CT Exclusive: I Went To Mumbai’s Newest Rooftop Lounge, NOX, To Have A Meal Above The Stars And Beyond The Lake

Walk into the expansive lobby of The Westin Mumbai Powai Lake, meander through the halls, take a lift to the 36th floor and you will arrive at the newly-opened NOX — a destination that has storytelling at its core. NOX means the Goddess of Night (Nyx in Greek and Nox in Roman mythology). As soon as you enter, you are bound to look up! Rolling pins hang from the ceiling, setting the tone of the cuisine from the entrance, which features a contemporary European and Mediterranean fare.

9,800 Square Feet With Lake Views To Die For

Britishers’ gift to Mumbai, Powai Lake stretches beyond the property and from the rooftop, the views are to die for. I am not exaggerating! The moss-covered lake looks surreal, plus the rains add a touch of romance to the whole setting. The lounge opens at 5 pm and I suggest going around that time to enjoy sunset skies and dusk views that will make you fall in love with the Mumbai skyline all over again.

NOX is located in the new wing of the hotel and earlier was just an ordinary roof. Spread over 9,800 square feet, the space is divided into multiple sections but lake view is guaranteed from almost all. The sections are Roma (PDR), Poise (middle section), Broadway (section near the open kitchen action), BasQ in the Glory (the section with prime lake view), The Cornerstone (non-lake city view), The Vault (two PDR that can be turned into one) and Observatory (the open-air section).

The private dining rooms are perfect for small gatherings of a group size of 15-30. The lighting accentuates the vibe and the playful corners add a touch of drama and flair to the setting. The music is foot-tapping and the shuffling playlist with DJ in the house is a fab touch. Come 10.36 pm, following a ritual, the place turns into a high-energy place with music that is going to make Mumbai’s nightlife even more vibrant.

Mediterranean Food & Celestial Drinks At NOX

The food menu is curated by Chef Niyaz Mansuri who is taking you on a culinary journey across the coastal countries along the Mediterranean Sea. The ingredients are fresh, seasonal and quite elaborate. This is one of the most elaborate menus I have seen in 2025.

They are sourcing many ingredients and spices from the Middle East. Like Dukkah spice, Moroccan Chermula spice, Baharat spice, Shawarma spice, Harissa spice, Chamomile flowers (freeze-dried or dried), Jasmine flower (freeze-dried), Pomegranate molasses, labneh balls and Egyptian rice. Some are bought from Doyen Foods and some like powdered spices are bought from Mehran Spices. The whole spices and saffron are sourced from the Middle Eastern local spice markets. Dustings used on many dishes are sourced from the Middle East and are added to dishes with a twist of the chef’s homemade seasoning mix.

Maguro tuna comes from Oma, Aomori, Japan. But they are also using locally grown micro herbs and flowers in their dishes and cocktails. Vegetables like romaine broccoli, asparagus, baby potatoes and zucchini are from Mumbai. 

The drinks menu is curated by Harsh Prajapati and follows two signature themes — Above the Sky and Beyond the Lake. The cocktails are inspired by the celestial mood and lake that stretches in front of the eyes. The libations are full of twists and have playful techniques that are bound to surprise the patrons. 

Also Read: CT Review: I Went To Newly-Opened Comorin Mumbai For A Preview And I Can’t Wait To Go Back

What I Tried At NOX

On the menu, you will find soups, salads, small plates, Napolitano crust pizzas, pasta, risotto, large plates, and desserts. The mood and the setting were perfect for my little food adventure and after requesting small, tasting portions, I got to try more dishes given that I have a small appetite. The servers were extremely kind and took special care in making me feel comfortable and in accommodating all my requests. 

Food:

Manakish with Zatar: It was an authentic Levantine pizza, and the traditional toum was finger-licking good.

Nox’s House Salad: The cherry wood smoke was the highlight for me. The salad was fresh and makes you ready for the meal that follows.

Niçoise: Maguro tuna Loin, which I got to know later was flown from Japan, was quite tasty. I really enjoyed the quail egg and the dish was freshly balanced in terms of seasonings. 

Original Hummus: It was creamy and smooth, and you should definitely order this without a second thought. The pita bread that comes along with it is very soft. The combination complements the creaminess well.

Batata Harra: A playful twist of potato stuffed with goat cheese was quite good, but the Harissa dip was a game-changer. I really loved the texture and the kick the spices added.

Signature Smoked Hummus With Spicy Shrimps: Because I loved the hummus so much, I was sure that the shrimps would pair wonderfully with it. So, it was a no-brainer that it sat very well on my palate.

Celestial Prawns: Then, I tried the prawns that came on a bed of multi-grain-crusted cereal. It makes for a great finger food to complement the drinks.

When I am trying something new, I always like to mix and create crossovers of dishes. So, I put the prawns on the hummus and the result was a crunchy, creamy melange of flavours in my mouth.

Urfa Kebab: Up next were the soft lamb kebabs which came with pita, pickled vegetables and a jalapeño. Seasoned perfectly, the minced lamb was tender and its juices were being absorbed in the pita below it.

Moroccan Chermoula Paneer Kabab: The chermoula marinade was the highlight of the dish. It was super soft and the right amount of crisp. 

Ber Ber Moroccan Tagine: It was flavoursome and tasted well. The balance between sweetness and savoury was optimal. I loved the charred pineapple. 

Primavera Pizza: Chef’s specialty, the crust was lovely. The dough is left for three days to be leavened. The arugula and olives add freshness to it. No additional seasoning is required for the pizza.

Drinks:

Above The Sky Cocktail – Antares: I started with this drink and the hibiscus foam set the mood right. With each sip, the taste changed and the flavours became bolder. Gin, lavender, and hibiscus —  a floral combination that elevated the drink.

Beyond Classics Cocktail – Martini & Beyond: Smooth Jägermeister along with sea salt tasted so good. The concept of it is to take the classics a step further and add to it twists that shine.

Beyond Classics Cocktail – Negroni & Beyond: I ended up tasting another classic cocktail with a twist. Instead of gin, the cocktail came with Mezcal and black tea (BCC: Bombay Cutting Chai) and it was potent! Tasty concoction! 

I even had two mocktails — Celestial Bloom and Yellow Horizon. Both were very refreshing and tasted like a dream. It is quite rare to find a bar with cocktails beyond the usual fare. But hey, NOX is anything but usual!

Also Read: 21 Best Rooftop Restaurants In Mumbai For Dining On Cloud Nine With Mumbai Skyline

But, What About A Meal With The Stars?

Read the headline and are wondering what I meant about a meal with the stars? Well, in the outdoor dining section, Observatory, you can enjoy a meal under the stars and even spot the constellations through two telescopes that will be placed there. Currently, that section is not open because of the rains and I cannot wait to experience that. 

The attention to detail is not only evident in the interiors but also in the cutlery and crockery. Even the plates tell the story of Above the Sky (as it is rooftop) and Beyond the lake (lake-facing). The staff is extremely attentive and I was given a royal treatment. 

NOX is a fab addition to Mumbai’s nightlife scene. The music, food, drinks and hospitality are scoring very well. I am extremely impressed by it. With a promise to be back for the “starry, starry” meal I walked out of NOX extremely satiated. So, when are you heading there?

Where: NOX at The Westin Mumbai Powai Lake, 36th Floor, #2 & 3B, Near Chinmayanand Ashram, Powai, Mumbai, India, 400087
When: Tuesday to Sunday, 5 pm – 1:30 am
Cost: ₹3,000 for two without alcohol (plus taxes)
Contact: +91 78240 43499

Cover Image Courtesy: Supplied

The editor was invited by Team NOX for a first look.