Aditya Birla New Age Hospitality (ABNAH), the hospitality arm of the Aditya Birla Group, has announced the opening of Flint, a grill-forward, all-day café at the National Centre for the Performing Arts (NCPA) in Mumbai. With Waarsa and Bay21 already part of the venue, the addition of Flint further builds NCPA’s position as a growing culinary destination within the city’s cultural space.

Flint is designed as a neighbourhood café that fits into different parts of the day with ease. From relaxed breakfasts and coffee catch-ups to working lunches and lively evenings, the space adapts to a variety of occasions while keeping a balance between comfort and energy.

The culinary direction is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee, with a strong focus on fire-led cooking. Techniques like grilling, charring, and live-flame cooking are at the heart of the menu, bringing depth and flavour to every dish. While the cuisine draws largely from European influences, the approach remains flexible, combining global techniques with locally sourced ingredients.

The menu features a wide range of options, starting with breakfast dishes like Flint Eggs Benny with Spicy Crab Cakes, Cast Iron Shakshuka, and Bharoochi Akuri. Sandwich selections include the Roast Mushroom & Smoked Stracciatella Sandwich and the Smoked Chicken Waldorf Sandwich. Small plates highlight items such as Grilled Papaya & Flamed Burrata Salad, Grilled Corn Empanadas, Crispy Calamari Friti, and Flint’s Bombay Chicken Wings. For larger plates, guests can explore dishes like Spaghetti with Creamy Black Truffle Butter, Charred Dukkah Cauliflower, Manipur Black Rice Risotto, Tandoori Salmon Tikka, and Char-Grilled Lamb Chops.

Desserts bring together both comfort and creativity, featuring options like Crème Catalan, Peanut Butter S’mores, Burnt Basque Cheesecake, Charred Lemon Tiramisu, Smoked Apple Tarte Tatin, and Caramel Banana Pie. The menu also places a strong focus on vegetarian dishes, along with vegan, gluten-free, and Jain-friendly options.

The beverage programme includes specialty coffee, teas, and matcha, with unique offerings such as the Charcoal Latte and Ceremonial Matcha Latte. Guests can also try functional drinks like The Berry Biohack smoothie or signature beverages like the clarified Cold Fashion. The cocktail selection follows the same fire-led theme, with options like the Bacon Washed Bloody Mary and the Ambada Leaf Picante.

Flint also features an in-house baking programme, offering freshly baked breads and pastries, which are available for takeaway through Flint Out, the café’s deli extension.

Speaking on the launch, Udai Pinnali, CEO, Aditya Birla New Age Hospitality, said:

“We’ve created it for today’s urban diners, those looking for a space that moves effortlessly through the day, from relaxed breakfasts to lively evening gatherings, and one that makes them want to return. Our portfolio is built around distinctive experiences, shaped by culinary excellence and spaces that feel naturally warm and welcoming.”

Chef Jaydeep Mukherjee added:

“At Flint, everything begins with fire. Char, smoke, grill, and live flame aren’t just techniques for us, they’re the foundation of flavour. The menu moves fluidly from small plates to pastas, grills, and desserts, balancing indulgence with restraint and familiarity with depth. Every element, from the grill to the glass, is designed to feel cohesive and rooted in flavour.”

The interiors, designed by DR&W – Design, Research and Workshop, reflect the theme of fire through elements like exposed brick, oxidised metal, layered wood, and warm lighting. The space is designed to transition smoothly through the day, aligning with the café’s overall concept.