Food Has Always Been A Passion Of Mine: Arpita Khan Sharma

For some dining establishments, the décor does the talking; for others, it’s the food that fuels conversation. Arpita Khan Sharma’s new venture does both. The décor exudes flair, and the plates are as visually delightful as they are flavorful. Six months into its journey, she pauses, metaphorically sets aside her hospitality apron, and indulges us in a vibrant chat.

“Honestly, venturing into hospitality felt like a natural progression for me,” she says. “I’ve always loved hosting, creating experiences, and sharing moments with family and friends. So the idea of stepping into hospitality felt like an extension of that. Mercii was born out of that passion—to create a space where people could come together, enjoy great food, and make lasting memories. Every detail, from the food to the ambience, reflects thoughtfulness and care.”

On A Wing And A Prayer

The first thing that strikes you as you enter Mercii is its sheer scale—9,000 square feet tucked into the bustle of Santacruz. Once inside, you’re spoilt for choice when it comes to seating, but it’s the artificial skylight ceiling that really grabs attention. This ever-changing canvas transitions from floating cottony clouds to bright daylight, then to amber twilight and a starry, shimmery night sky after sundown. As if on cue, the maître d’ informs you it can even shift to tropical jungle or rainforest—whatever your heart desires.

Art plays a leading role here. From the tufted seating in the private chamber to the central bar made of polished stone and geometric-patterned flooring, every element is intentional. The pièce de résistance? A large metallic golden eagle, wings spread wide, commanding a wall with grandeur.

As someone suggests a Mint Berry Mash—a fruity mix of raspberry, blueberry, mint, and agave nectar—I opt for the Sweet Kiss, a tropical medley of lychee, coconut, and mint, and settle in to savour the vibes.

“I wanted Mercii to offer a complete dining experience where every element is thoughtfully curated,” Arpita explains. “The name itself is my way of expressing gratitude—‘Mercii’ or ‘thank you’ to everyone who’s supported me. The design is meant to transport you to another part of the world.”

Luxury, Hot Off The Skiddle

Mercii brought on board Chef Dennis Koll to lead the culinary direction. With a German heritage, experience under Michelin-starred mentors, and stints at the Burj Al Arab, his pedigree shows on the plate.

From the Mushroom Ceviche, bright with citrusy flavours, to the Truffle Greens—a light, plant-forward dish of kale, Gomma dressing, golden amaranth seeds, and crispy artichoke—there’s a clear sense of finesse.

The restaurant taps into the growing Peruvian-Japanese culinary movement, too. At the raw bar, the Hamachi Carpaccio shines with a truffled ponzu sauce, while the Tuna Ceviche, paired with edamame and pumpkin seeds, is equally compelling.

Seafood rules at Mercii. The Lobster Thermidor, served in a rich cream sauce and topped with nutty Gruyère cheese, arrives roasted in its shell and demands attention. Another umami-driven standout is the Teriyaki Salmon served on a Hoba leaf—a hearty fillet glazed in a sticky-sweet sauce and grilled to perfect char. For larger groups, the Quattro Formaggi Pizza, Avocado Taquitos, or Truffle Pasta are recommended crowd-pleasers.

Dubai And Delhi, Next?

Since its launch, Mercii has seen packed weekends and buzzing weekdays. It’s clearly earned a loyal following among Mumbai’s food connoisseurs.

When asked if she’s always been drawn to the culinary world, Arpita doesn’t hesitate. “Absolutely! Food has always been a passion of mine, and my travels through Europe played a big role in shaping that,” says the mother of two. “I was fascinated by how food is so intertwined with culture—whether it’s a charming bistro, a lively tapas bar, or a cosy trattoria. These experiences sparked my love for dining spaces that tell a story. With Mercii, I wanted to bring a slice of that European authenticity to Mumbai—delicious food served in a setting that feels both special and comforting.”

Are more restaurants on the horizon? She smiles. “Yes, there are plans to expand Mercii to other cities and countries. Right now, we’re looking at Dubai and Delhi as potential markets.”

The conversation continues over dessert: a reimagined Vanilla Cheesecake. Smooth, velvety, and rich without being heavy, it’s topped with a crown of fresh berries for a touch of drama and elegance. It’s the kind of indulgence you imagine enjoying after a long day or while it rains outside.