Mumbai’s Culinary Landscape Has Exciting New Menus Being Introduced This Winter

Last Updated:November 22, 2025, 18:09 IST

We present to you a sneak peek into the most tempting additions to Mumbai’s gastronomic map this season.

Mumbai’s restaurant scene is abuzz this season, as some several dining spots have unveiled exciting new menus that promise to delight long-time foodies and curious newcomers. Whether it’s a reinvention of classic Indian flavours, bold global fusions, or elevated regional specialities, these fresh offerings reflect how Mumbai’s culinary landscape is constantly evolving.

As food lovers eagerly explore these revamped menus, there’s never been a better time to rediscover your favourite restaurants — and maybe even find a new go-to.

Tresind, BKC

Marking its relaunch this October, Trèsind Mumbai, the modernist Indian restaurant, is set to take diners on a culinary journey of India through food and modernist artistry. Each course on its new menu is a journey and is inspired by regional traditions, elevated through global techniques.

Some of the new dishes on the menu are:

• Gushtaba & Parmesan Yakhni – A delicate expression of Kashmir’s culinary heritage, pairing tender Gushtaba with Parmesan Yakhni. For vegetarians, the dish features earthy Morel mushrooms.
• Rajma Nihari with Arbi ki Galouti – A bold and hearty reinterpretation that brings together two beloved Indian comfort dishes — slow-cooked Rajma and Nihari, served with Arbi ki Galouti.
• Coastal Lobster – Chargrilled lobster paired with tomato and shellfish curry, a refined celebration of India’s coastal bounty.

Waarsa, Mumbai

Completing one year this month, Waarsa, the flavour-forward modern Awadhi restaurant by Chef Rahul Akerkar, Chef Mukhtar Qureshi, and Aditya Birla New Age Hospitality, at the NCPA, presents Nazrana-e-Awadh. This limited-time new menu is inspired by the spirit of Awadh and its culture of giving. One can savour signature creations that embody Waarsa’s philosophy of nostalgia and finesse.

Some of the new dishes on the menu are:

• The vegetarian Nizami Dum Sabz Biryani – a Hyderabadi-style biryani cooked on dum with fresh vegetables and fragrant basmati rice
• The non-vegetarian Awadhi Doodhiya Gosht Biryani – a slow-cooked preparation of tender goat shanks simmered in milk and aromatic spices
• The Muzzafar Sewaiyan – a decadent Awadhi classic that reflects warmth and indulgence.

Yauatcha, BKC

Take a gander through the streets of Shanghai, as Yauatcha introduces a menu which draws from the city’s culinary archives of the 1930s. The dining culture of those years was defined by balance and familiar recipes served with quiet sophistication. Meals were built around comfort and routine.

Some of the new dishes on the menu include Aam chun shui mai, a delicate steamed quail egg and chicken shui mai, Cha hu kok, a crispy chicken char siu taro and Noh mai bao, an ancient glutinous rice and fragrant garlic bun.

The Coconut Boy, Bandra

Vegetarians, while Goa might be known for its fiery seafood curries, there’s more to the cuisine than meets the eye. The Coconut Boy has introduced a new menu that features Saraswat vegetarian dishes. Rooted in the coastal belt stretching from Konkan to Goa and Karnataka, Saraswat cuisine has always been about a balance of simple, home-cooked meals that nourish the body and calm the soul.

Some of the new dishes on the menu are:

• Moonga Ambat – a Karwari-style green moong curry cooked with coconut and kokum
• Khatkhate – a mix of vegetables cooked without tempering
• Ambadyache Sasav  – a seasonal hog plum curry with fresh coconut and mustard seeds

Otoki, Colaba

Located in the heart of Colaba, Otoki has established itself as a beloved haven for modern Japanese dining. It is now adding another feather to its cap with a dessert menu that blends authentic flavours with contemporary finesse. The dessert line-up is refined and flavour-forward, and a refreshing departure from the usual sweet offerings in the city.

Some of the new dishes on the menu are:

• The Warabi Mochi – It has mango, strawberry, Chantilly cream, poached pear and yuzu reduction
• The multi-layered Parfait – It combines matcha, chocolate, warabi milk mochi, strawberry jelly and seasonal fruits

Sesame Bar, Hyatt Centric Juhu

Hyatt Centric Juhu introduces Nitara, a new dining experience within Sesame Bar that reimagines India’s rich culinary heritage through a fine-dining lens. Inspired by the country’s iconic food landscapes — from Mumbai’s snack culture to Kerala’s coastal heat and Banaras’ soulful street flavours. Crafted by Executive Chef Rahul Shrivastava, the menu is an ambitious culinary map of India. 

Some of the new dishes on the menu are the Chandni Chowk ki Chaat, Pallipalayam Kalan, Lamb Galouti Cones, and Injipulli Chicken Lollipop, followed by inventive desserts such as Mishti Doi Cheesecake. 

Gimlet Garden, Four Seasons, Worli 

Within the iconic AER rooftop bar at Four Seasons, Worli, is the Gimlet Garden, an intimate sanctuary that provides a glimpse into the art of elevated mixology. The cocktails in the new menu is a culinary voyage inspired by ports and coastal traditions from around the world. Each creation is layered and savoury-forward.

Some of the ingredients that are a part of this new menu include truffle and basil, tamarind and green apple, squid-infused gin and shiso leaf – all unexpected combinations that transform every sip into an exploration of taste and texture.

Loya, Taj Mahal Palace Hotel, Mumbai

The new menu at Loya at Taj Mahal Palace Hotel, Mumbai, deepens its culinary exploration as each dish is born from immersive research journeys across the North. They are rooted in ancestral knowledge and this reimagined chapter presents a curation of lesser-known recipes, heirloom techniques, and rare regional ingredients. 

Some of the new dishes on the menu are: 

• The Pisyuu Loon Paneer Tikka – From the Himalayan foothills, this dish features hand-pounded Pahadi salts that elevate the tandoor-cooked paneer
• Raintha – This creamy, nutty dish is a blend of spinach, roasted walnuts, dates, and yogurt tempered with mustard oil 
• Chha Gosht – A rustic mountain-style mutton curry slow-cooked with yogurt and spices, inspired by the Gaddi shepherds.

Olive Bar & Kitchen, Bandra

Marking a milestone, Olive Bar & Kitchen in Bandra commemorates its 25th anniversary by appointing Executive Chef Alessandro Piso. The new menu is a statement of intent with familiar Mediterranean food reimagined in inspired new forms. Some of the new dishes on the menu include pillowy, cheese-stuffed Focaccia al Formaggio, an indulgent Cold Cuts Platter, Gnocchi alla Genovese with smoked salmon, Eggplant Moussaka and more.

Ladurée, Jio World Plaza 

The renowned French luxury patisserie, Ladurée, is known for pioneering the iconic Parisian macaron. It was established in 1862 and offers an exquisite range of delicate pastries, signature double-decker macarons, and beautifully curated gift boxes. Ladurée brings a delightful culinary experience to its salon stores at Jio World Plaza in Mumbai. 

Some of the new dishes on the menu are: 

• Chicken Vol-au-Vent – a classic French dish with flaky puff pastry shell filled with tender chicken, morel mushrooms, creamy white mushroom sauce, and baby pearl onions. 
• Millefeuille – This pastry features delicate layers of buttery puff pastry filled with rich pastry cream infused with the aromatic essence of Madagascar vanilla, creating a timeless French classic that melts in the mouth.