From Maharashtrian Feasts to Bombay High Tea, ITC Grand Central Celebrates Bappa’s Bombay

This Ganeshotsav, ITC Grand Central, Mumbai brings the spirit of the city to the table with ‘Bappa’s Bombay’, a festive culinary celebration that brings together two distinct dining experiences  ‘Bappa’s Bombay Lunch’ at Hornby’s Pavilion and ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge. Rooted in the flavours of Maharashtra and inspired by Bombay’s diverse food culture, the offerings take guests through a celebration of familiar festive dishes, traditional recipes and much-loved city favourites, interpreted through the lens of contemporary luxury.

At the heart of ‘Bappa’s Bombay Lunch’ is an indulgent Maharashtrian feast inspired by the warmth and abundance of traditional festive dining. The menu opens with Sabudana Vada and Koshimbir, followed by a spread of Bhoplyachi Bhaji, Kala Vatanayachi Bhaji and Batatachi Bhaji, served alongside Amti and Masale Bhaat. Poori and Puran Poli, accompanied by Thecha, Fried Chilli and Papad, complete the savoury spread, bringing together the comforting flavours and textures associated with Maharashtrian home-style cooking.

The feast culminates with a selection of quintessential festive sweets, including Mawa Modak, Ukadiche Modak and Shrikhand, paired with the refreshing Maharashtrian favourite, Piyush. Together, the menu celebrates the richness of the region’s culinary traditions while presenting them within the polished setting of Hornby’s Pavilion, creating an experience that feels both familiar and elevated.

As the afternoon unfolds, ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge offers a more playful interpretation of the city’s food culture. The spread brings together Bombay favourites such as Jeera Butter Khari, Mirchi Vada, Kanda Bhaji, Mini Batata Vada and Kothambir Vadi, giving these familiar savouries a refined high tea setting. The sweet selection features Mawa Modak and Coconut Laddu, paired with a selection of English teas, creating an unexpected meeting point between Bombay’s everyday food culture and the elegance of afternoon tea.

Together, ‘Bappa’s Bombay Lunch’ and ‘Bappa’s Bombay High Tea’ present two sides of the same festive story  one rooted in the generosity of a Maharashtrian feast, the other inspired by Bombay’s unmistakable culinary character. Available from 14th to 24th September 2026, the experiences invite guests to celebrate Ganeshotsav through food, bringing the flavours of Bappa’s festivities to two distinct settings within ITC Grand Central, Mumbai. Lunch is served at Hornby’s Pavilion from 12:30 PM to 2:45 PM at INR 1,650 + taxes per person, while high tea is available at Frederick’s Lounge from 3 PM to 5 PM at INR 1,150 + taxes per person.

About ITC Grand Central, Mumbai: ITC Grand Central, Mumbai is a luxury hotel in the heart of Parel, celebrating Bombay’s heritage through its architecture, hospitality and culinary experiences. With elegant rooms and suites, distinctive dining destinations, banqueting and wellness offerings, the hotel merges the city’s rich cultural character with contemporary luxury, while staying rooted in ITC Hotels’ philosophy of Responsible Luxury.

Bappa's Bombay Lunch:
Location: Hornby’s Pavilion, ITC Grand Central, Mumbai
Address: 287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date: 14th – 24th September 2026
Time: 12:30 PM – 2:45 PM
Price: INR 1,650 + taxes per person

Bappa's Bombay High Tea:
Location- Frederick’s Lounge, ITC Grand Central, Mumbai
Address-  287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date - 14th – 24th September 2026
Time - 3 PM to 5 PM
Price - INR 1,150 + taxes per person

ITC Grand Central, Mumbai, Marks World Environment Day with Purpose-Driven Sustainability Initiatives

In line with its commitment to responsible luxury and environmental stewardship, ITC Grand Central Mumbai is commemorating World Environment Day through a series of impactful initiatives that celebrate nature, promote sustainable living, and inspire conscious action among guests, associates, and employees.

At the heart of the celebrations is the hotel's thriving Kitchen Garden, a living testament to sustainable hospitality. Home to a variety of fresh herbs and produce such as cherry tomatoes, chillies, coriander, mint, basil, ajwain, and more, the garden reflects the hotel's focus on responsible sourcing while encouraging the use of fresh, locally grown ingredients in everyday culinary practices.

To deepen awareness about biodiversity and the importance of urban green spaces, trees and plants across the hotel premises will be identified with informative name plaques detailing their ecological significance, benefits, and role in supporting a healthier environment. This initiative aims to transform everyday interactions with nature into meaningful learning experiences for visitors and associates alike.

Recognising the impact of food choices on the planet, the hotel will introduce a specially curated Green Meal at the staff cafeteria, encouraging mindful consumption and showcasing the benefits of sustainable, plant-forward dining. Extending the spirit of environmental responsibility beyond the workplace, guests and associates will also be gifted Tulsi saplings, symbolising wellness, resilience, and a shared commitment towards nurturing a greener future.

To foster engagement and creativity around environmental conservation, employees across departments will participate in an environment-themed drawing competition, providing a platform to express their perspectives on sustainability and the role each individual can play in protecting the planet.

