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Diners get bored easily and are constantly seeking variety. To avoid monotony from setting in and to get their diners back, chefs feel, new additions to a menu or a whole new menu with some old favourites is a must to stay relevant. Some new menus are created to reflect the seasonality of ingredients and to provide diners with the best of fresh produce. From breakfast menus to lunch and dinner menus and even Sunday brunch menus, chefs in Mumbai restaurants are happy to incorporate changes every now and then to attract diners with new offerings.
Avocado Baked Eggs served with mushrooms, roasted tomatoes, baby spinach and parmesan and Shakshuka Baked Eggs which come with slow roasted spicy red peppers and tomatoes, are just a few of the additions to the new menu at Kitchen Garden by Suzette, Bandra. Mango Passion with organic mango, organic pineapple and passion fruit cold pressed and freshly prepared, is a delightful way to start your breakfast. The new vegan delights include two organic Chia Seed Puddings that are high on flavour and low on calories. Berry lovers can indulge guilt free in the Organic Chia Seed And Coconut Parfait Berry topped generously with homemade berry coulis and toasted almonds. Sweet Red is a gluten free salad with roasted beets, roasted sweet potatoes, pomegranate, cranberries, almonds, olive oil and balsamic.
The iconic Olive Bar and Kitchen, the Bandra flagship of the Olive Group, has a new Sunday Brunch menu. This menu includes a variety of delicious offerings that will satisfy all your weekend cravings. Sriracha Chicken Doughnuts; Bbq Pork Belly With Pickled Mushrooms; Lamb And Pork Merguez Sausages On Toast With Hummus are for those who enjoy robust meats. Patrons can also try vegetarian dishes like Smoked Potato and Spring Onion Gratin; Sweet and Spicy Pancakes with goat’s cheese and smoked vegetables. The extensive food spread can be enjoyed with a range of alcoholic and non-alcoholic beverages.
The health conscious can indulge guilt-free in the new super foods healthy menu at TGI Friday’s, Lower Parel. Diners can enjoy a whole new menu packed with health and nutrition which is flavourful too. Super foods like beans, broccoli, blueberries, salmon, spinach, tomatoes, walnuts and yoghurt have been cleverly incorporated into the dishes. Cherry Chipotle BBQ Chicken, Fruits and Nuts Super Salad, are some dishes worth trying.
If desserts are your calling, Café Mangii Powai is the place to head to. Corporate Chef Ajay Thakur has curated a new global desserts menu inspired by his travels. Molleux, a classic French, 100% chocolate sable, buttery biscuit, served with vanilla ice cream is a sinful indulgence. Nutella Surprise Crunch made from hazelnut creameux and milk chocolate mousse will transport you into a food coma. The highlight of the dessert menu is the 34-layered Cake with a whopping 54% chocolate mousse.
So, get adventurous and treat your palate to different flavours with the new menu offerings this season.
Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.