Where Art and Appetite Meet: Kaspers Arrives in Bandra

Kaspers, The Table’s newest restaurant in Bandra, blends inventive food with artistic whimsy, says Aditi Pai

Artistic, whimsical and effortless — that’s the first impression of Kaspers as one steps in from a bustling Bandra lane. By the time you’re ready to leave, the restaurant feels endearing and unforgettable, with its signature cherubs following you home in the form of a charming crayon box. The latest venture by Gauri Devidayal and Jay Yousuf — the duo behind The Table and Mag St. — Kaspers is poised to become Bandra’s go-to spot for great food and an even better vibe.

Barely a month since opening, the restaurant is already buzzing. Its guests range from casual diners and birthday celebrations marked by flamboyant desserts to romantic date nights and lively catch-ups with friends. Kaspers celebrates craft in every form—food, design, art and storytelling. It is, in many ways, a collection of stories: those behind the food, the paintings, the frescos, the cocktails and the memories guests create within these walls.

The name itself is a tribute to Polish- American artist Kacper Abolik, who spent a month painting frescos across the ceilings and walls, giving the space its distinctive charm. His cherub— now the restaurant’s icon—appears everywhere, from the ceiling to the butter plate. Adding to the playful spirit, table napkin flowers and a box of crayons await at every table, coaxing guests to awaken the child within.

At its core, Kaspers brings together the cities that the restaurant and Chef Will Aghajanian love most. Think Florence, New York and Paris, all converging in the heart of Bandra. The white, blue and red chipped mosaic floor recalls old-world Mumbai, as do the pillars in vintage poster prints evoking a quieter era of Fiat and Ambassador cars on the city’s streets. The sky-blue ceiling with delicate frescos nods to Florence, while a dramatic red velvet curtain leading to the restroom evokes Parisian decadence. Step into the Yves Klein Blue painted bathroom, and you realise how the designers have transformed the washroom into an artistic space.

The menu is global yet deeply personal. It reflects Aghajanian’s experiences across kitchens, cities and flavours. Classic bistro traditions appear reimagined through seasonal produce, playful ideas and evocative memories. Expect a vegetarian Bouillabaisse Toast; Taleggio and Spring Garlic Arancini; Spinach Pie; Morcilla de Kerala with Queso Fondito Potato Rosti; and Buffalo Tenderloin with Sauce Chateaubriand.

“Kaspers is for people who’ve travelled the world, but it’s still extremely approachable,” says Aghajanian, who has cooked at Mugaritz in Spain, Per Se in New York and co-run restaurant Horses in Los Angeles. “It’s everything I love about dining — great food, simple drinks, attention to detail and an energy that lingers long after you’ve left the table.”

His travels take delicious form on the plate. The Lemon Pepper Chicken Wings alla Grenobloise blend memories of lemon-pepper wings at Magic City in Atlanta and a variation of the classic Florentine petti di pollo al burro (butter chicken) from Trattoria Sostanza, finished with a Grenobloise sauce of browned butter with capers, lemon, and parsley. Similarly, the Mud Crab Gratin with lamb brain and Bengali dijonnaise is Aghajanian’s elevated tribute to a classic Mumbai bheja fry or ghotala. The touch of mustard comes from the Bengali staff meals he once shared with line cooks at The Table — a flavour memory that now finds refined expression at Kaspers.

Among the menu’s other specials is the Pasta alla Patra (named after Chef Biswanath Patra) served with red chilli vodka sauce, parmesan and basil. There’s also the Pasta alla Nicolas, a meatball-stuffed rigatoni in arrabbiata and basil created as a tribute to Chef Nicolas “Kaka” from The Table. For vegetarian diners, the Portobello Pithivier au Poivre brings a classic French bistro favourite to the table with a thoughtful, locally attuned twist.

Curated by Gauri Devidayal, Kaspers’ wine list features 12–15 labels with selections rotating every few months. To make wine feel approachable, every label is also available by the glass. “We have two styles of sparkling — the Mont Marçal Cava Brut and the off-dry Filipetti Asti Dolce. The Cava pairs beautifully with iced oysters, while the Asti Dolce was introduced specifically to accompany the day’s special thinly sliced pork cuts and the ‘Thick Cut Bacon’, which has already become a crowd favourite,” says Devidayal. The white wines have been chosen to complement the salads and lighter dishes — in anticipation of Kaspers’ upcoming lunch service.

“The Paul Mas Sauvignon Blanc works wonderfully with the Sea Bream tTrtare and the lemon pepper wings,” she adds. For heartier plates, including the popular Kaspers Burger and the Buffalo Tenderloin, bold reds like the Michel Torino Malbec and Donna Laura Chianti are ideal. A selection of medium-bodied reds is also available for pairing with the diverse pasta offerings.

Cocktails follow a similar ethos with timeless classics given a signature Kaspers twist. The Garibaldi Campari — strawberry, beer and fluffy OJ — pays tribute to Italian general Giuseppe Garibaldi, with its vivid red echoing the “red shirts” worn by his followers. The Ortiz Margarita, made with tequila, mezcal, Cointreau, Lillet Blanc and Maldon salt, is named after Aghajanian’s friend, Chef Ortiz from New Mexico.

A grand meal must end on a sweet note, and Kaspers brings The Table’s beloved Tiramisu to Bandra — bigger, bolder and boozier — as the Coffee Cake Tiramisu. Sip a glass of off-dry sparkling wine before stepping back into the lively bustle of the Bandra lane that Kaspers now calls home.