The newly opened Fairmont Mumbai has launched The Merchants, a 306-cover foodhall that is now the largest of its kind in the city. The venue combines live cooking with a multi-cuisine format, offering an alternative to conventional dining through a more open and interactive setup. Its design and concept draw from everyday food cultures and aim to create a space where meals are both prepared and experienced in real time.
The food hall features six theatre kitchens, each designed to bring chefs into direct engagement with diners. The kitchens prepare every dish fresh to order, with no pre-prepared servings or buffet-style spreads. This format not only allows for a more personalised dining experience but also supports better control over food waste. The idea is influenced by the movement and precision of Mumbai’s dabbawalas, combined with the sense of discovery associated with travelling merchants, both of which inform the foodhall’s structure and visual identity.
The menu spans a wide range of geographies and flavours. Indian dishes include the Gucchi & Safed Khumbh Gilawat, Gosht Ki Galouti, and Khandeshi Chicken Sukka, along with vegetarian options such as Dahi Kebab and Bharleli Vangi. From the Asian kitchen, guests can order items like Chor Muang Gai dumplings and Hainanese Chicken Rice, while the Japanese section features Pork Chashu Miso Ramen and Hamachi Carpaccio.
On the European side, highlights include the Porcini Cappuccino, Wild Mushroom Risotto, and Black Rice Shrimp Risotto with Sarga Farms tomatoes and Shrimp Tempura. There is also a reinterpretation of Fish & Chips, served with mushy peas, tartare, and capers from Ishka Farms.
Another notable element is The Chocolate Atelier, a dedicated section that goes beyond dessert. It serves hand-crafted confections in a space designed for both tasting and learning. The Atelier also hosts interactive workshops that allow guests to observe and participate in the chocolate-making process.
The beverage programme takes a slightly unconventional approach. In addition to classic cocktails and non-alcoholic drinks, it features cold-pressed juice infusions, barrel-aged coffee, and tea spritzes. The Health Bar focuses on botanical blends and wellness-based elixirs, while more indulgent offerings include drinks like the Tiramisu Martini, which combines vodka, Amarula, espresso, and cocoa.
Visually, the space is designed to reflect a mix of Mumbai’s Art Deco heritage and its street-level food culture. Portraits of local vendors, embroidered in thread—line the approach to the food hall, while sculptural tiffins and mirrored installations appear throughout the space. Inside, the material palette includes copper, brushed metal, velvet, and marble, arranged in clean lines without excessive ornamentation. Private dining rooms continue the narrative through installations and murals that centre everyday food exchanges in the city.
Prasad Metrani, Director of Culinary at Fairmont Mumbai, “With The Merchants, we’ve not just crafted a dining experience—we’ve set the stage for a culinary performance. It’s a space where the art of cooking is constantly evolving, where chefs step into the spotlight, engaging with guests in real time, and where every dish is a carefully orchestrated act of passion, purpose, and flair. Here, dining becomes a true sensory journey—stimulating sight, scent, sound, touch, and taste—to create moments that linger far beyond the table. It’s about connecting people, celebrating flavours, and leaving a lasting impression.”
Rather than offering a single cuisine or a formal, static environment, The Merchants introduces a flexible, live format that appeals to both hotel guests and local residents. It is positioned as an all-day space that caters to solo diners, families, and business meetings alike, with a menu that adapts across times of day. The integration of sustainability, design, and interactivity places it in line with current trends in hospitality, though its long-term success may depend on whether it can maintain both consistency and novelty in an increasingly competitive dining landscape.
