SoBo 20: Where French-American classics find a South Bombay address

There’s something timeless about Mumbai’s Marine Drive—the curve of the road, the rhythm of the sea, and the quiet confidence of a city that knows its worth. It’s along this iconic stretch of South Bombay where SoBo 20 has found its home. Unassuming yet full of character, the restaurant feels rooted in its surroundings, and at the same time, stands out with what it offers.

Conceived by Atelier House Hospitality (AHH), which also owns concepts including INJA and Camillos Pizzeria in Delhi, SoBo 20 isn’t just a nod to the neighbourhood’s postcode (400020); it’s a celebration of contrasts. Southern American flavours meet French technique; old-world jazz meets Art Deco glamour; and familiar comforts are reframed with irreverent twists. 

“We leaned into something that had place-based meaning but also carried a little mystery. SoBo 20 felt fresh, familiar and slightly irreverent, which is exactly what we were going for,” Panchali Mahendra, President of AHH, tells YS Life.

With a menu that surprises as much as it satisfies and an interior that hums with quiet theatre, SoBo 20 offers something rare: a dining experience that unfolds slowly, like a story you want to linger in.

The culinary origin story

The idea behind SoBo 20 began not in the kitchen, but on the street. When Mahendra began imagining this project, the Art Deco character of Marine Drive reminded her of a kind of atmospheric overlap between South Mumbai and the South of France, as well as New Orleans. 

“That loose connection eventually became the anchor,” she adds. 

Drawing inspiration from the soulful kitchens of Louisiana—particularly the bold, expressive flavours of Creole and Cajun cuisine—the menu took shape as a creative dialogue between cultures. For the uninitiated, Creole cuisine is rooted in colonial as well as African and Native American influences, while Cajun cooking leans on more rustic and rural Louisiana cooking.

That spirit carries into the plate. A lobster fried rice pays homage to jambalaya, while a vegetarian étouffée replaces crawfish with charred cabbage, simmered in a deeply flavoured, slow-cooked stew.

“As we dug deeper into the roots of Creole and Cajun cuisine in Louisiana, we found overlaps with the Indian palate, be it robust spice, long-cooked gravies or the celebration of seafood,” says Mahendra. 

Balancing drama and comfort

The interiors at SoBo 20 are a love letter to its location. Curved arches, vintage brass accents, and a rich, moody palette pay homage to Marine Drive’s Art Deco heritage. But there’s also an undercurrent of theatricality—a visual rhythm that builds, layer by layer.

“The interiors are layered, expressive and comfortable—a little salon, a little supper club, and a little bit of slow-burn theatre. We wanted it to feel elegant but not stiff; lived-in, but with a sense of occasion,” Mahendra explains. 

Perhaps the most striking feature is the trumpet installation on the rear wall—an ode to New Orleans jazz and a subtle nod to the neighbourhood’s past. “The street behind InterContinental was once called Jazz Street,” Mahendra shares. “We knew we wanted to honour that legacy.”

Surprises galore

Much like its interiors, the menu is full of surprises but never alienating. For instance, the burrata ice cream—creamy, lightly tangy, finished with orange blossom vinaigrette and toasted almonds—was born of that spirit. “It started as an experiment, and we weren’t sure how it would turn out,” recalls Mahendra. “But it ended up being something really special.”

Then there’s the dish that’s fast becoming a signature: beignets stuffed with crème brûlée and topped with Ossetra caviar. “Yes, it’s indulgent,” Mahendra laughs. “But also fun and slightly irreverent. That tension is what defines SoBo 20.”

While some dishes might steal the spotlight, the menu is deeply inclusive, especially when it comes to vegetarian diners. Nearly a third of the offerings are vegetarian by design.

“We’re in a neighbourhood with a large vegetarian community, and we knew we had to go beyond tokenism,” says Mahendra. “We wanted those dishes to reflect the same care, complexity, and creativity as everything else.”

The Verte Salad, chargrilled cabbage, and several off-menu adaptations reflect this ethos of thoughtful hospitality. 

The culinary direction is helmed by Chef Sudeep Kashikar, a long-time AHH collaborator who has also led kitchens at Inja and Camillo’s. “Sudeep has this rare ability to edit; he distils big ideas into clean, emotive dishes,” says Mahendra.

At the bar, Supradeep Dey brings his global lens and local instinct to a tight, referential cocktail menu. His Brass and Bitters—a cross between a Boulevardier and a Whiskey Sour—perfectly captures the restaurant’s spirit: nostalgic, bold, and a little unexpected.

“Together, they’ve created a culinary and beverage program that speaks the same language,” Mahendra adds. “There’s a cohesiveness that you can taste.”

A future framed by past lessons  

Having launched INJA as AHH’s debut venture in India, Mahendra and her team came into SoBo 20 with both clarity and confidence. “With Inja, we learned to listen—to guests, to the city, to our instincts,” she says. “We stayed true to our concept and let the space evolve with its audience.”

With SoBo 20, the idea was to dial down the formality but retain the finesse. “It’s probably the first true Franco-American restaurant in Mumbai,” she says. “We knew it was a risk, but we also believed the city was ready for something different—something with soul and specificity.”

Though it’s still early days, SoBo 20 is already earning a loyal following. A seasonal refresh is planned for winter, along with a few surprise specials. But Mahendra’s gaze is already set on what comes next.

“We’re launching Kome, our new Japanese concept, this November,” she reveals. “We’re also redesigning Dome at the InterContinental into a bold new bar space. And yes, we’re looking at Gurugram and a few other cities for expansion.”

For now, the focus is firmly on letting SoBo 20 find its rhythm. “It’s not just a restaurant,” Mahendra says. “It’s a feeling. One we hope people come back to, again and again.”

Meal for two: Rs 7,000 + taxes 

Timings: 12 noon-3.30pm; 7-11.30pm