A newly launched café in Andheri, RumBabaa is leaning into summer with a menu designed around refreshing cold brews, lighter plates, nourishing bowls, and vibrant matcha-led beverages, all served within its easy, vinyl-led, all-day setting.
On the beverage front, RumBabaa’s slow-crafted cold brews bring together playful fruit-forward flavours and refreshing summer pairings. The Citrus Cold Brew Spritz combines citrus, tonic fizz, and ginger for a bright, sparkling cup, while the Orange Cold Brew layers fresh orange and jaggery with smooth coffee notes. Tropical profiles come through in the Pineapple Cold Brew and Watermelon Cold Brew, while options like the Yuzu Cold Brew and Basil Burst Cold Brew lean cleaner and more refreshing for warmer days. The Duce De Lychee Cold Brew offers a creamier, dessert-forward take, while the Spiced Cold Brew Tonic adds subtle cinnamon spice and star anise for something more layered.
Alongside these, the crafted refreshments menu includes cooler-style drinks like the Coconut Blue Cloud, Coco Lime Soda, Smashed Mango Blue Pea Soda, Matcha Cooler, Ice Lychee Party Tea, and The Third Extraction, all designed to feel light, hydrating, and easy through the day.
The matcha programme is equally expansive, with drinks like the Iced Matcha Latte, Blueberry Oats Matcha, Mango Oat Matcha, Dirty Matcha, Dulce De Leche Matcha, Raspberry Matcha, and Coconut Blue Pea Tea Matcha and the crowd favourite – Mango Matcha with Dehydrated Mango Chunks, bringing together fruit, oat milk, jaggery, and ceremonial-grade matcha in more playful formats.
For food, the menu balances lighter, ingredient-forward dishes with comforting all-day plates. Breakfast offerings include the Rumbabaa Eggs with garlic lemon yogurt and beet harissa, the Krapow Omelette, and the Southern Egg Croissant layered with baby spinach, spicy hollandaise, and soft-cooked eggs.
The salads and bowls lean especially summer-friendly, from the Avocado Burrata Crunch with kale, orange, pistachio crunch, and burrata, to the Shrimp Ko Thai with pomelo, cucumber, mango bites, and sweet-sour dressing. The Naked Moroccan bowl brings together quinoa, turmeric, chickpeas, cranberries, and almonds, while the K.O.C.O bowl layers kodo millet, citrus, grains, miso carrot, and cashew cream for something fresh yet hearty.
Smaller plates like the Bajra Tacos with jackfruit, Kataifi Prawns, Vegan Coconut Buns, and Peruvian Chicken Pot Pie add more flavour-forward options without feeling overly heavy, while the dessert-led breakfast menu includes options like the Tiramisu French Toast and Matcha Coconut Chia.
The space itself moves seamlessly from slow coffee mornings into relaxed evenings with vinyl-led music, making RumBabaa feel less like a quick café stop and more like a place designed for lingering through the summer.
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