Mahesh Lunch Home - Seafood Specialty Restaurant (Juhu) — Restaurant in Mumbai

Location and proximity from Station:

Located on the very busy street of Juhu Beach, do not expect a quick way to reach here. It’s the traffic that will always be the miser to you. For those in Andheri, it will take 15-20 minutes to reach here from railway station. Via the metro, it will be around 10-15 minutes maximum.

Ambiance and seating:

The ambiance is very decent and the dim lighting inside is good for everyone except those who like to click pictures (the yellow tint on every dish hurts a lot while clicking). Jokes apart, this place can sit anywhere around 60-75 people at least. Joint families, couples, friends and office groups can all find place here. There’s soft instrumental songs playing in the background and won’t disturb you anytime during the meal.

Food and Drinks (Appetizers):

We began with mocktails.

The first one was the cucumber based cooler. Seeing the current weather, this heat always calls for coolers that help us settle and keep our body from getting weary. The cooler was really good and we’d recommend you try it.

The second one was the SolKadi. Yes, there’s no way you can say no to it. However the punch was missing. Of course there is no comparison with what we’ve had in Maharastrain villages like Dapoi, Diveagar, Kolad etc. But then they can still work on this. Still, we’d ask you to help yourselves with a serving of it.

We moved then to the soup and appetizers.

We tried a soup named Tom Kha Kai. As a mangalorean, I’m pretty used to coconut being in almost every dish we try. Here too, the soup had a lot of coconut essence. It was thick and accompanied with meat chunks. We liked it and would recommend you to start your meal with this.

Chilly Chicken Basil - This was a delight. There was nothing superficial here. It’s a basic chicken chilly and you’ll get a lot of taste of basil. This would definitely go well with your drinks.

Cheesy Corn balls - The first time I tried cheese balls at a restaurant was Pop Tates and since then I’m a fan. Here too, being hardcore non vegetarians did not deter us from trying this. This was really good and I’d recommend you to totally try it.

Butter garlic tossed Prawns - Just to be clear, the garlic is tossed and then just poured over the buttery prawns. We had expected the taste with the prawns but the staff was there to clear our doubts. It does taste really good.

Mains:

Bhuna Gosht - Surprisingly we began our main course in Mahesh with a mutton dish and not of fish. The bhuna gosht was well made and the highlight was the fried onions which took the taste of the dish to the next level. We liked the taste totally.

Chicken Pulav - This is your basic chicken pulav whose aroma will get a smile on your face. It’s really well made and you can have a go for it if rice is more your style.

Veg Chettinad - Basically we were surprised with this dish as it was not on the spicier side at all. It’s only after talking to the staff we realized that this dish is not supposed to be spicy. Taking that into consideration, the dish is good for those who like more sweet or non spicy gravies.

Fish Mallipuram - Finally, we tried a fish main course. The gravy and fish did go well but yet again this was not so spicy. This is for those who prefer less or medium spicy servings.

With all of the main course we were served wit Neer Dosa, Tandoori Roti and Appam which were really complimenting all the dishes.

Desserts:

Tender Coconut Payasam: Our very well known payasam with a lot of coconut pieces. The best part was that the taste was not compromised. Loved it totally. Highly recommended.

Caramel Custard - This was decent and we liked it. It’s your basic caramel custard and go for it if custard is your thing.

Conclusion:

Overall, this was a new side of Mahesh lunch hone that we witnessed. They have a lot of options in fish but also have other veg and non veg items too which can be tried. So do give them a try and be the judge. We...

Mumbai's top seafood place maintains its reputation.

They also serve Chinese, North Indian, Mongolian cusines.

Ambience : Quiet calm place where everyone enjoy the best seafood accompanying someone with them. Beautiful interiors decorated walls and low lightings at night time made it a perfect spot to eat some delicacies.

The service was quick fast and the staff was humble and quick responding.

I tasted all this -: Mocktails : Peach Delight - Made up of Peach Apricot Crush, Litchi Crush and Lime Juice with some Soda & Sprite it gave a perfect taste of sweet and tangy !

Cucumber Fizzy - Ingredients used were Fresh Cucumber, Kiwi Crush, Sweet & Sour but it didn't refreshed my tastebuds. It was quite mediocre !

Virgin Guava Merry - A must try if you love some spicy sweet drink. Made of fresh Guava Juice, Tabasco sauce, Salt Rim (salt on the rim of the glass), it was presented creatively and tasted as expected.

Virgin Pomegranate Martini - Wow ! A drink made of Fresh Pomegranate Juice, Sweet & Sour Mix and the name have Martini in its name but it was a mocktail and non alcoholic, which i saw for first time . Presented in wide mouth glass with a Pomegranate piece on the top. Try this and you will repeat this drink for sure.

Virgin Pinacolada - Cheers for those who love pinacolada. Made of Pineapple Juice with some Coconut Cream and Vanilla icecream this tasted great

Italian Kiss - So my favorite drink between all these was this drink ! The ratio of managing Kiwi Crush and Cranberry Juice was just perfect with some Soda & Sprite to maintain the taste so it doesnt become only crush or syrup drink😋

Soup : Seafood Combination - Minced Seafood cooked with some chillies, garlic & spring onion made with perfect taste nor too spicy which suited me well. Do try this in soups !

