Mumbai’s Top 10 Fish and Seafood Restaurants for 2026
Great Catch, Zero Bone Drama
Anyone who has fought a plate of bony river fish knows that nervous, careful chewing. Mumbai is gentler on timid eaters. Its coastal kitchens favour thick slices, clean fillets and fish that is deboned at the table, so you can focus on flavour. Here are ten places worth planning a meal around.
The List
1. Hotel Sindhudurg, Shivaji Park: This Malvani favourite serves big, meaty slices of surmai (kingfish) in a spicy coastal curry. Each slice has one central bone, and the fish is chosen fresh from the docks every morning. Order it with steamed rice.
2. Apoorva, Fort: The Mangalorean gassi here balances tang and heat nicely, and the surmai pieces are generous enough to eat without worry.
3. Khane Khas, Bandra: Their rawas (Indian salmon) tikka is soft, smoky and completely boneless. The kitchen swaps in bhetki during monsoon, when local fishing pauses.
4. Ling’s Pavilion, Colaba: Go with a group and order the steamed pomfret. It’s cooked whole for flavour, then deboned at your table.
5. Jimmy Boy, Horniman Circle: This is the place for patra ni machhi, pomfret smeared with a green coconut-coriander chutney and steamed in banana leaf. Ask for the tail piece, which has more flesh and fewer bones.
6. Taste of Kerala, Fort: Karimeen is hard to find here, so they make their banana-leaf polichathu with pomfret or surmai. The fish is juicy and flakes off the bone easily.
7. Bhojohori Manna, Oshiwara: Their bhetki paturi, boneless fillets in a sharp mustard paste, is a pungent, golden contrast to the Parsi and Keralite versions. Pair it with rice.
8. Matsya, Goregaon: This Saraswat restaurant steams rawas in turmeric leaves for the pedawan, which gives off a heady fresh-turmeric aroma. It has just one bone and plenty of kick, so keep a neer dosa nearby.
9. Oh! Calcutta, Tardeo: Hilsa is famously treacherous, but the boneless ilish here removes the risk. It’s pricey and seasonal, but worth saving up for.
10. Bastian, Bandra: Pan-seared Himalayan trout in brown butter and wine is silky and boneless. If you’re in Bandra, Salt Water Café’s seared John Dory is another boneless option.
Before You Go
Menus and kitchens change, and some of these details come from older reviews. Call ahead to check hours and availability, especially for seasonal fish like hilsa and during the monsoon fishing ban. And if you have a favourite boneless dish that isn’t here, share it. Mumbai’s seafood scene always has another place to try.
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