A CRAB-ILICIOUS AFFAIR @MAHESH LUNCH HOME, JUHU

HONEY MUSTARD CRAB

Mumbai's legendary seafood restaurant Mahesh Lunch home is holding an interesting Crab & Wine festival at its Juhu outlet until 17th October.

These crab delicacies cooked in Indian as well as culinary styles from across the globe have been curated as part of a special a la carte menu. Ample options are available in both appetizer & main courses for guests to make a choice that suits their taste buds.

Since I do not consume alcohol I did not sample the wines during the festival. However I went all out and tried numerous crab dishes in both courses.

​Here is a quick glimpse of some of the dishes.

APPETIZERS
- Honey Mustard Crab
This was my favourite dish for this course. Whole crab was marinated in a blend of yoghurt and honey mustard before being grilled to perfection. The meat was juicy, sweet and had imbibed a subtle pungency from the mustard.

- Thai (yellow curry paste) Crab
This too was a deshelled crab preparation and the had refreshing flavours from use of coconut, lemon grass and yellow curry paste.

- Chilli Coriander Crab
Another minced crab preprartion, this was pleasantly spicy as it came packed with oodles of green chillies and fresh green coriander.

- Singapore Pepper Chilli Crab
A typical oriental sweet and spicy preparation with loads of pepper, this shelled crab dish was a pleasure to the palate.

​- Indonesian Kitam Bungkus Crab
This was deshelled and shredded crab mixed with coconut and host of Indonesian spices before being wrapped in banana leaves and grilled. The crab had a smokey flavour with a intense coconut flavour but was a tad bit salty for my liking.

MANGLOREAN DENJI CURRY

MAIN COURSE
- Kothmir Chimbura Saar
Crab with shell was steamed before being dunked in a gravy of coconut, green coriander with a subtly spicy Malvani garam masala. I relished this dish with piping hot appams.

- Crab Bhurji
The classic breakfast dish of bhurji was reinvented by sauteeing crab meat instead of eggs with generous amount of onions and green chillies. A portion of ladi pav was served with this dish.

- Crab Thai Basil curry
This was a coconut based curry with basil and lemon grass flavour notes. The crab had been deshelled, made into dumplings and cooked in this curry. A perfect accompaniment to this dish was steamed rice.

- Manglorean Denji Curry
Whole crab was cooked in a spicy bedagi chilli based masala along with coconut. I didn't quite enjoy the dish since I found the spices too overpowering dulling the flavours of the crab altogether.

Overall this food festival is a delectable experience for those that are fond of crab meat and would love to try out myriad ways in which it can be flavourfully cooked.

So, do try out this festival and let me know what you thought about it.
Till then Happy Eating...