Britannia and Co is a parsi restaurant in Fort, Mumbai.
Britannia has poured Iranian zereshk berries over mutton pulao at this Ballard Estate room since 1923, three generations of the Kohinoor family running it.
Signature dishes: Berry pulao, Sali boti, Caramel custard
Must order: The mutton berry pulao with a side of sali boti.
Tip: Cash only; arrive by 13:00 weekdays or risk the berry pulao running out. Closed Sunday.
Address: Wakefield House, 11 Sprott Road, Ballard Estate, Fort, Mumbai 400001
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.
Signature: Tandoori pomfret, Crab butter pepper garlic, Neer dosa
Order: Tandoori pomfret and a side of neer dosa.
Tip: Order solkadhi to follow the meal; the kokum drink settles the spice.
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.
Signature: Eggs kejriwal, Ghee roast chicken seekh, Gulab nut
Order: Eggs kejriwal at brunch, ghee roast chicken seekh at dinner.
Tip: Sunday brunch books out a week ahead; the Canteen Experience tasting runs 3754 rupees.
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.
Signature: Tandoori pomfret, Crab butter pepper garlic, Neer dosa
Order: Tandoori pomfret and a side of neer dosa.
Tip: Order solkadhi to follow the meal; the kokum drink settles the spice.
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.
Signature: Raan, Kabab e khas, Murgh malai kabab
Order: The raan for two with mint chutney.
Tip: Lunch sees less wait than dinner; book the upstairs section for groups.
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.
Signature: Malvani prawn curry, Bombil fry, Surmai tikka
Order: Bombil rava fry and Malvani prawn curry with rice.
Tip: Order sol kadhi to drink after; it cuts the coconut gravies.
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.
Signature: Pork sorpotel, Bombay duck recheado, Bebinca
Order: The pork sorpotel and a chilled Feni cocktail.
Tip: Sunday Goan brunch runs 12:00 to 16:00 and is the easiest reservation.
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.
Signature: Har gau, Crystal dumplings, Mango macaron
Order: Har gau, prawn cheung fun and a mango macaron at the patisserie.
Tip: Lunch dim sum is half the price of dinner and easier to book.
