Celebrating 100 weeks of Neuma with the best of global and local flavours

Neuma in Mumbai is one of those places where you can just slow down—whether you’re in for a long lunch, catching up for drinks, or just enjoying the quiet corners of its courtyard. Built inside a bungalow, Neuma has an old-world charm that feels easy and familiar, and believe us, every corner of this restaurant has its own little magic—whether it’s the sun-dappled tables in the courtyard, the charming rooftop, or the vibrant red bar that looks like it’s straight out of Moulin Rouge. And now, as it hits the 100-week mark, Neuma is celebrating the way it knows best—with a refreshed menu that brings new flavours while keeping the core essence intact.

Curated by Chef Suvir Saran, culinary director at Neuma, the new menu strikes a thoughtful balance of indulgence and restraint, blending global influences with Mumbai’s local soul. Chef Saran describes this evolution as “quietly confident”, reflecting his own belief that confidence comes from self-assurance rather than loud declarations. Every dish is crafted with a clear focus on quality ingredients, allowing the flavours to shine without unnecessary embellishment. The menu is a celebration of refined techniques, a sense of nostalgia, and embracing modern sensibilities.

A taste of the new menu

Chef Saran’s new menu at Neuma strikes a perfect balance between comfort and creativity. “The menu isn’t about excess,” says Chef Saran. “It’s about clarity and purpose. I want diners to feel nurtured, to taste the thoughtfulness in every dish, and to leave feeling enriched.” With its deeply personal touch, the menu invites guests to explore, discover, and connect emotionally with the food. 

One of the standout dishes, the Kochi lobster tart, exemplifies this balance beautifully. Drawing inspiration from the classic American Maine lobster roll, Chef Saran transforms this dish with a silken Kerala curry that gently wraps around the lobster, enhancing its depth. “It evokes both comfort and intrigue,” he explains, blending familiar elements with the complexity of India’s spices and herbs. The dish manages to be both indulgent and refined—a perfect representation of Neuma’s quiet confidence.

Building on the city’s love for nachos, chilaquiles bring a twist to an old favourite. Chef Saran adds layers of authenticity and depth, elevating the dish beyond its casual roots with bold flavours that still feel rooted in the city’s culinary landscape. Another highlight is Rick’s pappardelle with cauliflower, a vegetarian comfort dish with roasted hazelnuts, caramelised cauliflower, and crunchy panko and garlic. The balance of richness and texture is what makes it irresistible. “It’s inspired by my travels through Italy and New York, reflecting our interconnected world, where food is a bridge between cultures and traditions,” says Chef Saran.

A personal favourite on the menu, the cherry hot cake reimagines the classic black forest cake, pairing a moist sponge with warm cherries and ice cream, creating a symphony of textures and flavours. Then there's the burnt basque cheesecake—sweet, creamy, and just the right amount of caramelised bitterness, adding a fun flavourful twist. A must-try if you ask us! 

What’s next for Neuma?

Chef Saran views Neuma’s 100-week anniversary as both a celebration of Neuma’s journey so far and a peek into what's next. “Neuma’s 100-week milestone is a celebration of its journey so far and an exciting preview of its future. This menu builds on the foundation of what has made Neuma special—its refined sensibility, its warm and inclusive hospitality, and its unwavering commitment to quality and flavour,” he shares. Neuma’s future will also embrace sustainability, seasonality, and a way of eating that nourishes both body and soul.

For now, this refreshed menu is the start of a new chapter at Neuma—one that respects its roots, celebrates the here and now, and looks forward to what’s next. Neuma isn’t just a place to eat; it’s a space that will always make you feel at home while keeping things fresh and exciting. It’s the kind of place you’ll want to return to, knowing each visit will bring something both familiar and new. After all, isn’t that the best kind of dining experience?

All images credit: Rainmaker Consults 

Also read: What is it about Japan that has these Indian chefs continue to feel inspired?

Also read: Mumbai welcomes a new vegetarian haven backed by a Michelin-starred chef