Our Story
A cornerstone of the Brooklyn table.
Mumbai Place is two small rooms in Brooklyn serving modern interpretations of classic Indian cooking. One kitchen philosophy, two neighborhoods — the same insistence on fresh ingredients, quiet technique, and the right amount of spice.
Kitchen philosophy
Classic dishes, rebuilt with care.
We started Mumbai Place because the Indian food we loved at home was not the Indian food most New Yorkers had eaten. Quieter on the heat dial, clearer on the spices, generous with what each dish actually is.
The base of every curry gets built from scratch each morning — onion, ginger, garlic, tomato, the right spices toasted and bloomed in oil. Marinades go on meat the night before. The tandoor is ripped to 800 degrees before the first skewer.
Nothing arrives pre-portioned in a bag. Nothing gets microwaved. It is a particular, patient way to run a restaurant — and it is the only way we know how to cook.
What we serve
Four corners of the menu.
Mumbai street
The loud bright plates
Pani puri, chaats, and the afternoon snacks we grew up eating at the stall. Built to be eaten with your hands and finished in a minute.
Tandoor
Eight hundred degrees
Yogurt-marinated overnight, blistered in the clay oven. Paneer tikka, seekh kebab, tandoori chicken on the charred steel plate.
Curries
Gravies built from scratch
Onion-ginger-garlic bases started fresh each morning. Butter chicken, rogan josh, saag paneer, dal makhani — cooked patiently, ladled generously.
Biryani
Sealed under dough
Long-grain basmati layered over slow-braised protein, fried shallot, saffron and rose. Cut open tableside.
The Mark
The Great Taste of India.
The original Mumbai Place mark — bowls of the food we serve, gathered around the wordmark, watched over by the Gateway of India.
Two rooms