Roshni Bajaj Sanghvi

1 week ago | cntraveller.in | Roshni Bajaj Sanghvi

An all-vegetarian, vegan–and Jain-friendly, seven-course Thai tasting menu, served in a hard-to-find semi-sunken room at the back of a Churchgate building, a space that, until recently, housed the offices of an Emirati bank. Tóa 66 offers a really specific meal experience. Here's more. Its tasting menu, the only offering here, features none of the Thai restaurant tropes of red/green/yellow curry, som tam, or pad thai.

1 month ago | vogue.in | Roshni Bajaj Sanghvi

In culinary school in New York City, chef Henri Viain, my Basque instructor, would watch me sneak extra pinches of cayenne into my choux batter while prepping gougères and say, “Roshni, you are going to kill me.” Anytime there was a blind spice tasting in class, I was made to go last because as the Indian kid in the room, I would recognise each one right away and ruin the fun. That was 2010.

Jan 23, 2025 | cntraveller.in | Roshni Bajaj Sanghvi

If the Worli-Prabhadevi-Dadar stretch is becoming Mumbai’s newest dining corridor, Milagro is its latest addition, situated a third of the way between Ode, Brunch & Cake, Donmai, and Nara Thai at Raheja Altimus, and Bastian, Fish Curry Rice, and Coast & Bloom at Kohinoor Square. In a city with an insatiable appetite for new places, and one that is also often brutal in making its quick boredom apparent, Milagro is an ambitious restaurant.

Jun 8, 2024 | enthucutlet.com | Roshni Bajaj Sanghvi

What is your favourite drinking story? Mine involves staring at a mini mango tree in fascination. I must have been about three when my folks took me to Badshah in Mumbai’s Crawford Market. Anyone who has been to the famous falooda spot knows that they have a vertical assemblage of fresh mango fruit and leaves on each table. Somewhere amidst the sensory surfeit of sabja, syrup, slithery seviyan, sweet milk, and ice cream in my glass, I genuinely believed mango trees could grow on restaurant tables.

Apr 24, 2024 | theinfatuation.com | Roshni Bajaj Sanghvi

Roshni Bajaj SanghviEkaa is an upscale restaurant in Fort that highlights hyper-seasonal Indian ingredients, and treats them with the love a local jeweler might have for emeralds—fermenting, emulsifying, and roasting them so they feel refreshingly new. The minimal, slightly industrial space with the glass roof doesn’t adhere to a single cuisine, so every dish that lands on your table is full of remarkable surprises. The finger-long house sausage looks tiny, and tastes so big.