Mumbai, Mar 30 : Aditya Birla New Age Hospitality the hospitality arm of the Aditya Birla Group, announces the opening of Flint, a grill-forward, all-day café at the National Centre for the Performing Arts. With Waarsa, a celebrated Awadhi restaurant and Bay21, a versatile outdoor venue designed for large celebrations, already at the venue, the addition of Flint further establishes NCPA as a growing culinary hub within Mumbai’s cultural precinct.
Conceived as a neighbourhood café that invites guests to return, Flint flows naturally through the day from relaxed breakfasts and working lunches to energetic, social evenings. The space adapts effortlessly to varied occasions, balancing comfort with vibrancy.
The culinary programme is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee. At its core is fire expressed through grill, char, smoke, and live-flame techniques that build depth and texture across the menu. While the menu is largely European in influence, the cuisine remains technique-led rather than label-driven, applying global fire methods to local ingredients. Signature dishes range from breakfast plates and fire-led small plates to seafood, grill specials, comforting mains, and distinctively composed desserts.
The menu spans breakfast favourites such as Flint Eggs Benny with Spicy Crab Cakes, Cast Iron Shakshuka, and Bharoochi Akuri, alongside Sandwiches including the Roast Mushroom & Smoked Stracciatella Sandwich and the Smoked Chicken Waldorf Sandwich. Fire-led small plates feature the Grilled Papaya & Flamed Burrata Salad, Grilled Corn Empanadas, Crispy Calamari Friti, and Flint’s Bombay Chicken Wings, while larger plates range from Spaghetti with Creamy Black Truffle Butter and Charred Dukkah Cauliflower to the Flint Reuben Sandwich, Manipur Black Rice Risotto, Tandoori Salmon Tikka, and Char-Grilled Lamb Chops.
Desserts balance finesse with comfort, from Crème Catalan and Peanut Butter S’mores to Burnt Basque Cheesecake, Charred Lemon Tiramisu, Smoked Apple Tarte Tatin, and Caramel Banana Pie. A strong vegetarian focus sits at the heart of the offering, complemented by vegan, gluten-free, and Jain-friendly options.
The beverage programme brings together specialty coffee, tea, and matcha, spotlighting signatures such as the Charcoal Latte and Ceremonial Matcha Latte. Functional blends like The Berry Biohack smoothie sit alongside modern interpretations such as the clarified Cold Fashion, a cold brew with subtle notes of orange. A fire-inspired cocktail selection completes the experience, featuring standouts like the Bacon Washed Bloody Mary and the Ambada Leaf Picante.
A dedicated in-house baking programme underpins the bread selection, with freshly baked loaves and pastries available to take home through Flint Out, the café’s deli extension.
“Flint represents a strategic step forward for Aditya Birla New Age Hospitality,” says Udai Pinnali, CEO, Aditya Birla New Age Hospitality. “We’ve created it for today’s urban diners those looking for a space that moves effortlessly through the day, from relaxed breakfasts to lively evening gatherings, and one that makes them want to return. Our portfolio is built around distinctive experiences, shaped by culinary excellence and spaces that feel naturally warm and welcoming. At Flint, this comes alive through a grill-forward,
vegetarian-strong menu with real depth and craveability, paired with service that feels intuitive and personal. With this launch, NCPA continues to grow as a vibrant culinary and cultural destination.”
Chef Jaydeep Mukherjee adds, “At Flint, everything begins with fire,” says Chef Jaydeep Mukherjee. “Char, smoke, grill, and live flame aren’t just techniques for us they’re the foundation of flavour. We are cuisine-agnostic by design; what matters is how heat transforms an ingredient, whether it’s a vegetable, seafood, or meat. The menu moves fluidly from small plates to pastas, grills, and desserts, balancing indulgence with restraint and familiarity with depth. At Flint, fire isn’t just a method it’s our signature. Even our bar and beverage programme draws from this philosophy, incorporating smoke, charred elements, bold infusions, and layered textures to create drinks that mirror the depth and warmth of the kitchen. Every element, from the grill to the glass, is designed to feel cohesive, expressive, and rooted in flavour.”
The interiors, designed by DR&W Design, Research and Workshop, interpret fire as both material and metaphor. Exposed brick, oxidised metals, layered wood, and warm lighting create a tactile, elemental space that transitions fluidly across the day, aligning with the restaurant’s operational rhythm.
