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5 Must-Try New Menus In Mumbai

Sample Fresh And Trendy Flavours In Mumbai

10 Sep, 2017 by Mini Ribeiro

Sample Fresh And Trendy Flavours In Mumbai

Chefs need to constantly reinvent menus today as diners experience monotony easily. Menus must be trendy with exciting offerings to keep diners interested, else they seek other options. Restaurants in Mumbai are thus keeping themselves relevant with new inclusions in their menus, often with seasonal ingredients. The dishes in these menus are varied and aim to cater to a wider array of palates. Some are limited edition menus, others, operational for a few months or a year at least.

Hakkasan, Bandra

The new dim sum lunch menu with Cantonese specialities comprising four courses, enables you to choose from a variety of dim sums and dumplings along with a combination of soups, main course and desserts. Bite into the signature dim sums like Prawn and Chive Dumplings, Chicken Shu Mai, Crispy Duck Roll and Edamame Truffle Dumpling. The home-style braised aubergine (with Shanghai toban chilli sauce), accompanied with spring onion egg fried rice and vegetarian Mee Goreng Noodles, makes for a satiating meal. Round off your meal with a dark chocolate mousse with mandarin sorbet. Priced at Rs. 1558 all-inclusive per person, there cannot be a better value-for-money lunch in Mumbai.

Bastian, Bandra

Bastian, the seafood-forward eatery, has launched an all-new lunch menu designed by Executive Chef Boo Kim, along with Kelvin Cheung, Corporate Chef. This menu offers a variety of fresh, healthy, light and flavourful dishes. A lot of meals in a bowl are included and there are gluten-free and vegan options too. Tempura Avocado Bao with lime crema, pico and coriander, is worth a try, as is the Vegan You Earned It Bowl, made with Dutch cocoa coconut quinoa, dark chocolate, chia, banana, and berries. Those seeking a light and filling salad meal can opt for the Pink Zood-Less Salad, with tofu, cherry tomato, broccoli, parmesan, basil, and spicy rose sauce. The fresh flavours and high-quality ingredients set all the dishes apart. The new menu is served from 11:30 am to 3:00 pm from Tuesday-Friday. 


Indigo, Colaba

This popular and iconic restaurant has introduced a modern makeover to classic dishes by way of their new menu. The menu boasts of dishes made from locally-sourced ingredients. Fresh Mozzarella And Summer Vegetable Tart, compressed melon to a platter of fresh local seafood, is what you can relish. The menu also includes a host of Indian-inspired comfort food. The innovative cocktails like Rocket Martini, are the perfect way to enhance your dining experience. 

Joss, Santacruz

Encounter new flavours at Joss, with its newly launched menu. Known for its Pan Asian delicacies, expect to enjoy new dishes that have everything fresh, ranging from a vast variety of dim sums to appetizers and main course specialties, created by Farrokh and his team of chefs. Tofu Jioazi, Ma Po Style Wujiang Wontons, Spicy Tamarind Fish with garlic and fresh basil banana flower and aromatic Roast Chicken Har Gao, are not-to-be-missed items on the menu. Aromatic and flavourful, these vegetarian and non-vegetarian offerings will tantalise your palate. 

The Great Wall, The Leela Mumbai, Andheri East

Fresh ingredients and traditional cooking techniques, epitomise the dishes in the new menu at this sought-after restaurant. One can choose from an array of vegetarian and non-vegetarian offerings. The crispy prawns and chicken Cheong fun dim sums, with rice flour, steamed to perfection, are a delightful way to begin one’s meal. The truffle flavoured treasure rice paired with wild mushrooms in clay pot appeases the taste buds. Meat lovers must indulge in the wok fried tenderloin. End your meal on a sweet note with gula melaka, the Malaysian dessert.

So, be it lunch or dinner, here is your chance to step into these restaurants and treat yourselves to some unique flavours from the new menus.

Written By

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 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.

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