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10 Best Restaurants for New Year’s Eve In Mumbai’s Western Suburbs

“One can not think well, love well, sleep well if one has not dined well”, said Virginia Woolfe, and she couldn’t be more right! Be it after a tiring workday or on a lazy Sunday brunch, wholesome food is a solace to the soul. But finding such places is such a difficult task, especially if you are going on a special occasion like the new year party. Even after checking out reviews on Zomato and stalking people’s Instagram pages to see where they are eating, we still have no luck. So here’s a well researched, customized list of heavenly places for you. All you have to do is to make reservations well ahead in time as these places fill up very fast.

Masala Library, Bandra

The high-end food on new year party at Masala Library will totally take you on a culinary voyage to a blissful place. What separates it is its attention on atomic gastronomy, which utilizes logical standards to introduce exemplary Indian dishes in flighty ways. The eatery was inaugrated in 2013 by Jiggs Kalra, a famous Indian nourishment feature writer, writer, gastronome, and sustenance specialist. Be that as it may, in case you’re a diehard foodie, it merits trying! The feature is the nine-course Chef’s Tasting Menu, offering little parts of all the mark dishes.

Bastian, Bandra

As far back when Chef Kelvin Cheung moved from Colaba to Bandra, the number of big names that he’s nourished has soared. His menu runs the extent from sugar-overdose French toast and flapjacks to sound, diet-explicit dishes – all of which rank high on taste. While early lunch is presumably the most well-known dinner at Bastian, thanks in no little measure to those truffle eggs, that hasn’t ceased Cheung from including dishes that mirror his worldwide viewpoint and ventures. Along these lines, regardless of whether you are requesting fish, diet-limited vegan or liberal mains for new year party, Bastian does everything easily.

Yauatcha, Bandra

From its London roots, Yauatcha has now developed to have stations everywhere throughout the world. Favoured for its shareable plates, the cutting edge Cantonese diner is astounding yet well-known. Chinese cuisine is a treat to the stomach. The eatery has an extraordinary mixed drink menu and sweets are a special reward later. Must try items here are the prawns, dumplings and the duck.

Gajalee, Vile Parle

Why fix what isn’t broken, goes the well-known proverb. What’s more, at Mumbai’s notable fish eatery, Gajalee, that saying is paid attention to. Every one of the marvels of India’s marine world is dished up in strong, exemplary styles at this complain free dinner. Pomfret, shellfish, crab, lobster, prawn, clam, bombil, squid, surmai – done baked, sukka, koshimbir, seared or with spread pepper garlic – and so on, it’s on this encouraging menu, all washed down with a fiery sol kadi. There are additional areas given to lamb, chicken and vegan specialities, however, the ocean’s the star here. And keeping in mind that there are numerous stations of this chain now, the first spot in Mumbai’s Vile Parle is the one that everybody aware of everything goes to for new year’s party in Mumbai.

Botticino, Bandra

This is an eatery with mouth-watering Italian cuisine. In case you’re an enthusiast of rich risottos and porcini mushrooms, restored ham and pancetta, look no further. The reasonable champs on the menu are the dark pepper crusted sheep flank, the fish carpaccio, the winter vegetable meal and the moderately heated cauliflower custard. Furthermore, the 120 wine names, handpicked from around the globe, raise your experience. Each quarter, the menu sees a change as the gourmet experts source the choicest nearby fixings from ranchers’ business sectors. This is one of those top-notch eateries that centres more around basic, hearty flavours and less on embellishments.

Smoke House Deli, Bandra

One of Mumbai’s cheeriest, most splendid and most entertaining spots to eat, the Smoke House Deli endeavours to take its visitors on a gutsy adventure and make an unusual and fun world around them. Here, everything from dividers and sugar containers to phones and gramophones appears to have been doodled upon by an insane craftsman with an uncommon eye for detail. Encompassed by wondering representations that disentangle incredible stories, in Smoke House Deli one can find a kitchen that ‘wakes sooner than the sun’ and taste Chef’s Glyston Gracias generous and sound menu. The serving of mixed greens and-sandwich store menu incorporates a grape and Brie plate of mixed greens, delicately fried eggs collapsed into a warm croissant and a beefy hamburger burger, effectively matched with the crisp kiwi and mandarin mojitos.

Suzette, Bandra

The least difficult sustenances are regularly the hardest to get right. At Suzette however, the accomplices Jeremie Sabbagh, Antonia Achache and Pierre Labial figured out how to take buckwheat crêpes (with flour imported from France) and fill it with various variations — sound, flavorful and sweet. Working specifically with a natural homestead, the vegetables are new and loaded with flavour. The light flavours, creative pairings and inviting vibe over its three-city outlets have made this crêperie a most loved for those looking for consistency and quality. Conveying a tad of France to India, this is the sort of throughout the day dinner that is similarly fit to a light supper or only an espresso and a book.

Olive Bar and Kitchen, Khar

The lead eatery of the Olive gathering, well known for its big-name sightings, has a heritage of more than 18 years and even today, under head gourmet specialist Rishim Sachdeva, it keeps on rethinking the wheel with plenty of F&B programs coordinated by pro restaurateur AD Singh. The new menu for new year’s party in Mumbai puts to the fore a mix of current tapas-style dishes. The flavours are perfect, universal, healthy and play with customary protection strategies like pickling, salting and ageing. The mark house-restored meats, house-made anchovies and sourdough bread have been intended to suit distinctive palates. The group has been attempting to create predominant sensorial tastes from handpicked providers. To guarantee the flavour is flawless, produce isn’t solidified, and the last dish is pressed with valid tastes.

The Blue, Bandra

What happens when culinary experts who used to work at the city’s Four Seasons open up a little Asian restaurant in Bandra? Rave surveys, verbal buzz and tables that are quite often distant. The spouse wife pair of Seefah Ketchaiyo and Karan Bane used to present Thai curry and sushi at San-Qi before striking out without anyone else. It’s served them well as their eatery is never-ending full and presents five-star sustenance (Thai and Japanese) at moderate costs. Their som cap and donburi are particularly mainstream.

Arth, Bandra

Arth is intended to captivate its gathering of people. The natural looking, in vogue restaurant is spread crosswise over two stories: Lounge on the lower floor, and a feasting region on the upper floor. The reflexive insides of the eatery, with its expansive crystal fixtures, highly contrasting ground surface and dark velvet love seats, are structured by Gauri Khan. The nourishment at Arth is given energy, and the bar is all around supplied with best of-the-outline alcohol. The Oriyali Deomali Mutton Curry (smoked delicate sheep pieces on jasmine rice) and Charcoal Bharta are the features of the menu to order on new year’s party in Mumbai.

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