A successful restaurant is one where customers love to return, time and time again, based on a great experience they had. The experience is so much more than good food – it is also about the atmosphere, the overall ambience and feel of the place.
We believe creating this environment starts with the right people – and we would like you to meet some of the team at The Mumbai Mansion.
Our diverse team has many individuals with unique skills and talents which all help enrich your experience when visiting us.
Pramod Nawani has over 20 years of culinary experience. He began his career in India in famous Bukhara kichen known for its authentic North-West Indian cuisine.
After moving to Scotland in 2005, Pramod Nawani has established himself as one of the Scotland’s most experienced chefs in Indian fine-dining, currently holding CIS Excelence Award and 2 AA rossettes. In addition, Pramod has been honoured to work with such great chefs as Cyrus Todiwala.
Chef Rawat Singh began his career working for, focusing on fine dining desserts. His career has included positions at Royal Caribbean Cruise Line and famous Cinnamon Club in London.
Rawat’s creative desserts have been featured in Edinburgh’s recent competiton for Top 5 Desserts in Edinburgh 2013.
Being trained at the luxury beach resorts in Goa such as Park Hyatt, Taj Exotica Resort and Radisson White Sands Resort, Merwyn is best at delivering exceptional dining experience at the 5 star rate. After a couple years waiting on tables and then tending bar Merwyn was wondering how to take the next step. He went on to study hospitality management at the Edinburgh Napier University where he graduated with his bachelor’s degree. Having worked in Scotland the last six years, Merwyn has enjoyed the busy lifestyle of the hospitality business and is very excited to be honoured to open the third restaurant in Edinburgh. His passion is – creating unforgettable experience for the guests with gracious service, as well as culinary art. When it comes to service, Merwyn aims to make guest satisfaction his number one priority; second is the happiness of his staff.