HyLo, Kala Ghoda introduces its thoughtfully reimagined menu, deepening its commitment to celebrating India’s extraordinary culinary diversity through hyper-local ingredients, regional recipes and time-honoured cooking techniques. More than a menu refresh, the new additions further HyLo’s vision of bringing the country’s lesser-known flavours into the spotlight, offering diners an immersive journey through India’s rich gastronomic landscape.
The culinary programme, led by Chef Swati Harsha, Head Chef, HyLo and Chef Mrigank Singh, Culinary Director, All In Hospitality, continues to be rooted in extensive research and a deep appreciation for India’s regional food cultures. Built around GI-tagged ingredients and native produce, the menu enables diners to discover the origins and stories behind every dish while celebrating the country’s remarkable culinary heritage. Guided by HyLo’s hyper-local philosophy, the chefs honour traditional Indian cooking techniques including Sigri (open spitfire), Tawa (griddle cooking), Dum (slow cooking) and Patthar (stone cooking), creating an evocative dining experience for the well-travelled, informed and discerning gourmand.
The latest menu builds upon this philosophy with an exciting collection of new dishes inspired by diverse culinary traditions from across the country. Guests can begin their experience with comforting Kalimpong-Style Thukpa, wholesome Barnyard Millet Salad and Chickpea & Baby Spinach Salad, alongside seafood favourites such as Thecha Prawns, Bombil Rawa Fry, Paplet Fry and Crispy Calamari. The menu also introduces HyLo Baigun Bhaja, Chicken Wings and the Farmer’s Taco, each reflecting the restaurant’s playful interpretation of regional flavours while staying true to authentic Indian ingredients and techniques.
The mains continue this journey across India’s culinary map with bold regional flavours and comforting classics. Diners can savour the robust Balochi Chicken Kadhai, aromatic Bhopali Chicken Rezala, fiery Chicken Chettinad, rich Pandi Curry, comforting Heirloom Tuar Dal and the perfectly crisp Crispy Naga Pork Belly. The menu also features favourites such as Paharganj Chhole Bhature, Kakori Kebab, Qeema Naan, Bheja Pao, Sanpiau and Shadi Wala Methi Matar, each showcasing the diversity of India’s regional cuisines while remaining true to HyLo’s philosophy of preserving authentic flavours through contemporary presentation.
Ending the experience on a memorable note, HyLo introduces two distinctive desserts that blend nostalgia with innovation. The Filter Coffee Tiramisu brings together the bold richness of South Indian filter coffee with the elegance of the classic Italian dessert, while the silky Wattalappam pays homage to the beloved coconut and jaggery pudding enjoyed across Sri Lanka and South India.
Speaking about the new menu, Chef Swati Harsha, Head Chef, HyLo, said, “Every addition to the menu has been inspired by our travels, conversations with local communities and the incredible diversity of India’s regional cuisines. We wanted to celebrate recipes that are deeply rooted in tradition while presenting them in a way that feels relevant to today’s diner. The menu is an invitation to discover familiar flavours from a fresh perspective and lesser-known dishes that deserve a place on the modern table.”
Located in the heart of Kala Ghoda, HyLo continues to redefine contemporary Indian dining by bringing together regional storytelling, hyper-local ingredients and a vibrant beverage programme in a space designed for meaningful conversations. The new menu reflects the restaurant’s continued commitment to celebrating India’s culinary heritage while inspiring diners to explore the country’s rich and diverse food traditions, one plate at a time.
- Price for two: INR 2500 to 3000 + taxes
- Location: HyLo, 2nd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort, Mumbai 400001
