wagamama introduces new dishes to its India menu, expanding choice across plates, bowls and curries

Mumbai : wagamama, the globally loved pan-Asian restaurant brand known for its ramen-bar roots and open kitchens, introduces nine new dishes to its menu in Mumbai. Spanning small plates, salads, curries, noodles and desserts, the additions bring together bold sauces, fresh ingredients and a range of flavours, from Korean-inspired chicken wings to a new vegan ramen and a hot pot.

The classics sides section welcomes two additions. The Gochujang Chicken XO (₹595) combines red pepper, onion, green beans and zucchini with gochujang and XO sauce, finished with chilli oil, coriander, sesame and lime. The Korean Chicken Wings (₹545) are tossed in Korean sauce with spring onions and sesame seeds.

The salad selection expands with the Hiyashi and Mango salads. The Hiyashi pairs rice noodles in teriyaki sauce with Asian slaw, pickled red cabbage, red radish and edamame guac, finished with ssame and sunflower seeds and a wasabi coriander dressing (tofu ₹445, chicken ₹495). The Mango salad brings together mixed leaves, Asian slaw, raw mango, orange and beetroot, topped with coriander, chilli and sesame seeds and dressed with yuzu sesame (yasai ₹395, chicken ₹495).

The curry section introduces two dishes with distinct flavour profiles. The Black Pepper Curry is a rich, flavour-packed dish featuring black pepper sauce, soy and sesame oil, served with jasmine rice and finished with coriander, chilli and togarashi (yasai ₹695, lamb ₹895). The Vietnamese Cariga (₹825) is a mild, fragrant coconut curry with chicken and sweet potato, served with rice and finished with chilli, coriander, sesame seeds and chilli oil.

The noodle section adds the Spicy Yasai (₹695), a vegan ramen served in vegetable broth with zucchini, baby corn, carrot, bok choi, Chinese cabbage and beansprouts, finished with pea shoots, chilli, togarashi and fresh lime. The Hot Pot brings together silky rice noodles, broccoli, zucchini, mangetout, bok choi and kimchee with red and spring onions, chilli and coriander cress, finished with chilli oil (yasai ₹645, chicken ₹745).

The dessert menu also welcomes the Vietnamese Popcorn Affogato (₹425), pairing vanilla ice cream and condensed milk with hot espresso.

The beverage menu also introduces seven new additions, spanning cocktails and refreshing soft drinks. The cocktail selection welcomes the Pomotini (₹795), a gin-based drink with pomegranate and fresh basil, shaken with lime; the Kimchi-Cante (₹795), featuring white rum with jalapeño, kimchi and coriander; the Blue Alchemy (₹795), combining vodka, lychee and coconut purée with butterfly pea tea; and the Orange Brew (₹795), a vodka-based cocktail featuring orange and lime, topped with soda; the coffee cocktail re-invented. The soft cocktail selection adds Tropical Zest (₹395), blending coconut, passion fruit and pineapple with zesty lime; Cucumber + Basil Cooler (₹415), combining fresh-pressed cucumber juice and muddled basil with passion fruit, topped with a sparkling ginger ale fizz; and Berry + Peach Pop (₹395), bringing together juicy strawberry and peach with a zesty citrus lift, finished with fizzy soda and bursting blueberry boba.

With these additions, wagamama continues to build on its approach to freshly prepared food, bold flavours and open-kitchen dining. From sharing plates and fresh salads to curries and ramen bowls, the expanded menu offers diners more ways to explore its range, whether enjoying a meal individually or ordering a selection to share.

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