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By Nithyakala Neelakandan
Published on September 22, 2024
Neuma, a modern European restaurant in Mumbai, is hosting a special two-day pop-up event, titled “What’s Poppin with Chef Mohib Farooqui.” Scheduled for September 20th and 21st, this event promises to present an exciting twist on Levantine cuisine, with a creative flair that moves beyond the traditional hummus and kebabs.
Guests will experience bold flavors that blend Levantine culinary traditions from regions like Syria, Lebanon, and Jordan with global cooking techniques.
Chef Mohib Farooqui, who will helm the pop-up, brings over 12 years of international experience. A graduate of Le Cordon Bleu Sydney, Chef Mohib has worked alongside Michelin-starred chefs and led kitchens in countries such as Australia, Denmark, and India. His previous work includes stints at prominent restaurants like Urbane and Restaurant Relae, as well as crafting a Michelin-starred menu for Inddee in Bangkok. With this pop-up, Chef Mohib aims to introduce Mumbai’s diners to a fresh interpretation of Levantine dishes, merging history and innovation on every plate.
The event, organized in collaboration with the Zomato Dining Experience, will take guests on a culinary journey across the Levant while incorporating unexpected elements. The menu reflects Chef Mohib’s ability to play with classic flavors in unique ways. Guests can expect dishes such as cucumber paired with liquid vegetables, pumpkin infused with habanero, and Australian lamb enhanced with traditional Levantine baharat spices.
Vegetarians are also in for a treat, with options like soybeans served with sesame and pomegranate, and a vibrant bell pepper and feta salad. To round off the meal, a dessert of Medjool dates and key lime is set to provide a sweet finish.
“This pop-up is my way of sharing the soul of Levantine cuisine with Mumbai’s vibrant food scene,” says Chef Mohib Farooqui. “Each dish tells a story—of history, culture, and flavor—and I can’t wait for guests to experience our innovation through every bite.”
Neuma, located in a beautifully restored colonial-era bungalow in Colaba, is co-founded by filmmaker Karan Johar, Bunty Sajdeh, and True Palate Café Pvt. Ltd. The restaurant has become a landmark in South Mumbai, offering a blend of stylish yet relaxed fine dining. With Chef Mohib’s Levantine pop-up, Neuma continues to push boundaries in the city’s culinary scene.
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By Hariharan U
Published on August 16, 2026
Conrad Pune is bringing the bold flavours of southwestern China to the city with The Mala Market, a limited-time Sichuan cuisine festival at Koji from August 7 to 16, 2026.
Available during both lunch and dinner, the culinary promotion features a specially curated menu by Chef Gopal, showcasing authentic Sichuan preparations and traditional cooking techniques.
Sichuan cuisine is known for its distinctive balance of heat, aroma and depth, with the celebrated málà sensation at its heart. The characteristic combination of fiery chillies, fragrant Sichuan peppercorns and fermented broad bean paste creates the layered flavour profile associated with the region's cuisine.
The Mala Market brings together a selection of Sichuan classics, including Hot Pot, Mapo Tofu, Dan Dan Noodles, Stir-fried Green Beans and Roasted Pork. Each preparation has been crafted to highlight the bold flavours, aromatic spices and cooking techniques that define Sichuan's culinary heritage.
The specially curated à la carte menu allows diners to explore the diversity of Sichuan cuisine while experiencing its distinctive balance of spice, fragrance and umami.
Set within the contemporary Asian-inspired ambience of Koji at Conrad Pune, The Mala Market offers diners an opportunity to discover the culinary traditions of southwestern China through a focused regional menu.
Whether enjoyed over a leisurely lunch or an evening meal, the limited-time promotion brings together authentic flavours and contemporary dining in an experience designed for Sichuan food enthusiasts.
Promotion: The Mala MarketCuisine: Sichuan CuisineVenue: Koji, Conrad PuneDates: August 7–16, 2026Timings: Lunch & DinnerReservations: +91 91686 03648 | 020 6745 6745
By Manu Vardhan Kannan
This Parsi New Year, Sofitel Mumbai BKC is bringing the flavours of Parsi culinary heritage to the table with a special Navroz Brunch at Pondichéry Café on Sunday, 16th August 2026.
The curated brunch brings together the richness of traditional Parsi cuisine with the contemporary setting of Sofitel Mumbai BKC. Guests can explore heritage recipes, nostalgic street-side favourites, global dishes and interactive live stations as part of the festive spread.
The culinary highlights include much-loved Parsi preparations such as Patra Ni Machhi, Salli Boti, Berry Pulao, Dhansak, Jardaloo Salli Murgh, Mutton Cutlets, Kolmi No Patio, Kheema Pav, Lagan Nu Achar, and freshly baked brun pav.
Adding a nostalgic touch to the celebration, familiar favourites including Bun Maska, Akuri, Kejriwal Toast, Mawa Cakes, Pattice, and savoury bakes will be prepared live, allowing guests to enjoy these treats fresh from the stations.
The Navroz Brunch is designed as a celebration of Parsi food traditions, bringing together recipes and flavours that have been part of the community's culinary heritage, while adding the hospitality and dining experience of Sofitel Mumbai BKC.
Maize & Malt is bringing together India's rich pork traditions and craft beer with Pork & Pints, a month-long culinary festival running throughout August 2026.
The festival brings eight pork preparations from different parts of India onto one menu, giving food lovers an opportunity to explore the distinct flavours and cooking traditions associated with each region.
The menu features pork specialties from Kodagu, Malnad, Kerala, Goa, Mangaluru, Nagaland, Assam, along with dishes from the Anglo-Indian culinary tradition. Each preparation is made with regional ingredients and traditional cooking techniques, keeping the recipes close to their original flavours and culinary roots.
Adding to the experience, every pork dish comes with a carefully selected craft beer pairing from Maize & Malt. The combinations are designed to bring together the flavours of the food and the beer while offering guests a balanced food and beer experience.
The festival's highlights include Kodava Pandi Fry, Malnad Pepper Pork Fry, Kerala Pork Ularthiyathu, Goan Pork Cafreal, Mangalorean Pork Bafat Fry, Naga Smoked Pork with Bamboo Shoot, Assamese Til Pork, and Anglo-Indian Devilled Pork. Each preparation is accompanied by a recommended beer pairing chosen to complement its flavour profile.
Rather than giving traditional dishes a modern reinterpretation, Pork & Pints focuses on regional authenticity. The festival takes guests through different pork traditions across India while also highlighting the range of flavours that can be paired with craft beer. The festival will be available exclusively at Maize & Malt throughout August.
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