Restaurants & Food
Two new restaurants symbolise Mumbai’s relationship with South Indian food
If Uppu is an ode to Sunday breakfasts in Matunga, Oor feels like stepping into someone’s home. Tucked inside Kitab Mahal in Fort, the vegetarian restaurant is run by husband-wife duo Vijay and Panchali Bhatia, with Panchali, born in Mumbai to Mangalorean parents, at the heart of the kitchen. “Oor is an extension of my home kitchen,” she says, and it shows. The recipes are drawn directly from her mother, the rhythms of cooking as familiar to her as childhood memories. Just as striking is the warmth with which the couple greets diners, making the restaurant feel like a personal invitation rather than a commercial space.
That homely philosophy shapes everything. Sambhar, rasam, and chutneys are made in-house; podi powders ground fresh; masalas prepared the old-fashioned way. Cold-pressed oils replace refined ones, vadas are fried in small batches, and no baking soda touches the batters. The result is food that tastes clean, light, and deeply comforting, as if cooked for you in a family kitchen.
The menu offers the classics, pillowy thatte idlis, crisp vadas, benne dosas, alongside Panchali’s personal touches: pineapple rasam with its sweet-sour balance, vegetable palya uttappam, and kottige, idlis steamed in jackfruit leaves. Some small plates, like the crisp edged patti samosa, are instant favourites, and the jaggery-rich Oor shree for dessert is not to be missed.
The space reflects that same rootedness. Wooden cabinets topped with glowing lamps, rattan chairs, and accents like Kathakali masks and Etikoppaka woodwork lend it the air of a South Indian household transplanted to Mumbai. But Panchali’s larger intention is less about dining out than recreating the spirit of dining in.
On the surface, Uppu and Oor tell very different stories. Uppu is run by a north Indian family with no South Indian roots, though the owner’s years in Tamil Nadu shaped his palate. It is, at heart, an outsider’s love letter, a tribute from a family that found comfort in someone else’s cuisine, and wanted to make that comfort more widely accessible in Bandra. Oor, by contrast, is as rooted as it gets. For Panchali Bhatia, the restaurant is a continuation of her Mangalorean heritage, and a way of feeding people the way she herself was fed at home.
Both represent two sides of how food travels and transforms in a city of migrants. One shows how cuisine can be lovingly adopted by those outside its community; the other shows how it can be preserved and nurtured from within. South Indian food in Mumbai has never stood still. It travelled here with communities who made the city their home, took root in Matunga’s cafés, spilled into street corners and college canteens, and eventually gave rise to hybrid dosas that locals now claim as their own. Along the way, it has ruffled feathers, sparking debates about authenticity and identity, but it has also become one of the city’s most beloved, everyday cuisines.
Uppu and Oor enter this landscape with different approaches. Yet both are bound by the desire to feed people with food that feels personal, grounding, and full of memory. In their own ways, both these openings show that the cuisine here is still evolving, still connecting people across cultures and generations, and still, above all, bringing comfort to the city that eats it.
Restaurants & Food
Restaurants to explore across India for delightful festive celebrations – Food & Recipes
Dakshin at Sheraton New Delhi: Dakshin at Sheraton New Delhi is marking Onam with a traditional Sadhya, the elaborate vegetarian feast from Kerala. The spread will feature classics like Avial, Erusser, Kootu Curry, and Kalan, reflecting the harvest festival’s culinary traditions. Celebrations run from August 28 to September 5, 2024, with the atmosphere evoking Kerala’s festive spirit.
Nav Chaitanya,Mumbai: This Ganesh Chaturthi, Nav Chaitanya revives Pangat—its annual sit-down festive meal that recreates the warmth of traditional Malvani gatherings. Served on banana leaves with dishes like aloo wadi, kala vatana usal, vade, waran bhaat, and seasonal chibud, the thali is a sensory journey through Maharashtrian flavors. Blending devotion with nostalgia, Pangat offers the city’s diners a taste of home and the joy of eating together in community.
The Jamming Goat, Bengaluru: The restaurant unfolds as a rooftop brew garden where surrealist art, shifting lights, and open sky set a playful yet striking backdrop. Seafood anchors the menu, with dishes like Stuffed Bhangda Fry, Lemon Herb Prawns on focaccia, and Tandoori Coconut Lobster, balanced by inventive small plates such as Chicken Cafreal Arancini and Crispy Broccoli Poppers. Together, the food and ambience create an atmosphere where dining feels both familiar and imaginative, carried by the energy of music and conversation.
Ganesh Chaturthi at Taj Corbett Resort & Spa, Uttarakhand: At Taj Corbett, the culinary team welcomed Ganesh Chaturthi with a handcrafted Mawa Ganesh idol, symbolizing auspicious beginnings. Guests can also enjoy a special breakfast spread featuring favorites like modaks, puran polis, banana sheera, and coconut laddoos. The celebration brings together devotion, tradition, and flavor in the serene Himalayan setting.
