COMORIN, MUMBAI
From Features Desk
Comorin is an award-winning all-day restaurant
and concept store that reimagines everyday
Indian regional cuisine. With locations in
Gurugram and Mumbai, Comorin blends
nostalgia and innovation in a thoughtfully
designed space that invites exploration of
flavours, ingredients, and local crafts. The
restaurant’s menu draws from familiar regional
dishes, redefined through modern techniques
and playful presentation, while its bar features
indigenous spirits and house-made infusions.
Chef Dhiraj Dargan, Brand Chef at Comorin, has
drawn inspiration from homes, street stalls, and
regional traditions from Mumbai to Mizoram,
reimagined with refined techniques, seasonal
ingredients, and playful presentation. Whether
it’s comforting small plates, signature mains, or
inventive desserts, each dish at Comorin tells a
story of nostalgia, curiosity, and culinary
craftsmanship.
Signature Dishes with a Creative Twist
Think Fried Chicken Bun with Calcutta Mustard and Pickle, a nostalgic nod wrapped in a punchy glaze; or the Bombay Pav Bhaji served with Caramelised Onion Pao, taking a street-side classic to new heights. For something fiery and fresh, the Green Chilli Prawns pack a coastal kick, while the Mizoram Black Rice brings a nutty, earthy balance to the table. Every dish is familiar, yet entirely unexpected.
Think Fried Chicken Bun with Calcutta Mustard and Pickle, a nostalgic nod wrapped in a punchy glaze; or the Bombay Pav Bhaji served with Caramelised Onion Pao, taking a street-side classic to new heights. For something fiery and fresh, the Green Chilli Prawns pack a coastal kick, while the Mizoram Black Rice brings a nutty, earthy balance to the table. Every dish is familiar, yet entirely unexpected.
Cocktails Rooted in Indian Flavours
Comorin Gurgaon also offers a cocktail programme built around local ingredients, in-house production, and seasonal rotations. The menu, developed under Varun Sharma, Head of Bars at EHV International, focuses on efficient preparation methods, sustainability, and the use of regional flavours. Ingredients such as fruits, herbs, and spices are sourced from nearby vendors. The menu changes regularly, based on availability. To minimise waste, the bar repurposes by-products, such as fruit skins and pulp, and uses them to make items like pineapple leather and lemon oleo sacrum, which appear in drinks such as the Ginger Limoncello Cocktail.
Comorin Gurgaon also offers a cocktail programme built around local ingredients, in-house production, and seasonal rotations. The menu, developed under Varun Sharma, Head of Bars at EHV International, focuses on efficient preparation methods, sustainability, and the use of regional flavours. Ingredients such as fruits, herbs, and spices are sourced from nearby vendors. The menu changes regularly, based on availability. To minimise waste, the bar repurposes by-products, such as fruit skins and pulp, and uses them to make items like pineapple leather and lemon oleo sacrum, which appear in drinks such as the Ginger Limoncello Cocktail.
All core components of the cocktails, including
bitters, cordials, liqueurs, and vermouths, are
made in-house. The bar uses sous vide
equipment for controlled, quick infusions,
introduced in 2018 to serve flavourful drinks
faster, especially useful for a high-volume service
environment.
Cocktails fall into three main categories. A la
minute and batched options include the Cuban
Sour on tap and four bottled cocktails: Ginger
Limoncello, Coffee Manhattan, Khus Vermouth
(also offered clarified), and Black Russian. Sous
vide cocktails use temperature-regulated
infusions for consistency and depth. Signature
cocktails apply custom methods, for example, a
machine replicates the 10-12 minute shake
required for a Ramos Gin Fizz.
Indian-Inspired Cocktail Creations
Several drinks are built around Indian ingredients and references. These include Neer More, inspired by South Indian spiced buttermilk; Walnut Sour, referencing North Indian flavours; Comorin 75, made with Assam tea; and Coffee Manhattan, created using coffee from Chikmagalur in Karnataka .
Several drinks are built around Indian ingredients and references. These include Neer More, inspired by South Indian spiced buttermilk; Walnut Sour, referencing North Indian flavours; Comorin 75, made with Assam tea; and Coffee Manhattan, created using coffee from Chikmagalur in Karnataka .
Mocktails follow the same in-house,
ingredient-focused approach, with no artificial
additives. Highlights include house-made sodas,
Coconut White Tea made by cold-brewing white
tea with coconut water, and Coconut Licuado
made using leftover pulp from the tea. Cold brew
coffee is made live using a slow-drip apparatus
over several hours.
Comorin’s bar programme integrates local
sourcing, sustainability, and technique to offer a
structured, ingredient-led drinks menu.