Akina, Worli Signals a New Chapter for Modern Asian Dining

Akina Worli is quietly staking its claim as one of the city’s most compelling addresses for modern Asian dining. The space leans into Japanese minimalism with sleek, pared-back interiors, an avant-garde mood, and a cocktail programme that feels considered. But beyond the aesthetic and atmosphere, it’s the food—thoughtful, inventive, and deeply personal—that truly anchors the experience.

It’s here that Akina begins to reveal its strongest suit: a restaurant driven by narrative—one where each dish arrives with context, memory, and meaning. And it’s this layered approach that stayed with us long after the meal ended. Read on to know what stood out for us during our recent dining experience here.

Food Narratives Take Centre Stage
What we loved most about Akina is that the experience extends far beyond the dining table. Every course feels like an unfolding chapter in the culinary story being told.

At the heart of this storytelling is chef Ashwin Singh, whose approach to food is as much about his personal inspirations as it is about unique flavours. Easily one of the most exciting names to watch on the culinary circuit, Singh brings an infectious enthusiasm to the table, equally invested in narrating the journey behind each dish that is presented to the table as he is in ensuring your palate is thoroughly and delightfully challenged.

Take the Yuzu Gazpacho Pani Puri, for instance, a standout that sets the tone early on. Crisp puri shells give way to a filling of avocado and kaffir lime, while the familiar tang of pani puri is reimagined through a Spanish lens. The traditional tamarind water is replaced with a bright, chilled gazpacho crafted from yuzu juice, cucumber, raw mango, and mint. It’s refreshing, surprising, and playful—exactly the kind of dish that signals at the start of the meal that you’re in for something different.

I’ll admit, cold plates have never been my strong suit; in fact, I aggressively avoid them. Yet, the burnt avocado and tender coconut ceviche came fervently recommended, and the resistance felt futile. One bite in, and skepticism gave way to complete surrender; by the end, the plate was clean, the verdict unanimous: this would be a dish we would be coming back for.

The appetizer course had other favourites that impressed, like the Som Tam Bhel, a dish that’s made right in front of you at the table, and pays homage to Singh’s time in Bangkok, layered with echoes of Calcutta’s street food culture. Think part som tam salad, part jhalmuri bhel, it’s a riot of textures and flavours: raw mango and papaya, carrots, cherry tomatoes, tamarind, som tam dressing, and crisp fried rice coming together in a sharp, nostalgic yet contemporary composition. This is the sort of dish that quietly takes up residence in your memory, at least it did in ours.

Pours with personality
Rooted in modern mixology, the cocktails at Akina feel carefully constructed rather than performative, with flavour always taking precedence over flair. That said, there’s no shortage of drama where it’s warranted.

What stands out immediately is how confidently the mocktails hold their own alongside the cocktails—an often-overlooked detail in the Indian food scene that Akina gets right. Here you’ll find zero-proof drinks with just as much complexity, balance, and intention.

Like the Mermaid’s Tear, a mocktail that surprises with its depth. Kaffir lime and yuzu bring brightness, cranberry adds gentle tartness, and ginger beer ties it together with a refreshing finish. It’s layered, nuanced, and proof that restraint, when done well, can be just as indulgent.

The Demon’s Flame is a bold introduction. Built around tequila with spicy undertones and a subtle sweetness from strawberry, it arrives with theatrical flair—set alight at the table, quite literally—yet doesn’t feel gimmicky. The fire fades, but the flavour lingers.

The Main Event
After a start like this, it would be easy to load up on the appetizers or even skip the mains entirely. At Akina, that would be a mistake. And one you shouldn’t make.

The Pulliyogare Fried Rice is a standout for all the right reasons. A clever reworking of the beloved South Indian tamarind rice, it brings together the tangy, spicy, nutty notes of the original dish, reimagined through the lens of a wok-fried rice. Paired with succulent chicken carnage, it strikes a fine balance between comfort and innovation—familiar yet unexpectedly fresh.

Equally compelling is the Assamese Black Curry Udon, an inspired choice for the mains. Fresh udon noodles are cloaked in a deeply comforting sauce of black sesame and coconut milk, subtly balanced with soy and finished with bamboo shoots and vegetables. Drawing from Assamese and Khasi culinary influences, the dish feels soulful and warming, with an inviting sense of luxury that reveals itself slowly.

The Lamb Birria Taco continued this thoughtful reinvention. A wonton sheet replaces the traditional taco shell, holding slow-roasted lamb mince glazed with gongura pickle and finished with coriander, kaffir lime, and a yuzu dip. The first note is unmistakably gongura—sharp, nostalgic—followed by gentle chilli heat and a citrusy lift. Playful yet precise, it feels instinctively refined for the Indian palate.

Final Verdict
The defining takeaway from our meal at Akina was its sense of dialogue between cultures, techniques, and memories. Bold yet reassuring, playful yet deeply rooted, the food never demands attention. Instead, it reveals itself through layered textures, thoughtful flavours, and a restrained sense of theatre that feels intimate rather than performative.

At this modern Asian outpost, the food doesn’t just feed you—it talks to you, challenges you, and lingers long after. And that, perhaps, is their greatest triumph.