Mumbai’s restaurant scene is seeing a renewed interest in regional comfort food, and Shenoy’s in Worli is adding to that trend with the launch of a breakfast menu rooted in coastal culinary traditions.
The restaurant, which traces its origins to 1967, has recently been revived under the stewardship of third-generation restaurateur and chef Vikram Shenoy. The new breakfast offering draws from dishes traditionally prepared within the Shenoy household, many of which reflect the food culture of the Goud Saraswat Brahmin (GSB) community along India’s western coast.
At the Shenoy family home, breakfast was considered an important daily ritual — a moment that combined nourishment with family gathering. Several of those home-style recipes are now being introduced to the public for the first time through the restaurant’s morning menu.
The breakfast spread includes regional dishes such as Poha Upkari, Mangalorean Buns, Kelle Rulava Bhakri, and Patal Bhaji, alongside coastal staples like the Goan Ros Omelette. The menu reflects culinary influences from Maharashtra, Goa, and coastal Karnataka, regions historically connected through GSB cuisine.
Alongside the food, Shenoy’s has also introduced a morning beverage program featuring a house coffee blend, Iced Black Filter Coffee, and a nostalgic tea preparation known as No. 5 Tea.
“Breakfast is where the day begins at home. It carries our stories, our comfort, and our identity,” says Chef Vikram Shenoy. “With this menu, we wanted to share the flavours we grew up with.”
The restaurant says the new offering is part of a broader effort to reintroduce regional comfort food within a contemporary dining environment while retaining the sense of hospitality the establishment has been known for since its founding.
With Breakfast at Shenoy’s, the restaurant is positioning mornings as an extension of its long-standing culinary identity — one that blends coastal traditions with a modern dining setting in the heart of Mumbai.
