7- Dining By Design Destinations That Blend Playfulness, Global Culture, and Modern Mumbai

It’s an established fact that Mumbaikars love to eat out mid-week — but could that very habit be driving the city’s ever-evolving food scene?  Our conversations with several culinary innovators revealed a shared sentiment that Mumbai is an ever-evolving city with a dynamic appetite for global experiences. As soon as you step off the plane, you feel Mumbai’s heat, pace, and crowd. In a city that never slows down, restaurants and bars have become a refuge from the chaos—spaces where people linger, unwind, and connect. Perhaps that’s why the phrase “eating out” has evolved into something more profound: spending quality time at a restaurant. 

At DP, we’ve curated Mumbai’s newest and most exciting dining destinations — spaces where every meal doubles as an experience. Each venue blends cultures and contrasts: high culture meets contemporary buzz, bold colours disrupt minimalism, and art, design, and festivity set the stage for a joyful night. These are the coolest new restaurants in Mumbai, each redefining what it means to dine out in a city built on constant reinvention. 

1. BANNG, Bandra — Bangkok Street Food Made Upscale With A Twist 

Step into a roomscape of deep reds, layered textures, origami-inspired lighting, and sculptural installations, where Bangkok’s nocturnal glamour meets Indian artistic flair. At BANNG Dining, intricate Thai landscapes unfold across upholstered couches and dining chairs, while bold material contrasts add depth and drama to the space. Below, the mood shifts at the terracotta-toned bar — a fun interpretation of a Thai street scene, detailed with artisanal metalwork, muted lighting, and hand-painted murals. Quirky Thai boxing short cushions add a playful edge to the bar nights. Designed by Studio Renesa under Sanchit Arora, the two levels choreograph a transition from intimate dining to spirited, cocktail-fuelled energy. This spatial narrative bridges two cultures through design, texture, and energy. 

Helmed by Michelin-starred Chef Garima Arora and restaurateur Riaz Amlani, Gourmands arrives with high expectations. Chef Arora reimagines Bangkok’s vibrant street food through her inventive lens of Thai cuisine, complemented by Attapon De-Silva, Bangkok’s famed potion master, curates a playful, boundary-pushing cocktail program. The menu opens with the ‘Tom Kha Pani Puri’ — oyster mushrooms drenched in herbs and filled with coconut broth — an unimagined twist on Mumbai’s favourite street food. ‘The Avocado Salad’ infused with tangy tom som is a burst of freshness, while the ‘Bangkok Grilled Chicken’ brings smoky barbecue depth to a sweet and spicy coconut milk base. For vegetarians, the ‘Grilled Eggplant with Mala Sauce’ and ‘Tomato on Vine’ deliver a riot of flavour. Chef Arora’s signature ‘Crab Omelette,’ crowned with crisp celery greens, and the ‘Chicken Kiaw Dumplings’ tossed in chilli jam offer a comforting yet elevated finish. The ‘White Curry’ (Gaeng Khao) with grilled tomatoes redefines expectations — subtle, aromatic, and far from the Thai curries we think we know. The cocktail menu plays out in three moods: fresh & fizzy, moody & boozy, and umami.  Ingredients from the Thai kitchen spill into the bar. No visit is complete without the Mango Sticky Rice, coconut cream over sweet Thai mangoes, flown in straight from Thailand.   

2. Otoki, Colaba – Introduces A Refined Art Of Japanese Dining

In the posh enclave of Colaba, housed within a heritage building, one steps into a space of quiet restraint. Designed by Sarah Shyam, Principal Designer at Essajees Atelier, its interiors mirror the intent of its lunch menu: minimalist, tactile, and warm. Natural wood, hand-glazed ceramics, and soft lighting compose a serene setting, perfect for friends lingering over a slow Japanese lunch, bento box business lunches, or casual afternoons filled with intimate conversations and sake tastings led by an expert sommelier. Dinner offers a more extensive menu, but the preferred experience is lunch, with its simple, refined Japanese flavours. “Lunching at Otoki is about creating a pause in the middle of a busy day,” says co-founder Anurag Katriar. Before the meal, the sake sommelier introduces guests to ‘Futsushu’ (table sakes) and the rich, full-bodied nuances of ‘Junmai’ sake.

Curated by Chef Mohit Singh, whose experience spans Kyoto, Bangkok to Belgium, the menu opens with the fully vegetarian and vegan ‘Miso Broth’, featuring house-made tofu, spinach greens, and potato jelly. The ‘Ebi Karachi Salad’ — poached prawns, mixed seaweed, greens, and cherry tomatoes with a mustard dressing — is a modern take on Japanese salads, while ‘Miso Butter Scallops’, with juicy Hokkaido scallops in miso butter sauce, is a standout. Sashimi celebrates clean flavours and careful presentation, with ‘Sashimi Sonomono’ highlighting the freshness of yellowtail fish for first-timers. Nigiri offerings include slow-suffused mushrooms in a yuzu-kosho (fermented paste made from chili peppers) and ‘Ama Ebi’, sweet shrimps imported from Tokyo, showcase freshness and quality. For mains, ‘Salmon Teriyaki Donburi’ balances subtle salmon oils with rich teriyaki seasoning, made for the Indian palate. Handcrafted Nigiri and Maki rolls, soul-warming ramen, and lunch-friendly Bento Boxes and Donburi bowls in vegetarian and non-vegetarian options are promising lunch options, all with Chef’s unique touch. Desserts close on a high note with house-made ‘Yuzu Ice Cream’, leaving a refreshing, citrusy finish.