Starters : Roasted Basa - Basa Fillet grilled in Salamander, tossed with Olive oil with some Basil, Garlic and Dry Red Chilli it is a must try and a delicacy over there. You must try this roasted basa or go for the pomfret as these two are served amazingly !

Butter Pepper Garlic Prawns - Huge size Prawns tossed in Butter, Pepper and Garlic made upto perfection and presented beautifully. Worth trying for the starters.

Rawas Koliwada - Authentic Seafood is jere at Mahesh lunch home . Deep Fried Rawas marinated using the authentic Indian Spices to spice up the taste of rawas and to enjoy the fish delicacy !

Crispy Chicken - Coming here and trying chicken is not really a great idea! But still i thought to try some for those who don't like sea food.Made with Chicken and Crisped, tossed with spicy Red Sauce to enhance the tastebuds.

Shola Kebab - Who doesnt love kebabs! Do try their Boneless pieces marinated in red spices resulting in making of shola kebab😍.

Main Course : Fish Mallipuram - Fish made in Dakshin Style using the choice of catch with the fish fillet. Another delicacy to try here starting with the main course.

Prawns Gassi - Prawns made of Authentic Mangalorean style with thick coconut gravy made with the choice of catch

Butter Chicken - Boneless Chicken tossed and cooked using the indian spices with some onion and made with butter on tawa and adding extra butter on top to enhance the taste. It was tasty and worth trying.

Chicken Chettinadu - Chicken cooked in Chettiar Speciality. An indian speciality made using indian spices with some youghurt this was worth trying as a speciality dish!

Accompaniments : Neer Dosa & Appam

Desserts : Caramel Custard - A soft fluffy caramel Custard made with perfection maintaining the level of sweetness with a topping of cute cherry which was presentable and tasty as well!

Tender Coconut Payasam - Also known as Kheer, but this kheer was of a different kind. This kheer was made using the slices of tender Coconut along with some slices of almond to add some flavouring. Do...

An authentic sefood cusine, with the accompany of Western Music and an ambience that gives equal justice to the food and music.

The first point of attraction were the Giant Crabs at the entrance and the Wine cooler. This place has a fabulous collection of Liquor and Liqueur that very well compliment their speciality.

We started with Mocktails :

Pacchadi : Now this was a delicious blend of curry leaves, yoghurt , salt and pepper. Chilled with Ice. The only issue : I wamted more.

Jigar Kuler: Rose Petals, Sabja, Coconut extract and Lime Juice. Now this is a very sweet moctail that is Seccond to the next Mocktail in this list. Decent Flavor, but not something that goes will with the selection of food we had.

Baby Love: Not so sure of the exact flavors, A blend of Pineapple, Peach and a top layer of Orange crush. Having both of them separately was good. But having this Mocktail completely mixed will be a definitely aqquired taste.

Virgin Guava Merry: I personally am not a fan of Guava in general, but i would definitely recommend this as moctail. A perfect Guava and Chilly blend in a martini glass lined with salt. You can clearly feel the chilli and guava synergies.

Starters:

Suiqd Chilly Basil: Squid rings in a Sweet and Hot Sauce with an assortment of spice. The Squid was extra chewy because it was Overcooked, but still had a little falvor left. The sauce was fantastic, it was sweet and revealed the spices and hotness with an renewed vigor every bite. As you start eating more of the dish, the more spices amd hotness hits your tongue.

Surmai Tawa Fry: Thin slices of King Fish, marinated in just the right amount of spices. Pan Fried classic Konkani style. An authentic delicacy that is worth the money. The fish was easy to cut, and melted the moment you keep it in your mouth.

Prawns on Butter Garlic Pepper: Prawns for the dish were lacking flavor, and were overwhelmed by the essence of Butter. The Garlic was a little less in quantity and undercooked. The issue is that, the flavor of the garlic was still overwhelming the overall dish. Because of which, the Butter Garlic acted like the main ingredient of the dish and the Praws felt like the Garniture.

Bombay Duck Fry: A delicate fish, that was dipped in a batter and deep fried. Overall it was a little extra oily, and hence the flavor of the Bombay ducks was masked.

Maincourse:

All the mains were served with Neer Dosas, which were very delicate and delicious. And also Uppams.

Fish Malipuram: Rawas fish in a blended paste of Coconut Cashew and Curry Leaves. A totally delightful meal, the fish was cooked to perfection, and the gravy was beautiful.

Chicken Ghee Roast: Ghee being present in every bit of the gravy, this gravy has a slight bitter and bland falvor if had by itself, but if had with either the Uppums or Neer Dosas, the change of flavor is subtle, but very enticing.

Deserts:

Tender Coconut Pysum: Now Pysum may not be the apt word for what was being served. A beautiful sweet milkbased liquid, garnished with bits of dryfruits and tender Coconut. Not too sweet, but was very clear about brit all the flavor present.

Gulabjamun: Unlike the standard and mainstream Spherical shape, the Gulabjamun were cylindrical. Served with minimal sugar syrup, but these beautiful speheres were saturated with Sugar, flavor and a bit of dry fruits.

Blueberry Cheesecake: After having the above two heavy sweet deserts, this taste might have been influenced. But still the Blueberry Crust sauce was a little to the sour side, keeping a sweet check on the consumer. The cream was light as well as being very dense. The base was a little extra crumbly.

Caramel Custard: The main point of a caramel custard was that it lacked the strong caramel and coffee flavor, it was delicately fluffy, and just...