Opening in Clapham on Wednesday 20th May, MAAI is the debut restaurant from Nikita Pathakji, founded alongside her mother Rima and sister Isha. Built from years of hosting sold-out supper clubs at home, MAAI carries forward the same approach to food and hospitality, now translated into a space of their own. Named after Rima, MAAI, which means Mum, is a reflection of the family’s way of cooking and hosting, shaped as much by instinct as it is by experience.
Located on Clapham’s buzzy Abbeville Road, the menu will draw on Nikita’s classical training while cooking in a way that feels open and personal. Nikita has been quietly perfecting her craft for over 10 years, with seasonal British produce underpinning the menu, it is layered with influences from her heritage and wider travels across the globe. Dishes are built for sharing, encouraging a style of eating that is relaxed but considered, where flavour combinations feel natural rather than forced.
The menu begins with smaller plates such as Chaat Tartlet, , Sea Bream with Kalamansi Ponzu and the Octopus “Tako Yaki” Doughnut, a dish that has followed Nikita from her time on MasterChef: The Professionals (which she won in 2022) through to her supper clubs. From there, larger dishes include BBQ Paneer with Palak Purée, Seared Halibut with Malaysian Fish Head Curry (which won the Champion of Champions title on Great British Menu), and Spring Lamb Rump with Pea and Coconut. Meals conclude with an array of delicious desserts options, including Strawberry and Elderflower Choux, Banana Pudding, and a selection of British cheeses.
Guests will also be able to choose to dine from a tasting menu, priced at £85, with a vegetarian tasting menu option which will run alongside, with dishes such as Asparagus Gomae with Scorched Mackerel, Grilled Hispi Cabbage with Kimchi Mayo and Glazed Tofu with Malay Sauce. A shorter set menu will also be available at £32 for two courses and £36 for 3 courses, offering guests dishes such as Mango Chaat with tamarind and date and green chutney, followed by a choice of “Sai Oua” Faggots or BBQ Paneer with Chaat Masala New Potatoes, and a choice of dessert.
Alongside the food, Isha has created a unique cocktail programme, influenced by her Master’s in chemical engineering, with creativity, warmth, and instinct, designing a menu that is both delicious and playful. Vibrant options will include MAAI Colada, Buttered Popcorn Old Fashioneds and Salted Melon Daquiris. This is supported by a distinctive wine list, which focuses mostly on small, family run producers whose values mirror MAAI’s.
On Sundays, the menu will feature a roast dish inspired by her main course on Great British Menu, offering a refined take on a classic weekend favourite. Guests will be treated to a choice of roasted Tomapork with Sweetcorn Chevdo, and Beef and Tamarind Hot Water Crust Pie, alongside mouthwatering sides including Masala Carrots and Cabbage Shaak.
MAAI has been designed to feel settled from the outset where deep greens and warm earth tones sit alongside walnut furniture and soft, neutral linens, with understated references to Indian design woven throughout. The space balances comfort with a sense of occasion, creating a dining room that feels as suited to a long lunch as it does an evening meal.
Nikita Pathakji, Head Chef & Co-Owner, comments: “MAAI means ‘Mum’, and she is at the centre of everything we do. Our mother, Rima, shaped the way we cook and host, with generosity, warmth, and an instinct to make people feel completely at ease. Our home was always full, lively, and open, and that spirit is what we’ve brought into the restaurant. My training has been in Michelin-starred kitchens, but the food at MAAI reflects how we truly like to eat; bold, expressive dishes influenced by the cultures and cuisines that have shaped us, and by the diversity of London itself. This is our take on modern British dining: personal, ingredient-led, and rooted in family.”
MAAI marks the next chapter for a family whose cooking has, until now, been experienced around their own table. Bringing together Michelin-level technique and a deeply personal, heritage-led perspective, it arrives as one of Clapham’s most anticipated openings this year, capturing a contemporary, globally influenced approach to modern British dining.