Nara Thai introduces thai summer: a seasonal menu celebrating tropical abundance and long, unhurried meals
/The beloved Thai restaurant launches its annual summer menu, drawing on vibrant produce and sun-soaked flavours from across Thailand and India
Mumbai, April 2026 — Nara Thai returns with Thai Summer, its annual seasonal menu inspired by the sun-soaked flavours and relaxed rhythms of tropical summers across Thailand and India. Rooted in the warmth and abundance of the season, this year’s edition moves beyond a single ingredient to present a more expansive and nuanced expression of summer dining through lighter meals, refreshing beverages, and dishes designed for slow, shared experiences.
At its core, Thai Summer reflects the way we naturally eat in warmer months that is fresh, vibrant and flavour-forward. Drawing on tropical produce, fragrant herbs, and citrus-led notes, the menu captures the balance that defines Thai cuisine, where sweet, spicy, tangy and savoury elements come together effortlessly.
The menu opens with a Raw Mango Salad—fresh raw mango and carrots tossed with roasted peanuts in a spicy, tangy Thai dressing, capturing the tart brightness of the early summer harvest. Small plates anchor the experience, reflecting Nara Thai’s signature approach to bold, shareable dining. Plant-based highlights include Stir-fried Mock Meat with Thai Roti, served with warm flatbread and shiitake stems, and Plant-Based Sweet & Sour with Betel Leaf, where mock meat is paired with pineapple, cucumber and tomatoes in a vibrant glaze, served with fragrant betel leaves.
For heartier options, the Grilled Chicken with Thai Roti delivers smoky, chargrilled flavours with roasted rice powder and Nam Jim, while Salted Thai Crispy Chicken Wings arrive golden-fried and seasoned with soy, fish sauce, burnt garlic and spring onions—offering a deeply savoury, umami-rich bite.
Desserts take their cues from the season’s most vibrant produce, leaning into both refreshment and indulgence. The Tropical Granita offers a clean, icy finish layered with citrus and pineapple, while the Mango Passion Fruit Sorbet balances sweetness with tartness, served over seasonal fruits. For a richer close, the Pandan Milk Toast with Brown Butter Ice Cream combines fragrant pandan, soft sponge, sago pearls and a buttery crumble.
The cocktail programme mirrors the spirit of summer, with mango, citrus and tropical notes at the forefront. Highlights include Phi Phi Fire, combining tequila with raw mango, yuzu and jalapeño for a sharp, vibrant kick; Golden Hour Fizz, where ripe mango meets chamomile and bubbles in a light, effervescent blend; Tropical Zest, featuring rum, pineapple and toasted sesame; and Citrus Mirage, balancing Aperol and Skinos with grapefruit and citrus.
“Summer is one of the most expressive seasons for Thai cuisine,” says Chef Sahil, Head Chef at Nara BKC. “The ingredients are naturally vibrant, refreshing and full of contrast. With Thai Summer, we wanted to capture that sense of ease—meals that feel lighter, more relaxed and meant to be shared.”
With Thai Summer, Nara Thai continues to bring its signature approach to Thai cuisine—balancing authenticity with seasonality—while creating a dining experience that feels vibrant, relaxed and rooted in the joy of coming together.
Thai Summer is available for a limited time.
