The Table

While most restaurants in Mumbai have a shelf life shorter than that of a sourdough starter, The Table remains the city’s undisputed culinary anchor. In 2011, Gauri Devidayal and Jay Yousuf introduced Mumbaikars to the small plates revolution and the farm-to-table movement – long before these two became buzzwords, mind you.

The black-and-white chevron floors are instant identification markers, anchored by the 20-foot Burma teak community table. During the day, there’s loads of natural light filtering through, making the place perfect for breakfast, brunch, or lunch. 

Under the stewardship of Chef Will Aghajanian, The Table 2.0’s kitchen has found a fresh rhythm: Californian ingredient-led ethos blends seamlessly with global techniques, powered by daily fresh produce from their own one-acre Alibaug farm.

Dishes like duck liver mousse, crumpets Kejriwal, cauliflower & cheddar pithivier, sea bass crudo, French onion soup-inspired burgers, and more are crowd-faves. Their hand-rolled pastas and desserts have a loyal clientele. Their beverages are highly talked about, and in particular, it’s hard not to be mighty impressed by their wine programme, which has more than 120+ labels stacked.