3. Comorin, Lower Parel – Turns Indian Design and Cuisine Into A Global Conversation

Comorin’s new outpost finds its home at Nilaya Anthology, Mumbai’s stunning new design destination. The space unfolds into a relaxed setting that encourages communal dining. Designed by Russell Sage Studio, the acclaimed London-based practice, in collaboration with Incubis Consultants, the interiors balance global sophistication with local warmth. A curvaceous bar with brass detailing and plush fabric stools anchors the space, opening into a spacious dining area punctuated by intimate booths. Earthy tones dominate, offset by pops of green and blue, while brass pendant lights, warm wood, and soft illumination create an atmosphere that invites you to linger for our rooted Indian plates. 

Brand Chef Dhiraj Dargan curates a menu that celebrates regional comfort food while playing with unexpected combinations that either surprise the palate or stir nostalgia. Think ‘Dahi Batata Puri’ elevated with wasabi and mint-infused hung curd, or ‘Aam ki Kadhi’ paired with khoba roti and a crisp hit of bakharwadi for a sweet, sharp, and textural contrast. The smoky ‘Mutton Seekh’ arrives sizzling in its own juices, perfect for scooping with house-made bread, while ‘Tawa Crab And Anda Bhurji’ — buttery, spicy, and indulgent — comes with a chilli butter toast that ties it all together. The refined ‘Champaran Mutton’, served with sattu paratha and ole ki chutney, is pure umami indulgence. Expect cocktails that put Indian flavours in a glass — bold, inventive, and balanced with rare blends, house-made sodas and lemoncellos, fresh twists on signature cocktails, and timeless favourites. And then there’s the ‘Cheeni Malai Toast’ — a tender nod to childhood mornings of bread slathered with malai and sugar, back when we didn’t know (or care) that too much white wasn’t good for us. ​​

4. House Of Paloma, Bandra – Debuts As The City’s First Tequila Bar Dining 

House of Paloma has firmly established itself as the city’s only dedicated tequila bar — a place to revel in all things agave, the spirit’s soulful core. Conceived in collaboration with architect Sumessh Menon, the 2,900 sq. ft. space unfolds across a 42-seater outdoor patio, a 33-cover indoor section, and a 15-seat private dining room upstairs. Each area is designed with a distinct rhythm, allowing the space to shift effortlessly from lively evenings at the bar to intimate gatherings above. The interiors, designed by Zahabiyah Gabajiwala of ZA Works, layer texture and artistry through handmade pieces — from a striking cheetah sculpture to smaller tactile artefacts that lend the space a mini–museum-like charm. Guests are greeted by ‘The Paloma Man’, a gently rotating installation by artist Siddharth Kerkar, while an agave-shaped chandelier and shimmering agave head motifs across the ceiling pay tribute to the drink’s origins. Subtle nods to tiki culture appear in ceramic vases and bar accents, weaving global cocktail heritage into a distinctly contemporary design narrative. 

At House of Paloma, the bar is the beating heart. Head Mixologist M. Sunil Prathab, with consultants Rahul Raghav and Karl Fernandes, crafts a cocktail program that reimagines the classic Paloma cocktail with flair. ‘The Paloma 1950’ — Tequila Silver with in-house grapefruit cordial fizz and a Tajin rim — is a must-try, while the ‘Dirti Margarita’ with Patrón Reposado, jalapeño, and cilantro dust brings a savoury punch. The global menu complements the drinks beautifully: ‘Chilli Crab Singaporean Style’, ‘Grilled Shishito’ with goat cheese and smoky tomato jam, and bourbon-glazed ‘Pork Belly’ are highlights. For heartier cravings, the ‘Shoyu Ramen’ and ‘Dawson Noodles’ deliver comfort with the Chef’s secret recipe. 

5. Fireback, Lower Parel – An Ode To the Fire-Grilled Boldness Of Thai Kitchens 

Mumbai has long had its fill of Cantonese cuisine, yet the city’s appetite for Asian fare shows no signs of slowing. Enter Fireback, another newest opening at Nilaya Anthology, Mumbai — named after Thailand’s striking national bird, the Siamese Fireback. The restaurant pays homage to the theatrics and fire-grilled boldness of traditional Thai kitchens. The space unfolds in earthy tones, flowing into a dining room crowned by a sculptural ceiling installation that curves like a soft, glowing wave. Designed by Russell Sage Studio, under the direction of Rashmi Khattar, Director of Design at EHV, the restaurant balances craftsmanship and drama. Glass plays a key role, most strikingly in the kitchen with the show window where diners can watch the team at work over the Josper grill, searing, smoking, and flaming each dish to perfection. And it’s impossible not to notice the striking black stoneware tableware.

