सभी का स्वागत
All Welcome
All Welcome
The festival of light brings people together in celebration, regardless of wealth or status, of race, background or beliefs with its symbolism of new joy, new beginnings and hope.
On Thursday October 20th, come and enjoy a fantastic celebration at Studio Spaces curated by artistic director, Sweety Kapoor. Expect live music, DJ sets, and specially commissioned dance performances from a truly-awesome line-up of South Asian talent alongside delicious vegetarian fare. Kindly note:– This is an over 18s event.
THIS EVENT HAS NOW PASSED. Find out more about Diwali 2023 here.
Bold and bright café specials
Enjoy a first-class duo of seasonal specials in our cafés this year. Chef’s special dish, Dahi Batata Puri is as well-loved in Bombay as Diwali itself. Tangy and moreish puris filled with batata (potatoes), dahi (fresh yoghurt), liberal mint chutney and tamarind drizzle are rubied with pomegranates – it is a constant pleasure. And to drink, Thandai (cooling), a refreshing tall drink of almonds, fennel, black pepper, cardamom and milk. Blended with ice and strewn with rose petals.
Both are available from 17th - 30th October at all cafés, giving ample time to devour on many occasions!
With each new café that we open, we write a story deeply rooted in Bombay history or culture. This story, known to us as the founding myth, informs all aspects of the restaurant’s design. We spend months researching the Bombay of the period and combing the city for the right furniture, both vintage and new. In a way, you walk across our thresholds into our stories.
Bedecked in their annual finery of baubles, tinsel and lights, our cafés are ready to receive you for your Christmas celebration. So too are our chefs, who have assembled a most excellent array of festive fare for your table.
Our soft launch will run from 27th November to 2.30pm on 5th December. And to express our gratitude for being among our first guests, all food can be enjoyed at 50% off across breakfast, lunch and dinner – yes, really.
Stop by any Bombay tapri (street stall), café, or home, and you will likely find yourself with a gently steaming glass of chai in hand. Before the invention of chai, Bombayites drank kadha, an ayurvedic remedy for coughs and colds made of boiled water and spices like cardamom, cloves and nutmeg. Eventually locals started adding tea leaves, milk, honey and sugar to their ‘kadha’. Chai was born.