Restaurant India News: Ode by ABNAH Expands Vegetarian Focus with New Offerings in Mumbai
Ode — the dining concept by Aditya Birla New Age Hospitality (ABNAH), part of the Aditya Birla Group — has introduced a refreshed menu, adding depth to its position in Mumbai’s fine-dining space. Open since December 2023 and led by Chef Rahul Akerkar, Ode has steadily established itself as a thoughtful culinary destination, balancing creativity with familiarity.
Located in Worli, Ode is designed as a space where food and environment complement one another. While the interiors feature warm textures, cloud-inspired lighting, and an open kitchen, the core of the restaurant continues to be its menu — food rooted in memory and crafted with intention.
With the launch of its new menu, Ode emphasizes continuity rather than change. “This menu isn’t a pivot — it’s a continuation,” says Chef Akerkar. “It’s about listening — to our guests, to those small, quiet moments that tell you when something just works. The belief here is that care isn’t just what’s plated — it’s how we serve, how we evolve.”
The new offerings include approximately 22 dishes, with a notable increase in vegetarian options. Chef Akerkar points to the duck salad and truffle crème brûlée as personal preferences, balancing freshness and indulgence. Not every dish is created with elaborate narratives. Some — like the Bhavnagri Chili Tempura stuffed with sweet potato and paired with romesco — deliver simple comfort, while others hold personal significance. The Bucatini Peperone “Carbonara”, for instance, reflects a family story. “My wife’s vegetarian. So when we travelled through Italy, carbonara was never on the table. This one’s for her,” explains Akerkar. Using roasted yellow peppers and ricotta, the dish stands independently rather than as a replacement.
Other highlights include the Grilled Miso Napa Cabbage Caesar, accompanied by croutons made from dhondas, a Maharashtrian cucumber cake inspired by a recipe from Akerkar’s grandmother. Dishes are also paired with cocktails designed to complement them, such as the Newtonian (J&B Rare, apple shrub, rooibos, hazelnut, lime) or the Beet Around the Bush (Ketel One, beetroot shrub, balsamic, kahwa tea).
The Ode to Prawn Cocktail reimagines a classic shrimp cocktail memory from New York with additions like devilled egg, tobiko, brioche, and shoestring fries, paired with the Bleating Russki — a cocktail blending Ketel One, goat cheese, cockscomb, and strawberry. The wider menu draws from multiple inspirations, including Kerala’s Ulli Theeyal, which informs the seasoning of a Spiced Buff Tenderloin, and a fig mostarda that elevates Pulled Duck and Arugula. A lobster risotto is balanced with the Djinn Gin, a floral and citrus-based drink featuring Gordon’s gin, kumquat, kaffir lime, and jasmine.
Desserts follow the same understated approach, offering options like Dark Chocolate Basque Cheesecake, Vegan Chocolate Fudge Cake, and Truffle Crème Brûlée. The goal, Akerkar notes, is not to overwhelm but to close the meal with comfort.
While the new menu adds breadth, Ode has retained its signature favourites such as the BBQ Black Sesame Chicken Wings, Charred Prawns, Apricot Rum Glazed Ribs, and Peruvian Spiced Chicken, which continue to be central to its appeal.
Through this refresh, Ode reinforces its positioning as a dining space where food reflects connection and memory rather than spectacle. For ABNAH, the initiative marks an evolution in its premium dining portfolio under the Aditya Birla Group umbrella. As Akerkar sums it up, the journey is ongoing: each new dish creates an opportunity to build fresh experiences while staying aligned with Ode’s original vision.
Dining and Cooking