He could have been a doctor. Instead, he chose the kitchen. Anand Morwani was born into a family of stethoscopes but traded them for spatulas, and in the process, carved out one of the most dynamic culinary journeys in Mumbai. From microbreweries to cult biryani pop-ups and Detroit-style pizzas, his ventures have always been fearless. His latest restaurant, Gaijin, is also his most personal—a love letter to Japanese cuisine, written unapologetically through his own lens.
“I think without even knowing it, I’ve been working on Gaijin all my life,” Anand reflects. Growing up in Bandra, food wasn’t just nourishment—it was theatre. He remembers curating playlists for family parties, rallying caterers, setting the table just so. The women in his family gave him his foundation, teaching him the intuitive magic of home cooking, which was later sharpened by world-class training at Les Roches in Switzerland and Le Cordon Bleu in London.
His career has always blurred the line between flavour and experience. In 2014, he co-founded Brewbot, a suburban microbrewery that became a beloved institution, even earning the NRAI’s ‘Best Microbrewery in Mumbai’ award. When the pandemic forced its closure, Anand didn’t slow down. He co-created a raan biryani pop-up that drew cult status, launched Rocketman Pizza with its unapologetically bold Detroit-style pies, and then The Big Zest, a catering brand that fused fine-dining with conviviality. Gaijin, however, feels different. It feels like him.
So why Japanese cuisine? Anand smiles as he recounts his travels. “I’ve been blessed to eat Japanese food across the world—from Waikiki to New York, Tel Aviv to Tokyo. What fascinates me is the purpose in their cooking. Every dish is intentional. Every detail matters. Gaijin isn’t about recreating what I ate in Japan. It’s about reinterpretation. It’s Japan through my eyes—an outsider’s perspective.”
For him, Gaijin is more than just a word. “Gaijin is accepting yourself. It’s about embracing who you are, taking liberties, being open. It’s not about copying—it’s about owning your interpretation.” That ethos shows up on the plate. His favourite? A dish inspired by a walk through Osaka’s Dotonbori street. “Osaka is famous for kushikatsu—fried skewers. One night, after leaving a kushikatsu joint, I caught the smell of Wagyu grilling. That aroma stayed with me. At Gaijin, I recreated that memory by pairing a slow-cooked oxtail croquette with tenderloin cured in shio koji and grilled finished with seared foie gras. It’s a dialogue between two worlds. It’s that moment, reimagined.”
Outside the restaurant, Anand’s life is grounded in rituals. Sundays are for pancakes and bacon with his daughter, Samayra. His comfort food is a return to his Bandra roots: varan bhat with ghee, fried surmai or pomfret, his mother’s mustard-seed potatoes, and spicy tikhat mutton. “That’s my go-to meal. That’s home on a plate,” he says.
Hospitality is what runs in his veins. If he weren’t a chef, he swears he would’ve been an architect. Then again, it makes sense—he’s been building experiences all along.
At Gaijin, those experiences take the shape of food that feels at once familiar and thrillingly unfamiliar. With the soul of Bandra, the technique of Europe, and the inspiration of Japan, Anand Morwani continues to remind us that sometimes the outsider has the most interesting view.
