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15.06.2017

KODE: This one calls itself a “cuisine agnostic freestyle bar & kitchen”, and among other declarations, the bar claims to have the largest whisky collection in India. Owner and restaurateur Zorawar Kalra (of Farzi Café and Papaya) has created tasting menus that pair each course with a different cocktail. And in true Kalra style, many drinks come dressed as other things: vases and faux bird nests. Drink up anyway, and take in the natural stone walls, designed by Japan’s Super Potatoes designer Masafumi Sanada. Opens on June 19.

Gate No 4, ground floor, Kamala Mills, Lower Parel.

Burn Kitchen & Maltroom: New at BKC, Burn pours single malts from over 70 countries in a space that spreads across 7,000 square feet. Taps open on Friday, June 16.

Building no 19, Pinnacle Corporate Park, BKC.

Goila Butter Chicken: TV chef Saransh Goila gladdens Bandra bellies by opening part deux of Goila Butter Chicken south of Andheri. The kitchen will begin operations around Union Park, but for delivery only, sending over its special smoky butter chicken, right as rain, and just when you wanted to stay in. New specialties from chef Saransh’s recent travels feature on the menu: Ludhiana Chicken, cheese and mushroom naan bombs and tandoori chicken. Opens on June 19.

Call 8080809102, visit goilabutterchicken.com, delivery in Bandra, Khar and Santacruz. 

PS: Also, see details on Arth, Bandra’s new Indian restaurant and bar from the team behind Bastian and One Street Over.  

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Food & Drink