Mumbai’s vibrant culinary landscape has a new addition with the opening of Gourami, a South Indian restaurant located in the bustling Powai neighborhood. The restaurant, which officially opened its doors to the public on June 19, 2026, aims to offer a more expansive and authentic representation of South Indian cuisine, with a particular focus on the rich flavors of Mangalorean food.
A Culinary Journey Beyond the Usual South Indian Fare
Gourami seeks to move beyond the typical perceptions of South Indian dining in Mumbai, which often revolve around staples like dosas and idlis. The restaurant’s vision is to provide a layered culinary experience that spans various South Indian regions, including Andhra Pradesh, Telangana, Tamil Nadu, and the coastal areas of Southern India. The menu emphasizes seafood, robust meat curries, and handcrafted masalas, showcasing deeply regional cooking traditions.
Information was available with The Chenab Times that Gourami is the brainchild of Harish Shetty, a seasoned veteran of the hospitality industry. His career, spanning over two decades, began with hands-on experience in hotel operations and included extensive time working on international cruise liners. This diverse background has shaped his approach to hospitality, emphasizing teamwork and a deep understanding of diverse culinary traditions.
Recreating the Essence of a Mangalorean Home
The restaurant’s interior design, conceptualized by architect Sujit Kotiyan, a Mangalorean himself, aims to evoke the memory of a traditional Mangalorean home from seventy to eighty years ago, predating widespread electricity. Amber pendant lighting casts a dim and warm glow, complemented by a chattai ceiling with layered wooden beams. Recessed wall niches, reminiscent of where oil lamps once sat, and hanging wooden barrels used for storing rice, add to the authentic ambiance. The dark wood tables, some handcrafted with reclaimed wine corks, offer generous seating, encouraging diners to settle in and savor their meal. The overall effect is one of refined warmth, capturing the spirit rather than replicating the exact rustic form of a Mangalorean home.
Upon arrival, guests are welcomed with a complimentary shot of Anna’s Rasam, a tangy and well-spiced South Indian soup, setting the tone for the meal. Gourami offers two menus, but the spotlight is firmly on the Southern Indian selection, which includes Mangalorean specialties. The culinary journey is designed to be an immersive experience, encouraging diners to eat with their hands and embrace a relaxed dining style.
The restaurant’s ambition extends to reintroducing diners to the complexity and regionality of South Indian food, which is often simplified in mainstream dining. Gourami’s approach highlights the significance of seafood, the depth of traditional spice blends, and the unique cooking methods employed across different South Indian states. The restaurant’s commitment to authenticity and its innovative takes, such as ghee-drenched pizzas with a podi masala garnish, aim to challenge and delight patrons, offering a fresh perspective on familiar flavors.
The Chenab Times News Desk