Any purist crab eater will tell you the only way to enjoy a crab is to take the effort to de-shell the crustacean and relish the meat from each part. "But not everyone wants to make the tedious effort and get their hands dirty," says Suraj Shetty, partner at Mahesh Lunch Home, which is hosting the 18th year of the Crab and Wine Festival at the Juhu outpost.'

"For them, the menu has five to six de-shelled dishes," he adds.Mahesh Lunch Home at Fort is 40 years old and the Juhu outpost is 19. The restaurants have been an institution since, and a go-to for crab and seafood lovers. The accurate rendition of crab dishes from all parts of India put it on the tourist must-visit list.