This summer, Comorin Mumbai is turning to India’s regional kitchens and seasonal ingredients with a thoughtfully curated menu built around cooling, nostalgic flavours. The new summer additions celebrate the way different parts of India eat during the hottest months of the year, combining traditional recipes with Comorin’s contemporary approach to dining.
At the centre of the menu is mango, featured in both ripe and raw forms across savoury and sweet dishes. Guests can try comforting plates like Aam Ki Kadhi, refreshing creations such as the Kairi Ragi Ambli Bowl, and playful small plates like the Mango & Avocado Makhana Chaat. Dessert lovers can end their meal with a rich Pune-style Mango Mastani, inspired by one of Maharashtra’s favourite summer treats.
The menu also highlights lesser-seen seasonal ingredients including bel (wood apple) and gunda berries, ingredients deeply rooted in regional Indian home cooking but rarely spotted in restaurants. Dishes like Bel Panna Shrikhand and Sev Tamatar Nu Shak with Gunda Keri Achaar bring Gujarati summer flavours to the forefront.
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Cooling ingredients such as yoghurt, ragi, jowar, and makhana appear throughout the menu, reflecting traditional Indian eating habits designed to beat the heat. Regional dishes including the Assamese Masor Tenga and the rich Murgh Rezala from Bhopal further add depth to the seasonal spread, showcasing recipes often reserved for home kitchens rather than restaurant menus.
To complement the food, Comorin has also introduced a line-up of summer cocktails inspired by fresh, seasonal flavours. The summer menu is now available at both Comorin Mumbai and Comorin Gurgaon from May 2026 onwards.
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