CT Review: I Visited Flint In Mumbai & Left Obsessed With Clear Sangria & Lemon Tiramisu

Fire-forward menus are slowly becoming the norm in Mumbai restaurants. But what if I tell you I visited a restaurant lately that used fire in a different way than I imagined? At its core is fire expressed through grill, char, smoke, and live-flame techniques that build depth and texture across the menu. But what amazed me is that not every piece of food was charred till black or came with a smoky aesthetic. Here’s what we devoured at Flint by ABNAH in NCPA, Mumbai.

Flint By ABNAH Uses Fire With Restraint Instead Of Turning Every Dish Into Charcoal

Flint in Mumbai was portrayed as a grill-forward menu by Aditya Birla New Age Hospitality (ABNAH). The culinary programme is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee. This restaurant quietly serves some of the most comforting plates. Signature dishes range from breakfast plates and fire-led small plates to seafood, grill specials, comfort mains, and distinctly composed desserts.

The Grill-Forward Menu Feels More Layered Than Loud

The meal started with a bowl called “Give Us This Day Our Daily Soup”, which already sounds like someone named it after a long Monday evening. But it fits. It’s warm, comforting and simple in the best way. Dill leaves come through first, and then the sweetness of the carrot sneaks in later. There’s also a light sprinkle of fennel that oddly makes the whole thing feel familiar, almost home-style, but still polished enough to make you slow down between spoonfuls.

Then came the Grilled Papaya, Flamed Burrata Salad, with hazelnut, arugula, peppered lime, and cilantro vinaigrette. This could’ve easily become one of those confused sweet salad restaurants keep forcing onto menus lately, but it stayed balanced. The creamy burrata worked nicely with the papaya, while candied walnuts added crunch without turning it into a dessert. The balsamic reduction brought sharpness, the arugula added that peppery bite and the bird’s eye chilli kept reminding you it was there.

Comfort Food, But Elevated

The Charred Corn and Scallion Cakes dish arrived looking simple but turned out to be one of the loudest flavours on the table. Crispy outside, soft inside, with this mango-based sauce that basically exploded across every bite.

The Texas BBQ Spatchcock chicken carried smoky sweetness without becoming sticky or heavy. The corn purée underneath tied everything together, while chilli-garlic beans added a sharp little kick on the side.

Then came the Spaghetti with creamy black truffle butter. Buttery, rich and unapologetically truffly. No overthinking needed there, just very good pasta.

Also worth mentioning: all the cheeses used across the menu are Indian, which honestly feels refreshing in a dining scene obsessed with imported everything.

Cocktails That Don’t Taste Like Syrup

The drinks menu deserves attention on its own.

The Deconstructed Sangria was probably the biggest surprise of the evening. Clear, balanced and dangerously easy to drink. After this, those overly sugary sangrias packed with chopped fruit honestly feel outdated. This version tasted cleaner and sharper without losing the point of sangria entirely.

There was also a Curry Leaf Paloma that sounded experimental on paper but somehow worked beautifully. Earthy, savoury and refreshing at the same time.

The Vanilla & Plum whisky sour leaned sweeter, especially towards the end, but the peanut brittle and vanilla combination made it oddly addictive.

We also tried the Mushroom Manhattan, which was basically shiitake mushrooms blended well with whisky and vermouth.

For people skipping alcohol, the zero-proof espresso martini is worth ordering. Strong coffee flavour, smooth texture and sweetness that doesn’t punch you in the face halfway through.

Also Read: CT Review: I Dropped By Pune’s Perk Up Paradise Cafe To Sip A Mocktail From A Tote Bag!

Desserts That End Things Properly

Dessert easily could’ve been skipped after all that food. But that’s not how things are meant to be!

The Charred Lemon Tiramisu was genuinely different from the average. It was light, citrussy and strangely addictive after the first bite.

But the Pain au Chocolat Bread pudding was probably the comfort winner. Warm, soft and carrying that cinnamon-like cosiness that makes you keep eating long after you’re full. The Peanut Butter S’mores closed the night on a messy, sweet note with peanuts and torched marshmallows.

So if you wish to delight your taste buds with something smoky and flavourful, Flint needs to be on your must-visit list this month!

Cover Image Courtesy: Seema Bhanushali