The Comorin Experience: Innovative Indian Dining & Craft Cocktails
At Comorin, we blend the familiar with the unexpected. From our slow-cooked comfort classics to our nerdy, flavour-forward bar program, every detail is crafted to make you feel at home, whether it’s for a quick bite or a long, celebratory evening.
Welcome to my world. It's a place for inventive drinks, food that feels like home but tastes like something new, and a vibe that’s equal parts luxe and laidback. Come on in.
This is my take on a Mumbai icon, the Pav Bhaji. I serve it with a ring of soft, oven-fresh buttered paos, a rich and deeply spiced bhaji, and a dollop of herb butter. It’s a crowd favourite for a reason.
It’s got crunch, it’s got melt, it’s got mood. My Kalari Cheese Bun features a pan-fried, stretchy cheese from Jammu, tucked into a soft bun with sweet chilli onion. It’s as addictive as it sounds.
At my bar, every cocktail is a story. This jewel-toned drink is a perfect example of our nerdy approach to mixology, creating something zesty, unexpected, and utterly memorable.
I wanted to create a space that feels both celebratory and comfortable. Here, warm wood, soft, glowing lights, and carefully chosen details come together to create an atmosphere that invites you to settle in and stay awhile.
My Tawa Chicken Rara is all heart. I slow-cook succulent chicken in a rich, spiced gravy and serve it with flaky, charred parathas, ready to be torn and dipped.
A little bit of nostalgia, remixed. My Cheeni Malai Toast is a signature dessert, featuring light, airy malai on a crisp toast, finished with a crunch of caramelized sugar.
There’s a rhythm to the bar. The clink of glasses, the motion of the shaker, the careful pour. It’s where our bartenders craft drinks with character, and it’s the best seat in the house.
About Featured
When you step inside, you aren't just here for a meal, you're here to see how we play with tradition. If you’re coming for dinner, I recommend starting with the Kalari Cheese Bun. It has that specific, addictive crunch you won't find anywhere else, especially when paired with one of our sous-vide cocktails to see exactly how our bar crew reimagines Indian flavours.
At Comorin, we operate on a simple premise: food should feel like home, but taste like a discovery. We take the classics—the Pav Bhaji you grew up with, the Mutton Rara that defined Sunday lunches—and rethink them through a modern lens. It’s about texture and mood. When we make our Pav Bhaji, the goal isn't just to serve a staple, it’s to make sure that ring of oven-fresh buttered paos hits the table with exactly the right level of fluffiness, paired with a bhaji that’s been simmered until the spices are deep and nuanced.
The bar is where we get truly nerdy. Our mixologists don’t just pour; they infuse, clarify, and experiment. Whether it’s a Neer More 2.0 with that distinctive green chilli kick or a signature cocktail using sous-vide techniques, we design our drinks to be zesty and unexpected. We’ve built the space to reflect this duality, using warm wood, soft lighting, and an atmosphere that feels luxe without ever being stuffy.
Whether you’re in Gurugram at Two Horizon Center or visiting our Lower Parel outpost in Mumbai, the core remains the same. You’ll find dishes like our Kalari Cheese Bun, sourced from Jammu, serving as a reminder that Indian cuisine is a massive, diverse playground. We’re here to help you navigate it. If you’re planning an evening with us, note that our menu shifts with the seasons and the festival calendar, as we love a good reason to celebrate, be it Navratri or Onam. Pull up a chair and let us show you how we do things.
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