By Sitaram Mewati – Mumbai
Holi is not only a festival of colours but also of the finest delicacies. Comorin, the award-winning all-day restaurant and bar, is bringing the festive spirit to Mumbai with its limited-edition Shahi Badam Gujiyas, available from February 23 to March 3, 2026. Mumbaikars can indulge in these traditional treats at Comorin’s Mumbai outlet, located at Nilaya Anthology, Peninsula Point, Lower Parel (West). The restaurant accommodates 105 guests, including a private dining room for 10, and operates seven days a week with lunch and dinner seating.
These festive delights are crafted to celebrate togetherness, tradition, and indulgence, featuring a crisp, flaky shell filled with premium badams, blending time-honoured recipes with Comorin’s contemporary culinary touch. The Shahi Badam Gujiyas are perfect for gifting or sharing with loved ones during the festival, priced at ₹950 for 500 g and ₹500 for 250 g.
Chef Dhiraj Dargan, Brand Chef at Comorin, said, “Holi is a festival deeply rooted in nostalgia and shared moments. Our Shahi Badam Gujiyas are inspired by traditional recipes, made with care and generosity, and are meant to be enjoyed with family and friends during the festivities.”
The cuisine at Comorin focuses on regional Indian specialties, with AGM Erick Monteiro, Head of Bars Varun Sharma, and Head of Wines Kevin Rodrigues forming the expert team. Owned and operated by EHV International, Comorin has consistently been voted among India’s Top 10 Restaurants by the FoodFood Awards and recognized as ‘The Best Restaurant Bar in India’ for three consecutive years, combining culinary tradition with modern flair to offer a memorable Holi experience.
Editor in Chief : Mewati SItaram
