This cosy restaurant in Khar is redefining comfort food with home recipes from across the world

Have you ever walked into a restaurant and felt an immediate sense of calm? That’s how I felt the moment I stepped into Sweeney. A cosy spot in Khar West, it has a homely quality that doubles as a quiet escape. Sage greens, wicker, wood, and layered fabrics come together to mirror a lived-in space. Comfort was the first word that came to mind, and it stayed.

It reminded me, almost instinctively, of Scarlett House, Malaika Arora's previous venture, which she described as an invitation into her own home. That intimacy was its whole identity. Sweeney is cut from the same cloth, but it tells a slightly different story. Here, Arora draws from her travels—the tables she returns to across the world, cuisines that ground her when she’s far from home.

More importantly, co-founder Dhaval Udeshi's approach leans heavily on research and repetition, returning to kitchens, observing how food is actually cooked and lived with, and translating that into a restaurant setting. Together, the idea of “home” is the foundation of the menu here rather than merely an aesthetic. 

The design reinforces this idea. The courtyard seating presents a calming palette of green and neutrals, with wicker and cane adding texture and warmth. But the best part of it all is the 140-year-old mango tree, which anchors the courtyard, adding to the charm of the place. There's an indoor seating area as well, but in my opinion, the courtyard is the best spot to be in if you are slightly unbothered by the summer heat. It is also a great way to experience outdoor dining in a manner that feels like a home away from home.

The menu does well to augment that homely feeling, but what sets it apart is the way it has been built. Many of the dishes draw directly from recipes sourced from homes across the world: Thai households, Italian kitchens, and beyond, where food is shaped by instinct, repetition, and memory rather than presentation. And it shows because nothing here feels overworked or overly stylised.

There’s the bold, coconut-rich curries of Southern Thailand, the quieter, herb-forward cooking of the North, and Italian dishes that taste genuinely homemade because, quite literally, they are rooted in home kitchens. The chimichurri prawn risotto is one that stays with you. It is comforting and rich, but lifted with just enough sharpness to keep it from feeling heavy. The steamed fish in Thai chilli basil leans into cleaner, more delicate flavours, letting the herbs and heat do the work without overpowering the fish.

My personal favourite, though, is the NZ lamb shank, slow-braised until perfectly tender. It is indulgent, gently sweet and tangy, with just enough spice to make it linger. Then comes the pad Thai, which hits all the right notes. The tang of tamarind and a hint of smokiness from the wok are balanced with crunchy peanuts for a satisfying contrast in texture.

Even something as simple as the crab meat fried rice feels considered. It is light yet flavourful, and easy to keep going back to between bites of everything else.

The smaller plates and flatbreads are equally tempting. The truffle mushroom stracciatella brings together earthy mushrooms and creamy cheese in a way that feels indulgent without overwhelming, while the Parma ham, arugula and parmesan combination keeps things sharp, salty, and fresh.

Dessert is where you should absolutely not hold back, no matter how full you are. The mango sticky rice crème brûlée is a genuinely clever creation, a well-balanced take on a classic, while the chocolate sin is exactly what it promises: layered, rich, and unapologetically indulgent.

It all comes together in a way that feels effortless. Sweeney isn’t trying to reinvent anything; it simply refines what already works. There is a quiet confidence in that approach, one rooted in real kitchens, real recipes, and a deeper understanding of what makes food comforting in the first place. And that is what stays with you long after you leave.

All images: Sweeney, Katalyst PR

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