The restaurants worth a reservation in Mumbai, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Mumbai: bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
19 places
Order The butter pepper garlic crab with butter naan.
Trishna in Kala Ghoda has poured butter, pepper and garlic over jumbo crab since 1965. The room is small, the bill is steep, the crab is the city benchmark.
Order The mutton berry pulao with a side of sali boti.
Britannia has poured Iranian zereshk berries over mutton pulao at this Ballard Estate room since 1923, three generations of the Kohinoor family running it.
Order Eggs kejriwal at brunch, ghee roast chicken seekh at dinner.
Floyd Cardoz, Sameer Seth and Yash Bhanage opened The Bombay Canteen in Kamala Mills in 2015 and reframed regional Indian cooking as a tasting-format menu.
2 of the restaurants on this list serve parsi.
Order Tandoori pomfret and a side of neer dosa.
S C Karkera opened Mumbai's first dedicated Mangalorean room in Fort in 1977. The pomfret hits the tandoor whole and the fish gassi runs with thick coconut.
Order The raan for two with mint chutney.
Khyber on MG Road has been a Mumbai Mughlai institution since 1958. The murals run the length of the room and the raan still arrives at the table on a board.
Order Bombil rava fry and Malvani prawn curry with rice.
Gajalee in Vile Parle East serves Malvani coastal cooking with the koli catch that morning. The thali runs prawns, surmai and crab with sol kadhi.
Order The pork sorpotel and a chilled Feni cocktail.
Sameer Seth, Yash Bhanage and Floyd Cardoz opened O Pedro in BKC in 2017 to put Goan and Portuguese cooking on a tasting-format menu in the corporate.
Order Har gau, prawn cheung fun and a mango macaron at the patisserie.
Hakkasan Group's Yauatcha in BKC pours dim sum and Cantonese small plates all day. The patisserie counter at the entrance does mango macarons and chocolate.
Order Mutton seekh in a baida roti and a chicken tikka roll for the road.
Bademiya has run kebabs on charcoal behind the Taj since 1946. The street stall on Tulloch Road still pulls midnight queues for baida roti and chicken.
Order Patra ni machhi and a Pallonji's raspberry soda.
Jimmy Boy is a three-generation Parsi room off Horniman Circle, serving the wedding-table dishes daily: patra ni machhi, sali boti, dhansak and lagan nu.
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Order The burrata and a hand-cut pasta of the day.
Chef Alex Sanchez opened Americano in Kala Ghoda in 2019 with twenty-foot ceilings, large fluted windows and a menu that runs from burrata to wood-fired.
Order The full sensorial tasting menu.
Chef Niyati Rao runs a tasting-menu room on the first floor of a 1890s neo-colonial building in Fort. Ekaa landed on the Asia 50 Best 51 to 100 list in 2024.
Order Sarson da saag with makki di roti and a sweet lassi.
Papa Pancho on Pali Naka does dhaba-style Punjabi cooking: sarson da saag, butter chicken, makki rotis and lassi in steel tumblers. Open since 1997.
Order Half Peking duck and the crispy duck salad with pomelo.
Hakkasan's Bandra room mirrors the original London room: latticework, mood lighting, modern Cantonese plates and a cocktail program with kitchen hours.
Order Eggs benedict at any hour and a sticky toffee for the table.
Rahul Akerkar's Indigo Deli runs all day off Colaba Causeway, two minutes from the Gateway: eggs benedict at breakfast, burger at lunch, sticky toffee any.
Order Saat dana khichdi and a glass of chaas.
Pinki Dixit's Soam in Chowpatty has poured Gujarati and Maharashtrian home cooking since 2005. The khichdi runs seven different grains and the undhiyo.
Order Panki on banana leaves and a faraali pattice.
Swati Snacks in Tardeo has run the family-style Gujarati menu for three generations. Panki on banana leaves, faraali pattice and seasonal aamras-puri.
Order Two filter coffees, one set of idli, one Mysore masala dosa.
Cafe Madras at Kings Circle has poured Chennai-style filter coffee since 1940. The idli is steamed in cotton batter; the masala dosa is the benchmark.
Order The unlimited thali; come hungry.
A Rama Nayak's Udipi Shri Krishna Boarding has run the unlimited South Indian thali in Matunga since 1942. Banana leaves, ghee roast, sambar refills.
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