Gajalee is a seafood restaurant in Andheri, Mumbai.
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 dishes: Malvani prawn curry, Bombil fry, Surmai tikka
Must order: Bombil rava fry and Malvani prawn curry with rice.
Tip: Order sol kadhi to drink after; it cuts the coconut gravies.
Address: Kadamgiri Complex, Hanuman Road, Vile Parle East, Mumbai 400057
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.
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.
Signature: Seekh kabab, Baida roti, Chicken tikka roll
Order: Mutton seekh in a baida roti and a chicken tikka roll for the road.
Tip: The street stall is open until 03:00; the indoor sit-down branches close at midnight.
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.
Signature: Patra ni machhi, Sali boti, Lagan nu custard
Order: Patra ni machhi and a Pallonji's raspberry soda.
Tip: The Sunday Parsi wedding thali is the order; book ahead for it.
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.
Signature: Burrata with strawberry, Hand-cut pasta, Wood-fired short rib
Order: The burrata and a hand-cut pasta of the day.
Tip: The bar pours its own cocktails to a different list than the dining room; ask for the bar list.
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.
Signature: Tasting menu (sensorial), Bombil with kokum, House-fermented kanji
Order: The full sensorial tasting menu.
Tip: Book at least two weeks ahead; the bar at Ekaa pours a separate, shorter snack menu.