An Ode to Evolution: A New Chapter of Creative Vegetarian Fare

Ode, for the past year and a half, has listened closely to guest feedback and evolved in line with their suggestions, leading to the creation of new vegetarian options that combine creativity with comfort, without losing the heart and soul of the restaurant’s philosophy. Each new dish carries with it a sense of memory, place and personal connection — a reflection of Chef Rahul Akerkar’s belief that food should tell a story and invite guests into his world.

The refreshed menu opens with the crisp and comforting Sweet Potato Stuffed Bhavnagri Chilli Tempura served with romesco — a pairing born from Chef Akerkar’s travels through Spain. On one of his visits, he came across a humble street vendor ladling out romesco sauce, its deep red hue catching his eye. One taste was enough to leave an impression — the roasted peppers, nuts and olive oil blended into something at once rustic and elegant. Intrigued by its texture and complexity, he began to imagine how it might work in a different context, far from the streets of Spain. At Ode, he pairs it with the mild heat of locally loved Bhavnagri chilies, encased in a crisp tempura and the sweetness of tender sweet potato. The combination creates layers of flavour — smoky, nutty, sweet, and spicy — that play off each other in every bite.

The Bucatini Peperone “Carbonara” is equally personal. During family trips to Italy, carbonara was always a fixture on the table — rich, silky, and comforting. But it was also a dish his wife, being a vegetarian, could never enjoy. Wanting to share the essence of the experience with her and with vegetarian diners, Chef Akerkar set out to create a version that honoured the spirit of carbonara without imitating it. Roasted yellow peppers take centre stage as the base, bringing a natural sweetness and depth that mirrors the warmth of the original, while ricotta lends a creamy body. It’s a dish that invites everyone — vegetarian or not — to understand why carbonara is so beloved and for Chef, it’s a quiet love letter to his wife.

The Grilled Miso Napa Cabbage Caesar is rooted in an even older memory — one from his childhood. Growing up, his, “Aaji,” would make a "Dhondus" that became a family staple, warm and satisfying in a way that only home cooking can be. Wanting to preserve that memory while giving it his own touch, Chef Akerkar char-grills napa cabbage for smokiness, dresses it in a miso for umami depth and tops it with croutons made from dhondus — a traditional Maharashtrian cucumber cake. The dish is an homage to his Aaji and the flavours he grew up with, transformed into something both nostalgic and new.

Desserts, too, carry the same intention, with options like the Vegan Chocolate Fudge Cake for those seeking plant-based indulgence and the Truffle Crème Brûlée, rich and aromatic, for those wanting to end on a decadent note. In every case, the approach is the same — not to mimic non-vegetarian classics, but to create dishes that stand proudly on their own, telling their own stories.

This new chapter at Ode reflects not only an evolution of the menu, but an evolution of connection — to guests, to memories, and to the quiet power of food made with care.

Raheja Altimus, Ground floor, Worli

For Reservations

Call: +91 9076031111

Sharat Shetty (General Manager): +91 7045222326

Email: ode.reservations@odedining.com

Bangkok Hours at Nara Thai

Step into golden hour at Nara Thai, where Thailand’s vibrant palate meets the art of mixology. Enjoy a one-plus-one on select spirits, wines, and cocktails that make the perfect midweek pick-me-up.

Our Top Picks:

Yuzu & Passion Fruit Spritz – Bright, zesty yuzu meets the lush sweetness of passion fruit, lifted with a sparkling finish.

Pattaya Fizz – Refreshing rum and lychee, with a citrus twist - perfect for golden hour sipping.

Mango & Pear Sour – Smooth vodka and pear liqueur balanced by the tropical depth of mango.

Monday to Friday, 4pm to 8pm^*

Raheja Altimus, Worli

For Reservations

Call: +91 8355878888

Renold Dbritto (General Manager, Worli): +91 9820739650

Email: reservation.worli@narathai.in

Aperitivo Hours at CinCin

When the clock strikes four, Italy calls. Enjoy 1+1 on select beverages. From bold and punchy to light and flirty, there’s a sip for every mood.

Pick Your Mood:

Bold & unapologetic? Enzo - Dark, smooth Jameson Black Barrel meets the tropical sweetness of passionfruit, kissed with blueberry and citrus for a confident finish.

Keeping it fresh? Sage Highball - Crisp Havana rum laced with aromatic sage and lifted by a sparkling burst of Italian lemonade.

Feeling romantic? Amore - Rosé-tinted Lillet swirls with bright orange and cranberry, as easy to love as it is to sip.

