Prime zip code aside, the wood flooring, platinum grey upholstery, subtly fragmented (designed to resemble a beehive) panel lighting and icicles dripping down from an arched ceiling lend the entire space a proud patrician air. Those who prefer warm, cosy spaces will not really feel at home in the slightly steely space, but if you’re looking for a swanky dining experience, there’s nothing quite like it. Like most restaurants so obviously built to cater to the upper echelons of society, Jia too will leave your wallet a little lighter. However, the food does stand out enough to warrant the exorbitant prices on the menu, making it more of a worthy indulgence than an extravagance.

Tasting food is serious business, or at least that’s what I’ve learned over what has been close to a decade sampling all the flavours that Mumbai has welcomed with open arms. If you spend enough time on the task, you can train your palate to identify whether dishes are good or bad, al dente or raw, and whether your soup has packet purees or the real deal. And, while I can’t claim to have a finely-honed palate (or even honed enough to pass the most basic litmus test for chefs), it’s hard to miss a mouthful of mustard in your mousse or a dash of dill in your dessert.

No, that’s not our attempt to create a quirky new word; it’s the name of a delivery joint in the city that focuses on Sindhi meals. Rhea Dhanbhoora tries a few dishes from Sindhful to see what they’ve got to offer

I popped in unannounced on a weekday evening, happy that something so charming was just a short ride away from the office. Glass tables and sofa seating, pretty desserts and dangling lights — the romantic aura they promise does soar gently through the two-level dessert bar. The paper menu draws you into the rhythmic theme of the space even after the introductory poem, with the origin story that most menus are doing these days...

Organised chaos may be their motto, but does putting five types of cuisine on one menu ever really work? Rhea Dhanbhoora heads over to see if Global Chaos can pull it off

...You look up at curved lamp posts and are greeted by a somewhat confusing mix of the colonial with contemporary décor. It looks pretentious even before you seat yourself on the little wooden chairs, in front of railway-style tables, with a food cart zipping through the narrow layout. It’s smaller than I’d have imagined, and brighter too, and while the polar opposites in the décor don’t impress, one could say it conforms with the idea of the restaurant and the menu itself. Was I blown away? Far from it. But, if you close your eyes and breathe in the scent of curry leaves, wafts of butter, whiffs of chocolate and listen to the slow rumble of wheels scraping across the tiles, you will be prepared to give it all a chance. And you’ll be glad you did.

The last time I walked into Boveda, it was a dimly-lit space that was a throwback to members-only lounges, buzzing with 20-something-year-olds. I remember being quite satisfied with my experience back in 2013, so I was not sure how I felt about Boveda changing to a breezier space with fewer nips and more nibbles. But, it made sense, because unfortunately for Boveda, the resto-pub had not turned into the nightlife hotspot it had once seemed poised to become...

A chocolate brand that sounds pretty run-off-the-mill but surprises us with its quality, All Things introduced a range that we're really thankful for this year...

While on a crowded night there isn’t much room to appreciate the décor, if you visit early evening, with the sun still peeking in through the glass, the French windows are a brilliant addition to the quirky space, and the private area (they even offer a personal butler!) makes it the perfect spot for a special occasion. If you’re not fond of coffee or cocktails, try their beer, shots and imported liquor — you’ll never be wanting for choice here.

Thin black lines veined across the glossy top. The colours stared at me, perfectly blended, and reminiscent of a window in an old, glass house. I could have been staring at a sheet of stained glass — so, of course, I had to poke my finger in, just to check. A gooey, sticky ganache was lifted off the top of the massive, layered cake, which was decorated to resemble (you guessed it) stained glass

If you need to grab a meal in a hurry but don’t want to settle for unhealthy fast food, Kaboom may be just what you’re looking for. Rhea Dhanbhoora checks out the new quick-service eatery to see how it fares

When the 48hrs Team heard of iChef, we were elated. But, did the new concept really make cooking that much simpler for us? We tested it out...

Forget marzipan covered cakes and sink your teeth into a rich, marzipan ball instead. Rhea Dhanbhoora tells you why Nordic Kandie Magic should be on your wishlist

Paperboat’s new website and additions to its refreshing juice menu make it even easier to fill up your online shopping cart. Rhea Dhanbhooragives you a flavour breakdown

Tart green apples with a hint of fruity white wine... swirls of orange mixed with robust reds... you’ve suddenly got a craving for sangria. However, going out to a restaurant just to order a glass is not something you want to do — forget making one at home. Well, Turning Point comes to a quick rescue, with its newly launched sangria — available in colourful bottles with youth-friendly graffiti prints.

Bakeries and confectioners are dime-a-dozen — throw a stone, and it will probably land smack in front of a quaint, inviting patisserie. We sampled dishes from The Baker’s Table, one such venture in Kandivali, and were suitably surprised.

Tea snobs, aficionados and connoisseurs have one thing in common — they’re all looking for good tea.WithTea-A-Me’s new range, they may finally find it. The moods on each sachet make choosing your tea more fun, so when I was given the beautiful black box I couldn’t wait to get started. Here’s a flavour breakdown:

For budget-conscious diners, Aoi has always been the go-to joint for a quick, delicious sushi meal. But, do their newly introduced pizzas add to their appeal, or fall flat?

Mason jars tied with ribbon, pretty tags and a no-frills, seasonal menu made a very good first impression for Sucres des Terres. Rhea Dhanbhooratells you whether the artisanal ice-cream tastes as good as it looks