Think you know Thai food? Think again.
At BANNG Mumbai, the menu has always celebrated the full, vibrant spread of Thai cuisine, and with Chef Garima Arora’s latest additions, it goes a step further. This new menu takes a closer look at the Chinese influences that have quietly shaped Thai cuisine, from Bangkok’s bustling Chinatown to everyday staples that have become deeply embedded in Thai food culture. Bringing this lesser-told culinary story into focus, the menu reflects how Thai food continues to evolve through movement, migration and memory. Curated under the direction of Chef-Partner Garima Arora and brought to life in collaboration with Chef Manav Khanna, the menu honours this lineage while keeping the experience intuitive, fresh and deeply flavour-led.
“Thai cuisine is often defined by its bold flavours, but what interests me more is how those flavours came to be. Chinese influence has always been part of Thai food—not just in technique, but in dishes that have quietly become everyday staples. Dumplings are a great example of that. With this menu, the idea was to bring that connection into focus while keeping it familiar to the palate through flavours of sweet, sour, heat and herb that feel instantly comforting,” says Chef Garima Arora, Partner, BANNG.
Dumplings are where the Thai-Chinese crossover comes alive most vividly. The expanded selection features Steamed Wontons with Chili Jam Dressing, Fish Dumplings in aromatic broth, Umami Rice Rolls, Money Bags, Xiao Long Bao, Baked Curry Puffs, and Open Face Prawn Wontons, each paired with vibrant sauces and wrapped in delicate, ultra-thin dough rolled fresh in-house every morning. A standout is the Kanom Jeeb (Shumai), the classic open dumpling served with BANNG’s signature Suki sauce—a distinctly Thai interplay of sweet, sour and spice that feels both familiar and deeply rooted in the cuisine’s flavour traditions. This cross-cultural dialogue extends far beyond the dumpling basket and into the wok, weaving through salads, soups, curries, noodles and mains, where familiar Thai flavours meet techniques and formats that have travelled across borders and evolved over time. BANNG’s stir-fries especially reflect this Chinese influence, from the precision of wok-led cooking to the bold use of aromatics like ginger, most notably in the menu’s ginger stir-fry, where chicken and mushrooms come together in a deeply comforting, flavour-forward dish.
Beyond the dumplings and wok-led dishes, the menu opens into a vibrant progression of salads, soups and mains. New highlights include the Watermelon & Prawn Salad with fresh herbs, toasted coconut, cashew and chilli tamarind dressing; the Thai Chicken Sausage Salad, inspired by Vietnam’s culinary influence on Thailand; and the bright, textural Glass Noodle Salad (Yum Woonsen). This sense of freshness continues into the soups and curries, from a comforting Creamy Tom Yum to a brighter clear variation layered with herbs and holy basil. The savoury journey deepens further with the aromatic Wild Betel Leaf Curry, Pad Ki Mao with fingerroot and young peppercorns, and the striking Steamed Fish Manow, where seabass is paired with spicy lime chilli sauce, Chinese celery salad and rice noodles. BANNG’s curries continue to stand apart through fresh coconut milk prepared in-house every morning, lending each dish a lighter body and more fragrant finish.
For those seeking comfort on a plate, Emo Rice! offers BANNG’s playful take on a deeply satisfying rice bowl, while the dessert section introduces new Bingsu creations inspired by the layered flavours and vibrant dessert culture of Bangkok’s Chinatown. Highlights include the Tub Tim Krob Bingsu, layering delicate shaved ice with cooling coconut notes and the nostalgic flavours of the classic Thai dessert, alongside the Thai Tea Bingsu, combining fragrant tea-infused ice, chewy boba and a playful textural finish.
The experience is further complemented by BANNG’s Moody & Boozy cocktails, designed to pair seamlessly with the menu’s layered flavours. The White Lotus Martini, with gin, white turmeric-infused Lillet Blanc and garlic brine, pairs beautifully with dumplings and seafood-led starters, while The Andaman brings saline depth that works especially well with wok dishes and steamed fish. For a tropical finish, the Phi Phi Colada with chilli rum, pineapple and salted egg cream transitions effortlessly from curries into dessert.
With this new menu, BANNG keeps things rooted bringing together bold flavours, cultural crossovers, and comfort in a way that feels easy, familiar, and a lot of fun.
Address: Pinnacle House, 15th Rd, PD Hinduja Rd, Bandra West, Mumbai
Timings: Lunch: 12PM – 3:30PM | Dinner: 7PM – 1AM
Website: https://BANNG.in/
Reservations: +91 9152084411 / +91 9152084422 Valet parking available | Wheelchair accessible
