BANNG Brings Bangkok To The Streets Of Bandra

When news broke last year that restaurateur Riyaaz Amlani of Impresario Entertainment & Hospitality Pvt. Ltd. was teaming up with Chef Garima Arora of Bangkok’s two Michelin-starred Gaa to launch their restaurant BANNG in India, I secretly hoped Mumbai would be its home. Instead, the duo opened in Gurugram, leaving me with a serious case of FOMO as my fellow journalist friends raved about Tom Kha Pani Puris and Crab Omelettes. Finally, though, the much-anticipated restaurant has arrived in Mumbai. 

While Chef Arora spotlights Indian flavours at Gaa, at BANNG (named after Bangkok), it’s Thai food that takes centre stage. This is her homecoming project, where she swaps fine dining for a more casual, fun-spirited approach.

When I went for an experience, I had the opportunity to meet the duo. Intrigued by how their collaboration came to be, I asked — and what followed was a lively exchange filled with humour. “He kidnapped me, and he’s holding me ransom if you haven’t realised already,” Arora joked. “You weren’t supposed to say that,” Amlani shot back with a grin. “No, but honestly, we met at Gaa about a year and a half ago, when he came in for dinner. One thing led to another, the stars aligned, and we decided to do a Thai restaurant together. And here we are.”

The Space

Designed by Studio RENESA, BANNG unfolds across two moods: an immersive, theatrical dining room upstairs and a terracotta-hued, hawker-style street bar downstairs. 

“Bangkok is one of the most exciting cities in the world,” says Amlani. “On one hand, there’s joy in eating Thai curries, rice, grills, and stir-fries; on the other, the energy of its street food culture. We wanted both. Downstairs is our street-side bar, with a bold cocktail program rooted in Thai flavours. Upstairs, it’s a more family-style dining room, with shared plates in a warm, sit-down setting.”

BANNG Bar

I began my experience at the bar, where the spirit of Bangkok’s streets and nightlife comes alive. The cocktail menu, curated by Bangkok’s own Attapon De-Silva, aka The Potion Master (of Asia’s 50 Best Bars’ Teens of Thailand fame), is split into three playful sections: Fresh and Fizzy, Yummy and Umami, and Moody and Boozy.

So, what are the must-tries? Amlani recommends Phi Phi Colada (made with coconut cream, toasted cashews and rum), and The Andaman, or ‘Sea in a Glass’ (made with dry squid-infused vodka, guava, Nam Jim Seafood, coconut vinegar, and squid ink). There’s also Raya, featuring finger root-infused vodka, toasted coconut, mushroom soy, and fizz, and Yellow, a cocktail crafted with the yellow curry from the kitchen. For me, though, it was the spirit-forward and elegant White Lotus Martini (inspired by the show, White Lotus) that stole the show. My only complaint? It didn’t arrive with the show's title track that fans like me are hooked to.

The bar bites match the vibe: 7/11 Ham and Cheese Cigar Rolls (I’d return just for these), Kanom Buang Waffles (a DIY jackfruit salad with coconut dressing), Late-night BANNG Cup Noodles, and crispy BANNG-style Crab Cakes with plum sauce. The Ping Bar skewers capture Bangkok’s street-grill culture, while the Sabai 7/11 Chaknas – authentic Thai packaged snacks flown in straight from convenience stores – add a cheeky, nostalgic touch.

The Restaurant

Upstairs, the restaurant shifts gears into a calmer, more refined space. And the menu reflects how Bangkok eats. Executive Chef Manav Khanna (who trained under Garima at Gaa) steers the menu with fire-forward cooking, house-made curry pastes, and ingredients flown in weekly from Thailand. The result is a journey through Thailand’s diverse culinary regions – from the herbaceous north to the spice-packed south. 

Of course, I began my meal with the most talked about dish and one that Chef Arora highly recommends herself: Tom Kha Pan Puri – crisp puris filled with chilled coconut soup, herbs, and oyster mushrooms; it certainly lived up to the hype. Next, I dug into the succulent Bangkok Grilled Chicken with olae sauce and achad, adding a zing to the dish. If you prefer seafood, opt for the Fish Manow and Amlani’s favourite, The OG BANNG’ING Crab Omelette.

Vegetarians have a lot to choose from, too. The flavours of the Isaan Smashed Potato (smashed purple potato served with a salad of mint, coriander, sweet basil & shallots ) reminded me of our Indian chaat preparations. It’s a dish that you can’t stop digging into. Gimme My Krapow with Mushroom (stir fry of holy basil & red chilli) and Pad Cha Tofu (Spicy aromatic stir fry of tofu, finger root & young peppercorn) are Thai classics and perfect for those with a high spice tolerance. For mains, I opted for the Sweet Baby Shrimps with Red Curry Paste and paired it with a steaming bowl of Jasmine rice – absolutely comforting! And of course, I couldn’t leave without some sweet indulgence. The Mango Sticky Rice and Lod Chong Bingsu (milk snow with pandan noodles and coconut sauce) were the perfect dishes to end my meal. 

ELLE Gourmet’s Verdict

With its inventive cocktails downstairs and a thoughtful, regionally inspired Thai menu upstairs, BANNG is a banging addition to Mumbai’s dining scene. And like I said, I’ll be back for the 7/11 Ham and Cheese Cigar Rolls and the White Lotus Martini—and hopefully the theme song will be cued?