|Club House, Level P5, Peninsula Business Park, Senapati Bapat Marg, Lower Parel, Mumbai
|022 6151 2222
Lunch: 11:30 AM-3:30 PM
Dinner: 7:30 PM-12:30 AM
Unusually located in the heart of Parel’s business district, Aqaba is a breath of fresh air, transporting you away from the bustling crowds and busy streets of the surrounding city. Named after the quaint and picturesque coastal city in Jordan, the inspiration for the restaurant came to Aditya Parikh on one of his many trips to the area. Having visited most countries in and around the Mediterranean, he wanted to bring the flavors of the region back home.
Paying homage to the beauty, people and above all, the food of the city, Aqaba, a casual dining restaurant is a 3000 sq. ft. restaurant with a 1000 sq. ft. al fresco section. It provides a confluence of the style and ambience of the Mediterranean, serving cuisine with a flavor pairing of the discerning Indian palate. With lush lawns that seamlessly melt into the spacious cerulean and fawn dining hall, the plush open space plan, which seats about 70 guests, has a welcoming charm which in itself is emblematic of the region.
In keeping with the authenticity of the atmosphere, the kitchen is overseen by a chef specially flown down from the region. Shying away from the fast-food driven, grab-and-go image of the cuisine, Aqaba brings together a veritable cornucopia of dishes from mainly Greece, Turkey and Lebanon with provincial specialties of Southern Italy, Spain and Northern Africa. Patrons can enjoy their meal at leisure, whether they are looking at a fine dining experience or a relaxed, undisturbed atmosphere.
Located in the business district, the restaurant also offers an all-day, world cuisine, al-fresco dining option on the lawns which gradually morphs into a make-shift tapas bar as the sun sets. Tranquil surroundings, with cocktails & canapés from Andalucía on the menu, make for the perfect setting in which to unwind after a busy day in the office.
The culinary force behind Aqaba, Chef Anuj Thapar, conceives and creates the recipes and gastronomy in conjunction with Aqaba’s other chefs. In addition to overseeing the kitchen and all aspects of the cuisine at Aqaba, Anuj is also involved in the production and operations of Paninaro and Pronto, the company’s two other brands.
After completing his Bachelors in Hotel Management at IHM, Chennai, Anuj commenced his career with the Taj Hotels and Resorts. As a part of his first assignment, he interned at the Taj Mahal Hotel, New Delhi, and later moved to the Taj Flight Services and Commissary, New Delhi. Later on, he worked at the Taj President, Mumbai, and grew to become their Executive Sous Chef. Working at the Taj gave him the opportunity to handle their Italian restaurant, Trattoria, along with supervising the start of another restaurant, Thai Pavillion.
To add to his work experience, Anuj also worked at the ITC Maurya Sheraton, New Delhi before he moved to London to work at the London Hilton at Park Lane for several years. Following his return to Mumbai, Anuj assisted in setting up and managing numerous food & beverage establishments, restaurants and lounges in the city before launching Pronto.