Danda Food Project

11/05/2018

See you Saturday & Sunday, Bandra. We are going to be slinging out pavs thirteen hours a day, on Saturday and Sunday.
Start time: 12 noon
End time: 1 a.m.
Location: Pack-a-Pav, Pali Hill.
Here’s the menu for the takeover. Our beloved Mumbai pav will be seen in several interesting interpretations from Vietnam and Korea, to America, Mexico & England in The Global Pav takeover (psst, there may be an Italian theme to our side dish that will be going out with all the pavs).

If you aren’t close by, we think it’s still worth the journey. Say hi, when you do drop in. Come hungry.

07/05/2018

Queso, if you say so! We are pretty chuffed to be taking over ’s Bandra shop. We’ll be taking the humble pav on a bit of a journey in our ‘The Global Pav’ takeover. Pictured here: a vegetarian sandwich inspired by a Mexican classic: Rajas con Crema. Char-roasted Bhavagiri chilies are infused into goat cheese to make a spicy, piquant, cheesy pav, an upscale version of a chili cheese roast, if you will, with layers of deliciousness. A roasted corn and potato patty, some juicy stewed onions and crunchy corn flakes. Get this, and four other pavs, from around the world, this weekend at Pack a Pav’s Bandra outlet. and will be churning out hundreds of sandwiches, so come hungry, pack-a-meal, leave happy.

03/05/2018

Read about us in . So, contacted us ( and ) separately asking us to give answers to his questions, without discussing it. We were both given the same questions. Read this fun piece about us through this intriguing format, somewhat like the Newlywed Game. It’s the beginning of May, summer is in full swing and we have a couple of interesting events coming up this month! We’ll give you a heads up.
http://www.mumbaifoodie.com/danda-food-project-indie-eats/

16/04/2018

We are excited about tonight! A few months back, Chef visited us, ate our food and then cooked for us. We will always remember that evening as it was quite an educational experience for us. Tune in to ’s Masters Of Taste tonight at 9 pm to catch all the exciting things we experienced while filming the episode.

06/04/2018

Our upcoming dinner: Season's Fruits of the Sea. Collaborating with InSeason Fish, we have been guided into understanding various aspects of the fisheries and fishing communities around Mumbai. Tickets selling fast for the two dinners next week on April 12th and 14th. Do consider coming!
instamojo.com/dandafoodproject

Season’s Fruits Of The Sea | Danda Food Project's next popup celebrates local, sustainable seafood. Collaborating with InSeason Fish, the Danda Food Project team got a crash course on identifying fish and sourcing them fresh, from small-scale fishermen in Mumbai. Their 10 course menu features seasonal, sustainable fishing off the coasts of Mumbai.

They say, "We still (proudly) carry the fish monger smell but hopefully a fair bit of knowledge has also stuck to us - knowledge about the state of fisheries and fishing communities on this crazy island city that inhabits some fifteen million people."

Check out their website to find out more www.dandafoodproject.in

20/02/2018

Few things are as exciting as the burgeoning crust of a perfect soufflé. Through the ages, the development of techniques, be it the plethora of emulsions, soufflés, pastries, and more, or the humility of a bouillabaisse, or the soulfulness of a bourguignon, French cuisine has influenced waves of creativity all over the world.

We are excited about our next dinner series: French in 12 courses. Join us on a classic French dining experience from hors d’oeuvres through several luxurious courses including seafood, fowl, meat, dessert, cheese, fruits and more. Expect to spend three hours at our place, but don’t worry – you will leave with a belly full of food and booze, and some nice memories. Tickets link:
instamojo.com/dandafoodproject
Date: Sunday, March 4th or Tuesday March 6th
Time: 7:30 pm to 10:30 pm
₹3200 — 12 courses, 4 drinks.

Curated dining experiences brought to you by , and .

24/11/2017

| We are in you, Goa. Two dinners coming up next week:
Tuesday, Nov 28th, our popular nine course Pod To Plate experience in a new light — a limited edition clothing line by to pair with the theme of our dinner. Vegan and Nonveg options (₹3000/₹3500) and seven drinks to keep you company.

On December 1st, the Pandi Degustation (our first dinner series) makes a comeback in a more intimate setting, only 12 seats. Nose-to-tail dining is the next big trend, so come catch the fever! (₹1850)

All tickets on our instamojo page — link in profile.

22/11/2017

When Gary came knocking! Team Danda with | It was an absolute honour to have Chef Gary Mehigan in our kitchen a couple nights back. We learned so much from him in those few hours of exchanges and just observing how his mind works in the kitchen and while tasting food, was remarkable. Yet, he is so down to earth. We have a long way to go, but we try to have fun at every instance. Keep your eyes peeled for this episode on 's new show. Expecting a Feb/March release.