Nestled in the bustling lanes of Khar, Muze is a Euro-Asian restaurant that surprises you with every bite and sip. A fresh addition to the city's vibrant culinary scene, Muze isn’t just a restaurant, it’s a carefully curated experience that fuses global influences with playful innovation. The moment you step in, you will observe an intricately designed Art Deco-inspired space with a high bar setting. From the first cocktail to the final spoonful of dessert, every element feels both bold and thoughtfully executed.
Founder's Saloni and Ananya have meticulously looked after the design of the space and the food menu. "We've travelled across Europe and Asia after which we decided to curate a menu that is new to the customer's palette. Some dishes are innovated in-house that might make you curious just by the name of it."
Start with a sip
The cocktail program here deserves its own round of applause. The cocktail menu is carefully curated by their bartender along with experts. Though their final menu has not been launched yet, we tried some of their specials on a limited menu they presented. If you're a fan of vodka, Gari de Muze is a standout. It is prepared with White Rum, pineapple oleo, pickle ginger brine and orange bitter. With a strong note of pickled ginger and a lingering spiced aftertaste, it's a drink that evolves on your palate.
For something more layered, Fashioned Pop brings a sweet caramel base beautifully contrasted with aromatic bitters, a nostalgic twist on a classic Old Fashioned. It is served with a white chocolate and caramelised popcorn as a garnish. It leaves a sweet aftertaste lingering on your palatte after each sip you have. It is prepared with salted acarmel popcorn infused Bourbon, sugar cube and aromatic bitter.
Want a cocktail with flair? Try The Royal. When they say they've innovated their own cocktail menu, this is a masterpiece, they sure are proud of! This cocktail is a slow burn, initially mild, then suddenly hibiscus-forward with floral tartness. You can’t exactly tell at first but as the hibiscus syrup blends with vodka, the drink is a flavour bomb. If you’ve ever nibbled on hibiscus petals as a curious child, this hits you right in the nostalgia. The finish is fragrant and slightly tangy, almost tea-like, but with more body.
To begin with, we indulged in their salad menu and ordered from the chef's recommendations. The Marinated Mozzarella with Tangerine is a fresh, zesty start, delicate yet full of personality. Arugula topped with buffalo mozzarella, tangerine and balsamic sauce never tasted better. The acidity cuts through the richness, making every bite refreshing yet indulgent. It’s light but far from forgettable.
Moving into small plates, the Mushroom Dumplings are a must-try. The umami bomb of the night. These are filled with finely minced, juicy mushrooms, earthy, savory, almost meaty with layers of depth from two different mushroom varieties. The dumpling skin is thin yet holds well. The house chili sauce is not overpowering but adds a sharp, clean heat that elevates each bite.
Mac n Cheese with Miso. This is not your average mac. The miso brings a deep, savory punch that adds complexity to the creamy cheese sauce. It’s slightly salty, a bit funky in the best way, and incredibly comforting. It’s the kind of dish you want to eat slowly just to prolong the experience. The chef knows when to stop adding more miso to the dish to make it blend perfectly with the idea of Mac n Cheese.
Only a fool will not indulge in a thin crust pizza. The Truffle Mushroom Ragu is a gourmet delight, layered with rich mushroom ragu and bubbling cheese. Drizzled with aromatic truffle oil, each bite is indulgent yet surprisingly healthy. The thin, golden crust delivers a satisfying crunch, perfectly balancing the earthy flavors and creamy textures. Well, the chef sure loves truffle oil! The flavour of truffle oil is overpowering and smoothly blends with the cheese and the mushroom. They serve a standard 12 inch Pizza which will leave you satiated to the brim. And some more…
Chicken Yakitori. Juicy skewers with a classic Japanese glaze, but there’s a twist. A touch of wasabi creeps in, adding a nose-tingling surprise. The set-up is dramatic, adding to the anticipation. It is the dish that will grab the attention of the surrounding tables. The chicken itself is smoky, sweet-savory, and tender to the bite.
Vegetarians won't feel left out here since they have the mains in this section too. The Grilled Cauliflower Miso Steak with mohmarra sauce is smoky, nutty, and beautifully textured. The cauliflower is charred beautifully, giving it a smoky edge, while still tender inside. The miso brings that savory punch again, and the mohmarra, a rich red pepper and walnut sauce adds a nutty, slightly sweet depth with a tiny hint of spice. It’s hearty enough to be a main. It is served with a small portion of herbed Quinoa.Don’t skip dessert.
The Japanese Custard with Miso Caramel is divine. This one’s an experience. The custard itself is silky and just barely set light on the tongue but packed with vanilla undertones. The miso caramel drizzled on top is salty-sweet, rich, and buttery. Taken with the thick cream, each spoonful becomes creamy, melty, with a lingering savoury-sweet dance.
