A no-frills Shetty bar known for quarter pours and fried fish from small-boat catches — mandeli, bombil, and more. Unpolished and rare, it’s one of the few spots still serving booze by the quarter with the day’s freshest haul. - Hussain Shahzad

Since 2018, this Bandra gem has drawn locals and Bollywood stars with sushi, donburi, and ramen. Chef Lakhan Jethani rotates standout cuts—grilled hamachi collar one day, kame-toro the next—for a menu that never stands still.-Hussain Shahzad

A Thai-style homage to chicken fat rice, this spot serves steamed, fried, or grilled chicken with fragrant rice, rich broth, and bold sauces. It’s soulful, satisfying, and, as Shahzad puts it, “absolutely smashing”—especially with fried chicken on the side.- Hussain Shahzad

Ashok Vada Pav in Dadar is a Mumbai legend, serving just one dish since 1966: a perfectly spiced potato fritter in pav, topped with crisp fried batter bits for crunch. Humble, textured, and wildly craveable—it’s vada pav at its finest. -Yajush Malik

Veronica’s is Bandra’s answer to a New York deli—pastrami, po’boys, smash burgers, and melts on housemade bread. Try the Italian Job: mortadella, smoked ham, mozzarella, and hot relish on ciabatta. As Malik says, “It’s outstanding.” -Yajush Malik

This Malvani seafood landmark—now on the World’s 50 Best list—delivers bombil with sol kadhi, spicy shark curry, butter garlic oysters, and tandoori crab. A bold, briny love letter to the coast, and Malik’s go-to when the seafood craving hits.-Yajush Malik

Since 1985, Ayub’s has been the late-night gold standard for seekh kebab rolls and baida roti. No frills, just flavor—best eaten standing outside or from your car with friends, post-drinks, and full of stories. A Bombay classic with serious street cred. - Varun Totlani

Trishna is famed for its butter garlic crab, but insiders like Totlani swear by the tandoori and Chettinad versions. The tandoori crab, coated in rich masala and kissed by fire, is “the best dish in Bombay,” hands down. Messy, fiery, unforgettable. - Varun Totlani

Americano nails Italian-American comfort with Neapolitan pizza, gelato, and housemade pasta—all served with laid-back charm and chef-level precision. As Totlani puts it: “easy food that doesn’t ask much, but gives a lot.”- Varun Totlani

A love letter to India, Bombay Canteen rewrites the menu of nostalgia with regional twists and a riot of color. It’s Diwali in every bite. - Prior special mention

On the edge of Mahalaxmi Racecourse, Gallops is a throwback to colonial grandeur, where Chicken à la Kiev and prawn cocktails still grace white-clothed tables beneath ceiling fans and slow afternoons. - Prior special mention

A sun-washed Goan fantasy in BKC, O Pedro riffs on Catholic kitchens and susegad afternoons with pork vindaloo, choriz poee, and a bar that knows how to keep things tropical. - Prior special mention

Masque in Mahalaxmi is India reimagined — a ten-course journey through foraged ingredients, mountain ferments, and improbable elegance. Dinner as an expedition. - Prior special mention