In Mumbai’s foodie scene, restraint often comes across as neglect, so the whole ‘less is more’ idea doesn’t really work here the way it might elsewhere. Hence, when a new dining concept arrives, the city’s food lovers, you can label them half dreamers, half detectives—wake from their appetites and rush in, hungry not just for flavour but for a spectacle. That’s exactly how I found myself at HŌM in Mumbai a 42-seater named after the Sanskrit ritual fire, HŌMa. Even before stepping inside, I imagined the glow, the flicker, the ritual. And yes, I was right. The space isn’t decorated; it’s staged for the drama. Terracotta walls whisper of old courtyards, tiled columns rise like guardians, and at the centre, an open kitchen burns bright. Here, fire isn’t just a side role, it’s the HERO!
HŌM, Mumbai Was All About Fire, Flavour And A Seat At The Culinary Theatre
This isn’t one of those hushed dining rooms where food arrives like a secret. HŌM thrives on theatre, you see the flames, hear the sizzle, and smell the smoky aroma (not the type that’ll make your eye water or let you cough) long before the plates land in front of you.
The space, designed by Studio 6158, makes a bold statement against moderation in the best possible way. Burgundy tiles, terracotta walls, bold texture! It’s a perfect balance between minimalism and eccentric flair. Outside, there’s a brick-style garden for people who like to savour their meal under the sky.
Let’s come down to the best part of this space: the HŌM theatre. True to its name, the open kitchen, with its tandoor and wood-fired grill, will definitely keep you entertained while you relish. And don’t worry it ain’t hidden behind those glass walls but not close enough for a flicker of fire to reach you. You don’t just eat here; you’re in on the act. I managed to snag a seat facing the flames, and it added this extra layer of anticipation. Watching the team coax dishes out of the fire was as much a symphony as it was cooking.
The Mastermind Behind HŌM In Mumbai
Pratik Gaba, HŌM’s owner, is a giant name in the nightlife and events industry; hence, energy is in his DNA. What struck me was how much that translates to hospitality here. You can feel the sense of curation as it’s not just about good food and drinks, it’s about keeping you plugged into the vibe.
Gaba’s words echo in the space: food, fire, and community. And maybe that’s why HŌM already feels like more than a restaurant. He has maintained the balance between playful and experimental, but not cold or pretentious. You may come for the food and beverages but you’ll definitely find your shoulders shaking to the music playing in the background as you take a bite or two!
What’s On The Menu?
Get ready for some straight-up truths about HŌM’s food and drinks. On the surface, both menus look simple, but don’t be fooled, they’re extensive in the best way possible. And here’s where it gets interesting. A couple of details completely floored me, things I’d honestly never come across before.
Take the bar, for instance. Usually, when you walk into any bar, your eyes land on shelves lined with bottles of alcohol and the predictable rows of syrups waiting to be poured into cocktails. Not here. HŌM doesn’t just carry purity in its name; it carries it into its philosophy. The bar follows a strict “no-syrup” policy for every single beverage, be it alcoholic or not. Instead of artificial sweeteners, they rely on the natural sweetness of freshly muddled fruits and advanced techniques like carbonisation. As the owner told us, they believe in craft and no shortcuts.
The same principle extends to the food. The menu leans heavily towards protein-rich dishes, brimming with bold flavours. Carbs make only rare cameo appearances, and honestly, you won’t miss them. So if you’re expecting just another glossy restaurant where the décor outshines the dishes, HŌM is ready to prove you wrong, one plate at a time.
Chef Saurabh Udinia, with accolades from the World’s 50 Best, Michelin Guide, and beyond, has crafted a menu that strikes a rare balance between precision and playfulness at HŌM Mumbai’s. It’s split into two parts: the Theatre Menu, available only at the food bar, and the à la carte menu, which you can enjoy at your private table. Naturally, I chose the centre seat, the best vantage point to watch the fire, the food, and the fun unfold while tasting my way through it all.
