ASIAN CUISINES DELIGHT

Perched in the heart of Trident Nariman Point, India Jones—named after travel enthusiast and fine cuisine, Bharat Joyent—offers a vibrant journey through Asia.

The menu invites authentic asian flavors exploration: savor Korean set lunches, unlimited dim sum, bento boxes, yakitori, wok-fried noodles, or tangy Asian salads. Choose your fresh catch from the sea tank and have it cooked your way—steamed, grilled, or stir-fried, blending tradition with flair.

India Jones is an award-winning Pan-Asian restaurant themed around the fictional legend of Bharat Joyent, a traveler born on India’s Independence Day in 1947. The restaurant is presented as Joyent’s “private hideaway,” where he shares authentic recipes allegedly won at gambling tables throughout the Orient.

To reinforce this adventurous narrative, the menu is uniquely designed as a traveler’s map and diary, guiding guests through the culinary traditions of countries like Vietnam, Japan, and Singapore. The contemporary space is filled with Asian artifacts and features a central teppanyaki grill, bringing his “secret” global discoveries to life through live cooking performances.

With a lively ambiance, a teppanyaki counter, and dishes like Hainanese chicken and Yan Chow fried rice, it’s a Pan-Asian escape right in South Mumbai, in the heart of the traditional commercial business district, Nariman Point.

At India Jones in Trident Nariman Point, take your time savoring a grand appetizer or main course platter amid a vibrant Pan-Asian spread. From Korean set lunches and unlimited dim sum to bento boxes, yakitori, wok-fried noodles, and tangy salads, every dish invites exploration—plus, pick your fresh catch from the sea tank and have it grilled, steamed, or fried your way. Dine al fresco under the stars, with the Arabian Sea’s rhythm in the air, and let the flavors of Vietnam, Japan, Thailand, and beyond unfold in true coastal elegance.

Designed by New York-based architect Toni Chi, India Jones blends modern elegance with the spirit of traditional Asian courtyards. Natural wooden tones and dark stone finishes evoke Japan’s Edo period, while an open kitchen with a teppan hotplate invites guests to watch chefs at work—balancing intimacy and energy with both communal seating and private tables. It’s a space where design, drama, and dining unite—transporting you across Asia without leaving Mumbai.

India Jones strikes a perfect balance—contemporary yet warm, vibrant yet intimate. Deep browns and soft yellows set a rich, inviting tone, while focused lighting gently highlights each table, dissolving the surroundings into shadow for a private, almost cinematic ambiance. Ideal for hushed conversations, big deals, or romantic evenings, the space wraps you in elegance—where art, light, and cuisine create moments that linger.

India Jones is celebrated for its craft cocktails, thoughtfully paired with its Pan-Asian menu— the Ma La Manhattan is a standout, reimagines a classic with bold, smoky depth— with its brown butter-washed whisky, vanilla fig syrup, and a touch of acid for balance, it’s rich, nutty, and perfectly balanced—elevating every sip. A delicious match for bold flavors, it’s proof that here, the drink is just as much a journey as the meal. Cocktail craft meets culinary daring—perfectly at home in India Jones’ adventurous spirit.

At a Pan-Asian restaurant like India Jones, starters are the perfect gateway—light yet satisfying, packed with bold flavors in small bites. Dim sums and sumais shine brightest: delicate wrappers, juicy fillings, and that first burst of umami steam when you take a bite.They’re not just appetizers—they’re an experience, setting the tone for the feast ahead.

I commence with the Lobster XO Dumpling at India Jones, a luxurious bite—plump, handmade dumplings filled with tender lobster and rich Guangdong-style XO sauce, known for its deep umami from dried seafood and chili. Each piece delivers a bold fusion of briny, spicy, and savory notes, elevated by delicate wrappers and a touch of finesse. A perfect harmony of coastal indulgence and Asian flair—elevating dumplings to a gourmet experience.

