Mumbai Dwellers get set for the Gastronomy Voyage and Experience the Best in Mediterranean – Asian – Greek – Lebanese – Turkish and Egyptian Delicacies at Diablo

Diablo is a first-of-its-kind restaurant and bar where authenticity meets modern ingredients, raising the culinary quotient and offering premium handcrafted drinks. The extravagant menu ranges from ancient Greek, Lebanese, Turkish and Egyptian delicacies put together by the owners Abhimanyu Jakhar, Priyank Sukhija, Navin Agarwal and the team of chefs.

Some signature dishes to try are Psari Fournou, Truffle Cauliflower Hummus, Diablo Persimmon Cheesecake & Gnocchi-con-crème truffle, Seared Xinjiang Lamb and Green Onion Prawn Suami in Asian Dishes to name a few. Diablo serves deeply researched mystical recipes to create progressive and fascinating bar menu. The range of cocktails and mocktails have been dug out from unexampled experiments between stately monarchical tastes and contemporary mixes to create exclusive drinks. The bar is inspired by MC Escher, serving a variety of mocktails such as the Drink & Drive and Bubblegum Pineapple Kombucha. For those looking for a little more wickedness, El Diablo, Fallen angel, Prince of darkness, and Gabriel are some unique options to quench your thirst around sculptures, and lights all intertwining to showcase the mysterious beauty in a diabolical space.

Being one of the most instagram-able places, flourished in all its glory, with chic interiors and sassy vibes, the aesthetics of Diablo is vibrant , youthful and eccentric.

The warm welcome by the staff of Diablo lent the guests their first few moments of comfort, it is committed to providing the consumer the highest level of hospitality services. The restaurant aims to create a niche for them and set new benchmarks in quality, efficiency and service.

Abhimanyu Jakhar, owner of Diablo says “Our aim is to provide the residents of Mumbai, with quality entertainment in an enjoyable, pleasant atmosphere. We believe that while the place will leave a pleasant and long lasting impression to all its visitors, it should also appeal to a broader canvas of customers ranging from the local to the international.

We want to make dining & drinking a treat for all our customers”