Aditya Birla Group Launches Flint a Grill-forward Café at NCPA

With Waarsa, a celebrated Awadhi restaurant and Bay21, a versatile outdoor venue designed for large celebrations, already at the venue, the addition of Flint further establishes NCPA as a growing culinary hub within Mumbai’s cultural precinct.

Conceived as a neighbourhood café that invites guests to return, Flint flows naturally through the day from relaxed breakfasts and working lunches to energetic, social evenings. The space adapts effortlessly to varied occasions, balancing comfort with vibrancy.

“Flint represents a strategic step forward for Aditya Birla New Age Hospitality,” shared Udai Pinnali, CEO, Aditya Birla New Age Hospitality. “We’ve created it for today’s urban diners those looking for a space that moves effortlessly through the day, from relaxed breakfasts to lively evening gatherings and one that makes them want to return.”

He also added that the group’s portfolio is built around distinctive experiences, shaped by culinary excellence and spaces that feel naturally warm and welcoming.

The culinary programme is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee. At its core is fire expressed through grill, char, smoke and live-flame techniques that build depth and texture across the menu. While the menu is largely European in influence, the cuisine remains technique-led rather than label-driven, applying global fire methods to local ingredients. Signature dishes range from breakfast plates and fire-led small plates to seafood, grill specials, comfort mains and distinctively composed desserts

The beverage programme brings together specialty coffee, tea, and matcha, spotlighting signatures such as the Charcoal Latte and Ceremonial Matcha Latte. Functional blends like The Berry Biohack smoothie sit alongside modern interpretations such as the clarified Cold Fashion cold brew with subtle notes of orange. A fire-inspired cocktail selection completes the experience, featuring standouts like the Bacon Washed Bloody Mary and the Ambada Leaf Picante.

A dedicated in-house baking programme underpins the bread selection with freshly baked loaves and pastries available to take home through Flint Out, the café’s deli extension.

“At Flint, everything begins with fire. Char, smoke, grill and live flame aren’t just techniques for us they’re the foundation of flavour. We are cuisine-agnostic by design; what matters is how heat transforms an ingredient, whether it’s a vegetable, seafood, or meat. The menu moves fluidly from small plates to pastas, grills and desserts, balancing indulgence with restraint and familiarity with depth. At Flint, fire isn’t just a method it’s our signature,” added Chef Mukherjee.

The interiors, designed by DR&W Design, Research and Workshop, interpret fire as both material and metaphor. Exposed brick, oxidised metals, layered wood and warm lighting create a tactile, elemental space that transitions fluidly across the day, aligning with the restaurant’s operational rhythm.