The open-faced steamed chicken and prawn dumpling topped with Beluga caviar was a masterstroke of texture and taste—delicate, briny pearls bursting over tender, savory dumpling filling. The caviar is placed fresh atop the warm dumpling, letting heat gently elevate its buttery, oceanic richness without losing its pop. The pairing is luxurious yet balanced—umami from the prawn and XO, depth from the chicken, and a cool, salty elegance from the caviar. A true indulgence, where every bite feels both refined and revelatory.

In the mood for something smooth and contemplative, I ordered the Tea and Tannin—a cocktail that delivers depth without heaviness, it’s rich in tannins and layered with notes of smoke, spice, and dried fruit.. Smoky lapsang souchong, brandy, and mulled wine syrup weave together in a warmly spiced, tannic harmony—complex, yet refreshing in its clarity. At 18% ABV, it’s the perfect companion for late-night musings or a sophisticated end to a flavorful meal. Crafted for those lingering hours when it’s “too late for coffee, too early to go home,” and deeply aromatic—a warm embrace in a glass, perfect with dim sums.

The Ganjiang Chicken at India Jones delivers bold, spicy-sweet flavor—crispy chicken tossed in a fiery ganjiang (dry chili) glaze, finished with a nutty crunch of sesame and a refreshing touch of namul, Korean-style seasoned greens. It’s a vibrant fusion: Sichuan heat meets Korean banchan, balancing spice, texture, and freshness in every bite. Perfect for lovers of heat and crunch—this starter doesn’t just wake up your palate, it takes it on a journey.

Red wine and Asian cuisine can be a surprisingly harmonious pair—especially when the wine’s sweetness or full body balances bold spices, umami, and heat.A velvety, slightly sweet red with soft tannins—like a good Pinot Noir or a touch of Merlot—complements tandoori spices, rich curries, and smoky stir-fries without clashing.It’s all about balance: the wine’s depth meets the dish’s complexity, letting both shine.

I ordered for the Chateau Ste. Michelle, SYRAH, COLUMBIA VALLEY, 2019, WASHINGTON STATE’S FOUNDING WINERY, and it turned out to be perfect with the main course.

The Chateau Ste. Michelle Syrah Columbia Valley 2019 presents a deep purple appearance and an expressive nose defined by powerful aromas of ripe blackberries and blueberries, interwoven with rich notes of mocha, coffee, and black pepper, rounded out by subtle hints of vanilla from its 16 months in oak. On the palate, this medium-bodied wine is smooth and jammy, offering juicy, concentrated berry flavors that lead to a long, balanced, and smooth finish with touches of smoke and spice.

Crafted as an approachable, fruit-forward expression of Columbia Valley Syrah, its soft tannins make it highly versatile and an ideal pairing for barbecued ribs, grilled meats, or strong cheeses. For further details on the winery and their full portfolio, the official Chateau Ste. Michelle website is a great resource.

The Truffle & Wild Rice Hibachi was pure magic—fragrant fried rice kissed with roast garlic olive oil and elevated by an earthy truffle aroma. Loaded with shiitake, enoki, shimeji, black fungus, and white mushrooms, every bite burst with umami depth and distinct textures, from crisp to tender.Rich, savory, and incredibly moreish—I could’ve devoured kilos. A masterclass in flavor balance and fire-kissed finesse.

India Jones features an open kitchen designed around cooking techniques, not cuisines—divided into dedicated zones for curries, stir-fries, and salads/appetizers.This layout brings focus to the craft of cooking, letting guests witness the skill behind every dish, from simmering sauces to high-heat wok work. A culinary stage where method meets flavor, all in full view.

India Jones at Trident Nariman Point, Mumbai, offers a vibrant Pan-Asian dining experience where tradition meets modern flair. Led by Culinary Director Arjun Yadava and F&B Manager Akshay Chonkar, and executed by Chef Stefan and Chef Gaurvi, the menu celebrates East and Southeast Asian techniques—from curries to stir-fries to fresh appetizers—crafted with precision and artistry.

