Nutella iced latte, cream orange soda, and butterfly lychee matcha. Located on Hill Road in Bandra, the space aims to provide a welcoming environment where people can linger over food and coffee.
At Khan House, 301, Hill Road, Ranwar, Bandra West
Paashh, Mumbai
Paashh has entered a new phase as chef Ajay Chopra joins founder Vaishali Karad to lead the brand’s next stage of plant-forward, conscious dining. Previously involved behind the scenes, chef Ajay now serves as the public-facing culinary lead, guiding the kitchens in Pune and Mumbai. The updated menu continues Paashh’s “from soil to soul” approach, focusing on fermentation, smoking and charring as core techniques. Dishes include beet rouge, presented as a beetroot steak with a crisp garnish made from its trimmings; burnt corn gnocchi with smoky ash oil; and hay-smoked mushroom with miso chimichurri. Desserts maintain the same philosophy, such as fire from the earth, which uses beetroot granita and carrot crisps to extend the restaurant’s emphasis on technique and ingredient-led cooking.
At Ceillia Shelter, Rajan Cater Road, opposite Aura Building, Pali Hill
Akina
Robata grilled lamb chops
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Special arrangement
Akina has opened a new outpost in Worli with a menu focused on modern Asian cuisine, spanning sushi, robata, small plates and mains. Indian-influenced dishes include tuna sol kadi, jicama and curry leaf carpaccio, som tam bhel and yuzu gazpacho pani puri, each referencing regional traditions through Asian techniques. The wider pan-Asian selection incorporates Japanese, Thai, Malaysian, Indonesian and Peruvian influences, with dishes such as tuna pizza with truffle-yuzu aioli, scallop ceviche with lychee sorbet, salmon green apple ceviche and robata items including miso black cod, bulgogi lamb chops and slow-cooked lamb rendang. Vegetarian options include miso truffle edamame dim sum, avocado tartlets, mapo burrata, wok-tossed forest mushroom, truffle claypot rice and spinach soba salad. Desserts feature miso caramel, tres leches and Thai tea basque cheesecake. The bar programme, led by Bensan Varghese, is built around the five elements, with cocktails such as kuro daichi, shirin negroni, akuma no honō, aoi umi, hiraki kaze and ryūsei.
At ground floor, Raheja Ascent, Sudam Kalu Ahire Marg, Worli
Published – November 20, 2025 10:56 am IST