Golden hour glow? Aurora - Silky Absolut Elyx balanced with bitters, juicy mango and a grapefruit twist that catches the light.

A little herbal mischief? Basil Smash - Malfy Gin muddled with fresh basil and a tickle of pepper, cheeky yet refined.

Summer in a sip? Sprenza - Sunny Lillet Blanc topped with bubbles, brightened by homemade limoncello and a whisper of basil.

Monday to Friday, 4pm to 8pm^*

Raheja Tower, BKC

For Reservations

Call: +91 8355870000

Ketan Raut (General Manager - Operations): +91 9820276208

Email: reservation.mumbai@cincinindia.com

Raise A Glass To The Native Elixirs

Discover a unique collection of indigenous spirits, from fragrant mahura to aromatic feni. Each is expertly blended, so you can sample trending global flavours, one glass at a time. Choose from a selection of drinks including the Mahura Tea Tini, Danish Negroni, Peruvian Basil Smash, Okinawa Dirty Martini and more.

Explore all 21 cocktails and find your new favourite, celebrating the best of both local and global flavours. From classic twists to innovative blends, there's a perfect drink for every palate.

Raheja Tower, BKC

For Reservations

Call: +91 9222222800

Nafish Ahmed (General Manager): +91 9619570357

Email: reservation.mumbai@yauatchaindia.com

Discover The Art of Slow Cooking with Chef Mukhtar Qureshi

At Waarsa, Chef Mukhtar Qureshi revives the age-old tradition of Awadhi slow cooking, creating dishes that are as rich in history as they are in flavour. His menu is a testament to the patient and meticulous culinary techniques passed down through generations.

Degchi Ki Nalli Nihari

A true labour of love, this nihari is the centerpiece of slow cooking. The mutton, rich with marrow, is simmered for over eight hours in a traditional round-bottomed pot, a degchi. This extended process allows the meat to become incredibly tender and the broth to develop a deep, layered flavour profile. This heirloom recipe, whispered from the royal kitchens of the North-West Frontier, offers a taste of history with every single bite.

Kashmiri Gucchi, Jaitun Aur Paneer Ki Biryani

For a rare and luxurious vegetarian experience, this biryani is an exquisite choice. It masterfully combines the prized flavours of Kashmiri morels (gucchi), briny green olives (jaitun) and creamy paneer. The dish is prepared using the precise Awadhi dum cooking method, where each grain of rice is perfectly perfumed with saffron and delicate spices, locking in the rich aromas and textures. This elegant biryani showcases the finesse of a classic technique with the exotic charm of unique ingredients.

Chef Mukhtar shares, “The nihari is all about patience. Slow-cooking for hours allows the flavours to deepen naturally; it's a dish that truly cannot be rushed. For the biryani, I wanted to create something regal for vegetarians. The gucchi brings an unmatched aroma, the jaitun adds a touch of surprise and the paneer makes it indulgent yet balanced."

NCPA Gate No. 2, NCPA Marg, Nariman Point

For Reservations

Call: +91 9594943555

Somnath Bhattacharya (General Manager): +91 9769691888

Email: reservation.waarsa@adityabirla.com

Monsoon Delights Await at Hakkasan

Indulge in our Monsoon prix-fixe menu with artfully crafted dishes and sublime cocktails, each designed to elevate your seasonal moments. Choose from a selection of soup, dumpling, mains and desserts and pair this with some innovative cocktails.

Priced at ₹1500 AI per person
Till 30^th September, Monday to Friday, 12pm to 3pm

Waterfield Rd, Bandra (W)

For Reservations

Call: +91 8355877777

Heera Yadav (General Manager): +91 9819483039

Email: reservations.mumbai@hakkasanindia.com

WEEKEND BRUNCH MENU AT YAUATCHA KOLKATA

Planning your weekend? Make it a delicious one with Yauatcha Kolkata's Weekend Brunch. Indulge in an exclusive culinary escape where modern Cantonese dishes are perfectly paired with refreshing drinks and irresistible desserts.

Savour a specially curated menu. Your culinary journey will include delights like Hot and sour soup, delicate Vegetable chive dumplings, and fiery Spicy har gau. You'll also enjoy rich Sliced lamb in Patong sauce and comforting Egg burnt garlic fried rice, all finished with a delightful Mango macaron. 

Enjoy this exquisite brunch, including drinks. Elevate your weekend plans and treat yourself to an unforgettable dining experience!

5th Floor, Quest Mall, Park Circus, Kolkata

For Reservations

Call: +91 9222222800

Somnath Bhunia (General Manager): +91 8657474803

Email: reservation.kolkata@yauatchaindia.com