Helmed by legendary chef David Thompson, with Brand Chef Kaustubh Haldipur — extensively trained under him in Bangkok, Fireback spotlights the bold, grill-bend flair of Thai cuisine. The experience begins with small plates like ‘Miang Kham’, a betel leaf bundle layered with pomelo, toasted coconut, and roasted peanuts, and ‘Pineapple Som Tam’, a sweet-sour take on the classic papaya salad with tamarind, palm sugar, and peanuts. The ‘Fried Pork Belly’ with charred cabbage is pure Thai comfort, while from the grills, the ‘Prawns Nahm Jim’ — juicy tiger prawns glazed in classic Thai chilli sauce is a standout. For mains, the ‘Jungle Curry of Grilled Pork’, made with house-blended chilli paste, turmeric, and crisp shallots, delivers fiery depth and spice, a bold, more spicy departure from the familiar red and green curries we’ve come to love. Varun Sharma’s bar program channels Thai flavours with inventive flair. Must-tries include the ‘Thai Spiced Diablo’ — tequila, tomato water, Thai spices, and wasabi foam — and the ‘Tom Yum Highball’ with gin, guava, lemongrass, and kaffir lime. 

6. Robata Kuuraku, Lower Parel – Introduces The Japanese Revered Art Of Robatayaki

Robata Kuuraku finds its home in Gourmet Village, Mumbai’s newest culinary destination at Phoenix Marketcity. With a global presence across Japan, Canada, China, Indonesia, Sri Lanka, and India, the brand is celebrated for its authentic Japanese flavours and warm hospitality. Marking its eighth Indian outpost, this Mumbai debut showcases the art of robatayaki — a traditional Japanese grilling technique that transforms simple ingredients into smoky, umami-rich crowd favourites. The all-wood interiors, inspired by classic Japanese eateries, glow with warm lighting and craftsmanship. At its heart lies the live kitchen, where counter seating turns dining into an intimate, sensory performance. A highlight is the sake bar, the largest in India, featuring over 30 premium and rare sakes imported directly from Japan. The experience is guided by an expert sake sommelier who walks guests through a line-up ranging from refreshing and full-bodied umami brews to floral, aromatic pours and gently aged sakes with subtle sweetness.

Begin with charcoal-grilled skewers — smoky, juicy, and packed with umami. The ‘Momo Wasabi’, chicken thighs kissed with wasabi, sets the tone, while vegetarians will love the ‘Namagee Robatayaki’, delicately charred tofu that melts in the mouth. Seafood lovers can’t miss the ‘Ebi Misomayo Yaki’, char-grilled tiger prawns in a rich miso sauce. The ‘Aburi Salmon’, lightly smoked with clean, fresh flavours, is a standout. At the same time, the ‘Aburi Cheese Caprese’, a Japanese twist on the classic with seared cheese, makes an acceptable vegetarian indulgence. For mains, the ‘Salmon Ikura Takikomi Gohan’ layers comfort and depth with grilled salmon and its caviar. Ramen lovers, you’re in for a treat — the spicy chicken ramen with pork slices, ‘Karamen’, or the ‘Veg Spicy Miso Ramen’, are both bowls of pure umami satisfaction.

7.  Sobo Twenty, Marine Lines – A Franco-American Affair, Reimagined for Mumbai

Positioned along Mumbai’s storied Marine Drive, SoBo 20 explores the unexpected harmony between French culinary tradition and the bold, soulful flavours of the American South. Conceived by Essajees Atelier, the design blends Art Deco elegance with New Orleans charm — a touch of Paris, a hint of Bourbon Street, and a whole lot of Mumbai’s modern spirit. The space transitions effortlessly from sunlit lunches to intimate dinners and lively evening gatherings. More than a fusion concept, this Franco-American restaurant at the InterContinental Marine Drive offers a refined dialogue between two distinct cuisines through Mumbai’s cosmopolitan lens. 

Led by Chef Kashikar, SoBo 20’s menu brings French finesse and Southern boldness together. Dig into ‘Marsala Paccheri’ pasta that knows how to hold its wine, while The SoBo Bread, slow-fermented for 48 hours and finished with a chilli-honey glaze and charcoal crust, is served with house-made mascarpone, salted white butter, and fried sage or scoop up ‘Fumé Prawns’ with coconut velouté and Cajun oil. The ‘Potato Mille-Feuille’, paper-thin layers stacked with French precision, reimagines the humble fried potato with sophistication, while the ‘Absinthe Frappe’, a Mojito-meets-ouzo mix, livens up the drinks menu. End on a high with 70% Valrhona Chocolate Pâté that’s surely becoming a crowd favourite.