In Mumbai, a meal today feels less like an order and more like an experience you step into. It’s no longer just about what lands on your plate, but the little stories that arrive with it, the why, the where and the hands that shaped it. Tasting experiences now invite you to follow the chef’s path, letting ingredients speak for themselves, whether they come from a nearby farm or straight off a glowing grill. And as the Godrej Food Trends Report 2026 reveals, diners aren’t just chasing flavour anymore — they’re searching for meaning.

Here’s a look at the tasting experiences redefining Mumbai’s tables.

Masque

Nestled within one of Mumbai’s historic textile mills, Masque is an ingredient-led restaurant founded by entrepreneur Aditi Dugar, with Head Chef Varun Totlani at the helm. Known for pioneering India’s first 10-course chef’s tasting menu, Masque brings together tradition and innovation in a format that evolves with the seasons.

Each menu is shaped by close collaborations with local farmers, artisanal producers and foraging teams, allowing the ingredients to lead every course. The restaurant has been named the Miele One To Watch for Asia’s 50 Best Restaurants 2020, an award that identifies a rising star restaurant in the region.

At Masque, the tasting menu is designed as a slow, immersive journey — one that invites diners to pause in the middle of Mumbai’s relentless pace. Available in both vegetarian and non-vegetarian formats, the ever-evolving courses spotlight rare and seasonal Indian ingredients, from foraged berries and yak cheese to inventive expressions like corn pani puri with green almond milk or quail glazed with raisin and yakhni broth.

Tresind

At the heart of Bandra Kurla Complex, Trèsind Mumbai, has become one of the city’s most talked-about restaurants for contemporary Indian fine dining. The restaurant’s name melding the French très (meaning “very”) with Ind (short for Indian) signals its mission to celebrate Indian cuisine with bold creativity and thoughtful reinvention.

Trèsind’s multi-course tasting menus (including a celebrated 14-course degustation and a refined chef’s tasting experience) take diners on a sensory journey across India’s diverse culinary landscape. Each course pays tribute to regional flavours and memories — think playful reinterpretations of pani puri, vibrant chaat elements and dishes that balance nostalgia with modern technique.

Dishes like tomato and strawberry chaat play with contrasting acidity and savoury depth, while a Chicken Bharta tart reimagines a classic on a poppadum base. Heartier courses include Maas ka Soolah with smoked chilli curry and missi roti and Coastal Lobster chargrilled with gentle curry notes and a curl of lemon foam.

Ekaa

At Ekaa, the 10-course tasting menu is guided entirely by the ingredient, not the cuisine. Flavours move freely across borders: a Spanish churro meets northeastern tingmo and pork mince, while a fermented ragi crisp arrives with podi-dusted baked pumpkin, evoking the comfort of a crisp dosa. A wheat flat smeared with tangy onion jam, topped with avocado, crumbed eggplant, and the chef’s secret spice mix plays like a reimagined chaat—layered, balanced, and quietly playful.

A nod to nostalgia appears in ‘Tomato, tomato’, inspired by Rajdhani Express soup and breadsticks, served with playful, pull-apart bread and vibrant tomato tapenade. Another memorable course, Duck and Popcorn, pairs torched duck breast with an airy soufflé whipped with duck eggs and herbs, alongside polenta and corn crackers that add crunch and depth.

The tasting journey concludes with whimsical delights like edible Air India imli candy that dissolves in the mouth, roast-your-own chocolate marshmallows, and Pocky sticks finished with a whisper of lavender chocolate.

HOM

At HOM, Chef Saurabh Udinia brings a fiery, flavour-driven tasting menu to Bandra dining scene, where open-fire cooking becomes the heart of every plate. The 11-course journey oscillates between smoke-kissed chaat, rich regional influences and bold ingredient moments that feel both familiar and refreshingly inventive.

The meal begins with a reimagined dahi bhalla, which is baked rather than fried, layered with whipped yoghurt and chutneys that evoke street-food nostalgia with a refined twist. From there, dishes showcase Udinia’s mastery over fire: smoky, stuffed Kashmiri morels bathed in a vegetarian nihari, coconut-braised mud crab crowned with scallop kissed by embers, and red snapper cooked patrani machhi style. The priciest of these is the rock lobster, coated with an entirely unserious sauce inspired by the topping for Bombay club chilli-cheese toast. 

Have you dined at any of these restaurants? Share your experiences in the comment section below.