Mahesh Lunch Home in Juhu is one happy place for all the crabmeat-lovers. The 18th Annual Crab and Wine Festival at Mahesh Lunch Home, Juhu, started from 18th September and will continue upto 18th October, where a special menu has been curated. This special menu has a number of mouth-watering crab dishes to choose from. One gets a glass of Sula or Simba beer with regular crab. A pint of Sula wine or Simba beer is offered here with every order of Jumbo crab of value upto Rs 3,000/-. For every order of Jumbo crab of value above Rs 3,001/-, a bottle of Sula wine or Simba beer is complementary.
We start with a heartwarming Crab Pepper Soup: this is a chef special soup cooked in cream, butter, milk, bell pepper, spring onions and Indian herbs. The creamy soup is really worth a try.
The starters are mind-blowing! The Kitam Binkus (picture given below) has always been my favourite in Mahesh Lunch Home, Juhu.
This is basically boneless crab meat cooked in Indonesian style, and parcels of Kitam Binkus come neatly rolled and steamed in banana leaves. Served with a tangy chilli sauce, this will please any cosmopolitan diner for sure.
Next comes the Thai Stir-Fried Chilli Basil Crab, where boneless crab is stir-fried with Thai ginger, lemongrass and Thai basil. But we aren’t quite pleased with this dish as it tasted more like scrambled eggs.
Salt and Pepper Crab.
In stark contrast is the Salt and Pepper Crab cooked simply with salt and pepper, but flawlessly so. The moreish dish has a good punch of freshly crushed peppercorns, sautéed with bell peppers and sesame oil. The crab is de-shelled for a fuss-free experience.
The Soft-Shell Crab Koliwada is the best. It just can’t get any better, with soft-shell crab marinated in Indian spices and deep-fried. The crab just melts in the mouth and you can just eat up the entire crab as the shell is paper-thin. The quality is very good and the dish is surely a crab-lover’s fantasy. A must-try at the Crab and Wine festival, I must say.
The Sri Lankan Tandoori Crab is a party in mouth, with choicest spices coming together in each bite of plump, succulent crab. Those who want the spice level a notch higher may go for the Andhra-style spicy crab instead. Just dig-in: no one is going to judge on how you eat that bliss off your plate!
The starters are quite filling as each starter portion is quite generous. After eating one soup and five starters, we decide on skipping the main course altogether. But the manager advises us to try the bestseller: an outstanding Mangalorean dish called Kundapur Crab Curry. The gravy is truly an eclectic mix of sweet, sour and spicy flavours, with none of these tones overpowering the other! The gravy looks red as if it is too fiery, but surprisingly, it isn’t. This is one of the best crab curries that we had in a long time!
We banish the very thought of desserts. There is no need, frankly. The crabs are a complete showstopper.
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