A new Italian American dining initiative has been introduced in Mumbai, signalling continued expansion in the city’s restaurant landscape. Cantina by Origin Restaurants has been opened at Godrej BKC, where the all-day bar format has been positioned as a vibrant alternative to the refined regional Italian concepts that have dominated the local market. The space has been conceptualised as a lively, beverage-forward venue, and its foundations have been attributed to co-founders Shaurya Malwa and Yagyarth Meiwal.
The culinary direction has been guided by Chef Anthony Burd, whose professional background has been shaped by experience in New Jersey kitchens, Tuscan culinary environments and Michelin-starred operations. Under his leadership, an Italian American narrative has been adopted, a style defined by fuller sauces, baked dishes meant for sharing and pizzas reflecting New York-style traditions. It has been communicated that the target audience includes office-goers, social groups and diners seeking flexible meal timings.
A wide selection of small plates has been included, while a 48-hour fermented pizza dough has been used for varieties familiar to Indian diners as well as versions tailored to Mumbai’s taste for spice. Fresh pasta has been produced in-house each day, and mains such as Lamb Milanese, Buff Tenderloin and Eggplant Parmigiano have reinforced the menu’s hearty positioning.
Desserts have been kept uncomplicated, and a playful bar program titled No Work Ethics has been introduced. This beverage menu has been structured around single-ingredient themes, with classic cocktails placed alongside inventive signatures.
The interiors have been crafted with rust and mustard tones, terrazzo, steel and rattan, creating a warm aesthetic. An interactive feature has been added in the form of a letterbox installation through which diners’ handwritten notes are mailed anywhere in India.
The restaurant’s concept has been described by its founders as intentionally bold. It has been stated that the experience is meant to prioritise energy and personality, with Malwa noting a desire to create something “bratty, fearless and joyously loud,” while Meiwal emphasised that maintaining a sharp, tightly run dining room remained central to their vision.