The creative suburb. Pali Naka brunches, Linking Road dim sum, Hill Road biryani, Subko coffee on Chapel Road and Bombay Daak natural wine.
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.
Hakkasan's flagship Bandra room runs the same Cantonese template as the London original: latticework, mood lighting, dim sum, signature Peking duck.
Papa Pancho on Pali Naka serves dhaba-style Punjabi cooking since 1997: sarson da saag, butter chicken, makki rotis and lassi in steel tumblers.
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 take-home favourite.
Subko's Bandra flagship roasts and bakes in-house off Chapel Road. The Bibasaha Bana single-origin espresso program is Subko's calling card; the croissants.
Signature drink: Bibasaha Bana espresso
Order: A Bibasaha Bana espresso and a chocolate-cardamom croissant.
Tip: The bean retail counter holds the freshest single-origins; ask the barista for what just landed.
Blue Tokai's Bandra cafe on 32nd Road is a Pali Hill working-day mainstay. Single-origin espresso, cold brew on tap. Editor's TableJourney pick.
Signature drink: Cold brew
Order: Cold brew and a banana bread; bean retail for home.
Tip: The 32nd Road cafe has outdoor seats; arrive before 10:00 to claim one.
Subko's Bandra flagship laminates croissants daily and bakes the in-house bread on Chapel Road. The cardamom-chocolate bun and the sourdough loaves draw.
Order: Cardamom-chocolate croissant and a small sourdough loaf to take home.
Tip: Loaves come out at 11:30; queue by 11:00 on weekends. Cash and card both accepted.
Worth the queue: Chocolate-cardamom croissant
Subko's Bandra flagship roasts in house and pours single-origin espresso under the Bibasaha Bana label. The retail counter sells fresh single-origin bags.
Order: Bibasaha Bana espresso and a 250g bag of the latest single-origin.
Tip: Ask the barista which roast just landed; freshest beans go fastest.
Sources from: India (Bibasaha Bana, Attikan), Ethiopia, Colombia
How they serve: Espresso, Pour-over, Whole bean retail
Blue Tokai's Bandra cafe on 32nd Road is a Pali Hill weekday standard. Single-origin espresso, cold brew on tap, outdoor seating and retail bean bags.
Order: Cold brew and a banana bread; 250g bean retail for home.
Tip: Outdoor seats fill by 10:00; arrive before for the best of them.
Sources from: India (Attikan, Vienna), Brazil
How they serve: Espresso, Cold brew on tap, Whole bean retail
Niyati Rao and Sagar Neve's Bombay Daak in Bandra is a music-and-chatter dive that runs Indian regional liqueurs (feni, mahua. Editor's TableJourney pick.
Signature pour: Indian feni and natural wine flights
Wine focus: Indian regional liqueurs and natural wines
Food: Daaru chakhna snacks from across India
Order: A feni cocktail flight and the Coorg pandi curry chakhna.
Tip: Live DJ Friday and Saturday from 22:00; book a booth for groups of four and up.
Niyati Rao's Bombay Daak in Bandra runs Indian regional liqueurs through a contemporary cocktail program. Head mixologist Yatish Bangera designed the menu.
Signature drink: Indian regional liqueur cocktails (feni, mahua)
Food: Daaru chakhna snacks from across India
Order: Feni cocktail flight and the Coorg pandi curry chakhna.
Tip: Live DJ Friday and Saturday from 22:00; book a booth. Cash and card both accepted.
Hakkasan Bandra's lounge runs the same cocktail program as London: Hakka-tini, Imperial Sour, fresh-fruit highballs. Editor's TableJourney pick.
Signature drink: Hakka-tini and Imperial Sour
Food: Dim sum and small plates
Order: Imperial Sour and a serving of crispy duck salad.
Tip: Reservations recommended Thursday to Saturday after 21:00. Cash and card both accepted.
Elco on Hill Road has been the Bandra chaat benchmark for decades. The pani puri counter is at the front, the seated restaurant at the back.
Try: Pani puri, sev puri, ragda pattice
Order: Pani puri with sweet and spicy waters, then a ragda pattice.
Tip: Counter service is fastest; the upstairs seating fills at weekends.
Doolally is the Mumbai franchise of Pune-based Doolally Brewing. The Bandra taproom pours the house apple cider. Editor's TableJourney pick.
Order: Apple cider and a Doolally watermelon ale with bar snacks.
Tip: Tuesday is open mic; Friday night quizzes draw the regulars.
Mumbai Local runs hands-on home-cooking classes in a Bandra West kitchen. Four hours, market visit included, taught by a local Mumbai cook in her own home.
Tip: Vegetarian and non-vegetarian menus offered. Book one week ahead, especially during October-March peak season.
Amantra runs regional Indian cooking classes from a Bandra West home kitchen. Four hours, choice of regional menu, includes market visit and full lunch.
Tip: Book the Maharashtrian menu to learn vada pav from scratch with the same recipe the city's street stalls use. Group classes max six students.
Subko's Bandra flagship runs an informal weekend brunch with house-laminated croissants, sourdough loaves and single-origin coffee; the terrace fills early.
Order: A Bibasaha Bana espresso and a chocolate-cardamom croissant.
Bombay Daak runs the bar to 01:00 with the daaru chakhna kitchen open the same hour. Indian regional liqueur cocktails, snacks from across India.
Try: Daaru chakhna and Indian cocktails
Order: Feni cocktail with the Coorg pandi curry.
Tip: Book a booth; live DJ Friday and Saturday from 22:00. Cash and card both accepted.