Mains That Slay: Supa San’s Finest

At Supa San, the menu now guides you in a simple and easy way while you order. The main section is built around three core formats—Kamameshi, Sukiyaki and Ramen. Each offering a different way to experience the menu, depending on what you’re in the mood for, whether it’s something hearty, something warm and balanced, or something deep and comforting.

The Kamameshi section focuses on hearty iron-pot rice with a crispy base, with options like Kinoko with truffle and porcini mushroom, Tori with grilled chicken and mushrooms, Kani To Ebi with crab, prawn and seafood bisque and Chashu Pork with asparagus and soy ichiban dashi. Each dish is designed to be filling and comforting. Sukiyaki brings a warm, balanced hot pot experience with Chashu Pork, Yasai with tofu and vegetables and Tori with chicken and noodles, best paired with Shiro Gohan on the side to balance flavours.

Ramen offers a range from the vegetarian Yasai Miso with bamboo shoot, corn and mushrooms, to the lighter Tori Shoyu with grilled chicken, to the richer Chashu Paitan with pork and a creamy broth, all served with homemade noodles and soy egg—making it easy to pick based on how light or indulgent you want your meal to be.

Raheja Tower, BKC

For Reservations

Call: +91 7045012210

Trisha Koparde (Bar Manager): +91 7045012210

Email: reservation.mumbai@supasan.com

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Chef Rahul’s Picks For A Hearty Summer Meal

A reflection of Ode’s philosophy — thoughtful ingredients, layered technique and flavours that linger. These dishes highlight Chef Rahul’s approach to creating depth through simplicity.

Mushrooms, Different Ways

An exploration of one ingredient across textures and techniques, this dish brings together shiitake, oyster, eryngii, shimeji, cremini and enoki mushrooms. Each variety is treated differently to enhance its natural profile. Some roasted for intensity, others delicately prepared for subtlety. Resulting in a composition that is earthy, umami-rich and deeply satisfying.

Lobster Risotto

A dish that balances indulgence with finesse, featuring a perfectly grilled lobster tail served atop a creamy, slow-cooked risotto. Finished with a robust crustacean bisque, it delivers richness, depth and a seamless interplay of seafood flavours in every bite.

Raheja Altimus, Ground floor, Worli

For Reservations

Call: +91 9076031111

Sharat Shetty (General Manager): +91 7045222326

Email: ode.reservations@odedining.com

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Nara’s Signature Mango Sticky Rice is Back!

Made with seasonal mangoes and our signature coconut‑rich sticky rice, it's sweeter, richer and more indulgent than ever — without losing the classic magic everyone loves. Perfect to share… or to gatekeep all for yourself. A timeless favourite that never misses.

Unit No. 10, Ground Floor, Godrej, Golf Course Rd, Sector 42, Gurugram, Haryana 122002

For Reservations

Call: +91 8652634931

Vipin Kumar (Restaurant Manager): +91 8920521789

Email: reservations.gurugram@narathai.in

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Raheja Altimus, Worli | Raheja Tower, BKC

For Reservations

Call: +91 8355878888

Durgesh Tripathi (Restaurant Manager, Worli): +91 8262010400

Email: reservation.worli@narathai.in

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Shivakumar Pillai (General Manager, BKC): +91 8657863627

Email: reservation.mumbai@narathai.in

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What People Are Loving at CinCin!

The weather’s heating up and so are the cravings for lighter, elegant plates. Top picks right now:

Insalata Piselli di Neve

Avocado, crisp snow peas, basil oil and whisper of lemon come together in a salad that feels clean, bright, and refreshing.

Burrata

Creamy burrata with fresh tomatoes and slow-roasted garlic confit. It’s rich, balanced and always a favourite at the table.

Delicate strands of linguine in a light lobster bisque sauce, where the sweetness of lobster meets the freshness of ripe tomatoes.

Fresh, vibrant and just right for the season.

Raheja Tower, BKC

For Reservations

Call: +91 8355870000

Ketan Raut (Assistant General Manager): +91 9820276208

Email: reservation.mumbai@cincinindia.com

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Chef JD’s Favourites from the Kitchen

At Flint, every dish is shaped by flavour, technique and a little fire. This month, Chef JD shares a few of his personal favourites from the menu, plates that capture the spirit of the grill-forward café and the comforting, flavour-led food Flint has quickly become known for.

Start with the Grilled Papaya Flamed Burrata, where sweet, charred papaya meets creamy burrata in a bright, balanced salad or the deeply satisfying Manipuri Black Rice Risotto, a dish layered with texture and earthy flavour. For something straight from the grill, the Grilled New Zealand Lamb Chops bring bold, smoky richness to the table, while the Ember-Roasted Roots & Tubers celebrate slow-roasted vegetables with warmth and depth. And for mornings at Flint, Chef JD recommends the Flint Poha, a comforting breakfast favourite, reimagined with the café’s signature touch along with a fiery charcoal latte.

