Ekaa is a modern indian tasting restaurant in Fort, Mumbai.
Chef Niyati Rao runs a tasting-menu room on the first floor of a 1890s neo-colonial building in Fort. Ekaa landed on the Asia 50 Best 51 to 100 list in 2024.
Signature dishes: Tasting menu (sensorial), Bombil with kokum, House-fermented kanji
Must order: The full sensorial tasting menu.
Tip: Book at least two weeks ahead; the bar at Ekaa pours a separate, shorter snack menu.
Address: First Floor, Kitab Mahal, 192 Dr Dadabhai Naoroji Road, Fort, Mumbai 400001
Papa Pancho on Pali Naka does dhaba-style Punjabi cooking: sarson da saag, butter chicken, makki rotis and lassi in steel tumblers. Open since 1997.
Signature: Sarson da saag with makki di roti, Amritsari fish, Pindi chole
Order: Sarson da saag with makki di roti and a sweet lassi.
Tip: Cash and card both accepted; the pork pickle is a counter favourite to take home.
Hakkasan's Bandra room mirrors the original London room: latticework, mood lighting, modern Cantonese plates and a cocktail program with kitchen hours.
Signature: Crispy duck salad, Peking duck, Stir-fry black pepper rib eye
Order: Half Peking duck and the crispy duck salad with pomelo.
Tip: The lounge area runs a shorter dim sum menu for after-work drinks.
Rahul Akerkar's Indigo Deli runs all day off Colaba Causeway, two minutes from the Gateway: eggs benedict at breakfast, burger at lunch, sticky toffee any.
Signature: Eggs benedict, Indigo burger, Sticky toffee pudding
Order: Eggs benedict at any hour and a sticky toffee for the table.
Tip: The bakery counter sells loaves and danishes from 11:00; arrive earlier for the croissants.
Pinki Dixit's Soam in Chowpatty has poured Gujarati and Maharashtrian home cooking since 2005. The khichdi runs seven different grains and the undhiyo.
Signature: Saat dana khichdi, Faraali undhiyo, Bhinda nu shaak
Order: Saat dana khichdi and a glass of chaas.
Tip: Cash and digital both accepted; weekends crowd hard, arrive at 12:00 sharp.
Swati Snacks in Tardeo has run the family-style Gujarati menu for three generations. Panki on banana leaves, faraali pattice and seasonal aamras-puri.
Signature: Panki, Faraali pattice, Aamras with puri (in season)
Order: Panki on banana leaves and a faraali pattice.
Tip: Aamras season runs March to May; that is the time to make the booking.
Cafe Madras at Kings Circle has poured Chennai-style filter coffee since 1940. The idli is steamed in cotton batter; the masala dosa is the benchmark.
Signature: Filter coffee, Idli, Mysore masala dosa
Order: Two filter coffees, one set of idli, one Mysore masala dosa.
Tip: Mondays are closed; Sunday breakfast queue starts at 07:00. Cash and card both accepted.
