Five-course Saturday Lunch
A shorter, brighter run of the tasting — seabass, morel pulao, dal, a tart. Saturday and Sunday, 12:30 PM seating only.
₹2,950per person · veg ₹2,650
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Bandra West · Mumbai · Est. 2019
Indian food, spoken quietly
A twenty-eight-seat tasting room on a Bandra side street. Nine courses that begin with a pani puri and end with filter coffee — cooked over fire, plated with restraint, paired with kokum, paan and a serious cellar.
09Courses on the tasting
28Seats, two seatings
4.9Google rating · 1,100+ reviews
38Indian producers on the menu
The 7 PM Table
Book the first seating Tuesday to Thursday and the paired pour of kokum negroni is on us.
1 pourwith any tasting · Tue–Thu
10% off à la carte on WhatsApp
Large plates, breads and desserts travel well. Order straight from this page with code EKAANT10.
10%off on orders above ₹1,499
Tastings & rooms
Four ways to spend the evening
Set menus, the counter and the private room. Reserve below, or write to us on WhatsApp and a person will answer.
The tasting
Nine-course Chef's Tasting
The full arc — pani puri to filter coffee — with Chef Aditi's kitchen visible from every seat. Vegetarian and pescatarian versions run in parallel. Two seatings, 7:00 and 9:15 PM.
₹5,500per person · paired ₹8,500 · ~2 h 45 min
Reserve the tasting
Counter
Chef's Counter for Six
Six stools at the pass. Extra courses, the chef narrating each one, a look at the fire. One sitting per night, Thursday to Saturday.
₹9,500per person · includes pairing · 6 seats
Enquire on WhatsApp
Private
The Private Dining Room
A twelve-seat room behind a brass door. Your own menu, your own sommelier, a single long table. Anniversaries, board dinners, quiet celebrations.
₹7,500per person · 8 to 12 guests · minimum spend applies
Enquire on WhatsApp
Pairing
Wine & Spice Evening
Kabir walks the table through eight pours — Nashik to Burgundy — against eight spice-forward plates. First Wednesday of the month.
₹6,200per person · 16 seats · monthly
Reserve a seat
Est. 2019Chapel Road, Bandra
The room
Ekaant means solitude. It is a kitchen that prefers to whisper.
Chef Aditi Deshpande opened Ekaant in 2019 in a former tailor's shop on Chapel Road, with twenty-eight seats, one wood-fired hearth and a rule that every course must be recognisably Indian before it is anything else. The pani puri is still a pani puri. It just happens to be spherified.
The menu changes with the Konkan seasons — kokum in May, morels in April, crab when the trawlers return in August. The cellar is Kabir Malhotra's; the desserts are Neha Iyer's; the fire belongs to whoever is at the pass that night.
- Nine courses, changed every six weeks
- Vegetarian and pescatarian tastings run in parallel
- Fire only: wood hearth, tandoor and cast iron
- Thirty-eight named producers, from Kupwara to Kanyakumari
- Zero-proof pairing built course by course
- À la carte at the bar and for delivery within 6 km
Chef Aditi Deshpande
Chef-ProprietorHours & getting here
Dinner, six nights a week
Tue–Sun · Dinner 7:00 PM – 11:30 PM · Lunch Sat & Sun 12:30 PM – 3:00 PM · Closed Monday
Hours of service
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Last seating at 9:15 PM. Bar à la carte runs until 11:30 PM. The room is closed on Mondays and on Diwali night.
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Delivery & pickup
À la carte within 6 km of Bandra — Khar, Santacruz, Mahim, Worli Sea Face, BKC. Large plates, breads and desserts only; the tasting is served in the room.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Parking
Valet at the Chapel Road gate from 6:30 PM. Two-wheelers on Hill Road.
Children over ten are welcome at the tasting. Step-free entrance. Please mention allergies when you book — most courses can be adapted.
Why Ekaant
Four quiet convictions
Fire, not gas
One wood hearth, one clay tandoor, cast iron on embers. It slows the kitchen down, which is the point.
Producers by name
Morels from Kupwara, kokum from Ratnagiri, goat cheese from Kodaikanal — thirty-eight of them, printed on the menu.
Pairings without alcohol
A zero-proof flight built course by course, not poured as an afterthought.
Twenty-eight seats
Small enough that the chef knows what you did not finish, and why.
The people
Four at the pass
Twenty-two people run the room on a full night. These four decide what is on the plate, in the glass and in the book.
Chef Aditi Deshpande
Chef-ProprietorTrained in Pune, Copenhagen and a Konkan home kitchen. Writes the tasting six weeks at a time.
Kabir Malhotra
Head SommelierBuilt the cellar from Nashik outward. Runs the monthly wine and spice evening.
Neha Iyer
Head of PastryTurns filter coffee, jaggery and rasmalai into the last three courses of the night.
Sameer Bhatia
Restaurant DirectorKeeps the book, the pass and the private room running to the minute.
Guests
Said quietly, afterwards
The morel pulao arrived in silence and nobody at our table spoke for a minute. That is the highest compliment I know how to give a plate of rice.
Ananya KulkarniPali Hill · Nine-course tasting
Booked the private room for my father's seventieth. Kabir paired every course with something from a region Dad had lived in. He noticed. We all did.
Rohan MehtaWorli · Private dining room
We ordered the dal, the lamb shank and two tarts on WhatsApp on a rainy Thursday. It arrived hot, in proper boxes, with a note about the truffle. Quietly perfect.
Priya NairKhar · Delivery
Traveller Top Restaurant AwardsBest Modern Indian, Mumbai · 2025
Kitchen Culture Top 30India's best restaurants · 2024, 2025
City Food & Nightlife AwardsBest Fine Dining, Western Suburbs · 2024
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Take a table
Tell us when and how many; we confirm on WhatsApp within the hour. Dinner is by reservation; weekend lunch takes walk-ins.