Page 33 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

MUMBAI

ODE

When creatives collaborate, it becomes a celebration. The
culinary force behind Indigo and Qualia, Chef Rahul Akerkar
has teamed up with Aditya Birla New Age Hospitality to launch
Ode. This latest culinary venture musters up familiar, comforting
flavours with contemporary twists. Boasting an al fresco dining
section, the establishment also delivers an aesthetically-pleasing
interior with warm tones, leather, wood, and stone accents
throughout. Ode’s menu is a combination of smaller bites
and sharing plates, such as their Eggplant taco, Choriz tostada
served with smoked cashew queso, Peruvian spiced barbeque
chicken, or their Charred tiger prawns. Of course, all of it is
complemented by a great selection of wines and craft cocktails.
Instagram: @ode.dining

ARAKU

ARAKU Coffee’s new restaurant revolves around refined sustainable
food production and consumption. Helmed by restaurateur Aditi
Dugar, the restaurant, located in Colaba, is based on the concept
of regenerative agriculture, focusing on improving the nutrition and
biodiversity of soil. But its unique makeup is also found in its split-level
space, which is designed by New York-based architect Jorge Zapata
and complemented by Bengaluru-based designer Sandeep Sangaru’s
choice of local handicrafts. As for the menu, you can tuck into locally-
inspired dishes with seasonal ingredients, such as their Tofu and squid
crackers, or the Koji-cured chicken. Additionally, there is a relaxing
bar and lounge that serves contemporary cocktails, a bakery, and a
mezzanine level. Instagram: @arakurestaurant

POMP A

A city like Mumbai isn’t just rich with local culture, it’s also an
environment that nurtures and expands the culinary landscape with
an authentic experience, just like the new Mexican eatery, Pompa.
Launched by the Tham brothers and partner Saamir Chandnani, the
former known for their chain of restaurants such as Koko and Foo;
Pompa is headed by Miami chef Jason James Hudanish, who strikes
the perfect balance of traditional Mexican flavours with desi levels of
spice. The restaurant is as vibrant as one would expect with terracotta
flooring, bold shades of red and emerald accents, tasselled lampshades,
and a circular bar that serves as the dining space’s centrepiece. This
Mexican culinary affair has deservedly created the right amount of buzz.
Instagram: @pomparestaurants

B A WRI

Following its Goa launch, Bawri, co-founded by Chef Amninder
Sandhu and Sahil Sambhi, has made its Mumbai debut. This high-
concept Indian restaurant is an expansive 130-seater ode to Indian
craftsmanship with low seating in cane cabanas, a Rajasthani-style
stepwell, and a stunning centrepiece of a bar. Their chef focuses
on presenting the beauty of slow cooking, providing patrons with
dishes such as their Gucchi stuffed mushroom featuring Kashmiri
morel; their Litti, smoked baingan, aloo chokha and tamatar
chutney, and more. Alongside the Dal makhani slow-cooked for 16
hours, the menu is filled with dishes that have been passed down
for generations to chef Sandhu and influenced by her Punjabi
heritage and years spent in North East India and Goa, and her
travels throughout rural India.
Instagram: @bawriindia

WWW.MASALATHAI.COM | 33