Luv Unveils a New Food Menu and Its First-Ever Cocktail Program, Where Culinary Artistry Meets Storytelling

Luv Restaurant marks a significant new chapter with the launch of an all-new food menu alongside its first-ever cocktail program, bringing together culinary technique, artistic expression, and storytelling in a way that is uniquely its own. Designed to complement one another, both menus reflect the restaurant’s belief that food and drinks should exist in conversation, creating a seamless dining experience from the first sip to the last bite.

Drawing inspiration from art, nostalgia, and coastal flavours, the new food menu celebrates seasonality and regional ingredients while showcasing refined techniques and contemporary presentation. Developed collaboratively by the kitchen team, the menu explores themes of heritage, texture, and artistic expression through dishes that are deeply personal yet approachable.

Developed through a deeply collaborative process involving the entire kitchen team, the new food menu reflects Luv’s commitment to innovation while remaining rooted in heritage and nostalgia. Guided by seasonality and a strong connection to regional flavours, the menu brings together artistic expression, refined techniques, and personal stories. Highlights include the Kokum Prawns, a dish that places one of Maharashtra’s most beloved ingredients at the forefront. Traditionally used to add tang and depth to coastal cooking, kokum takes centre stage here, complemented by a garnish inspired by Chef Akash Deshpande’s mother’s prawn pickle recipe, making it a deeply personal expression of culture and memory. The menu also features Appas Yetti Rotti, their interpretation of the beloved Tulunad classic Kori Rotti. Inspired by travels through Mangalore in search of the perfect spice blend, the dish swaps chicken for prawns or Yetti in Kannada and brings together a cherished family recipe. Other standout dishes include the rich and indulgent Bone Marrow, the earthy Mushroom with Pithla, the comforting yet elegant Truffle Gnocchi, the vibrant Bok Choy Tacos, and the umami-forward Nori Noodles with Shiitake. Guests can also discover the delicate Cauliflower Soufflé, a showcase of technical finesse and texture, alongside Sukat and Starry Night, both of which reflect the restaurant’s evolving creative identity. Rounding off the meal is Blackforest, a playful and contemporary take on a timeless classic. Together, the menu celebrates heritage, craftsmanship, and storytelling, while presenting familiar flavours through a distinctly modern lens.

“For us, Luv has always been an opportunity to express. Whether it’s through a dish or a cocktail, every element on the menu is a reflection of our experiences, memories, techniques, and creativity. We wanted the new food and cocktail menus to speak the same language and create a dining experience where every flavour tells a story,” says Chef Akash.

Complementing the food menu is Bad Decisions, the restaurant’s debut cocktail program. Unlike a conventional bar menu, Bad Decisions has been conceived entirely through a chef’s lens. Inspired by cinematic noir aesthetics, mood, and storytelling, every cocktail is crafted to evoke a feeling or memory. Signature serves include the Bandit Rum, where smoked pineapple lends earthy depth and charred complexity; Drunken Star, a bold and savoury cocktail layered with house-made pickle notes; Midnight Monk, a bittersweet blend of coffee and Old Monk rum; Forbidden Fruit, which balances crisp apple with warming ginger spice; and Kokum, a spirited reinterpretation of one of LUV’s most-loved signatures. Defined by savoury undertones, subtle smoky finishes, balanced bitterness, and unexpected flavour combinations, the cocktails have been thoughtfully crafted to complement the food menu, creating a seamless dialogue between the kitchen and the bar.

For Chef Akash and the team, the launch is ultimately a celebration of collaboration and creativity. Every dish and every cocktail reflects the collective vision of the people behind the restaurant, creating an experience where heritage meets technique, nostalgia meets innovation, and food and drink come together as a singular expression of artistry.

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