Otra

About the Experience

Otra sits in Kala Ghoda, within the Fort district where galleries and offices shape the day. The kitchen draws from Mediterranean and European references, keeping the menu short and ingredient-led, with an emphasis on seasonality and restraint. Dishes are straightforward, built on good produce rather than technique for its own sake. The room is light and pared back, with natural materials, open shelving and an easy flow between tables. It is worth going for a meal that feels calm and considered in a part of the city that rarely is.

Chef Alex Sanchez
Chef Alex Sanchez leads the kitchen at Otra. His background spans professional kitchens focused on technique and discipline. His cooking draws from European methods, applied with restraint and clarity. Dishes are built around produce, with careful control of heat, seasoning and texture. What sets his work apart is a measured, process-driven approach that prioritises balance over embellishment.

+918655644164
dine@otrabombay.com

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