Adding further momentum to the celebrations, the hotel has partnered with Ugaoo, one of India's leading urban gardening brands, for a dedicated green showcase featuring a curated selection of plants and sustainable gardening solutions. Guests and employees will have the opportunity to explore and purchase indoor and outdoor plants, encouraging the creation of greener homes and workplaces while making sustainability a part of everyday living.

Through these thoughtfully curated initiatives, ITC Grand Central, Mumbai, reinforces its vision of integrating sustainability into every aspect of hospitality. By fostering awareness, encouraging conscious choices, and creating meaningful connections with nature, the hotel continues to contribute towards a more sustainable and environmentally responsible future, one small action at a time.

A sweet note-The undying love for patisserie at ITC Grand Central!

A sweet note-The undying love for patisserie at ITC Grand Central!

‘Nutmeg ~The Gourmet Shop’ in ITC Grand Central, very well known for the splendid Cake collection, Nostalgic Bakes and much more, delights our customer everyday with sweet indulgences. It is a one stop online shop for all varieties of classic tea cakes, cinnamon sugar palmiers, cream rolls, a rich variety of delicious pastries and cake collection too.

The various orders from Nutmeg, that keep floating from guests every day through the ITC app or through the various online delivery platforms is prepared with utmost care and adhering to the hygiene & safety standards.

Mozanne Karbhari the pastry chef who runs the sweet show in the patisserie department at ITC Grand Central, handcrafts an array of desserts every single day. To name a few she specializes in mouthwatering artisanal cakes, mousse cakes, gluten free silk cakes and a variety of tarts. She shares that ‘It takes a whole lot of love to handcraft each signature piece of sweet bite. Every single day is a new day to learn something new and create something new. And, being in this creative culinary corner helps me to create, recreate the best of desserts that makes our guests happy’. 

Recently, just before we ended the 2021 year, we celebrated Christmas with a cute chocolate Santa cake and Santa cupcakes. These were definitely talk of the high tea hours during the Christmas tree lighting ceremony. A variety of fruit tarts, themed cakes, plum cakes are available during the Sunday Brunches at Hornby’s Pavilion.

On your next visit to ITC Grand Central ask for Mozanne’s specialty dessert of the day, and allow our team to pamper you with the best of signature desserts. And if there is a special occasion and you need something sweet and a sinful indulgence, then place your order for the artisanal cakes available at ITC Grand Central.

Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion-ITC Grand Central

Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion

Savour authentic flavors from Circar Ruchulu in the all-day dining restaurant Hornby’s Pavilion, at ITC Grand Central Mumbai.  Experience the Circar taste as Chef Praveen Anand, prepares a flavorful fiesta right at the heart of Mumbai.

Chef Praveen Anand doesn’t need any introduction. His culinary skills are illustrious, his research on South Indian Cuisine is legendary. In the Indian Food and beverage context, his work, his relentless effort to unearth various community-based cuisine from Southern states of the country, makes for a delightful book. 

Circar Ruchulu means Circar taste. The narrow slip of territory along the western side of Bay of Bengal comprising a coastal region of Andhra Pradesh, districts of East and West Godavari, Krishna and other parts. The food from this region is unique because of the local produce, especially the chilies. The chilies procured from this region comes in varied flavors & taste. Each chili lends a different taste to one’s taste buds. For example, Mangalagiri chilli is used for preparing ‘curries’ & Pottu Mirapakai for ‘thokkus’(pickle).

Experience the age old authentic recipes of the 'Northern Circars' of British India’s Madras Presidency, rustled up by celebrated Chef Praveen Anand, executive chef of South Indian cuisine at ITC Hotels with delicacies such as pesara punukulu (crispy moong dal chunks served with ridge gourd chutney), karjam vepudu, (pepper tossed mutton liver) bangala dumpa, masala koora (potatoes tossed with chilli and kopra), kakarakaya vepudu (bitter gourd crisps with onion, garlic and chilly) , beerakaya paalu (ridge gourd slow cooked in cow’s milk with spices) , palakoora pappu spinach and lentil cooked together, tempered with mustard and cumin, podi chapa (masala coated pan fried beckti fillets), menthi koora royyalu (prawn and fenugreek leaves combination with ethnic spices), palletoori kodi koora (village style chicken curry with drumsticks) and veta pandi vepudu (ethnic pork roast), bellam garelu (fried lentil dumplings steeped in jaggery syrup) and gassala payasam (poppy seed kheer) to name a few.

Bhagwan Balani, General Manager ITC Grand Central comments that this new year ‘We are delighted to present Circar Ruchulu, the unique flavours of the ‘Northern Circars’, part of the erstwhile Madras Presidency, researched and presented by Chef Praveen Anand, whose lifelong passion is to retrieve and revive lost recipes of South India. This is a part of ITC Hotels Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of responsible luxury. This food promotion is a part of the grand brunch on January 9th and will also be available for dinner on January 7th and 8th,2022.

Dates of promotion- 7,8, 9 January 2022

Venue: Hornby’s Pavilion, ITC Grand Central

Call on 022-67045121/ 022-67045122 for table reservations and to learn more