As Mumbai’s monsoon hits its peak, the city’s culinary scene is having a season of its own. New eateries and pop-up menus are pouring in, from Thai flavours steeped in regional recipes and lore to culinary tributes to the city’s Irani and Parsi cafés. Add monsoon specials and smoke-forward restaurants to the mix, and Mumbai’s ever-evolving food scene has plenty of new reasons to step out — rain notwithstanding.

Tóa 66 has a new menu

The vegetarian Thai tasting-menu restaurant tóa 66 has introduced a seven-course tasting menu inspired by the flavours of Central and Isan Thailand. If you are exploring the menu, naem kruk is one to look out for: a crisp rice-ball salad layered with kaffir lime, lemongrass, peanuts and lollo rosso.

Another option is pak mo suki yuki, handmade rice sheets filled with water chestnut and served with suki sauce, while larb tofu brings together toasted rice powder, cucumber and a lime dressing.

For something more comforting, try khao tom, a breakfast soup infused with ginger and white peppercorns. The menu also features kaeng pa, a jungle curry served with jasmine rice, and phad kee mao, tossed with tofu, chilli and holy basil.

The dessert options include khanom chan, a layered preparation of rice flour, coconut malai and coconut milk, and makrut, which combines light chocolate espuma with kaffir lime, black sesame and citrus flavours.

There’s also a cocktail programme built around stories from Thailand, divided into wine-based, beer-based and free-spirit cocktails. The wine-based drinks draw inspiration from different districts, while the beer-based creations take their cues from the seasons.

Veer Nariman Road, Churchgate

Indian Accent Mumbai

Curated by chef Rijul Gulati, Indian Accent Mumbai has introduced a special monsoon tasting menu inspired by regional monsoon traditions, nostalgic flavours and seasonal ingredients. Dishes to look out for include pao bhaji with chilli onion, tawa crab, chilli butter and charred bhutta; wild mushroom tikha with morel yakhni and saffron rice; and goat’s cheese kebab with water chestnut and seasonal greens. The menu highlights seasonal ingredients such as sweet corn, ripe mango, monsoon greens and fresh crab.

There’s also a monsoon martini selection, including the spiced guava martini, spiced guava cordial and lime, and monsoon Malabar, combining Ketel One Vodka, aged monsooned Malabar coffee and khus grass. The menu is available for lunch and dinner.

Jio World Centre, Ground Floor, Nita Mukesh Ambani Cultural Centre, C-64, G Block, Bandra Kurla Complex, Bandra East

Tavora Smokehouse

Founded by chef Nicole Gonsalves, Tavora Smokehouse draws on her travels across Africa and 27 countries, as well as 26 years of experience at Michelin-starred restaurants, including Gordon Ramsay’s Savoy Grill in London. The menu leans into bold, smoky, meaty flavours, with slow-cooked meats, burgers, sandwiches, wraps and bowls seasoned with house-made rubs, sauces and spice blends.

Try the pulled-meat burger, slow-cooked for hours, or the spice-crusted chicken burger, coated in Ethiopian berbere. The chimichurri mutton sandwich, served on sourdough, and the sizzlin Sahara wrap are other options for those looking for something hearty.

Dr Ambedkar Rd, Union Park, Pali Hill, Bandra

Café Parallel

Inspired by Mumbai’s historic Irani and Parsi cafés, Café Parallel is not trying to recreate them so much as revive the philosophy that made them integral to the city’s cultural fabric: careful preparation, consistency and genuine hospitality.

Positioned as a neighbourhood café, its menu brings together familiar favourites associated with Mumbai’s culinary heritage, alongside salads and mezze. Look out for irani chai, bun maska, mutton galouti, veg cutlet curry, berry pulao, dhansak and lagan nu custard.

HIG Colony, Bandra West

The Tanjore Tiffin Room comes to Pune

The Tanjore Tiffin Room has arrived in Pune with a flavour-forward take on homestyle Tamil cooking, housed in a 130-seater designed to evoke the elegance of an ancestral home.

Curated by chef de cuisine Krish Shah, the menu draws on family-style recipes that have never been formally documented. Look out for slow-cooked madras curries, ghee-drenched mini gunpowder idlis, Padmini’s mutton cutlet, pankajam’s lamb chops, mutton ghee roast and dindigul biryani. The cocktail menu follows the same local thread, with drinks such as thalaiva, gold member and the nostalgic nannari sharbat.

Laxman Nagar, Baner, Pune

Published - August 20, 2026 12:50 pm IST