Coming In Hot: HOM Is Mumbai’s New Restaurant Dedicated To Fire-Forward Cooking

There’s something undeniably primal about food cooked over an open fire. It’s bolder, smokier, and instantly more indulgent. Whether it’s chicken kebabs on the grill or lamb skewers over coal, that charred, slightly burnt flavour is one we Indians deeply resonate with. Many of us grew up eating meals made on the chulha, so the connection to fire runs deep. From bonfire nights shared with friends and family to the ancient Indian tradition of cooking over open flames, fire has always been part of how we celebrate food and togetherness.

Paying homage to that age-old tradition is Pratik Gaba, who has opened HOM – a new restaurant in Bandra where grills and tandoors take centre stage. Expect tiger prawns cooked on fire, charred carrots with peas, and a menu that celebrates smoke, flame, and the many moods of heat. Joining Gaba is Chef Saurabh Udinia (of Revolver, Singapore fame), as HOM’s Culinary Director, who brings his finesse and flair for modern grill cooking to the table, alongside Pankaj Balachandran of Countertop, who has curated a line-up of smashable cocktails.

The Impetus 

“HOM is a very special name for us,” shares Gaba. “I've studied in the school Arya Vidya Mandir (AVM), where every Monday, we’d perform havan. Sanskrit was our third language after English and Hindi. Plus, Sanskrit is one of the oldest languages in the world. Our restaurant is based on the concept of fire, which is the oldest form of cooking. Since the restaurant is rooted in the concept of fire, we decided to name it in Sanskrit. HOM comes from the word Homa, which means ‘sacred fire,’” he adds. 

Though a first-time restrauteur, Gaba draws from his years of experience in events and nightlife to create a space that’s high on energy – one where the food, cocktails, and ambience come together in a seamless, spirited flow. 

The Design 

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At the heart of the 2,000-square-foot, 42-seater restaurant stands the HOM Theatre — an open kitchen that invites guests to be part of the action. It features a traditional tandoor and a custom-built wood-fired grill with a completely unobstructed view, so when you take your seat, you’re already part of the show.

Embodying the concept of fire-forward cooking, designers Parzan Daruwalla and Natasha Chawla of Studio 6158 have created a space that’s warm, textural, and inviting. Terracotta-coloured stucco walls, red-burgundy tiles, and sculptural tiled columns add depth and vibrancy, while the lighting keeps the space moody yet intimate. Divided into two sections – indoor and out – HOM blends energy with ease. It’s unpretentious, dynamic, and designed for people who love good food, good fire, and good company. There’s another outdoor section at the back, which is a waiting area for you to have cocktails and snacks before you get your table.

The Food 

At HOM, Chef Udinia bring out flavours from different regions of the Indian subcontinent, as per his travel experiences, which he pairs with locally and globally procured ingredients. “All of my dishes are fire-based and 80% of my menu is actually on the charcoal – whether it's the grill, which is the soul of the restaurant or the tandoor,” he explains. 

While you can choose from the à la carte menu, which features bold snacks, ingredient-forward small plates, and inventive desserts, it’s the HOM Theatre that steals the show. With front-row seats to the open kitchen, the 11-course tasting menu takes you on a journey through the restaurant’s fire-forward philosophy, one perfectly curated bite at a time. Naturally, this is where I took my seat, and my taste buds were ready.

Hailing from Delhi, Chef Udinia wants you to begin with Chaat. “I've tried to do a version of Dahi Bhalla and make it lighter because I want people to taste more.” Bhalla, in the form of a sponge, is layered with the traditional chutneys and whipped yoghurt, mint powder, and spicy dust. Up next is the Punugulu, from the family of vadai. “It’s called GoliBaje in Karnataka, and I try to make it lighter by aeration and fermenting. It's stuffed with prawn recheado into a ball,” the chef shares. NGL, both the dishes - the Chaat and Punugulu felt like eating clouds! 

The meal continued with Pork Tartine, a brioche topped with purple cabbage slaw and yuzu, crowned with rich pulled pork in a MoSaMa (moilee–saunth chutney–makhani) sauce. The Kashmir Morel, stuffed with a mix of morels and button mushrooms with garlic and black pepper, is cooked in the tandoor and served over a puddle of mushroom nihari so rich, it could easily pass for a mutton one.

Then came my personal favourite, Scallop and Crab – smoky Scottish scallops, thrown directly on the charcoal fire, sitting on a bed of mud crab cooked with coconut milk and curry leaves. A moilee-style sauce ties everything together, perfect for mopping up every last bit.

The Red Snapper, marinated in chutney made from lemongrass, coriander, coconut and lime, comes wrapped in banana leaf, just like patrani macchi. First, it is steamed in the oven and then grilled over the fire, bringing the heat in more ways than one.

The King Prawn, one of the chef’s personal favourites, quickly became mine too. “Grilled over fire, it’s finished with a sauce made from my three favourite ingredients — curry leaf, black pepper, and garlic — with a sprinkle of gunpowder dust on the side,” says Udinia.

For meat lovers, there are two comforting classics: Chicken Seekh Kebab with Garlic Yogurt and Onion Salad, and a perfectly cooked Laal Maas paired with stock khichdi and pickled onions. The final savoury course, Palak Paneer Kulcha, is topped with parmesan cheese.

It’s hot, crisp, and beautifully blistered, with just the right amount of char. Dessert brings the meal to a delicate close: Carrot Fudge with Saffron Espuma, layered with milk skin. It’s rich, aromatic, and deeply satisfying.

On request, I also sampled two vegetarian dishes you shouldn’t miss if you’re ordering à la carte. The Charred Baby Carrots with Peas Nimona and Coriander reinterpret a traditional Uttar Pradesh favourite – where sweet peas are turned into a spiced paste – with a smoky, modern twist. The Green Pumpkin with Tare Glaze, grilled over fire and served with pukhtan sauce and pumpkin seeds, is another standout. 

The Cocktails

Earlier, Gaba mentioned that HOM’s cocktails are smashable, which he explains best. “We use the term because we want people to enjoy their food and have multiple cocktails. They’re light, clarified, and made using fresh fruits,” he says. For low-ABV or zero-proof drinks, the mixologist even brings over a fruit basket so you can choose your fruit — proof that freshness is non-negotiable here.

Among the standouts, the whisky-based Ashes To Oolong is carbonated for 12 hours using their in-house carbonator, then mixed with passion fruit, pandan, and hojicha (a Japanese tea) – light, fragrant, and refreshing. The rum-based Watermelon Sugar, Why?, and Split Decision are equally playful and easy to sip.

ELLE Gourmet’s Verdict

Whether you’re here for a drink and a few small plates, or diving into the full Theatre experience, HOM brings the fire, and you’ll taste it in every bite.

Where: HOM, Bandra, Mumbai

When: Dinner (Tuesday to Sunday): 7:00 PM to 1:00 AM

HOM Theatre Experience: On pre-booking only

A la carte menu: Reservation recommended

Contact: 9892776672