Thank you! Only best times await at O Pedro.

Created by potrace 1.12, written by Peter Selinger 2001-2015




Call 022-49666666 and ask for a table. It’s that aasaan!

We open for lunch at noon and you can reserve a table anytime between 12:00 pm to 3:30 pm. For dinner, we take reservations in two slots. The first one is at 7:30pm/8pm and the second slot is at 10pm/10:30pm. Akhir mein, we wait for 15 minutes for any reservation and then let out the table to next one in line. It’s only fair!

We recommend reservations as they help us serve you better, though we keep a few tables available in case that wasn’t possible. So stop by, just give us your name and grab a drink at the bar - we’ll try to find you a table as fast as we can.

Pick up the phone, aur table book karo!

Bada Groups
For any booking which involves more than 15 guests, please email your request to reservations@thebombaycanteen.com or call us at 022-49666666 and we’ll get back to you as quickly as possible!

Persons below the age of 18 years are permitted till 7pm only


The Bombay Canteen – A café, a bar and Indian at heart! Within the bustling metropolis of Mumbai, right in the heart of Lower Parel at Kamala Mills, finally a space where you can toast the old times and celebrate the new!

Housed within a recreated old Mumbai bungalow, an ode to the city’s architectural history, The Bombay Canteen effortlessly transforms itself from day to night. It is the perfect adda for anything from a quick snack to a hearty lunch, a drink after work, a night about town or a fun dinner with the family. Step into The Bombay Canteen – where it’s time to embrace the past with the present!

With an entirely new approach that is fun, familiar yet innovative, the food focuses on recreating traditional recipes using local seasonal ingredients, showcased in a contemporary form. The cuisine is best described as “India inspired!” The kitchen presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours. And the bar, a great place to hang out at The Bombay Canteen, has a unique selection of reimagined classic cocktails with firm Indian roots. Each dish and drink has a story to tell, promising you an exciting journey on a plate (and in a glass)!



Sameer started his career as a banker but within no time he realized his true love lies in the restaurant and food business. His childhood was spent in Delhi from where he went to Cornell University’s Hotel School. Whilst in New York, Seth got a chance to work with some amazing restaurants, such as Chef Daniel Boulud’s Bar Boulud and Danny Meyer’s North End Grill. It is at the latter, where he met his mentor, friend and the Culinary Director at The Bombay Canteen, Chef Floyd Cardoz. And this is where all the fun began and the restaurant’s concept came to life.


Having travelled and worked in various countries from Mumbai to Chicago to Singapore, Yash has had the opportunity to explore local rustic cuisines; new restaurants and drinks along the way. All of these sights and smells have played a great role in molding the concept behind The Bombay Canteen. Yash graduated from IHM Goa and followed it up with a Masters from Cornell University’s Hotel School. In 2013, Yash successfully opened Antidote, an establishment that went on to be awarded the ‘Best Bar in Singapore’ in 2014.


Floyd Cardoz, the celebrated chef and winner of Top Chef Masters, brings his signature mark to the food at The Bombay Canteen with a menu, which highlights seasonal produce and flavorful cooking. Cardoz grew up in Bandra and attended culinary school in Bombay. An opportunity to work under Chef Gray Kunz led Cardoz to New York City, where he rose from chef de partie to chef de cuisine in five years. Over the next two decades, Cardoz helmed several establishments that celebrated his “New Indian cuisine,” of which one was the famous Indian restaurant “Tabla”. He is a four-time James Beard Award nominee and the recipient of the first-ever “Humanitarian of the Year Award” from Food TV. Cardoz is the author of Flavorwalla which was published by Artisan and One Spice Two Spice which was published by Harper Collins. He is also the Chef/Managing Partner of "Paowalla", a new restaurant in New York City.


Thomas Zacharias’s or Toma as he is fondly known, began his culinary journey in his grandmother’s kitchen in Kerala. He completed his Hotel Management at the Welcomgroup Graduate School of Hotel Administration in Manipal and went off to the Culinary Institute of America (CIA) in New York. Upon graduating, he worked at the three star Michelin seafood restaurant Le Bernardin also in New York City. In 2011, Thomas found his way back to India and joined Olive Bar & Kitchen in Bandra where he spent three years managing the kitchen operations. The inspirations from his gastronomic travels through India’s various regions, the bounty of the Mumbai markets and his grandmother's kitchen all reflect in the menu at The Bombay Canteen.


On the surface, a Parisian inspired artisanal ice-creamerie and an Indian cafe & bar are as different as chalk and cheese. But our collaboration transcends the superficiality that separates us by celebrating the deeper values that bind us. We are both inspired by wunderlust; the sensational but often forgotten flavours of our childhood and travels. We both believe that the simplest of dishes can be made extraordinary with love and passion, be it a humble scoop of ice cream or a ubiquitous gulab jamun. Lastly and most importantly, we both believe that the true measure of a dining table is the volume of laughter that surrounds it. We enjoy every moment of this partnership and challenge ourselves at every step of the way. We hope each bite of our Sweet Dish leaves you a little dreamy.

Created by potrace 1.12, written by Peter Selinger 2001-2015


Our team - cooks or servers, butchers or bartenders - speak to any of them and you'll realize one thing, what ties us all together is that we all want to put a smile on the face of every guest that walks through the doors of The Bombay Canteen. We want you to come in and forget what you've been through, because we're here take care of you! But as we do that we also take care of each other, that we learn from each other, that we grow as a team and most importantly that we have fun while doing all of this.

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