Gajalee
Vile Parle East, Western Suburbs

4.7/5
By Vir Sanghvi

Menu of the Gajalee, Vile Parle East, Western Suburbs


Gajalee: Restaurant Info

₹ 700 for two
This price is indicative and exclusive of taxes
Maharashtrian,Seafood
Today, 11:30 AM to 03:30 PM, 07:00 PM to 11:30 PM
Kadamgiri Complex, Hanuman Road, Vile Parle East, Mumbai
+912226114093

INSIDER TIPS

  • This is the place to eat crab in Mumbai. They once brought a dozen live crabs to my table and as the crustaceans scurried around, asked me to select one. I did. The crab was duly assassinated and though the dish they made from it was delicious, I felt a little like gang boss who had ordered a hit!
  • If Gajalee did not invent the fried bombil (they say they did), then it certainly popularised this version of the dish which turns up on menus everywhere, now
  • Steer clear of the North Indian but they do manage a moist and succulent tandoori fish

Vir's Verdict

4.7 /5

The original and the best Gajalee is still the one in Vile Parle. It is meant for locals (a broad definition that covers everyone from SachinTendulkar to Lata Mangeshkar to you and me) and no attempt is made to entice foreign tourists. Though the owners, who live above the restaurant, are from Mangalore, they specialise in cooking the sea food of the Maharashtra coast though, inevitably, the Mangalore influences do creep in. That said, the cuisine is authentic, with attention being paid to both fresh seafood which is flown in daily and to freshly ground masalas made to traditional recipes.

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About Gajalee, Vile Parle East, Western Suburbs

Gajalee is popular all over the city for its authentic Maharashtrian food. An abundance of seafood is available on the menu, which you will find to be very extensive and satisfying. Fresh seafood is flown daily and freshly ground masalas are used to add authenticity to the food. There are several North Indian dishes on the menu as well but stick to traditional Maharashtrian food. No alcohol is served at Gajalee, have a glass of solkadi instead. As first course tuck into, spicy prawns sukha, basa koshimbir, baby lobster tikka, stuffed pomfret, tandoori crab, oyster masala dry, clams butter pepper garlic and pudina fish tikka. To enjoy the curries break a piece of ghavne or paratha. Tuck into, mutton bhakri, pomfret tikka masala, prawns ambat tikhat, crab green chilly sauce, pomfret curry, red snapper curry, squid masala and baby lobster curry.
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