Since the 1960s, Kala Ghoda in South Mumbai has been the beating heart of the city's vibrant art and culture scene. In the last six decades, the borough has undergone many reincarnations as a hub of art galleries, artists' studios, ateliers, fashion salons, and quaint cafés straight out of a travel writer's mood-board. In its latest avatar, the dark horse district has decided to don the chef's apron as Mumbai's most happening food hub. Across — the latest venture by Chef Viraf Patel and his Nepal-born wife, Prakriti Lama Patel — is the newest addition to Kala Ghoda's thriving culinary scene.
The experiential food and drinks menu at Across draws inspiration from and pays homage to the culinary traditions of the eastern Himalayas, blending time-honored traditional ingredients and indigenous recipes with contemporary culinary techniques. The result is a dining experience that is both authentic and inventive, offering patrons a taste of the Himalayas at the heart of Mumbai. Signature dishes include the Buff Choila, hay smoked buffalo meat infused with bold, spicy seasoning served with spring onions and nutty red rice flakes; and the Ema Datshi, a Bhutanese stew of chili peppers and cheese that offers a comforting, spicy warmth. Vegetarian offerings like the Festive 9 Bean Stew and Mushroom Thukpa provide hearty alternatives, while the Solukhumbu White Bean Hummus introduces diners to lesser-known regional flavors from Nepal.
A thoughtfully curated drinks menu which includes both alcoholic and non-alcoholic beverages complements the food. Signature cocktails like the Hog Plum Swirl, made with Himalayan gin and the hog plum shrub, and the Estate Manager’s Evening Tea, a smoky bourbon-spiced tea served with a slice of salty Kanchan cheese, echo the restaurant’s Himalayan inspiration.
Across is all about redefining Himalayan cuisine by elevating homestyle, generational recipes to their most refined form. Chef Patel possesses an uncanny ability to understand emerging trends in the volatile F&B industry, and he is on a mission to make hyper-local Himalayan flavors more accessible while also educating those unfamiliar with the region’s culinary traditions. Embracing sustainability, the menu at Across evolves constantly, shaped by seasonal availability and the arrival of ingredients. Regular shipments from Himalayan regions such as Salyan, Solukhumbu, Paro, Dharan, Mustang, and Kalimpong ensure that there’s always something new to taste, reflecting the rich and diverse heritage of eastern Himalayan food cultures.
To book a table or learn more about Across, click here.
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