Founded by Late Umesh Laxmidas Mehta, Little Italy Juhu, has always been a star restaurant. One important fact about its piquant delicacies is that everything served is made inhouse. Right from the pasta to bread and even the sauces are made by the kitchen team, ever since the inception. Every morning for the past 25 years, sauces are freshly made and taste-tested to ensure quality and authenticity. Not even once, were the sauces refrigerated and reused. This tradition has been followed like a religion passed down through the generation since the launch of the outlet which is carried forward by the chef on the daily.

Counting in the past 25 years, the restaurant has seen a great learning curve. With a vision ahead of its time, the founder kept the menu up to date with new delightful additions always. After his sad demise, the management was passed on to his wife Swati Mehta who not only upgraded the restaurant but also carved a path for her son, Abhi Mehta the current MD. He melted and moulded the menu complying to the new-age needs of the food industry by introducing vegan and furthermore not-so-run-of-the-mill vegetarian dishes.

The restaurant began with a vision to give people a taste of continental vegetarian food and always stayed true to it. There's no doubt that all dishes served are nothing but innovative and scrumptious. With over 300 classic dishes on the original menu like Bolognese Pasta, Margherita Pizza and Bruschetta to name a few, they've had multiple gourmet additions like Sunflower Pizza, Spinach Pinenut Ravioli, Aglio Olio Pizza and Nutella Pizza.

Slowly and eventually they started serving Mexican and Lebanese delights like the good ol' Enchiladas, Nachos with Cheese and Hummus. Even though Italian is their primary cuisine, they managed to delight their patrons with dishes like Lebanese Jar, Sicak Hummus and Malfatti. To keep the health-conscious and the millennial crowd entertained, dishes like Avocado Pasta, Avocado Toasties, Kiwi Chia Pudding and a lot more healthy alternatives to the classic dishes were introduced.

Abhi Mehta, said, “I am grateful to have my family as mentors that guided me throughout and their lessons added to my learning experience; helping me grow in presenting ingenious dining experiences to people. Throughout my course in learning, the primary focus has always been on bringing in variety and innovation to the dishes and cuisines in the vegetarian space. We follow the ideology of our food to not only be visually appealing but also healthy and is thoughtfully indulgent. The past few months have been difficult but we are practicing all safety measures and hygiene standards to ensure the utmost safety of the patrons."