The 16th Road stretches from Khar through Bandra, an arterial road that only seems to get busier with new openings in Mumbai. Navigating the narrow by-lanes can be frustrating, with honks, darting shoppers, and stoic residents passing street vendors, all creating a delightful chaos. As you navigate the narrow by-lanes, you arrive at the bustling intersection where 16th meets 33rd. At this cornerstone, an awning-covered patio hints at a café vibe, but stepping inside reveals Sixteen33 — the neighbourhood’s latest cocktail bar, cleverly tucked away from the hustle.
A confluence of creative minds begets more than just a passion project. Shahrom Oshtori, founder of SO Hospitality, intertwines his two decades of hospitality expertise with Akshay Paksava’s impressive 55 years in interior design. Together, they’re set to drive the much-needed resurgence of bar concepts in the city. Shweta Kaushik of SKID executes Akshay’s vision, while Goa-based consultant Chef Gracian D’Souza adds worldly flair to the dishes. The unique cocktail programme, helmed by Denzil Franklin, shapes the bar counter into a creative canvas for his craft.
Bandra’s essence thrives in cozy, intimate chic, a vibe Sixteen33 effortlessly expresses. Shweta turns 1,100 square feet into a refined, modern tavern. A matte black staircase looms alongside warm wood accents of the bar apron and tables, the burgundy walls creating an inviting warmth. Black-and-white flooring shifts from brighter hues for daytime dining to deeper shades for cocktail evenings. The neatly designed patio features serving windows, seamlessly extending the space into an inviting (smoking!) al fresco area. Downstairs, casual banquettes with adjustable tables provide a relaxed flow, while an upstairs private den with dim lighting provides an elegant speakeasy feel, capturing Bandra’s dual charm.
Sixteen33 revives an old-school approach to what a bar should be — with a heart rooted in its people. “Bandra is my home, and I see this neighbourhood with a larger purpose,” says Oshtori. “My vision is to create a space where servers and guests know each other by name, fostering a true sense of belonging.” The philosophy here goes beyond “Word of Mouth” and “Loyalty”; Mirroring Bandra’s own communal essence. True to this spirit, its conceptual journey embraces Bandra’s heritage, with a beverage menu that salutes the six iconic villages of the area — Ranwar, Chimbai, Chuim, Pali, Sherly, and Kantwadi — while sourcing food ingredients from local vendors.
Comfort food reigns. Chef Gracian’s dishes reflect his Goan roots, and a predilection for the slow pace seeps into Bandra’s cozy vibe. He showcases East Indian flavours easily in the earthy potatoes, addictive okra chips spiced with Ranwar’s local celebrity, Aunty Mary’s masala, along with tangy recheado-smeared cottage cheese skewers, and the meaty chorizo-stuffed poi or olives. But I digress—matching cocktails with local comfort classics like bombil and chips with a hot-sweet dip or fried calamari with chilli-mayo is bar snacks worthy. A sublime miso-poached tofu with fried rice or a hearty medium-rare tenderloin with mash allow a full dining experience. You’ll also find a cafe menu offering cage-free eggs, pastas, risottos, and pizzas. This balance of options seamlessly shifts from a casual pub vibe to an evening of cocktails.
Mumbai’s cocktail culture, though still nascent and often bound by a regulated landscape, finds a refreshing canvas at Sixteen33. Here, the bar explores new synergies with inventive flavours. Franklin notes, “We have noticed guests like clean drinks and cocktails that are low on sugar, and the Negroni forms the perfect option for that.” With a focus on reviving classics, the bar’s cocktail program breathes new life into the Negroni. Using plum, banana, and peanut butter, Franklin deftly reinterprets this staple, making each element a foundational piece in a jigsaw of flavours that respects the cocktail’s complex chemistry.
Sixteen33 features 16 signature cocktails, six of which pay tribute to Bandra’s historic villages. Each drink captures the essence of these areas. For instance, Ranwar’s cocktail combines a zesty lemon tincture with Indrayani rice liqueur and Tanqueray, misted with absinthe—an homage to the village’s storied rice production. Chimbai’s Koli culture inspires a briny, savoury cocktail that captures the sea’s essence through coastal shrimp. A cocktail inspired by Sherly village celebrates its tradition of growing millets during the fallow period — fine millets sourced locally infuse the whisky made into a light, airy cocktail “We wanted to take our guests back to their streets, to jog memories of their childhood,” Oshtori adds.
Peer closely at the mysterious artworks on the walls, and you’ll be transported to an alternate Bandra-verse, where historic buildings morph into a morbid fantasy realm. The creative spirit flows as freely as the drinks, with expertly crafted Gibsons and Espresso Martinis, alongside classic cocktails for every discerning palate.
May the explosion of bars in Bandra keep expanding, though I can’t help but question why the other suburbs remain forgotten.
16th and 33rd Cross Rd,
Pali Hill, Mumbai,
Maharashtra 400050
Call: 9758999555
Nikhil P Merchant is a Mumbai-born lifestyle and luxury writer who strives to seek the exploratory moods of life through his nonchalant mind, he can be found on Instagram @nonchalantgourmand