With an open kitchen, warm hospitality, and service excellence under Restaurant Manager Avirupa Yadav, every visit is a journey of flavor, culture, and elegance.

Says Chef Stefan Chin, “Always keeping room to create a modern Asian meal using varied ingredients and textures has now become an integral part of my journey as a Pan Asian cuisine chef at India Jones.Some of my forever classics are The Steamed Grouper with India Jones Soy, The Cantonese Braised Chicken with Pock Choy, Seafood Xo, Double Cooked Pork Belly Char Sui Glaze and many more”.

Chef Stefan’s mastery of the teppanyaki grill brings fire, flair, and precision to India Jones—where high-heat cooking meets performance art.His wok skills shine through bold flavors and confident technique, turning each dish into a dynamic, flavorful experience.A true culinary artist, he elevates every meal with energy and expertise.

The cool afternoon breeze, the lush greenery, set the perfect mood to continue the lunch outdoors. With palm trees framing the space and the city humming softly, the main course felt even more alive, served amidst nature’s quiet elegance.

Started with the Tiger Prawn in Singapore Chilli Sauce, a standout—plump, juicy prawns coated in a glossy, spicy-sweet sauce with hints of garlic, ginger, and tangy tomato. The heat hits first, then the sweetness lingers, balanced perfectly with a silky, egg-thickened glaze that clings to every bite. A bold, vibrant dish that brings the energy of Singapore’s hawker streets to your table.

The Chef’s Special Lamb Rendang Rice Noodle Bowl at India Jones, Trident Nariman Point, is a masterclass in slow-cooked depth—tender lamb simmered in rich, spiced coconut gravy, layered with lemongrass, galangal, and kaffir lime, then served over silky rice noodles.

Each bite delivered warmth and complexity, with the rendang’s earthy, slightly sweet heat perfectly balanced by the freshness of herbs and a hint of lime. A bold, comforting bowl that brings the soul of Malay-Indonesian cuisine to Mumbai’s vibrant dining scene.

After a hearty lunch, that sweet tooth craved for desserts, and the chef prepared the burrata-cheese cake. A creative menu item blending creamy burrata with cheesecake elements—offered a rich, velvety texture with a hint of savory elegance.

The Oberoi’s culinary team is known for such refined, indulgent creations—best enjoyed with a view of the Arabian Sea or paired with a fine cocktail.

Decadent, satisfying, and worth every bite.

Ah, the sweet tooth struggle is real—and totally worth it for that first spoonful of chocolate chip ice cream.Creamy, rich, with perfectly placed chunks of bittersweet chocolate, it’s comfort in a bowl—simple, satisfying, and impossible to resist. No regrets here.

The Five Spice Flourless Cake with burnt espresso tiramisu ice cream at India Jones was next-level dessert. A bold fusion dessert—imagine a rich, dense chocolate cake made without flour (perfect for gluten-free cravings), elevated with warm, aromatic five-spice (star anise, cloves, cinnamon, fennel, pepper).Layered with a daring ice cream twist: tiramisu reimagined with burnt espresso notes—think deep, smoky coffee, mascarpone creaminess, and a hint of bitterness for balance.

It was a sophisticated mashup of Indian spice sensibility and Italian classic, chilled and reinvented. A real conversation starter on the plate!

India Jones at Trident Nariman Point is your ultimate destination for authentic Pan-Asian flavors—where Korean set lunches, unlimited dim sum, bento boxes, yakitori, and wok-fried noodles meet bold Indian flair. Savor tangy salads, fresh seafood from the tank, or smoky grilled dishes, all paired perfectly with craft cocktails or wine. It’s not just a meal—it’s a vibrant fusion of tradition, technique, and taste.

The expansive menu celebrates asian culinary diversity, thoughtfully crafted to capture the heart of asian flavors—from street-food gems to refined dishes—each bite telling a story of tradition and taste.