Introducing Recca, Mumbai’s newest modern European restaurant & bar

The Meditteranean is a fantastic example of a place, an area, a lifestyle of many people and their influences spread throughout the centuries. The original custodians of the blue zone culinary philosophy, the locals of the region eat an impressive variety of garden vegetables and plant based foods. As the seasons change so do their choices of ingredients as they combine seasonal fruits and vegetables with whole grains and beans that dominate their meals through the year. Oils too are derived from plants and contribute to their healthier wholesome eating habits. While four of the five blue zones consume meat, they do so by celebrating the produce in a clean, flavoursome way.  Seafood is consumed at its freshest and meat is harvested straight from the source to ensure its purest form. More than a meal, food choices for this belt is part of their lifestyle resulting in them living longer, healthier lives. Recca is a tribute to this culinary philosophy but with a unique twist. 

Indian soil is one of the richest, most diverse belts in the world. Recca is a paradigm shift in the world of alternative cuisine by creating an unconventional European menu using carefully curated ingredients from India. We are bringing Bayberries from Uttarakhand, Amaranth from the North, Phodshi Bhaji from Maharashtra,  Gourd from Kerala, Badami Aloo from Assam and other incredible ingredients from across the country to recreate them into our modern European menu. From Horse gram Hummus, to Kashmiri Kalari; From Greek Spinach Pie to Hye Rollers (Light Salad Wraps) the menu is a surprise right from the starters. A definite winner is the Paper Thin Lavash Pizza with unique toppings such as Smoked Artisanal Bengali cheese to Middle-eastern Lamb mince. The range of soups and salads are the perfect accompaniment to the weather, with an array of options from Malabar seafood chowder to our signature Amaranth Salad. 

The irresistible Dolmas (stuffed vegetables, baked on skin) are a lunch time addition to the all day menu with Prawn & Onion to Aubergine and more. We also have an option of small plates and planchas (the Spanish style hot skillet) before diners delve into the choicest Espetada (From the Lava Grill) and Koobideh (Mediterranean kebabs). Our Mains migrate from Claypot pastas in the day to House Special Himalayan Salt Grills as the sunsets each featuring only the finest ingredients from India presented with the European flair. 

Even the dessert selection has been crafted to take you back to the era of its creation, from Ponchiki- the original Donut made with mama’s custard and homemade ground chocolate to the Burnt Cheese Cake inspired by the oldest known baked cheesecake, inspired by the temple cuisine of Odisha. Each dish is a recreation of the glorious global culinary past blended with the modernity of the new world. 

The interiors have been designed by the acclaimed design atelier Siddarth Garrimela; and compliment the food culture of the restaurant. Pristine white walls, offset by aerial gardens. Wooden Flooring with every element crafted to enhance the acoustics of the venue.  The open seating plan allows each guest to be a part of the action, while comfortably maintaining physical distancing. Whether diners choose to sit by the heritage bay windows, the sumptuous banquettes, or sink into the chesterfield leather couches or up at the bar, customers will be transported to another time and another place – all their senses will be heightened!

A focal element of the restaurant is the bar, housing a wide range of labels from India to showcase the rich trajectory of the nation along with a selection of International pours. Spearheaded by celebrated mixologist Darell Mascarenhas, the team will be crafting up cocktails using the foraged Indian ingredients and natural house made mixers for an experience as exciting as our culinary offerings.  All-time classics such as the American Smoked Whiskey Sour will be given an Indian twist, with spices and botanicals from the region. England’s Ot&t will feature fresh Nagpur Oranges. A signature favourite, Crusoe’s Friend, based on the hollywood blockbuster castaway will be a refreshing take on this tropical drink.  With special curations for our lady patrons like Floral toned Whiskey Sours and Gourmet cosmopolitans, the bar menu has a tipple to tantantalise all taste buds.

"Taking inspiration from my travels in the west especially Miami and taking account of the change in scenario across the world, I wanted to introduce the blue zone cuisine philosophy which is the age-old alternative and the best way forward, that gave birth to Recca. Recca, is a dream come to life. We wanted to bring to the country and starting with Mumbai, the world of progressive European cuisine while also creating a culinary destination that can seamlessly transform through the day to night,” said Co-Founder,  Arup Saini

Created in collaboration with acclaimed Chef Saby, Recca for him is much more than a restaurant, it's a journey into his past, a celebration of his successes and a labour of love. “ I wanted to offer Mumbai a culinary experience like no other. Slow cooked food, a rainbow of ingredients, healthy wholesome flavours all find home at Recca where the essence of India has been given a global outlook to present a progressive European Restaurant.  Across the blue zone was a cuisine that was an amalgam of the best dishes and lifestyle choices of Mediterranean. Each dish had its own unique distinctive character and flavour depending on its origins and the ingredients we have chosen to recreate it. Every dish had a story to tell.  An exciting menu that caters to varied tastes and most importantly a food that would be savoured by the Indian palate. Open from morning to night, our commitment is to serve food the way it's meant to be - Healthy, Innovative, Flavoursome and Delicious” 

CHEF INFO
The chef with the Midas touch - Chef Saby holds many accords. From being the only recipient 
of the most coveted National Tourism Award for “Best Chef of India”, awarded by the President of India, to winning the best chef of India at the Varli Awards in New York in 2010, to say Chef Saby is a genius at his profession would be an understatement. After quitting his high flying job as Culinary Director of Olive Bar and Kitchen in 2012, Chef Saby started his culinary academy to nurture and mentor young chefs. Since then Chef Saby has also been entrusted with the responsibility of being the President of the Young Chefs Forum, under WACS (Worlds Association of Chefs Societies) to groom the budding chefs. With his new venture Recca, Chef Saby plays homage to the traditional healthy lifestyle of our ancestors with the dynamic new culinary creation.