South Bombay isn’t short on places to eat, but most of them feel like déjà vu. Same noise, same menus, same energy. Tóa 66 is different. It’s the kind of restaurant you almost don’t want to tell too many people about: tucked away, softly lit, only 26 seats. No blaring soundtrack, no over-designed interiors, just a space that feels like it belongs to those who’ve found it. It’s the kind of place where you actually taste your food, hear your own thoughts, and maybe your date’s too. Run by husband-wife duo Deval Shah and Ishaa Jogani Shah, the restaurant carries their quiet confidence. On a recent evening, I settled into the first seating at 7 pm (yes, I like my dinners early and my conversations unhurried) and walked into a room that immediately felt like a secret I was glad to know.
The Menu as a Journey
The all-vegetarian dinner isn’t about drama; it unfolds with rhythm. Each dish arrives quietly, not to dazzle, but to move the story forward.
- Thua Phlu: A Thai salad of wing beans in lettuce cups with herbs, lime, and chilli. Bright, zesty, the perfect first note.
- Thod Man Khao Pod: Sweet corn fritters with basil and chilli, crisp and golden, dipped in a sauce that’s sweet, sour, and peanut-crunchy.
- Tom Yam Wonton: Dumplings floating in a hot-sour broth of lemongrass and galangal. Comforting, sharp, and layered.
- Phak Boon Fai Daeng: Morning glory two ways: wok-tossed with garlic and chilli, and crisp-fried for bite. Silken tofu cools the heat.
- Kaeng Daeng: A red curry simmered with bamboo shoots, paired with nutty riceberry rice. Spicy, rich, and grounding.
- Dessert Duo: The finale unfolds in two parts: Khanom Krok, little coconut puddings crisp at the edges and molten inside, dotted with corn and scallion; and Curry & Cacao, dark chocolate ganache with green curry caramel, roasted peanuts, and grapes. Together, they close the official seven-course progression with a sweet one-two finish
Drinks That Hold Their Own
The drinks menu doesn’t play second fiddle. Spirit-free creations here are as thoughtful as the food. Given the weather in Bombay – rainy, damp, and my sore throat, spotting Krabi Toddy on the menu was a blessing. Warm with Thai basil, cinnamon, and galangal, it’s pure genius to have that on the menu. They’re set to get their bar licence soon, which means the drinks program will only get more ambitious. The rest of the zero-proof list is just as inventive: Bad Thai (Pad Thai in a glass), Cloud 66 (coconut water, lemon, pandan foam), and Stuck In Bangkok (a wink to mango sticky rice).
Why Tóa 66 Works
What stays with you isn’t just the food, it’s the tone. Nothing is loud here. Not the décor, not the service, not the plates. It’s confident without the show. The menu leans on memory and heritage but edits it with precision. The food itself tastes fresh, light, and free of the heaviness that so often comes from preservatives, each dish clean and intentional. In a city full of restaurants competing to be the loudest, Tóa 66 doesn’t raise its voice. It doesn’t need to. And as we left, we were given little wrapped bundles of chocolate. An unpretentious, thoughtful detail that sealed the night with a smile.
For When You Go
Where: Tóa 66, Rehmat Manzil, Gr. Flr, Unit 17, 75, Veer Nariman Road, Churchgate, Mumbai 400020
Reservations: +91 99208 20800, [email protected]
When: Tuesday–Sunday | Dinner: 7–9 pm & 9:30–11 pm | Sunday Lunch: 12–2 pm | Closed Mondays