Highway Gomantak

Tucked away in a residential colony just off a major Bandra highway, Highway Gomantak has been serving home-style Goan and Malvani food since 1991. The exterior is unassuming, originally designed to look like a simple shack surrounded by coconut trees, and it blends right in with the surrounding homes. The space inside is just as straightforward – a simple, well-ventilated room with half-open windows, whirring fans, and no air-conditioning. It’s all kept clean and functional, with an atmosphere that feels more like a typical Goan family home than a formal restaurant. The whole operation is built around the kitchen, and you’ll find the day’s menu displayed on an electronic board right outside it. The selection is based entirely on what was fresh at the fish market that morning; if a certain type of fish wasn't available, it simply won't be on the list. There is no frozen fish used here. This is authentic Gomantak-style cooking, a tradition distinct from the more common Portuguese-influenced Goan food, which uses souring agents like kokum, raw mango, and tamarind instead of vinegar. Seafood thalis are the main event, particularly the Surmai (Kingfish) version, which comes with a full spread. Signature fried fish like Bombil (Bombay Duck) and prawns are coated in a crisp layer of rava, and the Mutton Suke is a staple dry preparation. Meals are typically finished with a glass of Sol Kadi – a digestif made from kokum and coconut milk – and served with a choice of bhakri or chapati. The recipes here have remained consistent for decades, and the place still runs without serving any alcohol.