In Mumbai’s ever-expanding dining scene, originality is rare. Restaurants often lean toward fusion menus or familiar comfort food. But Toa 66, a speakeasy-style dining experience built around vegetarian Thai cuisine, is attempting something different.
Behind the concept are Ishaa Jogani Shah and Deval Shah, partners in life and now partners in hospitality, whose shared love for travel, food, and cultural authenticity led them to create a space that celebrates Thai flavors in a distinctly personal way.
Bringing Bangkok to Bombay
For Ishaa Jogani Shah, Thai food is not a trend—it is part of her upbringing.
Born and raised in Bangkok, she grew up surrounded by the rhythms of Thai daily life, where food is deeply intertwined with community and comfort. While Bangkok is globally known for its vibrant street food culture, Ishaa says her own memories are tied to the quieter side of Thai living.
“It’s the sabai sabai philosophy,” she says, referring to the Thai idea of ease and contentment. “Food is meant to be comforting, nostalgic, and shared.”
At 18, Ishaa moved to India and later studied Economics and Management at the London School of Economics before completing a law degree. Despite working in her family’s businesses across diamonds, fitness equipment, and food trade, her long-standing interest in Thai cuisine remained central.
That personal connection eventually became the foundation for Toa 66, where she curates a vegetarian tasting menu inspired by traditional Thai flavors.
Rather than reinventing Thai food, Ishaa says her focus is on presenting dishes that are authentic but rarely seen in Mumbai’s restaurant landscape.
A Hospitality Mind Behind the Experience
If Ishaa provides the cultural inspiration, Deval Shah brings the operational expertise.
With more than a decade in hospitality, Deval studied at Les Roches in Switzerland and built experience across international hospitality environments in Boston, Toronto, and India. His career includes working with established brands such as Taj, Oberoi, and Marriott.
He later founded Cennet, an event management venture that specialised in curated experiences—an approach that would eventually shape the concept behind Toa 66.
“For me, hospitality is about creating moments people remember,” Deval says. “Food is a big part of that, but so is the atmosphere, the service, and the overall experience.”
At Toa 66, Deval oversees operations, guest experience, and service design, ensuring the restaurant functions as more than just a dining venue.
A Shared Vision
Ishaa and Deval have been together since 2013, bonded not only by their personal relationship but also by a shared enthusiasm for discovering new cuisines around the world.
Their travels—and Ishaa’s connection to Thai culture—eventually sparked a question: Why was authentic vegetarian Thai cuisine still so rare in Mumbai?
That question led to the creation of Toa 66.
Instead of focusing on fusion cuisine or trendy reinterpretations, the restaurant presents a curated seven-course vegetarian menu featuring lesser-known Thai dishes and traditional cooking techniques.
The goal, the founders say, is simple—to offer a dining experience where the story behind the food matters as much as the food itself.
For Ishaa and Deval, Toa 66 represents more than a restaurant concept. It is an attempt to recreate a cultural memory—bringing the flavors of Thailand to Mumbai while preserving the authenticity that inspired them in the first place.
