’Tis the season for crabs: This food festival in Mumbai is celebrating the crustacean with unique flavours

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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 & Wine Festival, started 24 years ago, remains a key fixture in its calendar, combining tradition with new culinary directions.

Sooru Karkera

This year's 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 Kerala-style Crab Molee, Goan Crab Xec Xec, and Andhra Chilli Crab, as well as new interpretations such as Patrani Crab steamed in banana leaf, Nawabi-style Sahi Sofiyani, Pesto Basil Crab, and Malaysian Egg Crab with Gochujang. The beverage selection continues the restaurant's partnership with Sula Vineyards, now joined by Corona and Hoegaarden, offering pairings that complement the spice and depth of the menu.

"We launched the Crab & Wine Festival to celebrate the seasonality of crabs - between September and October, the seas bring in the fullest and freshest catch," says Karkera's son, Mahindra, Partner, Mahesh Lunch Home. "It 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 it," he adds.

Suraj Shetty

Suraj Shetty, Partner, Mahesh Lunch Home, adds further, "We experiment extensively in our kitchens throughout the year. For the festival, we introduce dishes that combine authentic regional styles - such as Kerala Molee Curry or Andhra Chilly Crab - 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 - the spice and smoke pair wonderfully with the beer's subtle sweetness."

This is one of the brand's most extensive festival menus ever. "We've introduced 17 new dishes, highlighting everything from Kerala and Goan classics to Thai, Malaysian, and Sri Lankan inspirations. It's a richer, more diverse experience than ever before," says Karkera. The secret to the success of this festival lies in its seasonality and ability to reinvent itself. "In Mumbai, crabs are at their best this time of year, so guests know they'll always get the freshest catch. At the same time, we continue to innovate - adding new flavours, refining old favourites, and creating chef's specials that surprise even our most loyal patrons. For first-timers, it's a chance to taste the legendary Mahesh crab experience, and for regulars, it's about discovering something new on every visit," concludes Shetty.

WHAT: Crab & Wine Festival
WHERE: Mahesh Lunch Home
WHEN: September 19 to October 19, 2025