Suzette

Buckwheat crêpes at Nariman Point

A traditional buckwheat crêpe is the order that explains Suzette. The café began in Mumbai in 2010, started by three French expatriates as a crêperie, and buckwheat galettes still anchor a menu that has widened around them: artisan sourdough breads, farm-fresh salads and cold-pressed juices, with coffee, breads and pastries made fresh each day. The framing is French but health-conscious, and the kitchen leans on wholesome and organic sourcing rather than richness. Read the menu that way and the order becomes obvious: crêpe first, then whichever of the other pillars fits the hour.

An everyday café rather than an occasion

The Nariman Point room works for a mid-morning coffee, a working lunch, and the long stretch between the two, which is what gives it an everyday rhythm rather than a special-occasion one. The cooking is French and European, and the room is contemporary rather than nostalgic, with a light, fresh-forward feel that matches the food. The business has grown past the single crêpe counter into a contemporary French bakery, a farm-to-table salad and sandwich bar, and a pantry line of staples, meal kits and produce, and that breadth shows on the menu: bread and salad carry as much weight as the crêpes.

Order the crêpe, then build

Start with a buckwheat crêpe, savory if it is lunch and sweet if it is not. From there, the artisan sourdough is the most direct read on the bakery side, and a farm-fresh salad or a cold-pressed juice keeps the meal close to the café's original brief. Coffee is part of the offer and the pastries are baked daily, so a morning visit can be as simple as a coffee and something from the case. For a first order that covers the ground: one buckwheat crêpe, a slice of sourdough, and a cold-pressed juice.