7 editor picks in Mumbai.
Modern Indian cooking is Mumbai's most internationally watched category, built on tasting menus that reframe regional cooking. The Bombay Canteen opened in Kamala Mills, Lower Parel in 2015 under Floyd Cardoz, Sameer Seth and Yash Bhanage, while Masque in Lower Parel runs a foraged-ingredient tasting that ranked No. 15 on Asia's 50 Best 2026. Ekaa, in the 1890s Kitab Mahal building in Fort, sets chef Niyati Rao's sensorial tasting menu against the same wave.
7 modern indian places in Mumbai we have eaten in, sorted by editor score. All cuisines in Mumbai · Modern Indian across every city.
Order Eggs kejriwal at brunch, ghee roast chicken seekh at dinner.
Floyd Cardoz, Sameer Seth and Yash Bhanage opened The Bombay Canteen in Kamala Mills in 2015 and reframed regional Indian cooking as a tasting-format menu.
Chef Niyati Rao runs a tasting-menu room on the first floor of a 1890s neo-colonial building in Fort.
Varun Totlani's Masque runs a 10 course foraged-ingredient tasting in a former Mumbai textile mill in Lower Parel.
Niyati Rao and Sagar Neve's Ekaa runs a sensorial tasting menu inside the 1890s Kitab Mahal building in Fort.
Floyd Cardoz opened The Bombay Canteen in 2015 with a tasting-menu approach to regional Indian cooking.
Order Ghee roast chicken seekh with a kokum gin and tonic.
Bombay Canteen runs the kitchen until 01:30 and the bar to the same hour.
Order Eggs kejriwal, ghee roast chicken seekh and a kokum gin and tonic.
The Bombay Canteen runs a long-form weekend brunch with eggs kejriwal at the counter, ghee roast chicken seekh and the bottomless cocktail program.
