"In India, each state and region has its own local drinking culture and accompanying snacks. Bombay Daak, from the Ekaa team, attempts to celebrate them all. This music-and chatter-filled, dive bar-inspired Bandra West restaurant brings in the flavors of daaru-chakna (booze and munchies) from Coorg to Kashmir, Nagaland to Jaipur, Bihar to Goa—you get the drift. Turn on auto-Shazam to borrow the bouncy playlist before taking your free shot of bird-eye chilli wine. We follow ours with a Santra Season infused with pickles and chutneys, and then dig into the artful, soul-curing sharing plates. Our standard order: The Hot Gram with three types of pulses, peanuts and pineapple, Bhuna tongue roast with brown onion emulsion and fresh dill, delightfully cartilaginous chicken and rasam, and housemade Luncheon Meat in a retro spam tin." - roshni bajaj sanghvi