A Mumbai food festival is celebrating the crustacean with unique flavours

Back in the 1950s a young lad named Sooru Karkera moved to Mumbai from Udupi working at places like the Jay Bharat Hotel at Chhatrapati Shivaji Terminus and in other roles before finally opening Mahesh Lunch Home in 1977 to introduce Mangalorean seafood to the city Over the years it has expanded its repertoire to include coastal and regional influences from across India The annual Crab amp Wine Festival started 24 years ago remains a key fixture in its calendar combining tradition with new culinary directionsSooru KarkeraThis yearrsquos edition introduces 17 new dishes alongside festival staples such as Butter Pepper Garlic Crab Roast Crab and Mustard Pepper Crab Highlights include regional specialities like Keralastyle Crab Molee Goan Crab Xec Xec and Andhra Chilli Crab as well as new interpretations such as Patrani Crab steamed in banana leaf Nawabistyle Sahi Sofiyani Pesto Basil Crab and Malaysian Egg Crab with Gochujang The beverage selection continues the restaurantrsquos partnership with Sula Vineyards now joined by Corona and Hoegaarden offering pairings that complement the spice and depth of the menuldquoWe launched the Crab amp Wine Festival to celebrate the seasonality of crabs mdash between September and October the seas bring in the fullest and freshest catchrdquo says Karkerarsquos son Mahindra Partner Mahesh Lunch Home ldquoIt began as a simple idea bring our guests the best crabs of the year and pair them with wines that elevate the experience Over the years the festival has grown into a Mumbai tradition evolving with new flavours regional inspirations and now even international influences while still keeping our signature dishes at the heart of itrdquo he addsSuraj ShettySuraj Shetty Partner Mahesh Lunch Home adds further ldquoWe experiment extensively in our kitchens throughout the year For the festival we introduce dishes that combine authentic regional styles mdash such as Kerala Molee Curry or Andhra Chilly Crab mdash with creative innovations like Pesto Basil Crab or Sahi Sofiyani Crab The guiding principle is balance respecting tradition while exciting the palate with something fresh This year I love the pairing of Patrani Crab with a crisp glass of Sula Sauvignon Blanc The light citrusy notes cut through the coconut and pepper in the dish beautifully For guests who enjoy beer Hoegaarden with Mustard Pepper Crab is another winning combination mdash the spice and smoke pair wonderfully with the beerrsquos subtle sweetnessrdquoThis is one of the brandrsquos most extensive festival menus ever ldquoWersquove introduced 17 new dishes highlighting everything from Kerala and Goan classics to Thai Malaysian and Sri Lankan inspirations Itrsquos a richer more diverse experience than ever beforerdquo says Karkera The secret to the success of this festival lies in its seasonality and ability to reinvent itself ldquoIn Mumbai crabs are at their best this time of year so guests know theyrsquoll always get the freshest catch At the same time we continue to innovate mdash adding new flavours refining old favourites and creating chefrsquos specials that surprise even our most loyal patrons For firsttimers itrsquos a chance to taste the legendary Mahesh crab experience and for regulars itrsquos about discovering something new on every visitrdquo concludes ShettyWHAT Crab amp Wine FestivalWHERE Mahesh Lunch HomeWHEN September 19 to October 19 2025