Silk & Spice: A 3-Day Culinary Extravaganza at Hakkasan

When India Met Canton: Silk & Spice is more than just a meal; it's a celebration of the unseen connections between two rich culinary cultures. For three exclusive days, Chef Manish Mehrotra and Chef Raymond Wong invite you on a remarkable journey through a 7-course menu that transcends borders and expectations. Bound by instinct, shaped by mastery and told through unforgettable flavours, this limited-time event promises a unique exploration of India and Canton, this August.

Price: ₹7500 all inclusive, per person
1^st to 3^rd August, 8 pm onwards
To book a slot, visit https://pages.razorpay.com/pl_Qqa6b2387lA9dc/view

YUM CHA: SWEET & SAVOURY AFTERNOON BLISS

Yum Cha literally translates to "drink tea" in Cantonese and is a vibrant culinary and social tradition with roots in Canton (Guangzhou), China. You can now experience a modern take on this Cantonese ritual. Enjoy 3 delicate dim sum, savoury turnip cakes, a petit gâteau, a selection of macaron and endless fragrant teas.

Waarsa presents Women of Awadh – A Legacy Honoured

Experience Women of Awadh - a culinary celebration featuring Writer and Curator Anubhuti Krishna and Home Chef Sheeba Iqbal of Naimat Khana. This special showcase pays tribute to Awadhi cuisine through the lens of two women carrying forward its quiet legacy. Savour Nimona, Sookhi Ghuiyan, Aate Ki Pakodi, Baijiu, Yakhni Pulao, Ghutwan Kebab, Besan Ki Tikiya, Baingan Ka Raita and more.

Anubhuti Krishna (Awadhi Vegetarian Thaali) 2^nd to 10^th August, Lunch and Dinner
Sheeba Iqbal (Heirloom recipes- Veg, Non-Veg and Jain) August 15^th to 24^th, Lunch and Dinner

Mercatino di CinCin – A Taste of Amalfi, Right Here in BKC

This Lemon Festa, CinCin transforms its alfresco into a one-day mercatino inspired by the spirited farmers’ markets of the Amalfi Coast. Discover vibrant Italian produce and pantry finds, sip on CinCin’s signature house wines, and enjoy refreshing drinks from a dedicated Limoncello bar. Indulge in artisanal cheeses and charcuterie perfect for tasting or taking home, soak in the feel-good live music, and browse limited-edition merchandise with Italian flair.

Spend your Sunday the Italian way — sip, shop and savour it all.

24^th August, 12pm to 9pm

Nara: Thai Pantry Staples, Stirred and Served

What’s Shaking at Supa San?

If you’ve been to our Izakaya lately, you already know — Supa San isn’t just pouring drinks, we’re serving up liquid fan-favourites. Our cocktail menu, inspired by bold Japanese flavours, manga mischief and izakaya classics, has a few clear stars that guests just can’t get enough of.

From umami-rich punches to cheeky highballs and myth-inspired mixes, here are the Top 4 Cocktails flying off the bar at Supa San — the ones you’ll want to sip before everyone else does.

From clarified punches to carbonated highballs, our bar menu dives deep into the bold, balanced world of Japanese mixology. Here’s what we’re shaking up this month:

Kokuto Shoyu

Part of our Umami Tipples collection, Kokuto Shoyu is an umami-laced clarified punch made with sweet miso and soy sauce, then clarified with soy milk for a silky, savoury finish. It’s a cocktail that honours the depth of Japanese cuisine — where miso, konbu, koji and mushrooms reign supreme.

Masu No Yoru

This drink pays tribute to the Masu — a traditional sake cup crafted from hinoki (Japanese cypress). A savoury-sour cocktail featuring sake, umeboshi and gari, Masu No Yoru captures the quiet ritual of Japanese drinking culture in every sip.

Chu-Hai: Grapefruit Yuzu

A staple in any izakaya, the Chu-Hai (Shochu Highball) gets a Supa San spin. We craft ours using homemade flavoured sodas, like the citrusy Grapefruit Yuzu. Carbonated in-house and served ice-cold, this one is pure, sparkling refreshment — a perfect balance of tradition and technique.

Kappa Picante

Inspired by the mythical Japanese Kappa — a water-dwelling creature fond of cucumbers — this bold, savoury cocktail stirs up cucumber and dill with a wasabi kick and a rim of furikake salt. Fresh, fiery and unapologetically different.

1^stAugust onwards

A new menu inspired by quiet moments, shared meals and You

When Ode opened, it began as a personal expression — a reflection of Chef Rahul Akerkar’s story, told through plates shaped by memory, technique and time.

In the year since, something beautiful happened. Guests returned. Some with curiosity, others with affection — asking what’s next. Many shared heartfelt notes, thoughtful feedback and quiet requests: more vegetarian dishes, larger portions, flavours that sparked nostalgia, plates they could return to.

This new menu is born from that conversation.

The team listened — not to change, but to understand. They reflected, acknowledged and cooked forward with that in mind. Every new dish is a response to what was felt across the dining room: the desire for comfort, for boldness, for surprise, for belonging.

There are childhood echoes in the Maharashtrian dhondus now served with miso Caesar. A hint of New York in the indulgent prawn cocktail with devilled eggs and shoestring fries. A vegetarian carbonara crafted in response to a guest’s yearning. And a bold new tenderloin dish with a spiced Ulli Theeyal sauce that feels both familiar and exciting.

The menu at Ode evolves — not with the seasons, but with the stories it collects.

Take the Ode to Prawn Cocktail — a dish layered with chilled shrimp, creamy richness, devilled egg, tobiko, brioche and shoestring fries. It’s playful and comforting, born from a memory in a smoky New York bar, a perfect shrimp cocktail and maybe (just maybe) a “borrowed” ashtray.

Or the Grilled Miso Napa Cabbage Caesar, where smoky cabbage meets Dhondus, a warm cucumber cake from his Maharashtrian childhood — once served with ghee, now folded into a salad that straddles nostalgia and novelty.

Then there’s the Bucatini Peperone “Carbonara”, a vegetarian twist on the classic, made for his wife, who couldn’t enjoy the original. Roasted peppers, ricotta, capers and chilli come together in a dish that’s lush, golden, and full of love.

Even the Spiced Buff Tenderloin holds a story — inspired by Ulli Theeyal, a Kerala-style onion curry that reminded him of French onion soup in its richness and warmth. The result is steak with slow-cooked onions and toasted coconut — a surprising yet seamless union of two worlds. This is a menu shaped by honesty. By listening. By the people who come to Ode expecting not just a meal, but a moment.

So, we hope you’ll sit down with us — and taste the stories for yourself.