Set by the sea at Nariman Point, Flint is the kind of place where mornings feel easy and meals linger a little longer. Join us to experience Chef JD’s picks and discover your own favourites from the menu.

NCPA Gate 2, Nariman Point, Mumbai

For Reservations

Call: +91 8828868555

Somnath (General Manager): +91 9769691888

Email: reservation.flint@adityabirla.com

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The Designer’s Edit

A first look at Julien’s debut signatures.

Velvet Blush, Mandarin Glow, The Julien Tiramisu, Brownie + Cookie Whisper, and Matcha Blush - five creations composed by the Hand Behind the House, Chef Amit Jadhav. Each piece is imagined with precision, balancing classic patisserie with Julien’s modern indulgence.

Shop the S/S 26 Collection on Swiggy | Zomato. Experience the brand in person with our exclusive edit popping up at Galeries Lafayette, Fort.

‘cause indulgence is always in season.

Place Your Takeaways Order: +91 8657054062

Email: care.julien@adityabirla.com

To find out more: https://julienpatisserie.com/collections/all

Shop the Drop on Swiggy | Zomato.

Your Summer Cocktail Era Starts Here!

Hakkasan is serving sunshine in a glass. Because every perfect summer moment starts with the right pour.

Mango Mariachi

Tropical chaos (in the best way). Juicy mango, creamy coconut and a tequila kick. It's literally a vacation in a glass.

Chinese Mule

Fresh, spicy and ice‑cold. Herbal vibes and ginger sparkle, make it your new summer obsession.

Kishu Fizz

Crisp, citrusy and a little nutty. The highball that just gets it. Light, clean, endlessly sip‑able.

Passion Fruit Bellini

Bright, bubbly and effortlessly boujee. Passion fruit meets pure sparkle energy.

Waterfield Rd, Bandra (W)

For Reservations

Call: +91 8355877777

Heera Yadav (General Manager): +91 9819483039

Email: reservations.mumbai@hakkasanindia.com

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Mango Gets A Glow Up

Three limited‑edition mango creations — creamy, mangolicious, spicy and seriously dreamy. Crafted with fresh mango and that signature Yauatcha finesse.

Mango Mascarpone Delight

Eggless sponge, crunchy feuilletine, mango–passion fruit jelly and silky mango mascarpone cream served with honeycomb ice cream.

Mango Coconut Entremet

Eggless joconde, fresh mango compote, coconut ganache and light coconut mousse paired with coconut ice cream.

Spicy Mango Tart

Buttery sable, raw mango compote, mango crémeux, and spicy chocolate ganache. All topped with mango Chantilly and mango ice cream.

Raheja Tower, BKC

For Reservations

Call: +91 9222222800

Nafish Ahmed (General Manager): +91 9619570357

Email: reservation.mumbai@yauatchaindia.com

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A Taste of Awadh: Chef Mukhtar's Top Picks

This season, Chef Mukhtar shares his favourites from the menu, each one crafted with patience, precision and tradition.

Beginning with the Subz Santra Shorba, where root vegetables meet the gentle brightness of orange, creating a broth that is both comforting and quietly complex. Among starters, the Lauki aur Channa Dal ke Shikhampuri surprises with its delicate balance- tawa-seared, yet soft within. The Tandoori Batak ke Kebab elevated by fennel and warm spices, lends a richness that lingers on the palate.

For main course, the Raan-e-Mukhtar takes centre stage! A whole leg of kid goat, slow-roasted in the tandoor and paired with taar korma, embodying the grandeur and depth of Awadhi cooking. To end, the Parde Mein Shahi Khubani offers a gentle sweetness- baked apricot halwa, naturally sweetened and thoughtfully prepared, bringing the meal to a close on a note of quiet indulgence.

Come, discover these chef-recommended favourites and more, crafted to be remembered long after the last bite.

NCPA Gate No. 2, NCPA Marg, Nariman Point

For Reservations

Call: +91 9594943555

Somnath Bhattacharya (General Manager): +91 9769691888

Email: reservation.waarsa@adityabirla.com

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Summer Drinks Worth Dressing Up For

Experience the season’s coolest standout cocktails. The Lalu, a fresh blend of vodka, lychee, lemongrass and oolong. The city‑favourite Lychee Martini keeps it classic with bright lychee and lime. For something bolder, the Thea Martini brings ginger heat, apple and a hint of chili sugar.

Three cocktails, three moods — all effortlessly elegant.

L5, 1 MG Mall, Mahatma Gandhi Road, Bengaluru

For Reservations

Call: +91 9222222800

Maneesh KP (Restaurant Manager): +91 9731496901

Email: reservation.bengaluru@yauatchaindia.com

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5th Floor, Quest Mall, Park Circus, Kolkata

For Reservations

Call: +91 9222222800

Somnath Bhunia (General Manager): +91 8657474803

Email: reservation.kolkata@yauatchaindia.com

Book Your Reservation