Sheraton Grand Pune Bund Garden Hotel: Feast is marking Ganesh Chaturthi with a specially curated menu inspired by traditional Maharashtrian cuisine and Lord Ganesha’s favorite offerings. The spread features festive sweets such as Ukadiche Modak, Puran Poli, Mawa Modak, and Chocolate Modak, along with savory classics like Varan-Bhat, Batata Bhaji, and Alu chi Patal Bhaji. Accompanied by koshimbir, papad, pickles, and tak, the meal captures the warmth and essence of a traditional Maharashtrian household celebration.
Varq, Taj Mahal New Delhi: Step into the vibrant spirit of Kerala’s most cherished festival as Varq at Taj Mahal, New Delhi with a specially curated Onam Sadhya Thali. Known for its contemporary take on Indian cuisine, Varq is embracing the authentic traditions of Onam, bringing together a colourful spread of flavours, culture, and celebration. Crafted by their chefs, the elaborate thali features classics such as rasam, upperi, vendakkai khichdi, and red pumpkin erussery, each prepared with authentic recipes and served in a traditional festive presentation from Wednesday, 3rd September to Friday, 5th September 2025.
Tuya, Hyderabad: Tuya in Hyderabad marks Onam with a traditional vegetarian sadhya, served on September 5 and 6 at ₹999 plus taxes. Guided by Chef Suresh DC, the banana-leaf feast features Kerala classics like aviyal, olan, erissery, parippu with nei, and ends with ada pradhaman and semiya payasam. The menu balances nostalgia and simplicity, offering familiar flavours in an atmosphere that feels warm and homely.
Comorin: Comorin is celebrating Onam with its specially curated Onam Sadhya experience, from 3rd to 5th September 2025. The specially curated menu will feature classics like Nendran Chips, Kerala’s iconic golden banana crisps, Inji Puli, a sweet-sour-spicy ginger-tamarind relish, Aviyal – a traditional medley of vegetables in coconut and yogurt, and Olan, a delicate ash gourd and cowpeas curry simmered in coconut milk. The experience concludes with Sambaram, Kerala’s spiced buttermilk, ensuring a refreshing finish to the indulgent feast. The Onam Sadhya will be available during lunch and dinner, with only 30 guests per meal period per day and reservations are mandatory.
What Do Restaurant Inspectors Look For?
Each inspection report is a “snapshot” of conditions present at the restaurant at the time of the inspection.
Ginny Beagan, Wochit
You can use the database to search by county or by restaurant name.
Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Indian River County restaurant inspections site.
Here’s the breakdown for recent health inspections in Indian River County, Florida, for the week of Aug. 18-24, 2025. Please note that some more recent, follow-up inspections may not be included here.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our Indian River County restaurant inspection site.
Which Indian River County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their Aug. 18-24 inspections and no violations were found.
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Indian River County restaurants did not pass the first inspection?
774 21st St., Vero Beach
Routine Inspection on Aug. 19
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
2 total violations
- Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pasta salad at front counter cooler
- Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has knocked down wall and added square footage. Operator has swapped out hand sink for mop sink in one restroom. Front counter has been moved to old dining area and dining area is now located in acquired square footage area **Repeat Violation** **Warning**
4236 20th St., Vero Beach
Routine Inspection on Aug. 19
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 3 high-priority violations
- Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 60f. Employee iced down item in cooler
- Basic – Equipment and utensils not properly air-dried – wet nesting. Clean cups at servers station
- Basic – Floor tiles missing and/or in disrepair. Walk in freezer
- Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on hood filters
- High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over pasta in walk in cooler **Corrected On-Site**
- High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: chicken wings (76F – Cold Holding); turkey (46F – Cold Holding); sliced tomatoes (51F – Cold Holding) ; tuna salad (46F – Cold Holding) hot dogs 51f cold holding Glass cooler- Tiramisu 45f. Cold holding. ; milk (47F – Cold Holding); blue cheese dressing (46F – Cold Holding) **Warning**
- High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pies were made 3 hours ago
- Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates are locked in cabinet. Manager states I will be able to view certificates at callback tomorrow **Warning**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
-
Brand Stories1 month agoBloom Hotels: A Modern Vision of Hospitality Redefining Travel
-
Brand Stories1 month agoCheQin.ai sets a new standard for hotel booking with its AI capabilities: empowering travellers to bargain, choose the best, and book with clarity.
-
Destinations & Things To Do1 month agoThis Hidden Beach in India Glows at Night-But Only in One Secret Season
-
Destinations & Things To Do1 month agoUntouched Destinations: Stunning Hidden Gems You Must Visit
-
AI in Travel1 month agoAI Travel Revolution: Must-Have Guide to the Best Experience
-
Family Travel2 months agoThings to Do Indoors in New Jersey
-
Brand Stories2 months agoVoice AI Startup ElevenLabs Plans to Add Hubs Around the World
-
Brand Stories1 month agoContactless Hospitality: Why Remote Management Technology Is Key to Seamless Guest Experiences
-
Restaurants & Food5 months ago10 New Restaurants In Delhi NCR To Head To This Month
-
Brand Stories2 months agoHow Elon Musk’s rogue Grok chatbot became a cautionary AI tale
You must be logged in to post a comment Login