Dishes At HŌM
- The Chaat
Normally a heavy, filling dish, but here it arrived as art. A feather-light bhalla sponge, two chutneys (classic saunth and vibrant green), khatta-meetha crisps, and anardana, all draped in aerated yoghurt with HŌM’s spice blend and mint powder. Delicate, airy, almost ephemeral, yet full of flavour. I couldn’t stop talking about it. - Punugulu (Andhra-style rice fritters)
Bite-sized but clever. Crisp outside, pillowy inside, and finished with a magical dusting of gunpowder spice. A smart little starter that instantly won me over. - Kashmiri Morel
Pic Creds: Supplied For anyone who loves nihari, this is the vegetarian doppelgänger. It looked like a Burj Khalifa sculpted in smoke—grilled, towering, packed with flavour. An absolute stunner, I’d definitely recommend trying this dish when you visit HŌM Mumbai.
- Pork Tartine
Mosama pulled pork lay over red cabbage slaw on a butter-rich brioche toast. Smoky, indulgent, but beautifully balanced with freshness and crunch. - Parmesan Kulcha with Butter-Tossed Mushrooms
Stuffed cheese, earthy mushrooms, fresh chives, and duxelles. The kind of thing you tear apart with your hands and refuse to apologise for. - Lal Maas Mutton with Stock Khichdi
A true showstopper. Fiery, but not a blunt chilli bomb. The heat builds slowly and hums through, soothed by comforting khichdi. A dish you want to linger over, even though the aromas make you want to dive right in. - Goat Tart
A crisp fenugreek tart filled with cumin yoghurt, topped with goat, finished with yuzu aioli and roselle leaves. Delicate yet punchy, a neat showcase of HŌM’s swagger with familiar flavours. - Buffala Paneer
Tandoori paneer stuffed with khoya and cashews, topped with garlic-red pepper mash, scallion curls, and chilli oil. Light yet robust. A strong reminder that paneer deserves more than being a filler dish. - Carrot-and-Peas
Pic Creds: Supplied A simple dish, acting more as a palate breaker. Not as memorable as the others, but with such a fast-moving menu, it served its purpose.
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Desserts
- Chocolate Mousse
Rich mousse set over chocolate soil and nut nougat, topped with caramelised white chocolate crémeux. Decadent, layered, and impossible to fault. Tell me something you don’t like about it, and I’ll wait. - Saffron
Saffron cream paired with carrot halwa, topped with milk skin and a nut crumble. Silken, rich, and deeply comforting.
Drinks at HŌM’s Bar
- Mango Bell
Looked innocent enough, all golden and frothy. But that tequila-mezcal combo with coconut milk and lime hits in waves. First tropical, then smoky, then sharp enough to remind you this is no brunch mimosa. - Ashes to Oolong
Whisky, passionfruit, hojicha, and pandan. It read like a flavour puzzle but turned out smooth, layered, and almost meditative. - Watermelon Sugar, Why!
Vodka, watermelon, and basil. Refreshing, bold, and proof that cocktails here aren’t just pairings, they’re experiences in themselves.
Final sip
By the time I leaned back with the last of my cocktail, HŌM in Mumbai had worked its magic. It’s not the kind of place you tick off a list; it’s the kind you bookmark for repeat visits, partly because you can’t possibly cover the menu in one go, and partly because it makes you want to see what else they’ll set ablaze next time.
For me, it was an evening of smoky edges, fiery plates, and cocktails that demanded attention. HŌM doesn’t whisper. It roars. And honestly? Sometimes, that’s exactly what Mumbai’s culinary scene and foodies like us need.
Where: HOM, shop no 1, Zindagi chsl, Pali Road, 15th Road, Mumbai 400052
When:Dinner (Tuesday to Sunday): 7:00 PM to 1:00 AM, Mondays – shut
Contact: 9892776672. (Reservations preferred)
Cover Image Courtesy: Supplied