Fried Chicken With Caviar, Burrata Ice Cream & More—Why SoBo 20, Mumbai’s First Franco-American Restaurant, Is Worth The Hype

As I step into the lobby of the InterContinental Marine Drive, I am guided toward a glowing blue sign in the corner. What catches my eye is Louisiana’s pelican wearing a beret, perched beside the name SoBo 20—a whimsical mascot for what turns out to be the city’s first Franco-American restaurant. It’s playful, intriguing, and a fitting prelude to what lies ahead: a dining concept that brings together French technique and Southern American flavours, all interpreted through Mumbai’s cosmopolitan lens.

Developed by Atelier Hospitality (the team behind modern Japanese restaurant INJA in Delhi) in partnership with Graviss Hospitality, SoBo 20 introduces a culinary dialect that’s both rooted in history and entirely new to the city.

But Why Franco-American?

“When I first experienced the location and vibe of South Mumbai, it gave me an immediate sense of New Orleans,” shares Panchali Mahendra, CEO, Atelier Hospitality. “The Art Deco architecture, cultural layering, and old-world charm all reminded me of that city.”

As she dug deeper, she found parallels between the cuisines, too. “French and American Southern cuisines are surprisingly attuned to the Indian palate, yet nobody had ventured into bringing these together here. I knew that Cajun and Creole flavours would be incredibly enjoyable to the Indian palate and that Mumbai would really embrace those bold, spice-forward profiles.” The aim wasn’t to repeat what's been done; SoBo 20 was born out of a desire to introduce a genuinely fresh culinary dialect to the city. 

The Space

Named after its pincode, SoBo 20 is a love letter to Mumbai and New Orleans with its retro-glam aesthetic and jazz nostalgia. Designed by Essajees Atelier, the interiors blend Art Deco geometry with vintage Americana. On stepping inside, I find a marble table adorned with floral decor, separating the 50-seater space—the bar with high chairs and tables at one end, with a PDR behind, and the dining area at the other end, featuring plush leather seating in warm, rustic tones, and a wall with brass trumpets and saxophones, as a nod to New Orleans’ jazz clubs. But I grab a seat by the French windows with my partner, an ideal spot for a date night.

The Food

Executive Chef Sudeep Kashikar reinterprets French classics through the prism of American comfort, while Southern traditions are elevated through refined technique. “The goal was to honour the heritage of Creole and Cajun cuisine, while reimagining it through Mumbai's palate,” shares chef Kashikar. “We were intentional about using Indian produce wherever possible and leaning into techniques like slow cooking, braising and reduction that bridge both French and Southern styles. But we also wanted the menu to feel contemporary, approachable and unpretentious.”

In an ode to the boulangeries of Paris, our meal began with the warm, crusty SoBo Bread, built to shine solo or paired with the house butter. “We do a 48-hour cold ferment for depth and lightness, and the hydration level is adjusted based on the weather here in Mumbai,” the chef shares. I proceeded with the crunchy Gambas wherein smoked ambad prawns sat atop a crispy chicken skin, a rather textural and playful delight. The showstopper, however, was the Chicken Paillard with Caviar—fried chicken crowned with a white beurre blanc sauce and a spoonful of Ossetra caviar. A French twist on a Southern classic, it’s luxurious yet grounded. The B&P (Buffalo & Pork) Skewers were another standout—mustard-marinated, tender, and deeply flavourful. I’d return just for this dish.

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For the mains, we began with the Fumé Prawns in ambad prawn pickle and served with sourdough bread, a perfect accompaniment to mop all that sauce off the plate. Mahendra had recommended the Penne Alla Vodka with andouille-style pork sausages and parmesan, if I had some space. I did, and so it came to my table. At first glance, it felt like a regular red sauce pasta, but one bite reveals its smoky, silky brilliance—easily one of the best pasta plates I’ve had in the city.

Another chef’s recommended dish is the Lobster Gumbo Fried Rice. “It's a dish that shouldn't work on paper but sings in execution,” he says. “Traditionally, gumbo is a thick, soulful stew built around a dark roux. Translating that into a fried rice format was a creative challenge: we had to preserve the heartiness of the gumbo while giving it the dry, punchy texture of a rice dish. Everything on the plate is done completely in-house, from the fried okra to the andouille-style sausage. The rice absorbs the rich, spicy reduction while staying texturally distinct. It's a true SoBo 20 signature.” 

Now, let’s talk sweets, something I looked forward to as I’d heard a lot about the desserts here. Ever heard of French beignets with Ossetra caviar? It’s a one-bite wonder where the salty, briny intensity of caviar bursts against the pillowy, sugar-dusted dough. “It creates an experience reminiscent of the sensory delight of a pani puri,” as per chef. And then came the Burrata Ice Cream. Yes, Burrata. Ice Cream. Judging it based on looks, it reminded me of Dua Lipa’s controversial vanilla ice cream with olive oil and sea salt, a combo I didn’t quite like. But as they say, never judge a book by its cover, ‘cause this, I couldn’t stop eating. Made with locally sourced burrata churned in Gujarat, it’s topped with honey, orange blossom vinaigrette, and toasted almonds—delicate, creamy, and unexpectedly addictive.

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These desserts reflect the restaurant’s playful spirit. “We wanted dishes that feel familiar at first glance but reveal something new as you dig in,” the chef explains. Mission accomplished.

The Drinks

Keeping up with the restaurant’s concept, Supradeep Dey, Atelier House’s mixologist, has built the signature cocktail list like a playlist of duets. Each drink is a conversation between a French classic and an American legend. Take Sidecar Smoke, for instance: a moody mix of cognac, leftover lime cordial, corn air, and bitters that channels the elegance of a Sidecar with the smoky depth of an Old Fashioned. 

My personal favourite? The Nightcap, a theatrical two-part drink that starts with a white chocolate-gin-cream shot, followed by a milk-washed Blood and Sand. Smooth, dramatic, and hard to forget. And lastly, Brass n Bitters, a cocktail equivalent of jazz. “It's a marriage of the deep, boozy Boulevardier and the bright tang of a Whiskey Sour,” Dey explains. Bourbon, red bitter aperitif, rosso vermouth, sweet & sour and prune come together in a cocktail that’s bold, complex, and deeply vibey—much like SoBo 20 itself.

The wine list also travels from Bordeaux to Napa, keeping the Franco-American theme going strong.

ELLE Gourmet’s Verdict

In a city that’s saturated with multiple culinary destinations, SoBo 2o doesn’t just join the party but rewrites the guest list. Bold and experimental yet rooted in comfort, it brings a fresh flavour vocabulary to Mumbai. Plus, it gives you another excuse to visit Marine Drive and take a nice stroll, capturing the very soul of the coastal city.

Address: Ground Floor, InterContinental Hotel, 135, Marine Dr, Churchgate, Mumbai, Maharashtra 400020

Timings: Lunch from 12:00 PM to 3:30 PM and dinner from 7:00 PM to 11:30 PM; closed on Tuesdays

For Reservations please contact:  Whatsapp: +917506229762; Direct Line: +912266399963; Email: [email protected]