HŌM, the newest fire-forward dining experience in Bandra, sits squarely in the latter category, a space where every dish, flame, and detail feels intentional, visceral, alive.
Pratik Gaba with Chef Saurabh Udinia leading the kitchen isn’t just a restaurant. It’s an experience built around smoke, spice, and spirit. Every plate that comes out of that open hearth carries a quiet power, the kind that only comes from restraint, patience, and raw technique.
The space itself channels the philosophy of warm terracotta walls, amber light, and an open hearth that crackles softly in the background. Designed to draw you in rather than dazzle you, it’s earthy yet elegant, contemporary yet ancient in spirit. There’s an intimacy to the glow, a rhythm to the room, a sense that everything from design to plating and has been touched by fire.
The Theatre and Dining menus unfold like a story in courses — unhurried, sensory, and unmistakably meat-forward. Every dish carries the signature touch of fire, smoke, and technique, giving it a subtle theatricality that feels straight out of a MasterChef set. The Pork Tartine is an instant signature: slow-cooked till it falls apart, laid on buttery brioche, paired with a delicate slaw. The Chicken Seekh, tender to the core, melts without resistance, carrying just enough char to remind you where it came from. The Lal Maas with risotto, deep and fiery, balances intensity with finesse, classic yet reimagined. The Crab & Scallop sings of the sea perfectly seared, kissed by coconut and spice — while the Lemongrass Red Snapper, delicate and fragrant, evokes a whisper of Patrani macchi, that familiar memory of home wrapped in banana leaf and love. Then there’s the Kashmiri Morel, a true wildcard earthy, textural, and layered with quiet complexity that lingers long after the plate is cleared. And amidst this orchestra of meats and flame, the only carb worth mentioning. The Lamb Kulcha arrives as a kind indulgence pillowy, buttery, smoky, and unapologetically rich. It’s the kind of dish that shouldn’t exist in a space like this — yet you’re so grateful it does.
The cocktails mirror the same confidence and understated, sensory, and rooted in botanicals. Mixologist Pankaj Balachandran curates a list that plays with florals, herbs, and heat. His floral-infused gin creations like hibiscus, elderflower, and basil and stand out for their perfume-like restraint, each one designed to reset the palate between smoky courses. There’s intent in every glass, just as there’s precision in every plate.
The night at HŌM ends on a quietly indulgent note with desserts that echo the same care as the mains. The chocolate mousse, rich yet airy, melts with a gentle bitterness that balances the sweetness perfectly.
What truly sets HŌM apart is its clarity. It doesn’t try to please everyone. The menu doesn’t chase trends or overreach for drama. It’s confident in its direction, focused, ingredient-led, and deeply personal. Every bite feels honest, built from the idea that flavour, when handled by fire, reveals truth.
By the time you finish, you realise you’re full, but not heavy. Satisfied, but still curious. HŌM leaves you with the kind of warmth that lingers, not from spice, but from soul. It’s not just another new opening in Mumbai; it’s a reminder that food cooked with purpose will always stand apart.
Rating: ★★★★★ 4.9/5
Cost for two: 5000/- (Approx with Alcohol)
Address: HŌM, 15th Road, Bandra West, Mumbai
Timing: Tuesday – Sunday, 7 PM – 1 AM
Also Read:
Review: Hosa comes to Gurugram with the most innovative South Indian Dishes
Review: SoBo-ites go “nuts” as your fave all-day cafe, The Nutcracker, opens its 5th outpost in Breach Candy
Review: A Luxe Anniversary Tasting at Indian Accent Mumbai
[…] Read:Review: HŌM, Mumbai — Where Fire and Flavour CollideReview: SoBo-ites go “nuts” as your fave all-day cafe, The Nutcracker, opens its 5th outpost in […]