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Mumbai's dining scene has just gained a new player, and it's speaking Thai with a Bandra accent. BANNG has landed in with the kind of confidence that comes from having a Two-Michelin-starred chef at the helm and Bangkok's street food culture as its blueprint. The location on 15th road will have any erstwhile Brewdog patrons doing a double take, but BANNG has soundly brought its own flair to the spot, and a red glow beckons you in far before you can even make out the name on the door.
Chef Garima Arora, fresh from her success at Gaa in Bangkok, has teamed up with restaurateur Riyaaz Amlani to create a second iteration of BANNG which has already seen runaway success in Gurgaon, but this project, she has described as a homecoming. “Mumbai is where my journey began, so bringing BANNG here is deeply personal. The city is electric, layered, and endlessly inspiring, just like Bangkok,” she says, “With BANNG, Riyaaz and I hope to create a space that brings the vibrancy of Thai culture, the depth of the country’s culinary heritage, and my own creative lens together in a way that speaks to Mumbai’s energy and openness.”
But despite her Michelin credentials, this isn't fine dining. At least not in the way that it’s usually perceived. This is Arora stepping away from that world to explore what happens when you bottle Bangkok's energy and serve it family-style. In its own way, it’s also an ode to Mumbai something that restaurant partner Riyaaz Amlani was hoping to capture in this venture. “Mumbai is an ever-evolving city with a dynamic appetite for global experiences. In many ways, it mirrors Bangkok, two vibrant cities with their own unique energies, but at the same time, so much in common when it comes to culture, flavours, and innovations,” says Riyaaz.
Chef Garima Arora and Riyaaz Amlani hard at work
Two Floors, Two Moods
The concept spans two floors, each with its own personality, connected by a shared commitment to an exciting experience led by Thai flavours with a ‘no nonsense, only good times’ attitude. Studio RENESA has crafted spaces that feel distinctly different yet harmonious. Upstairs in the dining room, deep reds and theatrical lighting create an almost surreal atmosphere. An interesting mix of modernity and classic style. Vintage checkered floors complement the clean lines, while leather accents and red velvet add warmth.
Downstairs, the bar takes a different approach entirely. Terracotta tones and minimalist lines create something that feels more like a street-side hawker stall than a Mumbai bar. The contrast works, giving you reason to experience both floors rather than settling into one.
The Bar at BANNG, Mumbai
The Liquid Side Of Bangkok
True to the restaurant's adventurous spirit, the bar refuses to take itself too seriously. Led by Attapon De-Silva, Bangkok's celebrated "Potion Master," the cocktail programme is as playful as it is skilled. His menu splits drinks into three categories, Fresh & Fizzy, Moody & Boozy, and Umami & Yummy – which tells you everything you need to know about the approach here.
The Andaman for example brings the sea to your glass with dry squid-infused vodka and squid ink served beautiful presented with cubes of coconut jelly and dots of a squid ink garnish, it’s savoury, and yet somehow incredibly light. These aren't cocktails that shy away from artsy innovation, but the technique behind them is all science at work. Even the zero-proof options, like the Kung Fu Pandan, showcase that Bangkok's fun doesn't require alcohol to work.
Bar bites complement the drinks without competing for attention. The Pattaya Nachos swap tortilla chips for crispy wontons, and the late-night BANNG Cup Noodles sound like the perfect comfort food for when the night stretches long.
(L) Tom Kha Pani Puri (R) Eggplant Grill
What's On The Plate
Executive Chef Manav Khanna, who trained under Arora in Bangkok, brings fire-forward techniques and weekly shipments of Thai ingredients to create a menu that covers Thailand's culinary geography. Tables vary from high barstyle seating to cosy corners with leather couches to sink into, inviting you to eat Thai-style. The smells from the kitchen waft out into the main floor as chefs bustle behind a wine-tinted glass.
The Tom Kha Pani Puri arrives first bright with lemongrass, the chilled coconut broth (delivered in dainty porcelain elephants) is light and acidic against white oyster mushrooms and a herb filling that provide the grounding umami you'd expect from seafood.
The Grilled Eggplant from their dedicated Grills section deserves particular mention and was nothing short of swoonworthy. As someone who is more than mildly obsessed with the vegetable, it wasn't a hard sell to me. But I doubt even the staunchest baingan hater could refuse this one. Smoky aubergine that melts at the gentlest touch, a topping of sweet and sour mala spice glaze and beautifully toasted peanuts
(L) The OG BANNG-ing Omelet (Crab) (R) Trio Of Desserts
While there's a bevy of stir-fries and curries to pick from among their mains, all served up in generous portions perfect for sharing, my Parsi genes finally made themselves known, as my eyes kept returning to the crab omelette - a perfect ode to the streets of Bangkok.
It arrived dense and golden, topped with Chinese celery and a sweet-sour dressing that promised richness from the first bite. About halfway through, my stamina started to flag with the crispy beast threatening to beat me, but then I spied the forgotten nam prik sauce. A spoonful of that, combined with the bright celery leaves I'd oh-so-carelessly pushed aside, completely transformed the experience. What had felt heavy suddenly turned fresh and bright, the tang cutting through the richness perfectly. It's a reminder that every element on the plate has a purpose.
The Trio Of Desserts is just what it sounds like, 3 intriguing options which you're instructed to eat in a particular order. First is the Grilled Sweet Rice, dense and sticky, it's rich and perfectly creamy. Next up is Kanom Thuay, a Thai dessert made from rice flour, coconut milk and sugar, which is a slightly dubious colour and at first bite quite neutral in flavour. But get a spoon with the toasted rice topping and it makes sense, the nuttiness beautifully brings out the coconut milk and pulls everything together. Lastly is a glass of what appears to be foam, but turns out to be a Thai Tea Mousse, which is almost ephemeral in texture leaving behind all the comfort of a well-spiced chai, a true highlight of the platter.
The Last Word
BANNG succeeds because it doesn't try to be everything to everyone. It's Thai food with personality, served in a space that understands how mood affects appetite. What stands out the most is the speed at which things happen. It’s in no way a rushed meal, but there’s an almost choreographed precision that pervades every process here. It’s a place of warmth and welcome, but also embodies the fast-paced energy of Bangkok and of Mumbai
This isn't necessarily revolutionary dining in a global sense, but it is for Mumbai, where Thai food is often underrepresented in its original form. Here it gets a touch of local desi colour through confident cooking in a thoughtfully designed space. Mumbai's appetite for global flavours gets another outlet, and this one happens to know what it's doing. That's enough to make it worth the trip.
