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As the sweltering Indian summer reaches its peak, most foodies are looking forward to tasting not only the season’s best mangoes but also innovative menus that feature the king of fruits creatively. One can of course go the way of trying traditional Indian or even continental fare, but if you are looking for tropical vibes and unique flavours that woo your taste buds, then here’s something incredible to try. Kyma, the Asian and Mediterranean restaurant with outlets in Mumbai and Pune, now has a limited-edition special menu called Summering In Vietnam, which is packed with authentic flavours that accentuate the very summery tastes of mangoes, coconuts, and more.
Among foodies in Mumbai and Pune, Kyma is already a favourite for its global-Asian culinary philosophy. But the new menu takes its patrons on a spirited gastronomic journey to the vibrant streets, beaches and deltas of Vietnam, and should not be missed. Running till 31st May 2025, the menu is a tropical, tangy, and textural celebration of Vietnamese food, culture, and Kyma’s own flair for playful sophistication.
Brought to life under the direction of Executive Chef Krishna Tiwari, this menu brings the soul of Saigon and Hanoi to Kyma’s sleek interiors. “Our Vietnamese summer menu is a vibrant celebration of fresh, bold flavours inspired by the streets of Hanoi and Saigon,” says Chef Tiwari. “It’s light, aromatic, and perfect for the season.”
A Flavour-Forward Flight Across Vietnam
From the very first bite, it's evident that Kyma’s Vietnamese Summer menu is more than a themed offering — it’s a carefully constructed narrative of textures and contrasts. The Bánh Bột Lọc Nhân, duck dumplings served in a hibiscus consommé, are a highlight — supple, translucent wrappers cradle tender duck, with the hibiscus broth lending an unexpected floral tang. It’s delicate, yet complex — a dish that plays with familiarity and finesse.
Equally memorable are the Bánh Mì Pâté tarts. Here, Kyma reimagines the iconic Vietnamese sandwich as elegant, bite-sized salmon pâté tartlets. Buttery and creamy with a flaky pastry base, they honour the spirit of street food while elevating it with French-influenced finesse.
Then comes the visual and culinary showstopper — Tôm Hùm Sốt Xoài, lobster served with a mango-coconut reduction. The dish is pure tropical indulgence. Rich, buttery lobster meat meets the gentle sweetness of mango and the creaminess of coconut, resulting in a summer-forward flavour bomb that manages to be both decadent and refreshing.
Sips Of Saigon And Sweet Mango Endings
To complement the food, Kyma’s bar team has crafted a trio of cocktails that perfectly channel the Vietnamese summer aesthetic. The Saigon Sling is a standout: gin-forward, bright with cherry liqueur and pineapple extract, and laced with lemongrass. It’s zesty, long, and complex — the kind of drink that’s made for sultry evening sipping.
The Mango Bay, a blend of Jack Daniel’s, pandan, mango pulp, and coconut, veers into dessert cocktail territory but with enough herbal intrigue to stay balanced. The Black and Orange, moody and bold, rounds out the set, hinting at citrus and spice, perhaps a nod to the Vietnamese penchant for sharp, clean flavours.
As Chef Tiwari shares, “The crispy chicken is best enjoyed with a Saigon Sling. For those who like bold contrasts, our spicy crispy tofu pairs well with craft beer.” Though not on this tasting, the pairings reflect the menu’s attention to layered flavour experiences.
Vietnamese desserts often rely on humble, natural ingredients — mango, coconut, sticky rice — to create quietly indulgent finales. Kyma’s Mango and Coconut dessert holds true to this tradition. Presented simply, it is a chilled and creamy delight that lets the fruit sing. Light, cooling and unpretentious, it’s a gentle punctuation to a meal bursting with boldness.
Design, Drama And Direction At Kyma, Pune
Kyma’s Pune outpost, much like its Mumbai flagship, brings together the restaurant’s signature aesthetic — immersive, theatrical, and high-design. “Pune has this vibrant, cosmopolitan energy and a growing appetite for premium yet approachable culinary concepts,” says Ankita Poojari, Director of Kyma. “We wanted to create a space where people could explore bold Mediterranean and Asian flavours in a setting that’s both stylish and soulful.”
This philosophy plays out across every element of the dining experience. Dishes arrive like art installations, cocktails are as photogenic as they are flavourful, and the music and mood lighting set the stage for a complete sensory experience. The Vietnamese summer menu, while limited in time, feels integral to Kyma’s larger narrative of celebrating global culinary traditions with contemporary style.
What sets Kyma apart is its refusal to let dining be a passive act. “Pune can expect an elevated yet playful dining journey — from theatrically plated dishes and handcrafted cocktails to immersive brunches and themed evenings,” adds Poojari. “It’s a sensorial experience, not just a meal.”
And the Vietnamese summer menu is a clear example of that ethos. It doesn’t merely recreate dishes from Vietnam — it filters them through Kyma’s lens of luxury, play and polish. The result is a menu that’s both transportive and rooted, offering a taste of the Mekong Delta with a garnish of modern elegance.
With summer in full swing, there may be no better way to escape the rising temperatures than by diving fork-first into Kyma’s Vietnamese Summer Menu. It’s lush without being heavy, playful without being gimmicky, and globally inspired while feeling refreshingly local. Whether one is drawn by the allure of mango-laced seafood, the charm of French-Vietnamese fusion bites, or the sheer indulgence of cocktail craftsmanship, Kyma’s seasonal offering is a passport to a faraway summer — one mango, one dumpling, one sip at a time.
What: Vietnamese Summer Menu
When: 1st April to 31st May 2025
Where: Kyma Pune, KOPA Mall
