16 editor picks in Mumbai.
16 restaurants in Mumbai, editor-picked for restaurants open monday. Open on monday, the day most kitchens go dark. All restaurants in Mumbai.
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.
OrderThe butter pepper garlic crab with butter naan.
TipReserve at least two days ahead and call to confirm crab availability.
Britannia has poured Iranian zereshk berries over mutton pulao at this Ballard Estate room since 1923, three generations of the Kohinoor family running it.
OrderThe mutton berry pulao with a side of sali boti.
TipCash only; arrive by 13:00 weekdays or risk the berry pulao running out. Closed Sunday.
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.
OrderEggs kejriwal at brunch, ghee roast chicken seekh at dinner.
TipSunday 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.
OrderTandoori pomfret and a side of neer dosa.
TipOrder solkadhi to follow the meal; the kokum drink settles the spice.
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.
OrderThe pork sorpotel and a chilled Feni cocktail.
TipSunday 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.
OrderHar gau, prawn cheung fun and a mango macaron at the patisserie.
TipLunch 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.
OrderMutton seekh in a baida roti and a chicken tikka roll for the road.
TipThe street stall is open until 03:00; the indoor sit-down branches close at midnight.
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.
OrderThe unlimited thali; come hungry.
TipLunch only here; book the upstairs hall ahead for groups of six or more guests.
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.
OrderThe raan for two with mint chutney.
TipLunch 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.
OrderBombil rava fry and Malvani prawn curry with rice.
TipOrder sol kadhi to drink after; it cuts the coconut gravies.
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.
OrderPatra ni machhi and a Pallonji's raspberry soda.
TipThe Sunday Parsi wedding thali is the order; book ahead for it.
Hakkasan's Bandra room mirrors the original London room: latticework, mood lighting, modern Cantonese plates and a cocktail program with kitchen hours.
OrderHalf Peking duck and the crispy duck salad with pomelo.
TipThe lounge area runs a shorter dim sum menu for after-work drinks.
Pinki Dixit's Soam in Chowpatty has poured Gujarati and Maharashtrian home cooking since 2005. The khichdi runs seven different grains and the undhiyo.
OrderSaat dana khichdi and a glass of chaas.
TipCash and digital both accepted; weekends crowd hard, arrive at 12:00 sharp.
Swati Snacks in Tardeo has run the family-style Gujarati menu for three generations. Panki on banana leaves, faraali pattice and seasonal aamras-puri.
OrderPanki on banana leaves and a faraali pattice.
TipAamras season runs March to May; that is the time to make the booking.
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.
OrderSarson da saag with makki di roti and a sweet lassi.
TipCash and card both accepted; the pork pickle is a counter favourite to take home.
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.
OrderEggs benedict at any hour and a sticky toffee for the table.
TipThe bakery counter sells loaves and danishes from 11:00; arrive earlier for the croissants.
