Mumbai is overflowing with restaurants trying to be the ‘next big thing’. But every once in a while, you stumble upon a space that isn’t trying too hard but simply elevating your dining experience. aahii is where North Indian comfort food gets a polished, cocktail-forward glow-up without losing its soul.
Whether you’re showing up for a dinner date, post-work drinks, or just an excuse to enjoy comfort North Indian food, aahii makes a compelling case for why Indian dining can be both comforting and contemporary.
unsobered had the opportunity to visit aahii and sample their cocktail and food menu. While we were there, we also engaged in a candid conversation with the owner Sheetal Agarwal herself, who shared with us insights about the restaurant, cocktail menu, and what makes aahii worth a visit!
Step into aahii, and you’re immediately greeted by a space that feels like a playful collision between heritage and modernity. The restaurant leans graciously into an art-gallery aesthetic, with walls lined with statement artwork that cleverly fuses traditional Indian references with pop-culture quirks. One standout piece? A Raja Ravi Varma-inspired portrait featuring a poised woman casually sporting Air Jordans – because why not?
The interiors are thoughtfully layered with rich blue and red upholstery, warm wooden accents, and neutral beige tones that keep the space grounded yet inviting. Seating details subtly borrow from Indian textile prints, adding elegance without overwhelming the space.
Soft lighting from elegant chandeliers casts a warm golden glow across the restaurant. And during the golden hour, the space fills up with an unmatched radiance. The overall energy is refined but far from intimidating, striking that sweet spot between upscale dining and relaxed comfort.
We tried a few cocktails at aahii from their curated cocktail menu, and here are the top ones that we think you must try!
We also tasted the decadent menu that is truly irresistible and here are some dishes that you must try:
We think the cocktail menu at aahii is simply innovative, where base ingredients shine and the visuals fail to disappoint. With Indian ingredients and flavor enjoying the limelight in both the food and cocktail menu, a visit to aahii is a must if you are looking for a comforting and elevated Indian food experience.
Here’s what Sheetal Agarwal had to say about the restaurant, their cocktail menu, and the building of a story rooted in authenticity over fleeting trends.
The plan was simple, Sheetal says – open a European restaurant in Mumbai.
“We were very keen on opening a European restaurant,” she shares. “For the first six to eight months, we were only meeting international chefs and mixologists and looking at properties in Bandra.”
But then came a meal that changed everything.
“A friend took us to a no-frills tava-style restaurant in Santacruz, insisting the food was worth ignoring the modest setup. There was no alcohol there, and honestly, I’m someone who usually doesn’t go out for Indian food because I like enjoying my drinks alongside my meal,” Sheetal admits. “But the food was incredible.”
That meal led her to Chef Vikram Arora, who was not just the chef but also a co-owner of the restaurant. With experience as a chef consultant and executive chef at renowned establishments including The Kebab Factory in Delhi, Arora brought both expertise and enthusiasm to the table.
After meeting him and having several discussions, “we completely shifted gears from European cuisine to Indian cuisine”, says Sheetal.
The pivot came with a clear vision: Indian food, but lighter, more balanced, and designed to pair well with drinks.
“My one condition was simple – I didn’t want the food to feel heavy”. Indian dining often swings between two extremes, either you leave feeling uncomfortably full after rich, creamy food, or you go to a hyper-modern restaurant where you get one artistic bite and then need dinner somewhere else. The goal was to find a middle ground.
“I wanted people to leave satisfied and full, but not stuffed. And most importantly, it had to feel value for money.”
They carefully curated a menu that keeps the soul of Indian cuisine intact while introducing subtle, contemporary touches.
Our main course is largely classic because we want people coming back for familiar favorites. But our smaller plates and bar bites are where we’ve had more fun experimenting.
Once the food philosophy was locked in, the team turned their attention to drinks, bringing in Santosh Kukreti, popularly known as The Indian Bartender, to shape the u.
Known for his work with several major brands, Kukreti helped craft a menu that complements the food while staying true to aahii’s larger concept.
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They used a lot of Indian natural ingredients, spices, herbs, and greens to build the cocktail menu so that both the food and drinks feel cohesive.
“The restaurant’s name, aahii, translates to sun, water, and cloud, with “sun” being the primary inspiration. That philosophy heavily influenced the cocktail program. We wanted our drinks to reflect those elements, especially heat and the sun.”
That’s why several cocktails carry warm, bright, or spice-forward profiles.
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Having spent 25 years in Nigeria, the founder brings an international perspective to hospitality, though not necessarily in the way you’d expect.
She stated that while they initially thought they’d bring more global influences into the menu because of their international exposure, they realized that “Indian diners love their food the way they know it”.
Rather than over-modernizing dishes, aahii leaned into familiarity – with a nuanced restraint.
“Even in Nigeria, people are very particular about authenticity. Just like Indians don’t want anyone messing with their biryani, Nigerians don’t want anyone touching their jollof rice either.”
Despite the thoughtful curation behind both food and drinks, the team is hesitant to position aahii as “different” just for the sake of it.
“I don’t want to say we’re doing something radically different,” she continues. “We just want to create a space with good food, good cocktails, a warm atmosphere, and hospitality that feels welcoming.”
No food puzzles disguised as dinner. No theatrics for the sake of trendiness.
Sometimes people overcomplicate hospitality. We just want people to come, eat well, drink well, and have a genuinely good time – is what aahii tells with each cocktail, each dish.
“I think people do find cocktails a bit sweet, and they try to drink less”, says Sheetal.
“When they go for neat drinks, they can have an entire bottle. But when it comes to cocktails, many stop at two because they feel conscious of all the ingredients – be it sugar, syrups, or other flavors.
Our cocktail menu is fully steeped into Indian culture. Some top picks that I would recommend are the highly Instagrammable Gulaab Ritual and the spicy Ghost Pepper Picante,” she continues expanding on the Indian cocktail culture and their in-house cocktail menu.
To end things on a lighter note, unsobered asked Sheetal a fun question: if one cocktail on the menu best represented her personality, what would it be?
The answer came quickly. “White Lady.”
“I love the White Lady. It’s gin-based, though I personally prefer tequila-based. It’s strong, clear, and straightforward. That’s how I see myself. Black or white, there are no shades of grey.”
When asked which celebrity she’d most like to host for dinner, she said, “I’d want a lot of celebrities to come”. But if she had to choose one? “Definitely Virat Kohli”, she exclaims!
Address: 4th Floor, Bengal Chemical Bavan, SOBO 25, SV 188, Swatantryaveer Savarkar Rd, opp. Century Bazaar, Mahim West, Worli, Mumbai, Maharashtra 400025
Timings: 12:30 PM to 12:30 AM
Price: 2,700 for two people (approx.) without alcohol
