Mumbai is a playground for adventurous eaters, where classic dishes get a bold, modern twist. Whether it's a reinvention of a street food favourite or a dish that highlights a forgotten ingredient, the city's culinary scene never ceases to amaze.
As a devoted food explorer, I’ve spent countless weekends hunting down the best restaurants in Mumbai, trying everything from hole-in-the-wall eateries to high-end experimental kitchens. But here’s the catch — I’m a super picky eater. I usually only like about five things, so when I find something funky that I actually enjoy, it speaks volumes. It’s been a journey of unexpected flavours, delightful surprises, and some bizarre combinations. After many indulgent meals and a few questionable choices, I’ve narrowed down my top picks for the most unique foods you need to try in the city.
P. S. If you hate them all, you can never go wrong with mysore dosa from Ram Ashraya.
A spin on Mumbai’s favourite chaat, this version replaces the traditional potato and chickpea filling with delicate sea bass. Tandoori pineapple, raw mango chutney, and pickled chillies add a sweet, sour, and spicy complexity that elevates the humble sev puri into a gourmet experience. It’s a delightful mash-up of coastal seafood and classic Mumbai street food.
Follow The Bombay Canteen here.
Naan stuffed with blue cheese might sound like an unexpected combination, but this signature dish from Indian Accent has achieved cult status. Served as soon as diners are seated, it pairs the soft, pillowy texture of naan with the pungent, creamy sharpness of blue cheese. A warm, comforting bite with an umami kick, it’s been winning us over for fifteen years.
Follow Indian Accent here.
Mogri, also known as dragon tail radish, is a forgotten vegetable that takes centre stage in this dish at Ekaa. Available only in the winter months, it's pickled to preserve its tangy, slightly spicy flavour. Served atop a purple yam purée, alongside a warm salad of sprouted matki and tindli, this dish is a tribute to traditional pickling methods often passed down through generations. A final touch of buttermilk cream ties all the elements together.
Follow Ekaa here.
A dish inspired by the Muladhara Root Chakra, Badak is a celebration of grounding and balance. These golden, crispy dal vadas have a savoury, spiced lentil filling and are paired with beetroot kanji — a tangy, fermented mustard water drink. The accompanying black lemon pickle introduces a bold citrusy punch. Traditionally prepared as a ritual offering, this dish fuses heritage with a twist.
Follow Avatara here.
For us who can't pick just one dish, The Tanjore Sampler is an extravagant spread of South Indian delicacies. Featuring an assortment of Tamil Nadu’s iconic curries, chutneys, rice dishes, and stews, this platter is a feast for both the eyes and the palate. Each element is a flavour bomb, allowing you to experience the depth and diversity of Tamil cuisine in a single meal.
Follow The Tanjore Tiffin Room here.
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