In Mumbai’s ever-evolving dining scene, standing still isn’t an option. As diners crave fresh experiences, restaurateurs are daringly reinventing successful concepts to stay ahead of the curve. Chirag Maru, a hospitality realty entrepreneur, breaks down the challenges in Mumbai’s F&B scene. “Many unorganised players are driving up rents, making it hard for restaurants to survive. For instance, Bandra’s ground-level rents stand at Rs 800 per sq ft (carpet), reaching Rs 1,200 in new buildings, but deals remain scarce due to soaring rates. Without a strong concept, restaurants shut down quickly. Unlike Bengaluru and Delhi, the city lacks innovation. The real success lies in spotting outdated ideas and turning them into trends,” he adds. Sunday mid-day spoke to restaurateurs and chefs who took a leap of faith.

‘One better shut the restaurant before it drains all resources.’
CIRQA 1960: 2023
Kerala Quarters: 2024

Restaurateur Pankaj Gupta doesn’t mince words when he says that last year was the most difficult Bombay he has catered to in the previous 15 years. Footfalls dropped as experiential events like music fests and flea markets ate into the weekend crowd. Competition also surged with new spaces,” says Gupta, who runs Kerala Quarters and Oye Kake.