Swati Snacks is a gujarati vegetarian restaurant in Tardeo, Mumbai.
Swati Snacks in Tardeo has run the family-style Gujarati menu for three generations. Panki on banana leaves, faraali pattice and seasonal aamras-puri.
Signature dishes: Panki, Faraali pattice, Aamras with puri (in season)
Must order: Panki on banana leaves and a faraali pattice.
Tip: Aamras season runs March to May; that is the time to make the booking.
Address: 248 Karai Estate, Tardeo Road, Opposite Bhatia Hospital, Tardeo, Mumbai 400007
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.
Signature: Filter coffee, Idli, Mysore masala dosa
Order: Two filter coffees, one set of idli, one Mysore masala dosa.
Tip: Mondays are closed; Sunday breakfast queue starts at 07:00. Cash and card both accepted.
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.
Signature: Thali, Mangalorean ghee roast, Filter coffee
Order: The unlimited thali; come hungry.
Tip: Lunch only here; book the upstairs hall ahead for groups of six or more guests.
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.
Signature: Butter pepper garlic crab, Squid koliwada, Hyderabadi fish tikka
Order: The butter pepper garlic crab with butter naan.
Tip: Reserve 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.
Signature: Berry pulao, Sali boti, Caramel custard
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.
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.
