Aahii Opens in Prabhadevi with a Contemporary North Indian Dining Format

Prabhadevi has added a new restaurant to its dining landscape with the launch of Aahii, a North Indian concept that focuses on presenting familiar regional flavours through a contemporary lens. Positioned as a comfort-driven yet refined dining experience, Aahii aims to balance traditional cooking techniques with modern presentation and controlled richness, catering to urban diners seeking familiarity without excess.

The restaurant is built around the idea of respecting North Indian culinary foundations while adapting them to current dining expectations. Core dishes retain their recognisable flavour profiles, but emphasis is placed on balance, lighter textures, and clarity of taste. Techniques such as slow cooking, charcoal roasting, and clarified gravies remain central, while ingredient selection, portioning, and plating follow a more modern approach.

Aahii is the vision of Sunil and Sheetal Agarwal, hospitality entrepreneurs with more than 20 years of experience operating hotels, restaurants, and supermarkets in Nigeria. The concept took shape following a dining experience in Bandra that highlighted the enduring appeal of well-executed North Indian food. The founders partnered with Chef Vikram Arora to develop the culinary direction, along with childhood friends Pankajj and Pracchi Bansal, resulting in a restaurant designed to respect tradition while aligning with contemporary dining habits.

The menu has been conceptualised by Chef Vikram Arora and executed by Chef Ganesh, with a focus on restrained indulgence and consistency. Commenting on the philosophy, Chef Vikram said, “Keep the flavours familiar, but make the experience feel new. We aim to honor North Indian cuisine without making it heavy or old-fashioned, bringing modernity through ingredients and plating rather than fusion. Every dish is designed to be premium yet approachable, & presented with refinement and balance.”

Bar plates form a significant part of the offering, positioned between casual dining and structured meals. Dishes include Chilli Cheese Churros with thecha dahi, Smashed Burrata Chakhna Chaat, Mascarpone Mushroom Kulcha, Mushroom Galouti, Jungli Maas NZ Chops, Amritsari Fish and Chips, and a Classic Lobster preparation. These plates are designed to retain comfort cues while introducing contemporary ingredients and techniques.

The main course selection focuses on familiar North Indian dishes with moderated richness. Offerings include Old Delhi Mutton Nalli Nihari, Aahii Butter Chicken, Kataifi Saag Paneer, and Parat Subz Makhanwala. Desserts are limited but distinctive, with options such as the Chikkamangaluru Coffee Ferrero Rocher Bun, positioned as a warm, shared-format finale.

The beverage programme has been developed by bartender Santosh Kukreti along with Bar Head Bhavesh Jamdade. The cocktail list combines established classics with signature drinks that incorporate Indian botanicals, spices, and regional references. Drinks such as Smoked Ghost Pepper Picante, Surya Sol, Jasmine’s Secret, and Banarasi Sour are designed to complement the food without overpowering it, aligning with the restaurant’s overall restraint-driven approach.

Sheetal Agarwal, co-founder, with a focus on understated luxury rather than visual excess. The design uses warm lighting, patterned upholstery, marble surfaces, wooden accents, and curated artwork to create a calm dining environment. Explaining the intent, Sheetal Agarwal said, “Aahii was created from the heart. I wanted every seat, every corner, every moment here to feel personal - as if the space is welcoming you home, but in a way you’ve never quite experienced before. Nothing here is accidental - the textures, the forms, the colours, the art - every choice is intentional, every detail meant to be felt.”

The layout includes indoor seating and a patio area designed for longer dining occasions and informal conversations. From a hospitality industry perspective, Aahii reflects a growing trend in Mumbai toward region-focused restaurants that prioritise execution, consistency, and design-led restraint over reinvention. With its emphasis on familiar flavours, controlled indulgence, and cohesive brand identity, Aahii enters Prabhadevi as a concept aimed at sustained relevance rather than short-term novelty.