At Mira’s in Defence Colony, sunlight streams in through wide windows, spills across the floor, and settles onto the interiors of the space. The tables are set far enough apart for conversation to feel private, and there’s always a buzz in the air. The restaurant is named after the founders Mayank and Gaurav's grandmother Mira, and that idea shapes everything. When I speak to them, they tell me that the intention was to create a space that leaves people with a sense of warmth and calm. They wanted it to feel spacious, with as much natural light as possible. The dome shaped skylight above, the large windows that open out to the road, and the calming layout all follow from that first impulse.
Right by the entrance is a large dessert display, and it is difficult not to pause. Glossy cakes sit next to layered slices, croissants rest beside tiramisu. Behind the bakery counter, there is an open bakery, and upstairs there is a live kitchen as well. They were clear that the kitchen had to be open. Everything is prepared in house, and they wanted people to see that. That transparency becomes part of the experience.
Their focus on ingredients comes from years in the bakery business. In an earlier venture, they saw how often palm oil, excess sugar, and synthetic substitutes were used in mass market baking. With Mira’s, they chose to build something different. They use Belgian chocolate, French butter and cream, Italian flour for their pizzas, tomatoes from the San Marzano region, and Italian olive oil. For them, these choices define the taste and vibrance of the food. Even standing in front of the dessert counter, you can sense that care.
I began with Mira’s Paloma, bright and citrus forward, the kind of drink that wakes up your appetite. Alongside it came a classic cold coffee, smooth and comforting in a different way. The coffee machine itself was customised over six months. That effort shows up in the cup. Even a simple drink like cold coffee is special and thoughful at Mira's.
From the vegetarian starters, I tried Mira’s guacamole, a generous bowl of smashed Hass avocado with cherry tomatoes and feta cheese, topped with crunchy pumpkin seeds and served with house made sourdough. The bread had a crisp edge and a soft centre. The avocado was fresh and bright, a note I made to myself as someone who loves a colourful plate of food. It was the kind of plate that encourages sharing without too much fussing. The Turkish mushroom dumplings followed. Wild mushrooms are paired with caramelised onions and herbs, finished with parmesan and warm garlic butter. The butter pooled lightly at the base, feeling indulgent and fragrant. Each dumpling was soft, and the mushrooms brought depth and the onions, a gentle sweetness. The crunchy prawns from the non vegetarian starters arrived side-by-side, crisp and golden. They were easy to reach for, the coating giving way to tender prawns inside. It was a simple pleasure, well executed.
For mains, the chilli vodka pasta stood out. Rigatoni is tossed in a rich chilli vodka sauce and topped with burrata that melts into every bite. The heat builds gradually, never overwhelming. The burrata softens the sauce, making each forkful creamy, smooth and indulgent. We called for the fish and chips next, which were comforting in their familiarity. The fish arrived crisp on the outside and flaky within, served with fries and tartar sauce. In a menu that leans European, it felt natural and breezy.
Throughout the meal, I kept returning to what the founders said about evolution. They believe that tastes change over time, even their own. Mira’s, they explain, will keep renovating itself. New additions will appear, including a no alcohol cocktail menu that reflects how many young people today are choosing not to drink. At the same time, some all-time favourite dishes will remain constant.
Those constants are visible at the dessert counter. The Matilda cake, inspired by Roald Dahl’s Matilda, is rich and deeply chocolatey. A slice feels celebratory, almost nostalgic. The strawberry tiramisu offers a lighter note, layers of cream and sponge carrying a gentle fruitiness. They sit comfortably beside each other. Different moods for different afternoons. I also tried the pistachio croissant, its layers crisp and flaky, the filling nutty and smooth. It is easy to imagine coming in just for this and a coffee, settling into a seat by the window to focus and get some tasks done, while also basking in some late-winter sun.
Mayank and Gaurav describe themselves as fortunate to have a place where they can experiment. They cook what they enjoy. Whatever comes out well and feels right is what they serve. That personal investment is what makes the experience feel a lot more special. By the time I left, the light had softened. The cake display still glowed near the entrance. Conversations continued. Like a grandmother’s home, Mira’s feels welcoming and warm, a space where food and atmosphere meet without strain.
Words Neeraja Srinivasan
Date 20.2.2026
