We revisit Bandra Born a year after its launch. Here’s what you should look for at one of the city’s hottest new restaurants.
Bandra Born began as a 12-week pop-up in October 2023, envisioned as a temporary resident of the space once occupied by the popular Salt Water Café. Right from its opening days, it was clear that it was going to leave an indelible mark on Mumbai’s food scene. Chef partner Gresham Fernandes’ creative take on his roots in this busy venue was a hit with many. It eventually established itself not only as a full-scale restaurant, but as one of the most acclaimed new openings in a neighborhood where plenty of enterprises come and go.
Photo Courtesy: Pankaj Anand
We revisited Bandra Born a year after its opening, when it unveiled a revised menu and some changes in decor. It has also launched India’s (and the world’s) first dedicated Mahua bar on its premises. This indigenous spirit is made from the Mahura flower which is native to India. Bandra Born now offers an opportunity to not only taste the luxury heritage spirit but also appreciate its versatility as a cocktail. Head Bartender Ravi Shetty has created 10 drinks featuring creative takes on Six Brothers Small Batch Mahura. Chef Gresham explains, “We wanted to create a gateway through which guests could explore the possibilities of what mahua could be. We found that its spirit paired well with the sweet and sour flavors. So Ravi The first drink he made was lemon water with Mahua. This early invention was named bitter lemon sherbetFeatures on the last menu.
Classic cocktails have also been reimagined with mahua instead of their usual spirits, with options like Mahua Mule And Mahua KoladaBut why did Chef Gresham choose the spirit in the first place? He revealed that his other partner behind Bandra Born – restaurateur Riyaz Amlani – had long wanted to promote country liquor in India. He adds, “I think our Mahua program is also linked to the rebellious spirit associated with Bandra Born. There are no rules about our cooking here, we don’t limit ourselves in any way – and I This seems to be reflected in the Mahua menu as well.”
Photo Courtesy: Born in Bandra
There are some exciting new additions to Bandra Born’s regular cocktail menu ranging from festive to fruity. Highlights include Goa-inspired dot ka dodol (bourbon, ghee, coconut, and raisins), it’s always xxxmas in bandra (blended scotch, red apple, and cinnamon honey) and Zig Zag Nights (Vodka, pineapple and cherry liqueur). As far as food goes, one can now expect a mix of fan favorites and fun new additions. Chef Gresham explains, “We changed the format of the menu – we have more small tasting plates instead of mains and other dishes. There are about equal amounts of vegetarian and non-vegetarian options.”
Photo Courtesy: Born in Bandra
We enjoyed a variety of cuisine including fresh dishes Watermelon Cevichenutritious Anglo-Indian Coorgi Porkand smoky Chargrilled SquidWe were particularly charmed by the cleverness of this Duck StroopwafelWe made wafer-thin waffles (made from cookie batter) with smoked duck, plums and mustard ganache and arugula. It was a magical combination of sweet and chilli. Another twist that should not be forgotten is Mutton Penroll – An improved version of the main Bandra style breakfast. The delicate crispy pockets held a stuffing of aromatic black mutton cooked with agri masala. The taste was further enhanced with the hot sauce of roasted beetroot. We couldn’t stop ourselves from taking a few seconds!
Photo Courtesy: Born in Bandra
While trying new dishes, we did not miss the chance to enjoy some dishes retained from the old menu: Beautiful tender beetroot meetingLate East Indian Crab Curry Dip (Served with a croissant loaf that we can eat ladi), and sacred Venus Jam Cake With mixed berry sorbet. But Chef Gresham had one last chance to bid farewell and we were amazed at his ingenuity. complex banana Is a new dessert made of many ingredients made from banana in different forms. Our bowls contained bite-sized pieces of chewable pre-dried bananas and silky homemade banana ice cream. It was topped with a syrup that was slightly reminiscent of salted caramel, but it was actually made from kitchen banana peels!
Photo Courtesy: Born in Bandra
There have been slight changes in the decor and layout of Bandra Born. On the ground floor, there are now two principal spaces: a high-top dining area and a sunken lounge, with an open-layout bar in between. The lounge is clearly different from its previous incarnation and the seating is more comfortable. Each aspect contributes to the ambiance in a specific way and has been designed accordingly. “The playlist and lights change according to first and second seating. This space has three different energy levels,” says Chef Gresham. Upstairs, you can find a 22-seat bar area with a more quirky atmosphere. There is also a rooftop terrace nearby, which faces the busy road but is made cozier with string lights. The signature street culture-inspired touches in the decor remain playful.
Photo Courtesy: Pankaj Anand
By grounding itself in a blend of the personal and the local, Bandra Born manages to offer a unique blueprint for various aspects of the city’s cultural fabric. This has been its hallmark since the beginning. But even if you’re not interested in the stories, there’s still plenty to indulge in and enjoy: delicious food, innovative drinks, and a great atmosphere.
Address: Annexe, 87, Rose Minar, Chapel Road, Reclamation, Bandra West, Mumbai.
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