Maasli

‘Come any time, there’s always space’ is the kind of response you’ll get when you call Maasli for a reservation. They’re busy alright – but you’re always going to be accommodated. The food here’s lightly spiced, generously portioned, and locals can try a version of their favourite seafood and vegetarian dishes in a less fiery avatar compared to traditional Maharashtrian and Goan fare. It’s nourishing, indulgent, and absolutely delicious.  

Begin sensibly with the solkadi – a thick, cooling drink that’s salted well enough for you to taste each distinct spice used in it. If you don't arrive hungry, the solkadi’ll get you there. If you want to try the bombil (Bombay Duck – beloved local fish), go for their speciality, the stuffed bombil. It’s crunchy, flavourful and filled with tiny prawns and coconut. 

The prawns fry and the kothimbir wadi are marvelously snacky. The prawns lasooni fry arrives aroma first so it gets a double thumbs up even before it hits the table. 

For the freshest fish, try the pomfret and surmai fry, served whole. The mandeli fry is delightfully crisp and also a little tangy.

The ghee roast – available in mutton and mushroom – will be sure to have you coming back for more. You’ll find this popular Mangalorean preparation style on every menu serving indulgent Indian food, but it has never, ever tasted this good. Its bold red appearance can make you sweat but the delicate spiciness goes well with every accompaniment. Paired with a rice bhakri elevates it to a different level. And it feels strange to bring up dal at such an extravaganza, but with some rice and ghee, it may unlock a kind of childhood joy you only got from a hot Sunday lunch at home.

Dessert doesn’t disappoint. The gulacha kharwas (traditional cow colostrum pudding spiced with cardamom and sweetened with jaggery) is worth the leap.